Made this tonight, substituting mushrooms for the zucchini, and it was wonderful. One of the great things about M. Pépin is the flexibility of his approach. You can follow the contours of his recipe but add this, take that out, use more or less of the other thing. Whatever suits your taste. His relaxed, non-doctrinaire attitude toward cooking has made me much more confident and effective in the kitchen.
After reading all the Pearl-clutching regarding the microwave use, I decided to actually try this last night. Used zucchini and onions from the garden, also used peas instead of corn. This was delicious-going in the regular rotation.
I watch loads of his videos. I have upped my cooking game immensely because of Jacques. I've gone from not really understanding how to make things tasty. To understanding. I've gone from little confidence in the kitchen to confidence.
I love how a world-renowned chef uses the microwave to cook the protein and vegetable portion of the meal. It makes this dish approachable for everyone.
I used to watch Jacques and Julia Child on PBS from time to time as a kid. To be able to still watch him cook and make these wonderful dishes, I'm always learning. I've deboned chickens using his method and get faster every time. He's a great man so much talent.
Don’t Forget Jaques was a world class chef in the South of France and New York City before I was born. And I am 63! Chef Pepin is my hero and I only wish I could eat one of his meals! If my memory is correct, I think I watched his PBS shows in the late 70’s in High School, certainly in the ‘80’s. God bless you Chef Pepin, I learned more from you than anyone.
I love how he bites the pasta and drops it back into the water. That's how things go down in my kitchen also lol. People who get bent out of shape about things like that have never cooked for a full household.
@@glamdolly30 I totally agree. I'm the sort of person who will use one pair of tongs to flip bacon at the start, and then another pair toward the end so I'm not imparting any uncooked bacon germs onto the cooked bacon when serving. But I do draw the line somewhere. Anything getting plunged into boiling water gets a pass. I don't even think twice about it. Heck, if I were cooking bacon and boiling potatoes or something, I could dip the "raw bacon tongs" in the boiling water for a few seconds and boom, good enough to serve with. The books say it's not quite "sterilization", but it's good enough. It's food, not surgical equipment.
@@tom_somethingI hear ya! when I grill I take the tongs or the spatula and put them under the lid and heat them up. Germs dead. Can do the same inside under a pan cover to steam them hot.
My only gripe with this is, he threw it back into the water. Not because I'm a germaphobe, but because I'm addicted to pasta. I sneak bites throughout the cooking process, even raw. lol
Wow. Super quick, unpretentious and nutritious, and using what you have to hand. And the microwave is so often overlooked and underused, but they are speedy and energy efficient. I love how Jacques breaks through those snobby, cheffy barriers :) All in all, winner, winner, fishy dinner lol
lol yeah I was laughing at first, but its quick efficient home cooking, he don't give a damn. he's like the reason I still use non stick pans, when all these other chefs dog them so much
In all my years of watching this Chef at Culinary institute of America, or in the home on my day off. I never would never believed that he would microwave. But it work👍🙏. To a great Chef thank you.
I adore this Man and have since I first saw him on PBS so many years ago. Where has the time gone. His shows with Julia Child were so funny. The way Mr.Pepin spoke about his wife was so heartwarming especially the way she liked her eggs. :) The best of health and happiness to you , Mr. Pepin.
Oh Jacque, what lovely memories come back to me as I watch your effortless handling of a kitchen. I remember my old Masters at school when I was an apprentice in Denmark with much affection and joy. Good old world manners.
A great simple meal for a crowd at the beach. I can't wait to get there and make this for supper. Thanks for all the years, Chef, you're an American Master.
I watched this last night and then made it today for my husband and I’s 6 year wedding anniversary. I had everything I needed on hand, it took no time at all, and it was so rich and delicious my husband didn’t even realize it was so low effort (a thing seriously needed since we now have a toddler!). I can’t wait to riff on this recipe in the future.
Just one thing different for my humbleness to this True Master... I would saute the main mix adding the shrimps with a minute to finishing at the end of the cooking... Love You Chef Genius Pepin... ❤❤🙏🙏
If it were anyone else, I’d say, “Microwave? What?!?” But since I’ve seen Jacques use it, I’ve allowed myself to drop that attitude, saying, “It must be okay!” Thank you for showing us many ways to enjoy a home cooked meal in these crazy busy days.
