Lamb Stew | Jacques Pépin Cooking At Home | KQED
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- Опубліковано 16 лют 2021
- If you're looking for a winter recipe to take the chill off, nothing beats a nice hearty stew. Jacques Pepin's stew recipe uses lamb breast, chopped vegetables, and fresh herbs. Delicious and inexpensive!
Cut the lamb breast into strips and remove the fat. Brown in a large pot on high heat for 20 to 30 minutes total. When it browns a bit, reduce heat and partially cover for remaining time. Pour out the fat. Stir in one coarsely chopped onion, 4 cloves of crushed garlic, and 1 1/2 tablespoons of flour. Add 2 cups of water, thyme, and bay leaves, bring to a boil and cook for 5 - 10 minutes. Add chopped carrots, turnip, potatoes, salt and pepper. Bring to a boil, reduce heat, and cook for 30 minutes.
What you'll need:
Lamb breast, one onion (chopped coarsely), 4 cloves of crushed garlic, 1 1/2 tablespoons of all-purpose flour, 2 cups water, fresh thyme, 2 bay leaves, 2 carrots, one turnip, two peeled potatoes, salt & pepper, 1/2 cup frozen peas.
Jacques Pépin Cooking At Home
Episode 130: Lamb stew
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/ - Навчання та стиль
his mission is literally just to show everyone how easy and economical it is to cook at home. it is a public service, to spread awareness, and to preserve the art of cooking.
Well Said !!! he is a Treasure !!!
I love how he mentions his mother and his wife so often.
It makes me happy and sad at the same time 😥😊
i would mention you same way on video if we were together.
@@addy5066 down bad
@Mantelar I got there after my cancer went into remission. Everyday is a bonus indeed.
This guy is a true legend..his demeanor is has always been great and he cooks with love.
I love that he always says “whatever you have in the fridge”. He doesn’t waste food. He’s the best chef / cook to learn from.
And yet so simple and delicious recipes
He is truly the king of chefs
Definitely not pretentious, he said he'll mix leftover wines into one container, "Wine is wine!"
yes frugal gourmet, simple abundance!
@@Triple070007 or when he was making a dish using a lot of leftover cheese “just cut the moldy piece off and use the rest”. He is great. So many would just throw it all away. I think of something a friends said once “these people have never known hunger”
My favorite chef. No pretentious bs, just real comfort food.
@christophejergales7852
Me too. My other favorite chef: ua-cam.com/video/0ZX85MMz3uc/v-deo.html
Jacques is a true role model. A total master at his craft but humble as ever. He just wants to teach people what he loves. No ego at all. We need more people like that!
Yes! His humbleness makes it so easy to learn from him. He treats you as a friend.
Calm down
The people they have been telling us are the Master chefs are quite often not necessarily the best, but good TV material.
Gordon Ramsey is a good example, hugely entertaining, but his Spaghetti Carbonara…….. oh jeeez !
That's why I loved Anthony Bourdain. He was totally humble and always made it a point to reinforce to everyone that he was not a great chef. He always said he was a leader of men and relied on a talented crew but he was never a chef who came up with exquisite ideas and he couldn't understand how his friends that were those types of chefs could look at something so simple and create a masterpiece, a Rembrandt of food. His friends that were the worlds greatest chefs and visionaries were just as humble as him. It seems like a handful chefs become famous and develop an ego due to their celebrity status. Anthony always said he felt like a fraud. I really miss that guy he had such a huge impact on people who never met him yet we all felt like we lost a dear friend.
Your so right simple ways to make great dishs
This is the most authentic Kitchen on the net.
Also:
ua-cam.com/video/0ZX85MMz3uc/v-deo.html
He's 85 years old and still going quite strong... Very steady and sharp. May God continue to bless him.
And I think still handsome. 😋
Amen.
The way he says at the end "Hope you enjoy doing that. Happy cooking." is honestly the best part about the video for me.
I love how his “coarsely chopped” onion is more perfect than my precisely diced onions.
The man's knife skills are absolute art.
Same here, but they learn that when they start in the restaurant trade or cooking school. I have tried but nearly cut my fingers off
Dear KQED, please send him our regards. I've been thinking of him and his family. I don't know if he recorded this recently but please thank him. He has been a lovely calm during this time and he is appreciated very much. And thank you for keeping these videos for us.
His face when he forgot the salt lmao
He did it so late in the cooking too lol 4:50
@@OhWaker I think that's intentional with stews.
@@ElMoShApPiNeSs I see, alright. That makes sense. It can break down some proteins and also heat up the food faster. Depending on what you're doing this could be good or bad. Just need to control it appropriately
@@OhWaker It also has to do with the stew cooking down. If you salt it where it tastes just right at the beginning, by the end when the liquid amount has reduced by 25%-50%, it will taste too salty.
