I'm an old Greek woman, 75 years already. With every program I fall in love with you, your mother and grandmother - generous, enthusiastic souls all. Bless you 🙏
The best cookery show in the world, from a chef who wants to teach, and not just show off. Amazing video again, with brilliant advice on pastry and brilliant advice on flavour, among many other great tips. Love it.
In a UA-cam world of “just look at me and see how great I am “ it is so refreshing to see a master teach for the love of teaching, and zero ego involved. Totally love this man. Thank you so much Chef and god bless you.
You Sir, are still my favourite Chef to watch! Nobody on TV or on UA-cam can compare. Bless you, mon ami, your recipes and personality never cease to delight. 😊
These lessons make me wish that Chef was a member of my family. My favorite moment is what I'm calling his "piano" fingers when he eats his own cooking. Such delight. Thanks much Chef!
I learn something new every time I come here. My pie dough always suffered from soggyness. Just brushing it with egg whites is the solution. Thank you again Chef Jean-Pierre for your explanation. You're amazing! ❤
Seriously he gives soo many practical tips and small details. Other channels, yeah theyre a pro chef but its like all they do is simple recipes I can find on google. He points out all the small details that make such a difference as well as doing many things slightly different ingredient or technique wise
I may not try every one of Chef's recipes, but I learn so much technique from him that it's amazing. I've said it before, this is, hands-down, the best cooking channel in the history of all cooking channels (sorry, Graham...sorry Emeril). Keep 'em coming, Chef JP!
Hello from Portugal, Chef! Just to tell you it's been a while (about a year or so) that I'm totally addicted to your videos. Not only you make everything look easier, by letting us understand the logic in every process, but your splendid mood (helped by Jack's subtitles) makes us go along with it and turn cooking into a joyful experience. Thank you so much!
Mon Dieu, where has this man been all my life? I was today year's old when I discovered this channel and this chef's cooking show. Onyo, I love it ❤️!!
You have hooked my pug. We were lying in bed and I was watching this video. All of a sudden my pug laid his head on. My phone and kept going up & down the screen with his left ear. I couldn't believe it but he won't stop ( his addicted to your voice).!!!! IAM glad I saved the video because he won't back off the phone.,!!! This is hilarious.
This was an excellent class for me since I learned a couple of tricks! 1. The kitchen vacuum trick, 2. Let rest the dough already in the mold, it always shrunk on me and 3. The egg white trick to seal the crust. Thank you so much for sharing your knowledge and experience with us Chef! Hello from Mexico!
@@darlenebradley6756 I thought everyone knew you can freeze things for 17 years? It so easy even a child can do it! 😀 I used to follow several UA-cam cooking channels u til I found Chef JP., now I only follow one.
@@offdutyagain “Glen and friends” is the only other one I follow. He’s Canadian and cooks from antique cookbooks and is very funny without being “cute” about it.😊
Chef JP . My daughter made this recipe twice for two different brunch parties . Yesterday she told me I need to write Chef JP and tell him this is a huge hit both times she made it .Never any left overs because everyone ate everything. Guests love it. Thank you for a great recipe
My nan made this in an old coal stove. Her cooking was legendary, her pastries were the best. Always with the lard. And that old stove imparted such flavor it was amazing. Thanks for this dish Chef brings back my childhood memories.
@@daveb1870 me either… the kids bought home from work a big shopping bag with what I thought was wrapped bars of butter 🧈 but they were COPHA shortening. The bars are white and very greasy, used in cooking?!?
@@kathrynbillinghurst188 copha is vegetable oil so id say no according to the interwebs. I doubt it would give the same results. Lard is king of pastries from what ive been told.
I really can't tell you how much I love this channel. When a new video pops up, my wife and kids gather around the tv and eat dinner while watching your video. Then we have a vote if dad should make the recipe or not. Hint: I have to make nearly every recipe. Thanks a lot!
I watch every morning now....He makes me Happy...I Love Food and all his tips...Clarified butter...I'm gonna start making it...Nothing Like butter and I LOVE onyons
I've been cooking for my family for 50 years and after watching Chef Jean-Pierre for TWO minutes, he teaches me something new and important. You are the best, Jean-Pierre!
I just love chef J.P. Your so educational and comical. I don’t claim to be any kind of great cook.. but I’m loving that now I make more stuff my 4 yr old is calling me the best cooker ever! Thanks J.P for teaching us and making it fun!