For all those who are confused…. He is using what he has in his fridge to make a wholesome meal and he is using the microwave to make it fast and easy and less dishes…. If you have never had kids, I doubt you understand. Not everyday can be a five star meal. He is simply showing you what can be done. Get off your high horse and stop insulting a man thats a culinary god…
@@jonkirk2029 You make a fair point, saute in olive oil gives the prawns and vegetables colour and additional flavour (especially courgette, which I think is horribly tasteless). But there's certainly a case for using the microwave for speed/convenience.
I did not have all the ingredients Jacques had in the video but I used the same technique he taught here and the dish came out great. Easy and tasty and inexpensive for a weekday dinner. I diced zucchini, onions, garlic, tomatoes, and the wrapped up cooked kielbasa sausage you get at the grocery store. Added olive oil, salt, pepper, and Italian seasoning. As Jacques advised, I covered the dish with a paper towel (I soaked my paper towel and wrung out the water to keep the mixture moist). Microwaved on high for about 4 minutes and then stirred the mixture and microwaved for around 3 more minutes until the sausage was warmed through. Then I added cooked spaghetti (linguini not available where I am). Mixed all together, added some good ol’ parmesan cheese from the green canister (“real” parmesan where I am is too expensive and outside the budget lol), and some more olive oil as Jacques did too. It was great and everyone liked it. Thanks Jacques for the skills and advice you taught here .
🤯 Jacques made shrimp in the microwave! Genius! Now I HAVE to try it because there are days when I want to eat something heavenly but can't bring myself to scrub one more pan...thank you chef for being my Yoda since I was like 7, you're still the best ❤️ 😍🥰
I made this dish tonight. My husband loved it; he said it was better than he has ordered at restaurants around our area. One thing that helped was quality local shrimp. We are very close to the Atlantic Ocean here in Flagler Beach, FL. I went to a fish market in Flagler Beach and bought their local shrimp. It turned out awesome. Thanks Jacques for your recipe. My husband wants me to make this frequently.
This recipe is perfect for me, after a hectic work day. Master Chef Jacques just gave me another delicious idea for my meals and I am tuned in for more! Merci mille fois!
I don’t use microwaves I use a steamer Then a sauce pan put the veggies with the butter add the garlic add the pasta I’m good thanks for the recipe!!! From one chef to another!!!
Dearest , Well wishes , just finished the perfect grilled steak , and was just like yours !!! Used the butter but with out the anchovies , did rosemary !! What a trip ! Lov you
Such a great example of prepared a quick, simple, and delicious meal for any day of the week. A very inspiring recipe/ & method. My admiration, appreciations, and thank you to M.Pepin. All the very best.
It's always a great pleasure watching 👀 😀 😊 chef Jacques pepin w julia childs I've learned a lot about cooking of course, not so good as they are thanks for posting these cooking videos 😀 😉 😊 😋
I've followed Jacques on his FB page for years where he shares his 'homestyle' cooking and easy meal ideas for those of us that aren't "chefs" and appreciate and enjoy his culinary experience.
I'm so excited to find your channel! I used to watch your show with my mother when I was growing up. I remember you also used to have your daughter on. Can't wait to let my mom know you're still cooking
What a sweet memory! Jacques and Claudine are still cooking together every chance they get, and Claudine is the President of our Foundation. Say hi to your mom for us! - CC from JPF
Jacques is a great teacher!😊
I’ve watched Jacques forever, I never tire of watching him cook! Jacques is the best!
Pepin is an icon of the cooking world - He is simply one of the best!
Not if he is using a microwave, he is not! 😝
You clearly haven’t seen many chef’s cooking, if you think he’s the best
@@nigellee9824 I said he is one of the best - you better learn to comprehend
Made this tonight, substituting mushrooms for the zucchini, and it was wonderful. One of the great things about M. Pépin is the flexibility of his approach. You can follow the contours of his recipe but add this, take that out, use more or less of the other thing. Whatever suits your taste. His relaxed, non-doctrinaire attitude toward cooking has made me much more confident and effective in the kitchen.
Sounds like a great substitution! Thank you for this kind comment. - CC from JPF
I can always tell that cooking is a labor of love for Jacques.
I could watch him chop for days.
Agreed. Watching him dispatch a clove of garlic back in his early years on TV was an absolute master class.
After reading all the Pearl-clutching regarding the microwave use, I decided to actually try this last night. Used zucchini and onions from the garden, also used peas instead of corn. This was delicious-going in the regular rotation.
So glad you enjoyed it! A fresh harvest from your own garden makes everything taste better. - CC from JPF
How lucky are we? Such a kind, smart man. And, his daughter, Claudine, is his #1 fan.❤
Nailed it right there my friend. Ici on monge bien!
