Jacques Pépin's Rustic Sausage Soup | KQED
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- Опубліковано 9 лют 2025
- In this episode of Today's Gourmet, Jacques Pépin makes a hearty sausage soup with cabbage and potatoes; a turkey and vegetable burger in mushroom tomato sauce; and grapefruit and kiwi marinated in Grand Marnier and sweet wine for dessert.
In This Episode:
00:00
1:00 How to make sausage soup
4:25 Turkey and vegetable burger in mushroom tomato sauce recipe
6:29 Kitchen tip: Make burgers with ice for a spongy texture
15:28 Grapefruit with Grand Marnier dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 21, 1992. Midweek DInner
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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 his 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 @KQED Food to watch more food videos.
Love this! Elevates the turkey patty!
Kudos to KQED and their staff for the labor of love of uploading these videos. Hopefully it can expose a new generation to Jacques. He is truly a treasure.
I have no interest in the recipes I just stay for the relaxing voice 😅
Found myself smiling the entire time watching the magic and listening to the sage advice of my old friend, Jacques Pepin!
Hope Chef is doing well, miss seeing him but love these older videos. He's such a great guy.
M. Pépin shows us here how simple food can be the foundation for a wonderful life. I'm sure there is more to a great life than simple food, but you've probably figured out at least half of it if you're eating like Jacques.
Jacques is the best!
Jacques intellect about the science of cooking cannot be ignored. He is a great chef who has earned his praise.
He makes cooking accessible for all levels. I appreciate that his cooking is very rustic ~ not looking for perfection.
The best TV chef of all time
Love the guy’s chilled and pleasant demeanour - what a treasure!
To do this with you LIDIM to sit and eat and have a cup of caffeine and engage in joyful words what a beautiful world.
Classic Jacques - informative & accessible. I've always appreciated that he explains the "why" not just the "how" of his recipes.
I love what he says near the end about havr nice dishes and a bottle of wine and sets an ellagant mood.
Jacques is the king. I love him for decades since I am a child.
I love this. I sometimes make a soup out of a can of vegetable soup and add potatoes and cut up sausages.
I end watching with a warm fuzzy family feeling, deep inside. Thank you. You are truly classic.
If you are a Pépin fan, I recommend you read “The Apprentice”, Pépins memoir. It is wonderfully written, an easy read and explains why and how programs like these (as well as his eclectic mix of cuisines) came to be.
I'm going to check for this. Thank you 😳
Read it and loved it
As a young chef in the '70's in adsorbed everything in his books Le Technique and Le Methode. Bibles of the industry.
This man is a master
The Jacques Pepin magic.Entertaining and informative for the ages! Delightful lessons which remind me of Bourg -en- Bresse
Love me some Jacques Pepin! He is a god of the kitchen.
Jacques is a truly master of simplicity and, at the same time, of sofistication. It's always a pleasure to see him. Happy cooking!
Nice meal! I like the way he explains the different vitamin and mineral contents of all the produce he prepares.
25 years as a chef and I am still learning from this treasure.
I have watched many of your videos, but was looking especially for soups with kale, bean and sausage.... this particular presentation is so amazing, because you have so much more going on! Use of herbs, making the fresh sauce with the patties, and the dessert! Awesome demo of segmenting the citrus fruit. Mixing grapefruit with kiwi, and the wines used here and there. Yes, yes, yes, just cooking at home for the flavors, and enjoyment of it all! Thanks!
Soup as a winter time meal, mate are you kidding me? I eat soup all year around! Winter, spring, summer, autumn!
There's always time for soup. For anyone not sure about soup making, take a note from Jacques and save veggie scraps and scraps from rotisserie chickens in the freezer until you have enough to make a stock. I've been doing it that way for a while and it makes stocks substantially better than store bought stock that is watered down. You can make your own delicious stock with just scraps you would have otherwise thrown away!
Soup is boring, it's like foreplay. İf you're hungry just dig right in to your food don't waste time with soup
@@caner78bob Bad comments are boring. If you're tired of bad comments, just ignore them and stop wasting your time with it. *HINT HINT*
Turkey and vegetables in one patty. This is something I'm going to have to attempt.