Je suis francaise vivant au Texas et je regarde vos videos avec beaucoup de plaisir Chef! J'adore votre accent et votre bonne humeur m'aide dans les moments difficiles. Merci de partager votre passion. Prenez bien soin de vous et de votre famille. Merry Christmas Monsieur! 🇺🇸 🇫🇷
You're not only on a chef you're the best of the best that I've seen thank you for giving me the confidence to cook cuz I had trouble boiling water think about you got the best video out there of all the chefs I've seen and I don't want to name no names😊 I don't want to hurt no situations thank you for giving me the confidence I'm part of a car club and I'll let him know how good you are thank you buddy
I love quiche!!! We eat it often. Today I learned many new things from you and my quiche has been upgraded!!! Learning from the Master Chef! These videos are attending a Culinary Institute for FREE!! Thank you! ❤️ The best start to any week/day is “Well, hello there, friends!”
Have made quiche several times using your fabulous recipe, Chef. Added broccoli because it is always a favorite. Delicious. Thank you for making quiche not just a favorite but a gold medal winner!! ❤️
Thank you chef for remembering the "newbies" and "repeating" (I'm one of them 🤗) The PASSION AND LOVE you demonstrate to your food, your cooking, to us your fans, is SO REFRESHING to see!!!! There's LOTS of great chefs, but you are DEFINITELY a "special one". Your my FAVORITE PERSON ON UTUBE! You ALWAYS make my day with your jokes and gestures. You always make me laugh!! A MAN TO BE LOVED. GOD BLESS YOU DEAR SPECIAL HUMAN.
Thank goodness that I just saw this, as I am making this now and in the video he uses 3 cups of cream and the directions say 2 cups of cream. So Guy, a big thank you for posting this.
More classics. Getting ingredients on the way home. Thank you! Really, this series is more like cooking lessons and not just following a recipe. Excellent teaching, cooking, and cleaning.
Chef JP is a fantastic teacher! So much knowledge and great advice, served with delicious recipes, and lots of humor sprinkled throughout. We couldn't ask for more!
🙏Thank goodness you’re here… Jean Pierre… you always remind me of how my dad was! Great memories of his little methods, always explaining…. Cooking, bricklaying lol, fixing tools, gardening techniques, painting walls and always reminding us of how truly lucky 🍀 we are to live in this age. A plethora of food here is better than where grew up hungry daily! Thank you for inspiring me again Chef… I truly mean that… ✨💕✨🤗🙏
OMG! I can’t wait to try this! The funny thing is that my husband thought he Hated Onions, Peppers, Scallions and many other Vegetables, BUT, Cooking your way, makes ALL The Difference in the World!! Love You Chef!!♥️🤗👏😘
Lovely, simply lovely! Today, I learned a couple new techniques; first, I love the idea to brush the 1st baked crust with egg white to seal it up against all the moisture of the bacon onion mixture and the wetness of the custard. We all love the dry, crumb of the pie shell, keeping it dry is the goal for the perfect Quiche. The second thing I learned is that principle of the different temperatures that veggies cook verses the setting of the custard. So, cook your veggies first and get rid of the excess water from them before putting them into the pie shell. Love your humor, keep cooking and sharing great eats!!
That looks absolutely amazing. I can't wait to try this recipe. Bacon and onyo, there's NO better combination. Mmmmmmmmm!! Thanks, Chef. You're the bomb!!! 💥
This is one of your best videos. You really like what and how you're doing it and it shows. Thank you a lot Jean-Pierre. I am so glad I found you. It is always easy, if you know how to do it. And you know what's the best part? You get to try even better cooking.!
I made quiche for the first time following your very nice and detailed instructions. It was fantastic! Thanks for everything that you do, we appreciate it.
Thank goodness our Chef Jean-Pierre is alive and well! However, two other Chefs Jean-Pierre, one in Pennsylvania and another one in Palm Beach passed away a few months ago. May they both rest in peace! 🙏🙏🙏😊
I recently made a quiche with spinach in it. Definitely squeeze out as much water as possible. I don't boil spinach, I saute it in butter, of course. The quiche pan is practically a requirement to get perfect slices. My shop vac is 12 gallons, so I don't keep it in the kitchen, but it's great for keeping the sawdust down in my wood shop!
