I spent 30 years in the Los Angeles County Fire Department. Each of us took turns preparing two meals, lunch and dinner. I wish UA-cam and YOU would have been available to assist my turn at the stove. Today, I have found my inner chef. I diligently watch every video you provide. Thank you Chef Jean-Pierre...keep the videos coming,
Just yesterday I was looking to see if L.A. has any companies that rent fire trucks for kids’ birthdays. There’s one in Boston run by former firemen but I didn’t see one here. Thank you for being one of our brave first responders.🚒
@@julietteyork6293 Depending upon where you live a local fire station may have an older apparatus or one in reserve that off-duty firefighters could bring to the party. Prior to moving to Arizona, I lived in a small community in Los Angeles, and once each year our neighborhood held a block party. They always invited the local firefighters to partake in the food and fun. They, of course, arrived on their fire engine so they could remain available. The children (and the adults) loved it. Isn't Chef Jean-Pierre great?
@@poohbearpooh8758 my family keeps asking what is my sudden obsession with cooking, and all kinds of new things..I keep telling them Chef Pierre has inspired me! First night I have a headache and decided take out night, they all came looking asking where Chef Pierre’s at tonight! I guess they were really enjoying everything!!!
I made the Stuffed Zucchini last night following Chef JP's recipe. Used fresh Zucchini, Thyme, Rosemary, and Basil from the garden. It was AMAZING! My wife could not get enough of the Bolognese sauce. For years I thought I was a pretty good cook, but since following Chef JP over the last few months my newly learned skills and tips and tricks have taken my cooking to a much higher level! Not only do I enjoy cooking even more, the food I make has richer, deeper flavor as well! I am hooked on ChefJP!
Well said. I thought I was pretty good. Now I know from family comments that I am as good as I thought. I can give chef JP all the credit now. He has taken my skills to better heights.
Now i have learned that when making tomato sauce should not be covered to let the acidity to go. Thank you for very much chief Pierre for passing out your knowledge of cooking for the whole world.
I love this guy! Amazing chef and so natural on camera, joking about himself making me laugh all the time because I can relate to him! Keep it up Chef!
Chef, your enthusiasm is infectious and is testament to your love and passion for your craft. I know you say that "it's only cooking and not rocket science" but not everyone possesses this kind of innate talent; and you are very entertaining to watch.
so honest, pure, beautiful to watch, humorous, entertaining,gracious, educational, a fantastic chef who shares his successes along with his failures we love you Chef Jean-Pierre
Chef you are humble and wise. Explaining the science of cooking in way everyone can understand. Not only do I learn how to cook from you I learn how to teach. We must pass on what we love to preserve it. I must remain reachable and teachable. Thank you for being so cool.
Chef Jean-Pierre is the best ! He is patient, humble, passionate, entertaining and professional all at the same time. Not to mention he is a Chef par excellence!
I said this before and I'll say it again. This channel moved my cooking to the next level. Before everything was complex, now all it all seems easy- even using recipes from other chefs. Thanks, Chef Jean-Pierre! This includes using the correct knife correctly and temperatures correctly. Not just adding ingredients to a pot. This chef is like Julia Child on steroids. EDIT: The word you're looking for in this video and others is - "nooks and crannies".
I loved Julia, she was a passionate cook, always being her enthusiastic self and enjoyed her life so breezily! Her husband loved her sooo much, he adored her, spoilt her and she loved him back deeply. They were best friends! I’m so glad you remember her and her humour…and I’ve also said that Chef reminds me of Julia in a way, especially when he remembers he’s just forgotten about an ingredient! Hee heee, sometimes I giggle when I think of Chef’s jokes and my kids think 🤔 ‘ is mum okay?’ ✌️🫵🏻🤗
Chef Jean your gift to all the subscribers is phenominal, "great friend" for sharing these amazing recipes, plus a highly animated presentation makes this video series super fun... Thankyou!
Another haute cuisine dish from a classically trained Chef who explains the methods so well, that even a child could do it. Very funny and relaxing, but I bet Chef has not made a mistake or forgotten anything for fifty years.