I watch loads of his videos. I have upped my cooking game immensely because of Jacques. I've gone from not really understanding how to make things tasty. To understanding. I've gone from little confidence in the kitchen to confidence.
Love these short videos. Listening to Jacques brings back good memories of my childhood. ❤️
I've been watching him and Julia since the 70's and I always learn something.
I love how a world-renowned chef uses the microwave to cook the protein and vegetable portion of the meal. It makes this dish approachable for everyone.
I used to watch Jacques and Julia Child on PBS from time to time as a kid. To be able to still watch him cook and make these wonderful dishes, I'm always learning. I've deboned chickens using his method and get faster every time. He's a great man so much talent.
That's amazing! Practice makes progress, so keep deboning those chickens and soon you'll be as fast as Jacques! - CC from JPF
Don’t Forget Jaques was a world class chef in the South of France and New York City before I was born. And I am 63! Chef Pepin is my hero and I only wish I could eat one of his meals! If my memory is correct, I think I watched his PBS shows in the late 70’s in High School, certainly in the ‘80’s. God bless you Chef Pepin, I learned more from you than anyone.
was that shrimp raw?!!!
@@zoizamani1678 Not after he microwaved it for 6 minutes
Hes the greatest❤ love n respect this wonderful gentleman❤❤❤❤
I love how he bites the pasta and drops it back into the water. That's how things go down in my kitchen also lol. People who get bent out of shape about things like that have never cooked for a full household.
That water is literally boiling - no mouth germs will survive, it's all good!
@@glamdolly30 I totally agree. I'm the sort of person who will use one pair of tongs to flip bacon at the start, and then another pair toward the end so I'm not imparting any uncooked bacon germs onto the cooked bacon when serving. But I do draw the line somewhere. Anything getting plunged into boiling water gets a pass. I don't even think twice about it. Heck, if I were cooking bacon and boiling potatoes or something, I could dip the "raw bacon tongs" in the boiling water for a few seconds and boom, good enough to serve with. The books say it's not quite "sterilization", but it's good enough. It's food, not surgical equipment.
@@tom_somethingI hear ya! when I grill I take the tongs or the spatula and put them under the lid and heat them up. Germs dead. Can do the same inside under a pan cover to steam them hot.
My only gripe with this is, he threw it back into the water. Not because I'm a germaphobe, but because I'm addicted to pasta. I sneak bites throughout the cooking process, even raw. lol
@@tom_something 'It's food, not surgical equipment'. My favourite online wisdom of the day!
mY favorite Chef!!! So happy to see you M Pepin! please take care you still need to teach us so many many many more recipes! 🥰🥰🥰
Wow. Super quick, unpretentious and nutritious, and using what you have to hand. And the microwave is so often overlooked and underused, but they are speedy and energy efficient. I love how Jacques breaks through those snobby, cheffy barriers :) All in all, winner, winner, fishy dinner lol
lol yeah I was laughing at first, but its quick efficient home cooking, he don't give a damn. he's like the reason I still use non stick pans, when all these other chefs dog them so much
Yes, I agree... a national treasure indeed.
The world's greatest chef
I just woke up from a bad dream until my notification pops up that there's a new video from your channel and I feel a little better. 🌟
❤ love him so much too ❤ always makes me happy
Glad to see him cooking 🍳 too ❤ awesome chef 👨🍳
I have literally grown up watching this man cook and he's so wonderful. When him and Julia Child got to cooking shenanigans it was magic❤
In all my years of watching this Chef at Culinary institute of America, or in the home on my day off. I never would never believed that he would microwave. But it work👍🙏. To a great Chef thank you.
I adore this Man and have since I first saw him on PBS so many years ago. Where has the time gone.
His shows with Julia Child were so funny. The way Mr.Pepin spoke about his wife was so heartwarming especially the way she liked her eggs. :)
The best of health and happiness to you , Mr. Pepin.
So many of his recipes are just common sense but Jacques really brings them to life.
What a great family meal. Summer vegetables and shrimp make for a wonderful dinner
This man is a national treasure!
Oh Jacque, what lovely memories come back to me as I watch your effortless handling of a kitchen. I remember my old Masters at school when I was an apprentice in Denmark with much affection and joy. Good old world manners.