Well I got up early this morning intending to make a chicken and vegetable soup. I even put on my gumboots to go outside and garden while soup was slowing cooking. However, I stumbled onto these videos and three cups of coffee later still haven’t make the soup nor started on the gardening. I’m just loving the joy of watching this man cook. I’ve been engrossed in Chef’s videos. I make a quiche every two weeks for a friend’s son who has Motor Neurone disease. He loves my quiches but I’ve learned so much more through watching this video. No I’m eagerly waiting to make his next one. I think I might be getting a little excited about cooking. Digging in the garden can always wait..🤔😊💕
I try to make 1-2 of your recipes a week. Sometimes there is a few weeks lag between when you post the recipe and when I make it. Today, for Sunday brunch, I made your bacon/onyo quiche. I added a few cooked mushrooms to the mix. I served with some blueberry muffins, croissants, and toast. Absolutely delicious! Thank you, again, for making me a better cook and reminding me of the joys of cooking - especially for loved ones.
This recipe evoked so many memories of cooking with my mum when I was young. She used to make a rustic bacon, cheese, ham and egg 'pie', as she used to call it. It was delicious! I will definitely be trying this recipe, knowing how the individual flavours blend so beautifully together. Thank you, Chef, you've made my day 😊
I made this yesterday- we were going to have a picnic but it was raining. My son who is 9 was freaking out about how good it came out! We were all eating it in the car on paper plates real quiet😂
This has to be one of the most technical videos I've ever seen by Chef Jean-Pierre and I loved it. I've made quiche a couple of times but without all the technical knowledge. Now I'm ready to master the recipe!. Thanks, chef!
I made a spinach quiche a little while back and it was so delicious. I used three different kinds of cheese. One of them was parmesan Reggiano and that added like a salty flavor to the dish. I can only imagine how good this recipe tastes.
I love this chef....He is so real! I have made a few of his recipes and today I just finished the turkey soup with leftover turkey from last week. I added, though, frozen peas and frozen corn. Its all in the oven now. I, too, am in my 70's actually 77 and love filling my spare time with his videos and recipes. I send many of them to my printer for another day, then when I get stuck, I refer back to his videos for guidance. He is amazing and funny. For goodness' sake, though, I would like to see this blonde Jack Filming everything. I am positive he has a sense of humor too. Anyway, keep these videos coming!!
I made this on 2.25.2024. It was excellent!!!!!! The only reason we still have some in the refrigerator two days later is because we made the Chefs walnut and sausage stuffed pork loin last night which is always outrageous good!!! What I did different: I dried up the bacon and onion with paper towels to remove as much grease as possible. I quickly realized the amount of ingredients I had was not going to all fit in my one crust, but also that it was not going to be enough for two, so I quickly added two more eggs and another cup of heavy whipping cream. Then I grabbed an ungreased glass pie dish, and without using a crust, I divided all the ingredients equally and made a second quiche. They were both over the top. I'm not sure which one we liked best!!! The one with the crust or the one without. Once again..... Thank you Chef Jean-Pierre
That walnut, sausage (don't forget the apricots) stuffed pork loin is the best!!! I always make two. One to cook now and a second to freeze for later!!! Makes life easy and so good!!!
As a French descendant, I like to think I understand you better than most (I don't, I'm American with a French name Cossitt). Your passion and joy is so inspirational!
I love watching you cook, and I can learn so many things from you. I've never made a quiche, but I will now!! Thank you for being so generous with your recipes and your expertise.
Hello, Chef, I am laughing 😂 picturing all your viewers trying to crowd into your kitchen to taste the amazing quiche! More great methods and tips, thank you!
I love the show and how the chef will tell you it's okay to leave something out etc. He gives great instructions but also allows the audience to make the food their own.
Good morning chef JP from New Zealand 💙 Once again another classic done beautifully and well worth setting my alarm for 1am to watch it! ❤ This will be a beautiful addition to our picnic basket this weekend by the lake with a bottle of cold bubbles 🍾🥂 Merci Beaucoup once again my friend 💙💙
Chef Jean,. Merci, Merci, Merci Beaucoup!!!! You did it!!! Almost my grandma's recipe. Only difference is that she put one duck egg into the mix and used sour cream instead of fresh cream. Bravo!!!!!
I have learned so much of value from Jean-Pierre. Not the least of which is the Cajun pronunciation of important cooking processes. Jean-Pierre is the bomb, baby!