Bravo! I can't watch another video of yours without saying how wonderful they are. You are so amazing and enteraining to watch. There are very few people this 75 year old man will watch, but you are one of them. God Bless.
When life gives you zucchinis.......watch this guy. Best show of humility and humanity- plus amazing recipes!! Hope you will reach 10 millions subscribers!! All my love from Canada. From a Poliah mom.
Thank you Chef! I told my husband last week that no one in my entire life has complimented my cooking. Last night I made this and my husband told me I did a wonderful job, with a huge smile on his face.
Oh my gosh that is so sad. I hope you both love cooking and other people love your cooking I'm 42 and I have been cooking since I was a kid and I learn new things literally every time I watch this guy
Thank you Chef. You have made cooking fun for me again. I was stressing out about having just the right thing....ingredients. I made you zucchini boats. Delicious! I used green bell peppers because that was all I had. I used hot links instead of Italian sausage, because that was what I had. Just added some Italian seasonings. Used some dried herbs.... Came out marvelous! Thank you!
I have learned so much from Chef Jean Pierre. Onion is always #1 unless there's bacon or sausage, add salt to get rid of the water from mushrooms, carmelize the onion to get the sweetness, add a liquid once you smell the aroma of the garlic, texture is the continuity for taste, more butter is more better, I can go on and on. Thank you Chef Jean! You not only teach us how but you also teach us why.
So delightful to find you 😊 I have been married for 42 years and my husband passion is his garden and still is... The opportunity to enjoy and share the best with others have been amazing... but the canning and freezing in the summer gets to me esp.since my husband has no kneecap in his left leg.I love to laugh and you make me laugh 😂... thank you.
I make it all the time and you are right is not a quick recipe. Awesome, can wait to see yours, I usually use ground meat , will try it with sausage. Again thank you. Adding to my comment, as usual I always learn something from you Chef.
Omg, Chef!…. I have not had this much fun watching cooking shows since watching Justin Wilson in the early 1980’s!…. Thanks for adding new energy, and passion to my life!…. The business side of this profession often drains your inner child!…. Thank you so much for making me feel like a child again!…. Cooking food should be fun!…. Not stressful!…. ❤
Awesome as usual... I have made these in the past but I know YOURS will be so much better already! Love, love, LOVE the mandolin zucchini and the squeeze bottle tip! This is why I love watching you chef! You teach us all the little restaurant chef tricks! Adding to my meal plan this week. Thank you!
Wow! It was soooo delicious! I 'm in love, I was raised in an Italian neighbor in NYC!, 1950's I love the accent, the Mama Mia! The personality!. Sweet childhood memories listening to you. I had all the ingredients so I followed every step and MAMA MIA! Thank you. Just Mercedes
I appreciate you taking the time to do one piece at a time so we learn. I find some channels are busy making the dish and not explaining the process. Thank you for being you.
Stuffed Zucchini is a favourite here in North Italy, and now in Season, but thanks for the recipe with spicy Italian Sausage, and not just minced beef. Makes a world of difference .
Yes. I’m new. So you still need to cover the basics for the newbies. I love your work. I used to work in a French Resturant many many years ago. So I discovered your work a little while ago. You have rekindled my love of cooking. Thank you.
19:32: Hello, Chef, I practice time restricted eating and also eat low carb, no sugar. Most of your dishes are savory, so I am able to enjoy most of your recipes. A dish like stuffed zucchini is perfect for me as it offers an alternative to pasta. Thanks for sharing.
I love this chef!!! The camera loves him & he loves the camera!!! He's naturally amusing, naturally inviting, & naturally gifted at cooking!!! I will be watching him A LOT MORE NOW!!! Much love from Mobile Alabama
When most of us plant a garden,one of the bumper crops we always have are zucchini! This is a fantastic recipe to bring those zucchini to a new delicious, amazing dish. Thank you. Can’t wait to try it!!! My husband loves spicy Italian sausage and this will be a big hit.
I was already hooked on the first video i watched, then the 007 intro on a previous video and this guy is my favorite to watch. Very entertaining and informative!!!
I like how the recent recipes are a bit more budget-friendly, but just as fancy! Very welcome in the current US economic recession (that affects the whole world indirectly).
