Jacques Pépin's Potato Galette Recipe | KQED
Вставка
- Опубліковано 31 січ 2023
- Vegetable recipes take center stage In this week's episode of Today's Gourmet with Jacques Pépin. Skip the white flour for Jacques' delightfully savory potato galette made with garlicky spinach and chives. Instead of a traditional pasta course, Jacques creates a mushroom-stuffed wonton in red wine sauce. For dessert, Jacques' favorite sous chef makes a surprise appearance: his daughter Claudine Pepin. Together, father and daughter construct an impressive caramel cage with sugar-coated edible flowers, mint leaves, basil and ice cream.
Along the way, Jacques shares kitchen tips and tricks, including how to make wontons, how to construct a dish out of caramel, and a quick way to slice scalloped potatoes.
In This Episode:
00:00: Jacques Pepin's potato galette recipe
2:31: Sautéed garlic spinach recipe
6:17: Mushroom-stuffed wontons in red wine sauce recipe
8:13: Red wine sauce recipe
9:08: How to make vegetarian wontons
13:22 Claudine Pepin helps her father in the kitchen
13:27 How to make a caramel cage
15:14 Sugar-coated rose petals, mint leaves, basil and ice cream.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 312, 1994. Vegetable Elegance
Subscribe to watch a new Jacques Pépin video every Wednesday:
ua-cam.com/users/kqed?sub_conf....
#jacquespepin #potatogratin #recipes
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 @KQEDFood to watch more food videos. - Навчання та стиль
Thus looks great. Might make this tonight , supposed to be cold , this would be nice... he is the king.
Imagine having a Dad who took you out in the snow and let you sling molten sugar on the ground! Is there kind of awesome that this man isn't? A national treasure, he is.
I want to thank KQED here for being considerable with the subtitles this time around and transcribing the proper names and so on. Keep up the good work!
These would be even better with out the nutty diet of the time
💯
This was definitely my least favorite cooking period. Everything was about low saturated fats and oil.
he did the first half of the show cooking without a cooking utensil, like a stirring spoon or spatula, or even the food processor plunger. everything was by fingertips. i guess since they were initially cool and wet there wouldn't be any danger of getting burned, but i just automatically switch to utensils when there's hot pans :-) i guess i don't like getting oil on my fingers too but he seems pretty immune to it and makes good use of the hand towel
Touching my heart. It's a great lesson. You can never understand cooking or do the bliss of good cooking, unless you understand simple standard normal love. Love of family, the joining of people, friendship, the urge and need to bring an offering, something good to your loved people. Just make them smile. Chef - I thank you from the bottom of my heart.
Indeed very good design for a meal, even if the preparation on video wasn't perfect. We do get the idea and will take care of the details. Wonderful. thanks
I love how you can tell he was super annoyed the potato hadn’t browned long enough in the oven 😂
…. and you could see him thinking “I should have cut those potatoes to fit in the processor!” Lol
Cause he didn't use butter.
@@paulwagner688 Good point my good man! 😊
Hahahahaahahahahahaha. Love it
@@roncaruso931 that was the prepared one in the oven. Not the rushed item.
The dessert segment was totes adorbs
First. Man love this guy. Very inspiring for the home cook.
Claudine - such a cutie ❤❤
once for his classic video of chef Jacques Pepin 👍👍🇺🇲
Claudine looked at the wrong camera at the end for the toast. Wow, she's FIFTYSIX years old now, married and has a child.
They gave a shoutout to Shorey waaay before she was ever born. 😹
Interesting menu. Can’t go wrong with spinach and potato. Yum.
Spinach & potato....hmmmm
what's missing?? A STEAK!!!
Beautiful! Food and company. Who can ask for more!
Lovely. I will make these soon, but just now had a hankering for a NE boiled dinner. Tempis fugit: Claudine would now be 55.
Claudine is not a chef de cuisine by any means, but she is a darn good cook. She married a chef, and Shorey is continuing to excel in the kitchen. Folks, you don't need to have a world famous chef as a parent. Here's the secret. Parents who teach and pass on their cooking, no matter what type, will have children who do the same. I've seen it in my extended family. This is why, in spite of all the haters, I loved watching Claudine in the kitchen with her father. Because you cannot lie in the kitchen, and their love of cooking shines through.
He’s so charming and cute, I adore him
So lovely ❤
AWESOME!
I would definitely add some cheese to that spinach layer that would help the taste a lot.
Always add cheese is a good rule is general
👏😎 Bravo. Great Work. 😎👍
I miss those 2 together!
The way he was using his fingers instead of a tamper made me wince.
French are the best.
Before the camera got on his prep counter did anyone else mis hear him say wonton??? I didn't know what the heck he was talking about😄😄😄
Aww, that was probably the nicest segment with Claudine yet. (Though the part about grandkids was weird! lol)
Why would the part about Jacques's future grandchildren be weird?
@@AngelusBrady I wouldn't want my parents to dictate whether I decide to have grandchildren. It's my choice. -- That's my perspective.
@@mrpiccolo23 Most people don't. But it;s a thing that happens.
@@mrpiccolo23 understandable, but it's the hope of the father, and I think it best to be considered in that light, rather than a dictate.
@@mrpiccolo23 Jacques was just busting her chops. Chill.
Le maitre et son eleve.
😆☝This particular Chef has so much wisdom!😆👌He Cooks with much l💜ve, lots of class, real genuine elegance and style!😆👏👏👏😆🖒Happy cooking, Chef Jacques Pepins!🌞🌟🌟🌟🌟🏆🏆🏆🏆🏅🏅🏅🏅🍜🍚🍗🍷🍾🍽🍖🍤🍞🧀🍆🍅🍍🍋🍒🌶🌽🍄
Kqed are there any plans for a new Jaques show? Is it a matter on funding?
He’s 87 years old.
@@matthewbbenton so is Warren buffet and Rupert Murdock
@@JamesJM0 I haven’t seen their cooking shows.
@@matthewbbenton lol, i guess my point is being 87 isn't what it used to be. William shatner for example is 91 and still doing live theater
When people stick their noses up in the air about Vegetarian/Vegan foods they have no idea what phenomenal recipes can be made with just vegetables. Chef Pépin, with the assistance of Claudine, just made a Vegetarian meal, & it is simply marvelous. To make this meal strictly Vegan, only minor changes would need to be implemented (eg: dairyless butter). Try something new, people; you might actually enjoy it. Thanks, Chef Pépin & Claudine.
Mushrooms especially shiitake are great substitutes for meat since they have the meaty texture.
@@willn8664 Good to know. I've been using portobello mushrooms.
I hate to see Jacques doing "dump and stir" cooking. He is known for NOT doing that usually.
I'm looking at that galette and thinking "He didn't season his potatoes. They're gonna be so bland". Spinach look top notch though.
I hate eating stems. Spinach, mushrooms, broccoli, any stem