I've cooked quiche before using a far cruder recipe before. I look forward to doing yours with some mushrooms and perhaps bell peppers for color. Of course I think I'll need a deeper pie pan for all the goodies I want to put in. Love you Chef! Keep up the good work! You too camera guy!
There are simply no other UA-cam videos out there that teach these techniques with the level of detail and expertise that you provide. You are the very best! Over the last couple years I've learned so much from you. I feel like I've earned a degree in cooking. Thank you so much.
Chef, I love how excited you get when you are plating. You can see and feel your passion, and I can imagine how much you loved plating at your restaurant.
I have made quiche many times. On average I bake 2-6 pies at a time to share. Found out they freeze well in a freezer bag with a paper towel over the top. Broccoli is my favorite AND now this one has got to be added to my go to quiche. Fabulous!
Psychiatrists should prescribe Chef JP instead of antidepressants… this man has healed me
AMEN ❤
I'm an old Greek woman, 75 years already. With every program I fall in love with you, your mother and grandmother - generous, enthusiastic souls all. Bless you 🙏
🙏🙏🙏❤️
That was such a beautiful comment Paula.
I'm a 73 year old retired chef and I love this guy
🙏🙏🙏❤️
“Onyo is always number first unless there’s bacon”. Dually noted. Thanks Chef!!! ❤️
Just watching Chef on binge watch. We need cheering up!
The best cookery show in the world, from a chef who wants to teach, and not just show off. Amazing video again, with brilliant advice on pastry and brilliant advice on flavour, among many other great tips. Love it.
And a great sense of humour!
Definetely!
Oh, I don't know... this tip 13:01 really sucked.
Haha. But it'll be useful next time you pour rice all over your cooktop. And that happens a lot, right? 😆
@heyidiot - haha, I picked up what you dropped there! Well said!
Here's a man who loves what he does.
In a UA-cam world of “just look at me and see how great I am “ it is so refreshing to see a master teach for the love of teaching, and zero ego involved. Totally love this man. Thank you so much Chef and god bless you.
You Sir, are still my favourite Chef to watch! Nobody on TV or on UA-cam can compare. Bless you, mon ami, your recipes and personality never cease to delight. 😊
I love the way you don't take yourself too seriously, and that you can laugh at yourself! Plus your recipes are wonderful. Love from Germany.
I totally agree with that, my thoughts exactly. Cheers, from Australia 🇦🇺🐨
Always the consummate professional, but warm and witty too. This man should be a designated national treasure.
These lessons make me wish that Chef was a member of my family. My favorite moment is what I'm calling his "piano" fingers when he eats his own cooking. Such delight. Thanks much Chef!
That’s my favorite moment as well, it always cracks me up. The Italian side coming out 😂
I learn something new every time I come here. My pie dough always suffered from soggyness. Just brushing it with egg whites is the solution. Thank you again Chef Jean-Pierre for your explanation. You're amazing! ❤
Seriously he gives soo many practical tips and small details. Other channels, yeah theyre a pro chef but its like all they do is simple recipes I can find on google. He points out all the small details that make such a difference as well as doing many things slightly different ingredient or technique wise
I may not try every one of Chef's recipes, but I learn so much technique from him that it's amazing. I've said it before, this is, hands-down, the best cooking channel in the history of all cooking channels (sorry, Graham...sorry Emeril). Keep 'em coming, Chef JP!
So true😊
Agreed!
Even a child could do it!
Hello from Portugal, Chef! Just to tell you it's been a while (about a year or so) that I'm totally addicted to your videos. Not only you make everything look easier, by letting us understand the logic in every process, but your splendid mood (helped by Jack's subtitles) makes us go along with it and turn cooking into a joyful experience. Thank you so much!
I LOVE Jack’s subtitles!
Mon Dieu, where has this man been all my life? I was today year's old when I discovered this channel and this chef's cooking show. Onyo, I love it ❤️!!
It always cracks me up when you say “Onyo is always number 1st”.
You have hooked my pug. We were lying in bed and I was watching this video. All of a sudden my pug laid his head on. My phone and kept going up & down the screen with his left ear. I couldn't believe it but he won't stop ( his addicted to your voice).!!!! IAM glad I saved the video because he won't back off the phone.,!!! This is hilarious.