Awesome! I've learned lots from your channel but the most significant thing is putting the garlic in just before the tomatoes etc. The difference is amazing. You really can teach an old dog new tricks, I'm 75!
Oh my goodness, I think this dish will be a hit for dinner on a cold rainy day. Thank You for this recipe and the tips to make it delicious Chef Jean Pierre 😋 👌💕
Chef Pierre, you are absolutely crazy. It is so entertaining watching these videos. I would love to cook with you for an hour. I think we would laugh a hell of a lot.
I love to cook. And I love this channel. I learn, I laugh, I know all your quotes, and I enjoy every minute of each of your videos. You’re invited to dinner, anytime you are up here in Boise! Bravo again, Chef JP!
ok so I made these. I followed the recipe exactly. I even bought a mandolin. When I tell you all they tasted AMAZING, they really did. They asked me how to make them and I sent them this link!
Every summer my organic zucchinis out-perform and I'm looking for delicious ways to eat them. You can only give away so many to neighbors before they stop answering their door. ; ) This looks fabulous. Thanks for the good times chef! We love you.
@@suzettebavier4412 That's so sweet. Thanks Suzette. I wish we were neighbors too. I'm in Nebraska. Where are you, if you don't mind my question. Do you do some gardening? Cheers
My Zucchini plants are producing and I decided to try your recipe tonight. We made it our dinner and my picky husband said I could make this again. He loved it. Even our dog who eats what we eat cleaned his dish. I love your videos and hope you continue to delight us with your recipes.
They should just cancel Fox or CNN or msnbc news and just put chef Jean on all day , no politics no news just chef Jean. Everyone would be a lot happier that’s for sure.
Thank you for your videos. I really enjpy them. I am half Italian, and my Italian momma taught me how to cook. She taught me to stuff the zucchini with bacon, leeks or onion, shallots, red bell pepper, mushrooms , garlic, bread crumbs, basil or rosemary, salt and pepper, cheddar cheese, whip eggs, a cap full of Dry Vermouth a little cream, and pour mixture on top, top with Parmigiano and bake for 20-25 min. I've always par-boiled the zucchini. Roasting them sounds so much better. I like to add a couple of drops of truffle oil on top. My family loves them.
@5:30 - "Gotta get into it." Reminds me of making the simple zucchini casserole I tried two nights ago. I was caringly massaging the binding ingredients and the zucchini into the backing dish. Fam was so happy with the result! Yes, the focused love while cooking does make a difference.
My culture we stuff everything in sight so again this was a wonderful reminder. I won't be lazy and try this recipe as well bc you make it so easy to follow. Thanks again Chef.
Have to say it here. You were the first chef to that I subscrided at the first video. I am no great chef, never got schooled, It's the way you give help. Bonne soirée.
Amazing, Chef! I'm new to your channel, and you're 2 for 2! Big win for me, your meat sauce has my mouth watering - and it's only 10 am. Zucchini season is just beginning, must try this! Thank you!
Jean Pierre for world president, we need more people like you. I always have fun while cooking. I like to stay alone in the kitchen, with my favorite music and a good gin tonic. I’m not a big fan of recipes, I have fun doing it my way, but the skills, and the ideas you give us are golden. Sometimes I make disasters, but I don’t mind 😂 I like to experiment. Of course my lack of experience is big, I started to cook only after I separated from my ex wife, but I found a beautiful relaxing world in the kitchen, and you’re making that world even more funny, surely more skilled, and sometimes more delicious (it depends what comes in my mind, sometimes I boost, sometimes I ruin 🤣) keep it up👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Chef!! I absolutely can't wait to make this! Just when I think I'll know what you'll add next you throw a curve ball....mornay sauce? Brilliant! Thanks chef!
Thank you for another wonderful presentation. Here's a special request that will bow your socks away. In the 60's and early 70's there was a television chef by the name of Graham Kerr, "The Galloping Gourmet." I was very young and lived in front of his program. In my option he is the father of TV culinary but has never received one mention. I would also add Julia Child's, however Graham is the, "Godfather of TV Culinary!" In any event, a program inviting him as a guest to pay tribute is very much over but! The Emeril's, Bobby Fay, and the fella from England all owe Grahm and Julia homage. Just a thought Chef, it would be such a wonderful program! Thank you, Eric
Chef, thank you for sharing not just your knowledge but your enthusiasm for food and teaching others how to prepare and enjoy it! I look forward to every one of your videos. You're absolutely a treasure!
