Veal Roast with Artichokes | Jacques Pépin Today's Gourmet | KQED
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- Опубліковано 7 вер 2024
- In this segment from the first episode of Today's Gourmet with Jacques Pépin, Jacques prepares a delectable veal roast with artichokes. Along the way, he shares wisdom about selecting a choice cut of meat, why some veal is red, the purpose of browning, and other handy tips and fascinating trivia.
What you'll need:
2 1/2 lbs veal loin, olive oil, 1/2 tbsp butter, thyme leaves, cracked pepper, salt, pearl onions, garlic cloves, 2 - 3 artichokes, 1 fresh tomato, dash of soy sauce, herbs
Today's Gourmet with Jacques Pépin: Veal Roast with Artichokes
Segment from Season 1, Episode 1, 1991.
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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 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.
I wish Jacques could stay this young and vibrant for another 30 years . His culinary contributions to the Human Race are unmatched by any other chef. He is in a class all by himself . Master Chef , artist ,humanitarian and down to earth good guy. We love you Jacques.
whoa chill bro
He's still as happy cooking as he ever was, even at his age! Lots of life left to celebrate
@@Gerbs964 people like you are weird. You don’t have to recoil and panic when people say kind words. They weren’t even at you 😂
Ah, I see… your comment history tells the tale.
@@hardfugoo1 haha im not "recoiling" or "panicking" its just funny all these people on here that are obsessed with this cook, its pathetic. like the comment above "down to earth good guy" lmao. how could he ever know how jack is off the camera. more often than not these celebrites are assholes behind the scenes.
@@Gerbs964 you go do exactly what you said because, it is you who is bothered by how some one else feels about Jacques.
Wow Jacques is so young here. But my gosh, he hasn't changed a bit. Awesome forever.
He was 51 here. He's 85 now.
He has the hands of a surgeon. I started cooking because of this Chef. He’s the best. Just watching his knife skills on the artichokes is amazing.
I could (and do!) watch Jacques slice, chop, mince, dice, and otherwise cut things up for hours.
That is such an awesome thing to read. I absolutely LOVE this guy. I got into him after I started cooking seriously, but he's probably my favorite and I'm bracing myself for when he leaves us, and gets to be with his beloved wife again.
More vintage Jacques please, would love to see full episodes!
Thanks Ben! We'll post a full episode later this month.
I remember this show as a 6-7 year old. I forgot how fast he was. Amazing talent! This is especially true based on how calm and relaxed he is during the American masters/ Cooking at home series' out right now.
SO nice to see this man a little younger. Time go not to stop.
These videos have been so comforting in the past year. Thank you.🌼🙏🏾
you take comfort in watching baby cows being cooked?
@@teddingtonbear3265 yes
@@teddingtonbear3265 YES!!!
@@teddingtonbear3265 Honestly, I've been known to vacillate on whether it's acceptable to eat meat, at all, but when I do, I don't see any moral equivocation between eating young (not baby) animals and adults, so...yeah, I take comfort in watching Jacques cook, and I have no problem, especially since this is relatively mature veal **and** he goes out of his way to emphasize buying organic veal, which even when this was produced would have been raised more humanely than most.
Thank you for watching!
His voice is so soothing. Love seeing any video featuring Chef Pepin, I miss seeing his show on PBS too. Thank you for this, really made my day.
Old but gold
He loves what he does and it just insprires me to be a better cook
Thank you KQED brings back great memories.
Jacques Pepin is so much better than anyone on Food Network.
Thank you for the throwback! A master at work. Love the expertise and energy.
I had a huge crush on him then!! My mother never missed an episode. I cook professionally and the method which he crushes garlic is always what I aspire to do. Yes, he's fast but I can tell you when he was on the line he was probably even faster. I wish more people were aware of Le Methode and Le Technique. They're all a cook ever needs.
Jacques is young here. Compared to Cooking at Home he works a lot faster I've noticed. Still has those legendary knife skills though. Master of the technique. VIVE PEPIN
Like he's on 1.5x speed!
Jacques is the best!
Jaques is on fire in this video! Can't wait to see more.
I would eat that! Such a wonderful teacher and amazing skills!👍
Bravo KQED for putting these little video’s out!!! Love it and Jacque!!
Thanks for watching!
Exactly! It’s the differences that madder , that make cooking understandable. This Chef speaks the truth about cooking and is worth following.
Thanks for sharing this Chef, will see you next time.
🧑🍳🔥🫑ChefBobbyRay
Awesome 😎 awesome 😎 awesome 😎! Thank you very much. Master Chef Jacques Pepin. Again, thank you. Lovely 😊 to share’en famille’ .
Incredible
Wow!! Over 20 years old video. Great classic Jacques!!
Fabulous!💕💕💕💕💕💕💕💕💕💕
imho the best cooking showman ever .Julia was a close second. Graham Kerr was ok . JP hands down the best .
Chef And Teacher
💯❤
@KQED thank you and keep bringing the JP!!