This was an excellent class for me since I learned a couple of tricks! 1. The kitchen vacuum trick, 2. Let rest the dough already in the mold, it always shrunk on me and 3. The egg white trick to seal the crust. Thank you so much for sharing your knowledge and experience with us Chef! Hello from Mexico!
@@TheAstroflight I think in Chef’s world, the maximum length you can keep anything is 17-years.
@@offdutyagain LOL! You have been a regular here for quite a while if you know about the 17 years!
@@darlenebradley6756 I thought everyone knew you can freeze things for 17 years? It so easy even a child can do it! 😀 I used to follow several UA-cam cooking channels u til I found Chef JP., now I only follow one.
@@offdutyagain Same here!
@@offdutyagain “Glen and friends” is the only other one I follow. He’s Canadian and cooks from antique cookbooks and is very funny without being “cute” about it.😊
Chef JP . My daughter made this recipe twice for two different brunch parties . Yesterday she told me I need to write Chef JP and tell him this is a huge hit both times she made it .Never any left overs because everyone ate everything. Guests love it. Thank you for a great recipe
My nan made this in an old coal stove. Her cooking was legendary, her pastries were the best. Always with the lard. And that old stove imparted such flavor it was amazing. Thanks for this dish Chef brings back my childhood memories.
@Dave… can I use COPHA as LARD for my pastry 🥮 ??
@@kathrynbillinghurst188 I have no idea, i dont know what copha is.
@@daveb1870 me either… the kids bought home from work a big shopping bag with what I thought was wrapped bars of butter 🧈 but they were COPHA shortening. The bars are white and very greasy, used in cooking?!?
@@kathrynbillinghurst188 copha is vegetable oil so id say no according to the interwebs. I doubt it would give the same results. Lard is king of pastries from what ive been told.
@@daveb1870 : Lard is really bad for you. Strokes and heart attacks are no fun.
JP, you are the best cooking teacher on UA-cam. Keep giving us these wonderful videos. Many thanks and God bless you.
I really can't tell you how much I love this channel. When a new video pops up, my wife and kids gather around the tv and eat dinner while watching your video. Then we have a vote if dad should make the recipe or not. Hint: I have to make nearly every recipe. Thanks a lot!
I watch every morning now....He makes me Happy...I Love Food and all his tips...Clarified butter...I'm gonna start making it...Nothing Like butter and I LOVE onyons
I've been cooking for my family for 50 years and after watching Chef Jean-Pierre for TWO minutes, he teaches me something new and important. You are the best, Jean-Pierre!
🙏🙏🙏👍
Chef Jean-Paul, thank you for this wonderful, entertaining, & insightful video. Not only are you a great cook, you're also an excellent teacher!
I just love chef J.P. Your so educational and comical. I don’t claim to be any kind of great cook.. but I’m loving that now I make more stuff my 4 yr old is calling me the best cooker ever! Thanks J.P for teaching us and making it fun!
Je suis francaise vivant au Texas et je regarde vos videos avec beaucoup de plaisir Chef! J'adore votre accent et votre bonne humeur m'aide dans les moments difficiles. Merci de partager votre passion. Prenez bien soin de vous et de votre famille. Merry Christmas Monsieur! 🇺🇸 🇫🇷
Tout le plaisir est pour moi. Merci beaucoup! Joyeux Noël et très bonne année pour vous aussi. ! 😊
You're not only on a chef you're the best of the best that I've seen thank you for giving me the confidence to cook cuz I had trouble boiling water think about you got the best video out there of all the chefs I've seen and I don't want to name no names😊 I don't want to hurt no situations thank you for giving me the confidence I'm part of a car club and I'll let him know how good you are thank you buddy
I love quiche!!! We eat it often. Today I learned many new things from you and my quiche has been upgraded!!! Learning from the Master Chef! These videos are attending a Culinary Institute for FREE!! Thank you! ❤️ The best start to any week/day is “Well, hello there, friends!”
Have made quiche several times using your fabulous recipe, Chef. Added broccoli because it is always a favorite. Delicious. Thank you for making quiche not just a favorite but a gold medal winner!! ❤️
J'adore votre cuisine Monsieur Jean-Pierre vous êtes un très bon chef que j'adore je suis on Sierra Leone
Thank you chef for remembering the "newbies" and "repeating" (I'm one of them 🤗) The PASSION AND LOVE you demonstrate to your food, your cooking, to us your fans, is SO REFRESHING to see!!!! There's LOTS of great chefs, but you are DEFINITELY a "special one". Your my FAVORITE PERSON ON UTUBE! You ALWAYS make my day with your jokes and gestures. You always make me laugh!!
