I just like to cook period. I love the science of it all…..therefore I listen to Masters like Mr. Pepin. !!! Thank you all for this UA-cam opportunity!!!! 💜💜💜. Ahna. USA
The way I do a leg of lamb? I'd use and spread a compound butter with garlic and herbes de Provence. I love that combination. And THANK YOU, Chef, for pointing out the wonderful Lima Beans. I need to add more to my cooking, cause I love them so much.
I would top it with a pat or two of butter, with or without a tad of olive oil tossed through. I cut in half lengthwise (seeds removed) and cook in boiling water, and rake it out with a fork after draining. I love to make it with a simmered veal, tomato, baby onions, mushrooms, garlic concoction- best to make when the tomatoes are at their peak and from the garden or farmer’s market. Fresh oregano, thyme, basil, a splash of olive oil, serve with grated Parm Reggiano at table….so good! My own concoction.
Jacques' braised lamb with lima beans, spaghetti squash pasta, and fruit tarlet make for an epic Sunday night meal.
Always love to watch this man work. So therapeutic.
Chef, there is no denying your humility; but you lived life like a boss
I just like to cook period. I love the science of it all…..therefore I listen to Masters like Mr. Pepin. !!! Thank you all for this UA-cam opportunity!!!! 💜💜💜. Ahna. USA
LOVE SPAGHETTI SQUASH And Sauce.
The way I do a leg of lamb? I'd use and spread a compound butter with garlic and herbes de Provence. I love that combination. And THANK YOU, Chef, for pointing out the wonderful Lima Beans. I need to add more to my cooking, cause I love them so much.
You are the most wonderful Chef!!
Easter meal of my dreams. Have a wonderful holiday weekend 🐣🐇🙏💕
brilliant, bravo, looked for veggie dinner like this, also lamb is my favorite meet
I had no idea that spaghetti squash's name was almost literal. I'm definitely going to be making that as a dinner sometime this week.
I'm not a vegan or vegetarian but but spaghetti squash is delicious.
I would top it with a pat or two of butter, with or without a tad of olive oil tossed through. I cut in half lengthwise (seeds removed) and cook in boiling water, and rake it out with a fork after draining. I love to make it with a simmered veal, tomato, baby onions, mushrooms, garlic concoction- best to make when the tomatoes are at their peak and from the garden or farmer’s market. Fresh oregano, thyme, basil, a splash of olive oil, serve with grated Parm Reggiano at table….so good! My own concoction.
master of chef Jacques Pepin yummy classic video 👍👍👍👍👍🇺🇲🇺🇲🇺🇲🇺🇲🏡
Wow! What a feast. Thanks, Chef!
Let’s bring back yan can cook on Monday’s moring
High respect 🎉🎉🎉🎉❤❤❤❤❤
Yummy 🤤🤤♥️♥️♥️❤️
Mmmm hmmmm.
❤
Looks nice. shame the only way I can afford a lamb leg is if I poached it from a paddock while it was still alive.
Same here in Canada. It's ridiculously expensive.
If I start speaking with a french accent, will I cook more flavor into my meals, how about puckering up with french accent?
ALLONZ Y