EVERYTHING is better with Bacon and I always love "onyion" and garlic!! I love learning with you! We eat with our eyes, by taste etc but mouth feel is so important too!!! Thanks for your love of teaching!!!
Chef....I made this last night for dinner. One big zucchini, cut in half, both for ME! It was fantastic. I had parmesan Reggiano, but no mozzarella, so I substituted (as you say, use whatever you got) sharp cheddar cheese. What a great dish! Thanks Chef Jean-Pierre!
I can’t remember, of the dozens and dozens of your videos, one where I didn’t learn something new! According to my wife, my cooking has gone from good, to great! And I give you all the credit JP! Thanks! My wife thanks you too!
I spent 30 years in the Los Angeles County Fire Department. Each of us took turns preparing two meals, lunch and dinner. I wish UA-cam and YOU would have been available to assist my turn at the stove. Today, I have found my inner chef. I diligently watch every video you provide. Thank you Chef Jean-Pierre...keep the videos coming,
Just yesterday I was looking to see if L.A. has any companies that rent fire trucks for kids’ birthdays. There’s one in Boston run by former firemen but I didn’t see one here. Thank you for being one of our brave first responders.🚒
@@julietteyork6293 Depending upon where you live a local fire station may have an older apparatus or one in reserve that off-duty firefighters could bring to the party. Prior to moving to Arizona, I lived in a small community in Los Angeles, and once each year our neighborhood held a block party. They always invited the local firefighters to partake in the food and fun. They, of course, arrived on their fire engine so they could remain available. The children (and the adults) loved it. Isn't Chef Jean-Pierre great?
@@genemccarthy2847
Yes, Chef Jean-Pierre is the greatest - he’s my “number first!” Thanks for the info, Gene :)
Agreed, he makes me feel like I can create anything. With his videos, I know I can do it.
@@poohbearpooh8758 my family keeps asking what is my sudden obsession with cooking, and all kinds of new things..I keep telling them Chef Pierre has inspired me!
First night I have a headache and decided take out night, they all came looking asking where Chef Pierre’s at tonight! I guess they were really enjoying everything!!!
I would love to have dinner with this man. The stories he could share are probably crazy and entertaining as hell.
Concur, especially after we both get into our second cups!
Me too.
Yes, you are not only one. It would be lifelong experience...
I wish the school was still open. I live in South GA I’d be there every class. LOL!
They would be amazing! ;)
I made the Stuffed Zucchini last night following Chef JP's recipe. Used fresh Zucchini, Thyme, Rosemary, and Basil from the garden. It was AMAZING! My wife could not get enough of the Bolognese sauce. For years I thought I was a pretty good cook, but since following Chef JP over the last few months my newly learned skills and tips and tricks have taken my cooking to a much higher level! Not only do I enjoy cooking even more, the food I make has richer, deeper flavor as well! I am hooked on ChefJP!
Well said. I thought I was pretty good. Now I know from family comments that I am as good as I thought. I can give chef JP all the credit now. He has taken my skills to better heights.
Totally agree but be sure to make note of my latest comment of when I tried to double the sauce.. just a caution
Now i have learned that when making tomato sauce should not be covered to let the acidity to go. Thank you for very much chief Pierre for passing out your knowledge of cooking for the whole world.
I love this guy! Amazing chef and so natural on camera, joking about himself making me laugh all the time because I can relate to him! Keep it up Chef!
I don't cook many of his recipes, but I use a lot of techniques I've learned since I subscribed.
Amazing chef
What's not to love about this guy? I have learned a lot from watching his videos and really enjoyed everyone of them.
Thanks to Chef JP I finally eat vegetables and enjoy them
That's so true😆...!