Delicious and easy to make Served it with a Chein Blanc(80%) Viognier(20%) California blend chilled yummy 😋
Always love these videos. I love how he always says "2 tablespoons of olive oil" and it appears to be more like 1/2" cup or so.
I know, it makes me chuckle so much....he can't help it, hee hee
Another outstanding and simple recipe from the best Chef in the world.
Totally healthy and not difficult, yummy and nice enough to serve to your family ❤
Simply delicious. Thanks Chef.
So delicious and shrimple!
SHRIMPLE! Brilliant! 🧡 🍤 - CC from JPF
A great simple meal for a crowd at the beach. I can't wait to get there and make this for supper. Thanks for all the years, Chef, you're an American Master.
Best dinner! J’aime beaucoup ❤
I hope his headstone says, "maybe a dash of more olive oil, never hurt" because i think i've heard him say it 100 times :)
And maybe a few ‘shives’ 😊on top!
And "...a little butter, it never hurts."
I watched this last night and then made it today for my husband and I’s 6 year wedding anniversary. I had everything I needed on hand, it took no time at all, and it was so rich and delicious my husband didn’t even realize it was so low effort (a thing seriously needed since we now have a toddler!). I can’t wait to riff on this recipe in the future.
This is wonderful! So glad that this recipe went over well on your special day. Joyeux anniversaire! - CC from JPF
Maybe a dash more of olive oil, never hurts. Meanwhile, 2 tablespoons later. I just love the way he cooks.
Love you Jacques! Thanks for everything you've done!
All my favourite things to eat xxx thanks ...also so healthy
I'd make a lemon butter garlic sauce with white wine and pepper. And grilled baguette on the side. 😊
Just one thing different for my humbleness to this True Master...
I would saute the main mix adding the shrimps with a minute to finishing at the end of the cooking...
Love You Chef Genius Pepin...
❤❤🙏🙏
Merci Chef !
Beautiful, light & healthy -- thank you sir!
Wow thx fr not making it complicated!
If it were anyone else, I’d say, “Microwave? What?!?” But since I’ve seen Jacques use it, I’ve allowed myself to drop that attitude, saying, “It must be okay!” Thank you for showing us many ways to enjoy a home cooked meal in these crazy busy days.
He makes pasta primavera the same way, heats up the vegetables briefly to soften them. It works
@@mervinprone I think I’ve seen that one. And I’ve tried it! I agree, it works!
I agree. He did a sauce once that used ketchup and I had the same reaction. Now it’s a family favorite, made dozens and dozens of times!
For all those who are confused….
He is using what he has in his fridge to make a wholesome meal and he is using the microwave to make it fast and easy and less dishes….
If you have never had kids, I doubt you understand. Not everyday can be a five star meal.
He is simply showing you what can be done.
Get off your high horse and stop insulting a man thats a culinary god…
JP is just keeping it shrimple.
I just don't see any reason to not just saute all of that stuff instead of putting it in the microwave. It's one more pan, and probably less time.
@@jonkirk2029then cook how you want it some people don’t have stoves.
@@jonkirk2029, if you are ever invited to dinner at his house you must not go.
@@jonkirk2029 You make a fair point, saute in olive oil gives the prawns and vegetables colour and additional flavour (especially courgette, which I think is horribly tasteless). But there's certainly a case for using the microwave for speed/convenience.
I did not have all the ingredients Jacques had in the video but I used the same technique he taught here and the dish came out great. Easy and tasty and inexpensive for a weekday dinner. I diced zucchini, onions, garlic, tomatoes, and the wrapped up cooked kielbasa sausage you get at the grocery store. Added olive oil, salt, pepper, and Italian seasoning. As Jacques advised, I covered the dish with a paper towel (I soaked my paper towel and wrung out the water to keep the mixture moist). Microwaved on high for about 4 minutes and then stirred the mixture and microwaved for around 3 more minutes until the sausage was warmed through. Then I added cooked spaghetti (linguini not available where I am). Mixed all together, added some good ol’ parmesan cheese from the green canister (“real” parmesan where I am is too expensive and outside the budget lol), and some more olive oil as Jacques did too. It was great and everyone liked it. Thanks Jacques for the skills and advice you taught here .
I love his dishes: simple, easy to make and delicious.
🤯 Jacques made shrimp in the microwave! Genius! Now I HAVE to try it because there are days when I want to eat something heavenly but can't bring myself to scrub one more pan...thank you chef for being my Yoda since I was like 7, you're still the best ❤️ 😍🥰
Right?! Not every day can be a sauté pan day -- some days are microwave days. So glad you're going to give this technique a try! - CC from JPF
Unusual recipe I think, but will try it out. Looks good.❤
Gracias, chef, you are the best! Thank you for sharing your vast knowledge of your art form, experience, congeniality, and wisdom with us!
or merci!