A MAN TO BE LOVED.
GOD BLESS YOU DEAR SPECIAL HUMAN.
Chef Jean-Pierre, Your recipes have saved my marriage - at least another month or so for each recipe.
THIS is obviously a world class Chef teaching how to cook its amazing how he breaks things down
he is so cute! he gets excited about eggs! hugging him.
I love this chef. He is so enthusiastic, he makes me " I want to cook this recipe ".
Thanks a lot !
♥️♥️🇩🇪♥️♥️
Chef Jean is the best show ever! I would love to have a beer or a martini with him. Maybe a cool cigar and just chill.
I just made this (4 eggs to 2 cups heavy cream) and it is fantastic! Thanks, Chef.
Thank goodness that I just saw this, as I am making this now and in the video he uses 3 cups of cream and the directions say 2 cups of cream. So Guy, a big thank you for posting this.
If I'm feeling sad I watch JP = works every time !
More classics. Getting ingredients on the way home. Thank you! Really, this series is more like cooking lessons and not just following a recipe. Excellent teaching, cooking, and cleaning.
Chef JP is a fantastic teacher! So much knowledge and great advice, served with delicious recipes, and lots of humor sprinkled throughout. We couldn't ask for more!
🙏Thank goodness you’re here… Jean Pierre… you always remind me of how my dad was! Great memories of his little methods, always explaining…. Cooking, bricklaying lol, fixing tools, gardening techniques, painting walls and always reminding us of how truly lucky 🍀 we are to live in this age. A plethora of food here is better than where grew up hungry daily!
Thank you for inspiring me again Chef… I truly mean that… ✨💕✨🤗🙏
OMG! I can’t wait to try this! The funny thing is that my husband thought he Hated Onions, Peppers, Scallions and many other Vegetables, BUT, Cooking your way, makes ALL The Difference in the World!! Love You Chef!!♥️🤗👏😘
You’re the greatest. Period. End of story. I feel blessed that one of the world’s greatest chefs is my teacher. 😍
laughing my arse off " the nutmeg my grandmother gave 30 years ago " How true. 4 Star show for me chef love them every time.
Beautiful, Onyon, recipe is the best, keep them coming, Chef Jean-Pierre, Thank you for your knowledge. 😋
Lovely, simply lovely!
Today, I learned a couple new techniques;
first, I love the idea to brush the 1st baked crust with egg white to seal it up against all the moisture of the bacon onion mixture and the wetness of the custard. We all love the dry, crumb of the pie shell, keeping it dry is the goal for the perfect Quiche.
The second thing I learned is that principle of the different temperatures that veggies cook verses the setting of the custard. So, cook your veggies first and get rid of the excess water from them before putting them into the pie shell.
Love your humor, keep cooking and sharing great eats!!
I love the way this guy says onion, everything he says makes me smile
🙏❤️
That looks absolutely amazing. I can't wait to try this recipe. Bacon and onyo, there's NO better combination. Mmmmmmmmm!!
Thanks, Chef. You're the bomb!!! 💥
LOVE THIS CHEF……..TOTALLY CHARMING AND SURE KNOWS HIS BUSINESS…….
Vous êtes le " Raguenau" du UA-cam! Félicitations et un grand merci pour votre générosité de nous enseigner votre savoir-faire! Bonne continuation.
Cooking and comedy at the same time, love this Guy.
Thank you 🙏
@@ChefJeanPierre This is my dinner tonight!
Another Gem from the Master! Can’t wait to make this I know it will be amazing
Thank you for all you do and your great crew❤️
I love the massive bowl of Emotional Support Butter!
Finally, a quiche! Your instruction has improved my Quiche Lorraine to level Awesome. Thanks, again, chef!
We need this on Shirts and Aprons..
Onions is always No. first!
Joe from Germany
Oh my ooh my SIR-CHEF!!!!!! I can eat this at anytime and on any Day!!!!!
MAGAAAAAA SIR CHEF! MAGAAAAAA!!!!!! 💪🏻🇺🇸🍽🇺🇸💪🏻❤️❤️❤️❤️❤️❤️❤️
I love this guy, he reminds me of my favorite uncle so much. Although Jean Pierre so awesome in his own right. Love watching his enthusiasm.