Chef, your enthusiasm is infectious and is testament to your love and passion for your craft. I know you say that "it's only cooking and not rocket science" but not everyone possesses this kind of innate talent; and you are very entertaining to watch.
so honest, pure, beautiful to watch, humorous, entertaining,gracious, educational, a fantastic chef who shares his successes along with his failures we love you Chef Jean-Pierre
Chef you are humble and wise. Explaining the science of cooking in way everyone can understand. Not only do I learn how to cook from you I learn how to teach. We must pass on what we love to preserve it. I must remain reachable and teachable. Thank you for being so cool.
🙏🙏🙏😊
You definitely " dummy down " cooking and the techniques. Merci
This Chef is SO adorable! He makes me crack up the whole time, while I am learning a lot!
The BEST thing about Mondays. Thanks Chef!
Chef Jean-Pierre is the best ! He is patient, humble, passionate, entertaining and professional all at the same time. Not to mention he is a Chef par excellence!
Thank you 🙏
I said this before and I'll say it again. This channel moved my cooking to the next level. Before everything was complex, now all it all seems easy- even using recipes from other chefs. Thanks, Chef Jean-Pierre! This includes using the correct knife correctly and temperatures correctly. Not just adding ingredients to a pot. This chef is like Julia Child on steroids.
EDIT: The word you're looking for in this video and others is - "nooks and crannies".
Thank you got the reminder of the correct wording 👍
I loved Julia, she was a passionate cook, always being her enthusiastic self and enjoyed her life so breezily! Her husband loved her sooo much, he adored her, spoilt her and she loved him back deeply. They were best friends! I’m so glad you remember her and her humour…and I’ve also said that Chef reminds me of Julia in a way, especially when he remembers he’s just forgotten about an ingredient! Hee heee, sometimes I giggle when I think of Chef’s jokes and my kids think 🤔 ‘ is mum okay?’ ✌️🫵🏻🤗
😂😂😂
You have changed the way I cook,everyday I make one of your dishes that sit and enjoy thank you for your recipes and entertainment
😂 I love this guys personality. You can tell he’s truly genuine. 👍🏾
Chef Jean your gift to all the subscribers is phenominal, "great friend" for sharing these amazing recipes, plus a highly animated presentation makes this video series super fun... Thankyou!
Congratulations on 1,000,000 subscribers Chef!! You’re the best!
Another haute cuisine dish from a classically trained Chef who explains the methods so well, that even a child could do it.
Very funny and relaxing, but I bet Chef has not made a mistake or forgotten anything for fifty years.
Bravo! I can't watch another video of yours without saying how wonderful they are. You are so amazing and enteraining to watch. There are very few people this 75 year old man will watch, but you are one of them. God Bless.
Always a fan-tas-tic start of the week. Gorgeous recipe. Thanks Chef!
When life gives you zucchinis.......watch this guy. Best show of humility and humanity- plus amazing recipes!! Hope you will reach 10 millions subscribers!! All my love from Canada. From a Poliah mom.
I rewatch the recipes just to see Chef JP's joy while working!!
Thank you Chef! I told my husband last week that no one in my entire life has complimented my cooking. Last night I made this and my husband told me I did a wonderful job, with a huge smile on
his face.
Oh my gosh that is so sad. I hope you both love cooking and other people love your cooking
I'm 42 and I have been cooking since I was a kid and I learn new things literally every time I watch this guy
YES! I await, so intently, every Monday and Thursday only because I know my favorite Chef is about to post a new broadcast recipe!
Thank you Chef.
You have made cooking fun for me again.
I was stressing out about having just the right thing....ingredients.
I made you zucchini boats. Delicious!
I used green bell peppers because that was all I had. I used hot links instead of Italian sausage, because that was what I had. Just added some Italian seasonings. Used some dried herbs....
Came out marvelous!
Thank you!
👏👏👏❤️
I have learned so much from Chef Jean Pierre. Onion is always #1 unless there's bacon or sausage, add salt to get rid of the water from mushrooms, carmelize the onion to get the sweetness, add a liquid once you smell the aroma of the garlic, texture is the continuity for taste, more butter is more better, I can go on and on. Thank you Chef Jean! You not only teach us how but you also teach us why.