You are the honest Chef ❤❤❤
I made this dish tonight. My husband loved it; he said it was better than he has ordered at restaurants around our area. One thing that helped was quality local shrimp. We are very close to the Atlantic Ocean here in Flagler Beach, FL. I went to a fish market in Flagler Beach and bought their local shrimp. It turned out awesome. Thanks Jacques for your recipe. My husband wants me to make this frequently.
Wonderful! Fresh and local ingredients take every dish to the next level -- and local shrimp sounds like an incredible treat! 🍤 - CC from JPF
Yes CHEF ❤. The knife skills. Keep it up. Blessings.
We love you, as always, Jacques! Your dashes of olive oil are like mine. 😉 I’m going to tell my wife from now on, “Eet nevaarre ‘urt!”.
Simply the Best! Thank you, sir!
His knife skills are epic!
Always amazing...thank you for sharing and best of health...
Never fails to surprise me, what a legend. I could see where it was all going until he said "Microwave"
Another cracking recipe, can't wait to try
Microwave and Jacques Pepin, and I thought I couldn't love this chef any more!!
Simple but elegant. Thank you chef.
Chef is a treasure❤️
Lean Cuisine, done right.
I'm enjoying the people posting from their mother's basement insulting this culinary legend. It's as entertaining as a concert.
U r one of my favorite chefs
Beautiful dish!
Perfect, will be making this, thanks Chef Pépin
This recipe is perfect for me, after a hectic work day. Master Chef Jacques just gave me another delicious idea for my meals and I am tuned in for more! Merci mille fois!
Mmmm!! I can almost taste it. Thank-you once again. Cheers.
Beautiful.
Perfection❣️Speedy, nutritious, delicious dinner❤️🔥👏🏻✌🏻
Simple, elegant and obviously very tasty!
Thank you pepin y whatch you all the time ❤😂❤😅❤😅
I don’t use microwaves
I use a steamer
Then a sauce pan put the veggies with the butter add the garlic add the pasta I’m good thanks for the recipe!!! From one chef to another!!!
Dearest ,
Well wishes , just finished the perfect grilled steak , and was just like yours !!! Used the butter but with out the anchovies , did rosemary !! What a trip ! Lov you
I have all these ingredients in my fridge, (frozen shrimp but it will work) perfect for a busy day and not a lot of time. Merci Jacques .
Oooh, keeping frozen shrimp on hand is a great idea for a quick and tasty dinner. I hope you enjoyed it! - CC from JPF
Yum! Thank you sir. I'll be preparing this soon.
Cheers Jacques
Such a great example of prepared a quick, simple, and delicious meal for any day of the week. A very inspiring recipe/ & method.
My admiration, appreciations, and thank you to M.Pepin.
All the very best.
Jacques is the goat
Pendleton shirt looks good on Chef😊❤
Thank you for sharing....do l wish l could sit down with you Jacques to a meal prepared by you...life long dream !!
There's nobody better!!!
It's always a great pleasure watching 👀 😀 😊 chef Jacques pepin w julia childs I've learned a lot about cooking of course, not so good as they are thanks for posting these cooking videos 😀 😉 😊 😋
National treasure!
I've followed Jacques on his FB page for years where he shares his 'homestyle' cooking and easy meal ideas for those of us that aren't "chefs" and appreciate and enjoy his culinary experience.
1
Jacque is a treasure.
This guy is great.
Looks delicious. Thank you Chef.
I'm so excited to find your channel! I used to watch your show with my mother when I was growing up. I remember you also used to have your daughter on. Can't wait to let my mom know you're still cooking
What a sweet memory! Jacques and Claudine are still cooking together every chance they get, and Claudine is the President of our Foundation. Say hi to your mom for us! - CC from JPF
Worlds best chef!!
Chef I've learned so much from your video tutorials, merci!
Classic Pepin, "its really just a question of taste."
Merci Chef
Thank you.
Who needs Gordon Ramsey or White when there's a master like chef Pepin?
Great!
Exatamente como eu faço no Brasil. A única diferença é que corto a abobrinha em tiras bem fininhas Julliene.
Love to “cook” with chef Jacques. Love to watch him use the knife….he is mesmerizing!