This is one of your best videos. You really like what and how you're doing it and it shows. Thank you a lot Jean-Pierre. I am so glad I found you. It is always easy, if you know how to do it. And you know what's the best part? You get to try even better cooking.!
Bonjour Jean-Pierre. This is a delicious Quiche Lorraine. Bien le bonjour du Luxembourg de Patrice 👍🏻👍🏻🇱🇺🇱🇺🇱🇺😘
I made quiche for the first time following your very nice and detailed instructions. It was fantastic! Thanks for everything that you do, we appreciate it.
The shop-vac literally knocked us out of our seats cracking up! How fantastic, LOVE IT!
I wish Jean-Pierre was still with us,but he is in heaven cooking for the Angels now. RIP
Thank goodness our Chef Jean-Pierre is alive and well! However, two other Chefs Jean-Pierre, one in Pennsylvania and another one in Palm Beach passed away a few months ago.
May they both rest in peace! 🙏🙏🙏😊
I think we regulars understand you need to repeat things for new folks and it's just fine! This looks wonderful and can't wait to try it.
I recently made a quiche with spinach in it. Definitely squeeze out as much water as possible. I don't boil spinach, I saute it in butter, of course. The quiche pan is practically a requirement to get perfect slices. My shop vac is 12 gallons, so I don't keep it in the kitchen, but it's great for keeping the sawdust down in my wood shop!
Well I got up early this morning intending to make a chicken and vegetable soup. I even put on my gumboots to go outside and garden while soup was slowing cooking. However, I stumbled onto these videos and three cups of coffee later still haven’t make the soup nor started on the gardening. I’m just loving the joy of watching this man cook. I’ve been engrossed in Chef’s videos. I make a quiche every two weeks for a friend’s son who has Motor Neurone disease. He loves my quiches but I’ve learned so much more through watching this video. No I’m eagerly waiting to make his next one. I think I might be getting a little excited about cooking. Digging in the garden can always wait..🤔😊💕
I made this quiche tonight. It was absolute delicious!! Love your show! I have learned so much from you. Thanks!! 👏😊
I try to make 1-2 of your recipes a week. Sometimes there is a few weeks lag between when you post the recipe and when I make it. Today, for Sunday brunch, I made your bacon/onyo quiche. I added a few cooked mushrooms to the mix. I served with some blueberry muffins, croissants, and toast. Absolutely delicious! Thank you, again, for making me a better cook and reminding me of the joys of cooking - especially for loved ones.
This recipe evoked so many memories of cooking with my mum when I was young. She used to make a rustic bacon, cheese, ham and egg 'pie', as she used to call it. It was delicious! I will definitely be trying this recipe, knowing how the individual flavours blend so beautifully together. Thank you, Chef, you've made my day 😊
I made this yesterday- we were going to have a picnic but it was raining. My son who is 9 was freaking out about how good it came out! We were all eating it in the car on paper plates real quiet😂
You keep doing it !!!
Every time I watch your videos I get hungry 😂
Please keep doing it !!!
Thank you chef
This has to be one of the most technical videos I've ever seen by Chef Jean-Pierre and I loved it. I've made quiche a couple of times but without all the technical knowledge. Now I'm ready to master the recipe!. Thanks, chef!
I made a spinach quiche a little while back and it was so delicious. I used three different kinds of cheese. One of them was parmesan Reggiano and that added like a salty flavor to the dish. I can only imagine how good this recipe tastes.
I love this chef....He is so real! I have made a few of his recipes and today I just finished the turkey soup with leftover turkey from last week. I added, though, frozen peas and frozen corn. Its all in the oven now. I, too, am in my 70's actually 77 and love filling my spare time with his videos and recipes. I send many of them to my printer for another day, then when I get stuck, I refer back to his videos for guidance. He is amazing and funny. For goodness' sake, though, I would like to see this blonde Jack Filming everything. I am positive he has a sense of humor too. Anyway, keep these videos coming!!
This man is a Legend.
I made this on 2.25.2024. It was excellent!!!!!! The only reason we still have some in the refrigerator two days later is because we made the Chefs walnut and sausage stuffed pork loin last night which is always outrageous good!!!