So delightful to find you 😊 I have been married for 42 years and my husband passion is his garden and still is... The opportunity to enjoy and share the best with others have been amazing... but the canning and freezing in the summer gets to me esp.since my husband has no kneecap in his left leg.I love to laugh and you make me laugh 😂... thank you.
Humility and humor from a great chef! Rare quality among great chefs! Your teaching skills are amazing! Merci Chef!
❤dont worry we love your teaching , get it right , dont stress.
I make it all the time and you are right is not a quick recipe. Awesome, can wait to see yours, I usually use ground meat , will try it with sausage. Again thank you. Adding to my comment, as usual I always learn something from you Chef.
Omg, Chef!…. I have not had this much fun watching cooking shows since watching Justin Wilson in the early 1980’s!…. Thanks for adding new energy, and passion to my life!…. The business side of this profession often drains your inner child!…. Thank you so much for making me feel like a child again!…. Cooking food should be fun!…. Not stressful!…. ❤
Awesome as usual... I have made these in the past but I know YOURS will be so much better already! Love, love, LOVE the mandolin zucchini and the squeeze bottle tip! This is why I love watching you chef! You teach us all the little restaurant chef tricks! Adding to my meal plan this week. Thank you!
@ Jason
Chef JEAN PIERRE taught me how to peel the onyo and separate orange slices!! Some things you can't beat.
Wow! It was soooo delicious! I 'm in love, I was raised in an Italian neighbor in NYC!, 1950's I love the accent, the Mama Mia! The personality!. Sweet childhood memories listening to you. I had all the ingredients so I followed every step and MAMA MIA! Thank you. Just Mercedes
😊Thank you for the solution to make bent zucchini straight !❤! You make beautiful symmetry !!❤!❤!!
Both sides are perfectly balanced !❤!
you sir are one of worlds great chefs. but you are also indeed a nut, dont change a thing. your perfect buddy
This man is giving all of us Michelin star detail in his videos. I hope we all love it as much as I do.
I appreciate you taking the time to do one piece at a time so we learn. I find some channels are busy making the dish and not explaining the process. Thank you for being you.
Fantastic dish! Just made it for the family and they all loved it. Thank you (again) Jean-Pierre
Not only great recipes, but the little tips and techniques you incorporate into your videos are "amazing!"
Quel plaisir de vous observer à l’œuvre. Merci de partager votre expertise avec nous. 💕
Et moi, je partage votre opinion !
Stuffed Zucchini is a favourite here in North Italy, and now in Season, but thanks for the recipe with spicy Italian Sausage, and not just minced beef. Makes a world of difference .
I love this man.
Yes. I’m new. So you still need to cover the basics for the newbies. I love your work. I used to work in a French Resturant many many years ago. So I discovered your work a little while ago. You have rekindled my love of cooking. Thank you.
19:32: Hello, Chef, I practice time restricted eating and also eat low carb, no sugar. Most of your dishes are savory, so I am able to enjoy most of your recipes. A dish like stuffed zucchini is perfect for me as it offers an alternative to pasta. Thanks for sharing.
I love this chef!!!
The camera loves him & he loves the camera!!!
He's naturally amusing, naturally inviting, & naturally gifted at cooking!!!
I will be watching him A LOT MORE NOW!!!
Much love from Mobile Alabama
Thank you 🙏
When most of us plant a garden,one of the bumper crops we always have are zucchini! This is a fantastic recipe to bring those zucchini to a new delicious, amazing dish. Thank you. Can’t wait to try it!!! My husband loves spicy Italian sausage and this will be a big hit.
I was already hooked on the first video i watched, then the 007 intro on a previous video and this guy is my favorite to watch. Very entertaining and informative!!!
I like how the recent recipes are a bit more budget-friendly, but just as fancy! Very welcome in the current US economic recession (that affects the whole world indirectly).
Awesome! I've learned lots from your channel but the most significant thing is putting the garlic in just before the tomatoes etc. The difference is amazing. You really can teach an old dog new tricks, I'm 75!
Chef Pierre is funny, and not only that, he keeps things so simple. He kills me when he prounounce 'Onion"!
