Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED
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- Опубліковано 4 жов 2022
- This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.
This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.
In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
16:05 Apricot soufflé recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
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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
My #1 favorite dish by my #1 favorite chef. I don't think it gets any better than that.
which one
I don’t know. Fuckin’ slander, if you ask me
@@badup8 Lets take this in the back.
@@Motoko1134 yeah that's what Vito did
@@badup8 You can go.
Thank you for broadcasting these old classic Jaques recipes. He is one of my top 3 favorites along with Julia Child and Martin Yan.
I now cook professionally. The lessons I've learned from Julia, Jaques and Martin from after school PBS programming have been a solid foundation for my career.
I keep buying his Complete Techniques over and over again. I ask somebody if they have it, then I end up giving it away and buying another copy for myself.
You can tell the ENTIRE crew ate very well for this episode - as in, there was a whole feast and everyone got seconds.
Yep! He even cooked two legs of lamb! Must have been amazing lol
I truly love this man. No one does it better than Jacques Pepin’ ❤
My late grandmother used to do this too: stuffed the thing full of garlic to the point where we thought she was using too much but it was succulent.
I always feel like I’m finishing a running race watching these early videos. :O
My favorite chef on TV. An absolute master of the craft.
Monsieur Pepin, magnifique.
Ive never seen anything like it. Best wishes in whatever you do and thank you. Your effort in this presentation is unsurpassable.
He makes it look so EZ, his technical skills are simply amazing!
It is 6.40 am and I'm watching Gandalf in the kitchen. I am French and I can tell you this is so sad most French people never heard of Jacques Pépin
Il a quitté la France qui était un Paradis. C'est devenu un enfer. Merci 68 et 81.
@@user-yz1dl3eu8l Même analyse, même conclusion de ma part. Il faut l'avoir vécu pour comprendre, notre beau pays est une "nation martyre" sacrifiée sur l'autel du globalisme et du "gouvernement mondial" fantasmé par qui l'on sait.
@@user-yz1dl3eu8l lol blaireau, va te faire soigner
We’ve never heard of most French people…
@@nigellee9824 The usual arrogance of an ignorant
This is quite an elegant meal and I can't believe how fast chef prepared it. Thank you!
Leg of lamb like this in my house is enough for 2 people. Me and my wife 😁
Wow!! This is such simple elegance and class. Beautiful food amd everything else. Thank you, Chef !
Somebody needs to make a t-shirt “Jacques Rocks”
Quintessential Australian Sunday dinner too! My Mum is going to have an operation this week so I'm hoping she lets me cook for her while she's recovering!
You are going to cook and eat your mom's leg?
I love watching this man cook
Great Recipes Chef !!
Superb!
Amazing.
Vive la France
Merci beaucoup !
*Excellent!"
Well thats just changed my leg of lamb prep,Amazing tips and the coating for the main dish mwah. Many thanks!
Flawless victory of a meal.
I am now very Hungary for this outstanding cuisine by A world famous chef. Thank you. I learned a lot from your process. God bless. 👍❤️🇺🇸
this is ridiculously good
Classic.
I've done your stuffed deboned chicken and grapefruit in syrup. So nice. It is a pleasure to watch you.
Another meal Sir!!!!
I made this Leg of Lamb recipe from his "The apprentice" novel. It's not just my favorite Lamb dish, but one of my all time favorite dishes.
We love how in depth it is, he always includes the _why_ as well as the how in his instruction.
@@kqed What's even more interesting is how easy it is. This was from the late 1950's in France, before he came to America. It was simple and delicious 60 plus years ago.
I read this autobiography as well! Great read.
In my opinion his leg of lamb was a bit rare, but he did say he likes it that way. He is the best
I bought this book and I am anxiously waiting for it. Can't wait to read it!!😃
how hot is the oven for the gratin?
KQED: they’re all great episodes.
True.
15 or 20 people? Not in my house!
No rosemary, thyme, and or sage?
No need.
what did Jacques did with removed fats and bones? these are tastier than the whole rest.
He said why.
nop
Yum 😋😋😋
Cross contamination?
I admire Jacques greatly and it’s hard to imagine learning more from any other celebrity chef. But…he undersalts his food. I think it has to do with the emerging heart health consciousnesses of the era. Or maybe his salt is extremely potent.
🥂
Washing your hands after handling raw meat just wasn't a thing back then 😆 Still, great dish!
People lived tens of thousands of years without the need to endlessly wash hands....you just show idiotic programming.
@@paulramsey1255 Its called risk factor and of course not everyone will get ill by touching raw meat but its likely. Common sense.
@@paulramsey1255 Yeah, and many of them got sick and died. Just because people with better immune systems have lived doesn't mean you should ignore proper hygiene.
@@AngelusBrady that is nonsense lol
@@paulramsey1255 No it isn't. You clearly have no understanding of what food poisoning is. It's not just a bad stomach ache and diarrhea. Even then people died from diarrhea back before there was proper treatment. People died from food allergies before there was proper treatment. People died from asthma before proper treatment. The only reason the human race survived is due to advances in medication and people with stronger immune systems. All who had weak immune systems died.
Amazingly, JP's potato gratin has no cheese. Did I miss something? Maybe what most people know as potato gratin is American style potato gratin, not that I have anything against it. But clearly cheese is not necessary.
You are thinking of gratin dauphinois
@@BonnieLoranger Oh, excuse me, food snob.
The smell only is worth the troubles.
I remember this episode that won attention from the Jewish community in America award winning preparation..
He barely seasoned that
No need.
only way I can afford a leg of lamb is if I stole one from a farm lol. nice namedrop at the start "when I was with the french president".
He simply stated a fact so whats your point? Jacques was offered a job as head chief at the white/shit house but turned it down.
@@paulramsey1255 I'm guessing the show's producers told him to inject some of his credentials anyway, it boosts viewership.
Jacques is a very humble man and never boasts.
chef fund deposit direct bank
Its to bad these shows are worthless because he won't share the recipe.
The guy licked his finger and without washing put his fingers into souffle
He baked it though, so it killed any bacteria I guess.
Took off the best part of the lamb