Budget Friendly Recipes from Jacques Pépin | KQED
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- Опубліковано 8 тра 2024
- In this episode of Today's Gourmet, Jacques Pépin creates a budget-friendly meal featuring grilled squid, roast pork, a potato pancake dish called pommes paillasson made with shredded potato and cheese, and a frozen yogurt dessert with Kahlua, chocolate covered espresso beans, and crystallized violet.
In This Episode:
00:00 How to make pommes paillasson
4:26 Roast pork recipe
8:55 Grilled squid recipe
17:27 How to make frozen yogurt with Kahlua, chocolate covered espresso beans, and crystallized violet
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 15, 1992. Budget Recipes
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - Навчання та стиль
Now more than ever has budget food become more prominent, learn well as it will only get more difficult in the future.
Wise words.
@Michael Ransom They're not as expensive as you might think. You can also make them with flowers, water, sugar, and egg whites.
Love this guy
It's so soothing to watch these old videos, a master demonstrating his craft. Effortless elegance.
Gorgeous menu. In this current decade (2020), we take for granted the goal of this series: to balance taste, nutrition, economy and healthy choices. In the 1990s, Jacques had to beg his viewers to consider this concept.
So true.
He makes one feel that being thrifty is such a good idea. He isn’t just teaching us to cook, he is also teaching us to be down to earth people. What a guy as Gloria said.
Another Frenchman that learned how to cook from mother!!! I Love This!!!
He is the only person that could make me eat squid.
It is always a joy to watch Jacques Pépin prepare food. Any food really.
You can tell he loves what he prepares, for himself. Can it get better ?
Thanks for making every watching well worth it. From Canada, Karin
Love his budget ideas. He made lentil soup and added a can of chicken. Brilliant! Please, show more of his budget recipes because we are all going to need them more than ever.
Maybe if you're poor
Creating fancy looks out of the tomato and lemon is so pretty.
He is excellent, of course.
Within the first moments of watching I learned to grate my potatoes the long way for long strips - it would never have occurred to me. Making this potato dish today, just because.
man that flip is so casual .. but realy realy hard to get right .. makes you think how many times he have flipped it before.. amazing
Saving this..yum
As always- amazing
Hope you're well, Jaques! Take care!
Great dinner !! love it Sir!!!
Tomato rose just blew my mind. Just wow.
For this afternoon's meal I used the marinade on a pork tenderloin and gave it the Instant Pot treatment. It was probably the best pork tenderloin I've ever made and with far less cooking time than an oven.
Love this guy, he's like straight from the 1970s
Omg! I'm not a dessert guy but that looks delicious. Can you eat the beans?
I love him. I think I can handle the salad and potato pancake. The squid 🐙 intimidates me a bit. 😂
You can tell Chef used to be a Garde Manger. If you know the Brigade, the garde manger is also tasked with doing such decorations like he did with the lemon and tomato.
I really love the way he styles food. The best I can do is toss some chopped parsley on a dish.
Give The Apprentice, his autobiography a try - he has held many positions over the years
The potato pancake looks so easy, I am going to try that.
Did it turn out? Looks great. Did it need more salt? Didn't seem like he put enough salt in the potatoes?
Pepin you are awesome
From watching Chef over the years he’s always been an advocate of wasting nothing, all the way to washing out his mustard jars with vinegar to incorporate the last bit into his dressing. This is partially as he was taught by his mother.
If you're looking for good wine from Australia the best region here for wine growing is the 'Barossa Valley' in South Australia. My family settled there in the 1850s and had a winery for many years.
Flexing with those flips!
Did anyone try the potato recipe and did it need more salt? Thanks (:
😃😃😃😃😃😃😃
somehow i cant imagine him on a 2 am fridge raid.
lol. My ex is from Lyon. Been there.
Flips the potato cake like nothing
only jacques pepin could get away with using the same knife to cut both raw and cooked pork, and scraping up a nonstick pan with a fork
Same cutting board too!
Whatta mess everytime here 😂😂😂