Onion and carcass lol love that accent
This is why I always go to bed early in a Sunday. Keep all these recipies coming. You are amazing chef
Oh my goodness, I think this dish will be a hit for dinner on a cold rainy day.
Thank You for this recipe and the tips to make it delicious Chef Jean Pierre 😋 👌💕
Chef Pierre, you are absolutely crazy. It is so entertaining watching these videos. I would love to cook with you for an hour. I think we would laugh a hell of a lot.
I usually don't stick around for long videos but you're so funny and entertaining to watch cook love it
I’ve made this 3 times with the abundance of zucchini I’ve grown this year. Flawless victory!!!!!
I love to cook. And I love this channel. I learn, I laugh, I know all your quotes, and I enjoy every minute of each of your videos.
You’re invited to dinner, anytime you are up here in Boise! Bravo again, Chef JP!
This is a perfect dish - I'm going to make it and love all the 'little tricks' you share. Amazing!
I could watch you all day. I’m growing zuchinni in my garden so I will make this in a month or so. 🥒🍆🧄🌶️🍅
ok so I made these. I followed the recipe exactly. I even bought a mandolin. When I tell you all they tasted AMAZING, they really did. They asked me how to make them and I sent them this link!
Every summer my organic zucchinis out-perform and I'm looking for delicious ways to eat them.
You can only give away so many to neighbors before they stop answering their door. ; ) This looks fabulous. Thanks for the good times chef! We love you.
😅 I wish i was one of your neighbors❣️😋
@@suzettebavier4412 That's so sweet. Thanks Suzette. I wish we were neighbors too. I'm in Nebraska. Where are you, if you don't mind my question. Do you do some gardening? Cheers
@@donnavorce8856 Hi Donna. What a nice reply...I appreciate it. I'm in Oklahoma. No, i don't do any gardening, but it's not because i don't Want to
My Zucchini plants are producing and I decided to try your recipe tonight. We made it our dinner and my picky husband said I could make this again. He loved it. Even our dog who eats what we eat cleaned his dish. I love your videos and hope you continue to delight us with your recipes.
They should just cancel Fox or CNN or msnbc news and just put chef Jean on all day , no politics no news just chef Jean. Everyone would be a lot happier that’s for sure.
Thank you for your videos. I really enjpy them. I am half Italian, and my Italian momma taught me how to cook. She taught me to stuff the zucchini with bacon, leeks or onion, shallots, red bell pepper, mushrooms , garlic, bread crumbs, basil or rosemary, salt and pepper, cheddar cheese, whip eggs, a cap full of Dry Vermouth a little cream, and pour mixture on top, top with Parmigiano and bake for 20-25 min. I've always par-boiled the zucchini. Roasting them sounds so much better. I like to add a couple of drops of truffle oil on top. My family loves them.
Holy cow.... I still love this Chef! Yes having dinner with him would be the best ever!!
OMG I laughed so hard when you said shoemaker. My dad was a master butcher from Europe. His favorite word for amateurs was SHOEMAKERS LOL
@5:30 - "Gotta get into it." Reminds me of making the simple zucchini casserole I tried two nights ago. I was caringly massaging the binding ingredients and the zucchini into the backing dish. Fam was so happy with the result! Yes, the focused love while cooking does make a difference.
Yummy recipe! I am just harvesting zucchini from my garden, along with onions, tomatoes and peppers! I'm so happy with all this!
My culture we stuff everything in sight so again this was a wonderful reminder. I won't be lazy and try this recipe as well bc you make it so easy to follow. Thanks again Chef.
I agree completely! What a fabulous evening of great food, good wine and fabulous stories.
This is awesome! Brings back memories of eating fried zuccini at my grandma's house in the late summer when I was a kid. Thanks Chef! 👍
Have to say it here. You were the first chef to that I subscrided at the first video. I am no great chef, never got schooled, It's the way you give help. Bonne soirée.
Amazing, Chef!
I'm new to your channel, and you're 2 for 2! Big win for me, your meat sauce has my mouth watering - and it's only 10 am.
Zucchini season is just beginning, must try this!
Thank you!
Momma mia! The "find the bend" explanation was very helpful. Chef JP is number First!