85 years old and Jacque is still the man. I make awesome hard and soft-boiled eggs because of this guy
Give Chef John a look 😊
I love how he forgets the salt almost every time! I' used to watch him, when I was a kid. Just re-discovered him. Love it! So relaxing to watch.
The Master. Calm, dignified. Cannot be beat.
Thank you French Grandad I never had
Look at his corner of the kitchen everything you need
You are my favorite chef. Always and forever. You are an architect, an artist and an engineer.
I love how real his kitchen is. The knobs on that gas stovetop haven't been updated since Return of the Jedi came out.
M. Pepin, one of the greatest Chefs of all time! Seriously. I'd give anything to sit down to a simple meal cooked by him, say an omelette or scrambled eggs...it would be flawless and utterly sublime. A man who knows how to cook the most fabulous and complex you would ever eat, but could also make you the best damn hotdog you'd ever have and do it with with as much love and compassion for cooking as the former. I used to watch him as a kid. Great man, great technique, and so down to earth. A master and guru.
I saw a vid of him doing a cooking demo for an audience of all CHEFS. And he made his perfect French omelet.
I have learned a lot just watching him
Real, simple country food made by a Master.
What a master!!!
I'm glad I'm not the only one that forgets salt and pep until I get excited to taste something
Professional like to apply salt at the end to keep the meet more tender!
Who in the world dislikes a lovely, simple video like this?
I find myself watching his videos from beginning to end. Normally I’m skipping around ... not with this gentleman. He is the best.
What a legend. He’s still throwing fastballs in his relaxing approachable teaching style. Stews are about as homestyle cooking gets
He didn't happen to find a mushroom in the fridge this time.
This gets me every time lol
😁😁😁
Came to the comments to find this one.
Great Chef and a fantastic human being 👍
Jaques is truly a treasure.
Hats off to the Chef. No better Chef than Chef Pépin. God bless you.
These videos are the highlight of my Wednesdays, and I’m perfectly OK with that.
Funny thing its a wed as i watch this
I never pass them by when YT puts them on my home page.
Such a family loved recipe from my French-Indian maternal grandma… seeing this here today brings back so much memories from her beautiful lil kitchen, oh and the aromas…!! Thank you dear Jaques! Love and greetings from Malaysia 😊🌿🌺
I have so much respect for his hands.
Classy, frugal, elegant.
Jacques....84 yrs old and still the man
Thank you, Jacques, America's Grand Pere.
lamb with garlic: Heaven!
These videos are a balm for the soul!
Can't express how thrilled I was to see Monsieur Jacques in my feed. Have loved watching this man in the kitchen my entire life. Happy cooking! 💜
Recommend watching him in his episodes on SIMPLY MING. The host looks at J.P. with such respect and reverence that one commenter said, " I wish my girlfriend looked at me the way Ming looks at Jacque Pepin."
The response to that was,
"Learn to cook!" 😄✌
Condolences on your wife. You are in my prayers.
What do you mean?
@@miguelitocunsuelo7200 Jacques wife died in December.
@@Canada-gs3jc awww. Man that’s too bad
Absolutely love cooking the things I see him cook. It’s definitely made me a lot more knowledgeable.
My food never comes out the same. He is good cook.
I agree. He's a grest chef and teacher. I learn something new just from watching him.
a baby is not a thing!
@@richardwiediger7298
He cooked a baby? I missed that episode I guess
@@themadcatter5849 😄😄✌
Your videos are always wonderful learning tools for those of us who are widowers, and whose wives were such great cooks that we never thought about cooking. I can ALWAYS follow the directions in your simplest videos. Grazie, grazie!!
A lifetime of experience makes this look easy. (p.s. Just lifting that pot is a challenge!)
So true 👍👍
I have that exact same pot and it is rather heavy. I certainly would have removed the meat first before draining. Pleasure to know Jacques is in good health!
1st time here, lucky enough to have the Le Creuset pots, ( thanks lovely wife) what a simple recipe, and wonderful find for me, thanks UA-cam algo
.
Lamb is very good for eating. It is easily digestible and diverse. Used widely in middle eastern food dishes and Mediterranean dishes. You can cook a butterflied leg of lamb on the grill and it is fabulous, Darlink, just fabulous!
Wished I had paid more attention to my mothers cooking. She'd take a big honkin' leg o lamb and shake on some seasoning, stick in some pieces of raw garlic, shove it in the oven for a while and take it out and carve and serve - - - SIMPLY HEAVEN !!
Thank you Mommy 💜✌😢
Love you chef. Hope you are doing well.
Thank you chef!
Reminds of my grand-ma lol.
I would brown the pieces on the wood grill.🔥
Smoke from fire was the norm for ages, more satisfaction!👍 You can also roast the vegetables (& optionally peppers) on the grill.
Looks Good.
Culinary genius 👏🙌
I've seen him take his finger and get ALL the white out of egg shell. He grew up during the Second World War in France and you had to make do with what you had. He's never forgotten where he came from. God Bless You!