What I did different:
I dried up the bacon and onion with paper towels to remove as much grease as possible. I quickly realized the amount of ingredients I had was not going to all fit in my one crust, but also that it was not going to be enough for two, so I quickly added two more eggs and another cup of heavy whipping cream. Then I grabbed an ungreased glass pie dish, and without using a crust, I divided all the ingredients equally and made a second quiche. They were both over the top. I'm not sure which one we liked best!!! The one with the crust or the one without.
Once again.....
Thank you Chef Jean-Pierre
👍👍👍❤️
That walnut, sausage (don't forget the apricots) stuffed pork loin is the best!!! I always make two. One to cook now and a second to freeze for later!!! Makes life easy and so good!!!
OMG!!!! I didn't realize I was replying to myself! Too funny....
I love this Chef! natural! amazing! funny! very passionate! the best chef! ❤️❤️❤️
As a French descendant, I like to think I understand you better than most (I don't, I'm American with a French name Cossitt). Your passion and joy is so inspirational!
Thank you 🙏
Thank you, Chef. I never miss your classes. Great new trick about the dough.
I love that shop-vac tip. Thanks for the behind the scenes cleanup advice, Chef!
Sounds yummy! I make a delicious spinach, onion and bacon quiche. Never thought of skipping the spinach. Will try it.
There will NEVER BE ANOTHER CHEF JP !!! Mon Cher Frere !! ON VOUS ADORE !! MERCI !!
Love from Ontario Canada
Your such a 😊😅 funny man. And besides that a fabulous chef : looking forward to your show 😂
Formidable Chef bravo pour les recettes mais surtout votre enthusiasm
I love watching you cook, and I can learn so many things from you. I've never made a quiche, but I will now!! Thank you for being so generous with your recipes and your expertise.
Learned a lot already. Your enthusiasm’s contagious 😊.
Hello, Chef, I am laughing 😂 picturing all your viewers trying to crowd into your kitchen to taste the amazing quiche! More great methods and tips, thank you!
I love the show and how the chef will tell you it's okay to leave something out etc. He gives great instructions but also allows the audience to make the food their own.
I can't wait, Chef JP!!!! Quiche is one of my favorite things!! Thank you to you and your crew!!!!!!
Quiche, poor man's food of the rich man.
I really appreciate it when you repeat yourself for your new audience. Thank you, Chef.
Good morning chef JP from New Zealand 💙 Once again another classic done beautifully and well worth setting my alarm for 1am to watch it! ❤ This will be a beautiful addition to our picnic basket this weekend by the lake with a bottle of cold bubbles 🍾🥂 Merci Beaucoup once again my friend 💙💙
Whoever you share this picnic with is very lucky indeed! Have a wonderful time!
Chef Jean,. Merci, Merci, Merci Beaucoup!!!! You did it!!! Almost my grandma's recipe. Only difference is that she put one duck egg into the mix and used sour cream instead of fresh cream. Bravo!!!!!
All I can say is That , Patrons at my restaurant are sure glad I discovered your channel ! Great job Thank you for your time 👍
I have learned so much of value from Jean-Pierre. Not the least of which is the Cajun pronunciation of important cooking processes. Jean-Pierre is the bomb, baby!
I've cooked quiche before using a far cruder recipe before. I look forward to doing yours with some mushrooms and perhaps bell peppers for color. Of course I think I'll need a deeper pie pan for all the goodies I want to put in. Love you Chef! Keep up the good work! You too camera guy!
After you sweat the vegetables and drain the juice, drink it. Delish!!
I think mushrooms would be perfect to complete the bacon+onion combo. Excellent idea
There are simply no other UA-cam videos out there that teach these techniques with the level of detail and expertise that you provide. You are the very best! Over the last couple years I've learned so much from you. I feel like I've earned a degree in cooking. Thank you so much.
Hi Chef! Oh my mouth is watering! I love how your eyes light up when you taste it.
Chef, I love how excited you get when you are plating. You can see and feel your passion, and I can imagine how much you loved plating at your restaurant.
Thank you 🙏
Onyo! 😅😅😅 Love that he keeps telling the onyo joke and laughs
I have made quiche many times. On average I bake 2-6 pies at a time to share. Found out they freeze well in a freezer bag with a paper towel over the top. Broccoli is my favorite AND now this one has got to be added to my go to quiche. Fabulous!
I came across this channel by chance not too long ago, but I have tried many recipes and they are all good, thanks chef Pierre 😀 👍
I am so glad you were safe during Hurricane Ian. Love this savory pie😊