Yummy, Looks so delicious.
Definitely cooking this.
You have done it again Chef 😋
Far and away the best chef I have ever watched and certainly the best on youtube.
I’m not a Zucchini guy, but Chef has convinced me to try this recipe. Thanks.
I’ve only had deep fried zucchini. So I did make this recipe and it turned out good as you said it would.👍🏼
Chef Jean-Pierre brings fun and humor,He is the greatest.❤
Just when I thought it couldn't get any better... 🤤
Chef, you are the highlight of my day! I always learn from you but mostly I smile and get happy. Your positivity is positively infectious ❤
zucchini is a wonderful veg to grow and squash too. Grow your own food and then cook it thanks for the video JP
Jean Pierre for world president, we need more people like you. I always have fun while cooking. I like to stay alone in the kitchen, with my favorite music and a good gin tonic. I’m not a big fan of recipes, I have fun doing it my way, but the skills, and the ideas you give us are golden. Sometimes I make disasters, but I don’t mind 😂 I like to experiment. Of course my lack of experience is big, I started to cook only after I separated from my ex wife, but I found a beautiful relaxing world in the kitchen, and you’re making that world even more funny, surely more skilled, and sometimes more delicious (it depends what comes in my mind, sometimes I boost, sometimes I ruin 🤣) keep it up👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
I just made this and it came out AMAZING! Probably my new favorite dish. The sauce is so good you can absolutely rub it all over your body 😄
Yes. Just told my wife we may do this again very soon.
Changing doctors, good for you. My French grandmother lived to 96. Great French cook too!
I didn't know about the curve thing in the zucchini. Thanks for the tip chef! 👍
Thank you Chef you inspire me, greetings from Sunny South Africa 🇿🇦
Chef!! I absolutely can't wait to make this! Just when I think I'll know what you'll add next you throw a curve ball....mornay sauce? Brilliant! Thanks chef!
Thank you for another wonderful presentation. Here's a special request that will bow your socks away. In the 60's and early 70's there was a television chef by the name of Graham Kerr, "The Galloping Gourmet." I was very young and lived in front of his program. In my option he is the father of TV culinary but has never received one mention. I would also add Julia Child's, however Graham is the, "Godfather of TV Culinary!"
In any event, a program inviting him as a guest to pay tribute is very much over but! The Emeril's, Bobby Fay, and the fella from England all owe Grahm and Julia homage.
Just a thought Chef, it would be such a wonderful program!
Thank you,
Eric
Brilliant show as always, thanks Chef 😊
Chef, thank you for sharing not just your knowledge but your enthusiasm for food and teaching others how to prepare and enjoy it! I look forward to every one of your videos. You're absolutely a treasure!
Very nice technique and tasty food. Thank you chef ❤
So true about “you gotta get into it” you gotta love cooking the dish, they will taste the love. ☺️ love your energy!
Made it tonight. Friends, let me tell you, it was amazing.
EVERYTHING is better with Bacon and I always love "onyion" and garlic!! I love learning with you! We eat with our eyes, by taste etc but mouth feel is so important too!!! Thanks for your love of teaching!!!
Looks delicious chef! 😋
Chef....I made this last night for dinner. One big zucchini, cut in half, both for ME! It was fantastic. I had parmesan Reggiano, but no mozzarella, so I substituted (as you say, use whatever you got) sharp cheddar cheese. What a great dish! Thanks Chef Jean-Pierre!
12:49 Chef inspects zucchini like I inspect 2 x 4s at the hardware store XD
I can’t remember, of the dozens and dozens of your videos, one where I didn’t learn something new! According to my wife, my cooking has gone from good, to great! And I give you all the credit JP! Thanks! My wife thanks you too!
Yum 😋😋 Can't wait to try this!!
This man makes me drool. I just adore him.
Thank you 🙏
No sugar, no fat, I'm changing doctor ! 🤣😚🤣🤣🤣🤣 very cute. Great tips as always, and superb looking appetizer. 👌 thank you Chef.
Everything in moderation, except butter 🤭
Thank you for the recipe that is good with salad and fried Chicken or fish. Take care, stay healthy and God bless you.