Cutting vegetables faster than the lamb can overcook is more excitement than I can handle!
JACQUES, HELLO, gee I’ll have to try lamb this way , all my lamb in the past 50 years comes from AUSTRALIA never see AMERICAN LAMB ANYMORE , CHEERS 🇫🇷🇫🇷🇺🇸🇺🇸
Took me a whole nanosecond to click on this
It actually took me more... Cause I was watching another one of his videos
Looks very good. I see the cooking time is shorter than most stews and I would imagine that is because the rib meat is tender enough and will be eaten off the bone. I will try this and probably add a little red wine.
This man is a treasure.
I love the fact he used frozen peas. I could imagine other cooking shows convincing you to grow your own.
Really... LOL 😆
Pretty much every chef on every cooking show mentions at some point the frozen peas are an excellent product.
they all mention to use frozen peas, lol.grow your own? hahaha.
unoriginal youtube comment..similar to all the others on other channels that basically say, "this guy does it like they used to, not like they do now."
pathetic.
Ramsey often talks about how perfectly fine it is to use frozen peas.
@Nigel Cam find me one that says grow your own peas.
I love watching Jacques cook, you know.
I like him so much! Realistically, we’re all gonna put the pieces of lamb in the pan and “make” them fitting brown. Pepin, “I’m going to turn them anyway”. Yep we all are, thanks Jacques.
Le Roi! He is my favorite chef and always has been. He's looking well, thankfully.
His new videos are literally the highlight of my day 😍
Mr. Pepin has inspired me to cook more from home.
When you look at the skills top to bottom, pastry, baking, grilling, etc.. He 's the greatest living chef.
A true chef always tastes his/her food
America was lucky to have him! We are blessed.
I can't get enough of this chanel.
You are such a treasure Jacque. Thank you
That's how I do my winter cooking all in one pot on the wood stove love it
this is what great teaching looks like!
Somebody please create a Pepin ASMR channel!! ❤️
Welcome Jack your brilliant as ever. Breast of lamb and neck are best for lamb stew x thank you ❤ God bless you and keep you safe 💕
Who could possibly thumb down Jac Pepin? 🤷🏼♂️😤😤
a perfect stew for winter!
It's always happy cooking with Jacques Pepin!
Mon premier chef de cuisine 🙂, deja a l'age de 6 ans je regardai attentivement les emissions avec mr Pepin..... qui ma appris a faire de magnifiques omelettes. Et depuis cet age ,les techniques culinaires se sont toujours graver dans ma conscience.
Merci Jacques , d' un cousin Acadien qui t'apprecie beaucoup
We used to make this every few weeks when I was a kid. Lamb breast was readily available back then. Now the markets here are offering only lean meat these days. I would take lamb breast over boneless skinless chicken breast or pork loin any time.
Favorite true Master. I was watching him long before the internet.
Thank u!
Reminds me of my mother's cooking, big chucks of meat, potatoes and veggies. lots of texture and beautifully simple. She would cook Indian food, but the style is still similar,if not the taste
Still great to watch a master at work.
I love you all through my afterlife and beyond. Merci.
I envy the crew for these shows -- I imagine they get to taste all these great meals the chef prepares! Merci beaucoup, maître, pour les recettes et les techniques que vous nous montrez dans ces videos!
After watching Jacques i feel so empowered and inspired to go into my kitchen and cook. I feel like there is not wrong way to cook. 🙃
Jacques would be the first one to tell you that .
More families should cook like this, and save money. Peasant food. The lamb flavors the vegetables. Alas, many do not like lamb. I love it, and I am in total concord of mind with Jack. This dish necessitates a good strong Cab, or a Pinot, or perhaps a dry merlot. Also, you need a good butcher to find this cut.
This man is a treasure
what a wonder person Jacques Pepin is
Merci de diffuser notre patrimoine culinaire Mr Pépin
Merci Chef!
Love this!!
He makes everything look easy to cook and delicious!
I have been watching his shows on PBS since I was kid, he always makes everything so simple. And it is. Then I try his recipes and they never turn out quit the same. Still delicious, but not the same.
Yes me too
Hes looking strong
And still darn attractive ! 😋
That’s what I’ll miss most when I die. A good stew.
I would love to cook a meal with this gentleman, I have always admired him. Time is not on my side.
All these years . . . . I would have loved to have had this gentleman's slippers under my bed. 😋!
Oh God I shouldn't have discovered Jacques on youtube. My productivity has officially gone out the window. The first video I was recommended was something I was thinking about cooking.
Thank you Jacques!
Lamb Stew of the gods!!! That looks good!!!
I never thought of using that cut for stew! They are readily available to me so this is a real find!
He does every meal and video, in his home kitchen, where every modern day chef (expert) wanna be on food channel has a super high dollar kitchenette, Jacques is the best !!
This is the soothing asmr I didn’t realize I needed