He makes doing supremes look SO EASY
Thanks again Chef/Chief Jacques!
I love your shows and I watch them as my mom did. I especially love you and Julia Child and Martin Yan.
Thanks for all your knowledge !! 😄😄
Love it! wonderful. It's no "high cuisine" for sure, but In the hands of a master cook/chef - simplest country/home dishes will still be VERY delicious and good. Applying the correct techniques and principles to simplistic dishes will make the difference.
Thank you chef.
So much delicious food with really low calorie content.
Ground turkey is kind of tasteless to me but the way he prepared it adds so much flavor.
Thks Jacques. I make lots of cabbage dishes in winter. Thks for reminding me about the sausage, veggies etc. I have pre-cooked mild sausage n my freezer now. I will add it into this soup. And yes, I utilize lots of veggie leftover…..and I heat up/microwave the water to speed up the process. Thanks for reminder about the potassium in potatoes!! Much appreciation. Ahna USA
If you have not made this soup, wait no more. It is astounding.
Wow what an amazing guy. I don't even cook but that was quite educational.
Wow! Delicious!
Wonderful cabbage soup.
Love your recipes, Chef Pepin. Watching you for years. 🥂
Peels the entire grapefruit, handles it all, then says I think I’ll wash my hands, I was touching turkey 😂
Oh man those patties look delicious. 😋
he was a master. he seemed so humble and happy.
he is someone i regret never meeting.
You make it sound like he died.
The soup champion agree
Good Job, Jacque!
I'm going to cook these, wear a t-shirt, tie, and shorts. We will look up scale. 👍
😊😊😊
We've got very simillar soup in Poland. Use smoked sousage or bacon and dill instead chives :) And a little bit of vinegar
I forget what the term is, but Jacques is showing us exactly how to do the meat slurry for hot dogs.
and that's what makes him a master. you are learning mutiple things all at once but it never seems complicated. he was a true artist/master of his craft.
He says that
Late response, but it's called a farce. any 'stuffing' prepared that way, since it of course was a stuffing for sausage casings originally.
Jacques is it.
Chef Pepin's TV shows are like a master's degree in cooking. Always delicious. Keep posting 'em. They blow anything on the Food Network away... though, in my opinion, Good Eats (with Alton Brown) and Giada's Everyday Italian constitute a solid undergrad-level culinary course.
💖💖💖💖
I love the frickadell technique.
Bon appétit
I remember watching this and Rude dog and the dweebs every Saturday morning...
A French Chef living in the USA making Frikadellen aka the Proto Hamburger. Very German food.
What's up everyone!
Savoy cabbage - difficult to find here in Arizona. But it's way more flavorful. Also, good sausage more difficult to find without ethnic meat markets. Ingredients are everything. Jack mostly throws together peasant food -- better with good stuff.
It’s healthy recipe
When my wife asks me what I want for dinner, I tell her food, when she asks me what type of food, I tell her good food. I usually work 90 hours a week, I am too tired to cook, sometimes I take my steel toed boots off and fall asleep in the chair, too tired to eat or bathe.
❤
If the sausage soup is too caloric, you know, just leave out the sausage. Because we all know that eating homemade soup is the real diet buster 😆
Still looking young! :P
This was from years ago...
not current. Think he's in his late eighties by now, not still looking young but STILL HANDSOME.
@@joannaedwards6325 C'était une blague! :)
@@jfbaker5351
🤔?
All so called "haute cuisine" is at its root "peasant" or "country" food.
We cook only with evoo….coconut oil…walnut…avocado oil.and other raw oils. Research that…..for yourself. Use only pure Irish butter from grass fed cows.
Crazy how scared people were of calories in the 90s. Maybe they were right
Definitely. People eat way too much these days. They eat "keto snacks" and think its nothing.
Definitely not impress with soup but he is a great cook
0:09 my family doesnt shit sround in the soup
Metal spatula on a teflon pan?!?! No!!!
TEFLON PAN is a big NON
Stop worry about calories
Love Jacques and all his videos but it makes my head hurt that he can't remember "box grater"!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!
Every time I watch his videos all I keep doing is telling him to WASH his friggin hands!!!!