Thanks for watching! 🍄🍳
My Great Uncle Bill encouraged me to cook. Julia Child got me interested in watching how to cook. Jacques Pepin inspired me to cook the way that I want to: elevated simplicity.
I ADORE READING
Great to see the old shows. I hope he is doing well and just getting a day or two off.
I am a long-time follower of Jacques Pepin and his books on Technique as well as his work with recipes on his own and with Julia Child. I favor milk-fed veal from a well-known New Jersey provider. I would use less garlic than Jacques...just a matter of personal choice and the main reason for thinking about recipes and for cooking at home.
C'est la première fois que je vois Jacques aussi jeune et aussi peu relaxé! :D hihi
Beautiful.
Great snappins' ... he's been doing something right... he looks 37 again!
It would be nice to see the full episodes of these shows instead of just 6 minutes worth.
You can watch this whole episode on the Jacques Pepin Foundation's website -- I'm almost certain this episode is "My Mother's Favorites" which also includes a leek, garlic, and potato soup, and a "light" genoise-style cake. But, in general, there's just a ton of video there, and you can also support the foundation and get access to some video "cookbooks" including contributions from all sorts of chefs, so it's pretty great. Sometimes, you can also buy prints of Jacques' paintings to support the foundation (which teaches people kitchen skills and helps them find employment and also supports community kitchens providing disaster relie, among other things).
We're planning on releasing both segments and full episodes to see which people like better.
@@kqed full episodes of all Jacques shows, s'il vouz plais!
@@smspain09 Thanks for weighing in!
@@kqed either one will get me slamming that like button, but I'd like to see full episodes. There's no such thing as a market oversaturation of Jacques.
He is the chervil whisperer
his knowledge !!
I love how he says arti-shoke lol
Master Chef Pepin said to get Organic Veal way back then, God Bless His Heart, Amen!
Though now we know organic is just a tax on gullible people. But at least it let bezos the owner of amazon/wholefoods fly nearly into space for fun.
Love ya Jacques
perfect
GOAT.
Wow,I always thought he was a white haired old man since the day he was born!My bad joke not withstanding I was a bit surprised he didn't let that roast rest while he reduced the sauce...but who am I to question the master!
What a motherf**king Legend.
Jacques is so french 😂
I’d hate to see what a 2 1/2 lb veal roast would cost today in 2021
I don't mean to complain, but I thought these might be the complete episodes like Martin Yan Mondays. Still great recipe and lesson.
We're planning on releasing both segments and full episodes to see which people like better.
OK. Thank you for replying.
@@kqed FULL EPISODES PLEASE!!!
@@paulramsey1255 We hear you. We'll release a full episode later this month.
@@kqed Thank you..Jacques is a legend as a chief and as a person.
Jacques and Julia were there ever a better pair?
😋👍🏻
Does M Pepin say "you know" more often than Gordon Ramsay says "good girl" ?
So, you do NOT eat the 'choke' (center part) of the artichoke?
Do you eat feathers on a bird?
@@paulramsey1255 A very poor analogy, as the 'choke' is the center body flesh of the artichoke, while the feathers are the non-living exterior of a bird.
Correct, you do not eat the "choke".
I kind of thought we were getting whole episodes...
We're releasing both segments and full episodes and gauging which people like more. We'll have a full episode online later this month. Thanks for watching.
he cooked all that meat in the pan? wow
Lighting fast!
The only seasoning is soy sauce? Didn't season the meat either.
He added salt, pepper, and thyme to the veal before he seared it
Did I miss something? How the H3ll did the veal cook in 20 minutes?
You know?
YOU KNOW
This is a coked cook.
This is a joke. I've never seen veal in a grocery store, let alone have a personal butcher. Or any butcher, for that matter. I don't know who his target audience is, but the newer recipes are more practical. He sounds like a real food snob here.
Pepin was actually a serious chef not just a television personality. He served as head chef to 3 French Presidents before coming to the US in 1959. Before TV he was also an educator and the target audience in the early 80's was serious hobbyists. He was also good friends with Julia Child who he met shortly after coming to America
This was filmed in 1991 - veal was much more common in the US back then. My mom made Veal Parmesan often, and a veal roast a couple times a year. It was also common in many restaurants (scaloppini, piccata, schnitzel, parmesan). The info about the inhumane treatment of calves started getting lots of press in the 80s and 90s, and now it's very hard to find veal served or sold. But I'm sure you could get it from a local butcher if you tried. Yes, butchers do still exist, and they are not only for snobs - unless you consider anyone that doesn't by their meat at Safeway a snob.
no, you're just ignorant..
I don't want to cook and eat baby cows or baby lambs.
Then don't 😝
Why on earth would you watch this then?
Don’t do that then Wait until the cow gets older and then eat it
Btw, half all all baby cows are males They don’t give milk What do you want dairy farms to do with them?
A lamb is a baby sheep
You are a truly wonderful human being. I applaud you.