Fish in a Potato Jacket Recipe | Jacques Pépin Today's Gourmet | KQED

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  • Опубліковано 6 лис 2024

КОМЕНТАРІ • 64

  • @majoroldladyakamom6948
    @majoroldladyakamom6948 3 роки тому +35

    Master Chef Pépin, if you read this comment, please know that you are a Global Treasure, and the whole World loves you. ❣
    Thank you for teaching us all so much.
    You have given the World's foodies a love of and for cooking before the words "fellow foodie" existed. 👏
    You are, kind Sir, a beloved treasure.
    Much love and prayers, from your eternal sister in Christ somewhere near Seattle and around the World.
    ⚘🙏❤🙏⚘

  • @nicholashedberg3133
    @nicholashedberg3133 3 роки тому +19

    Ummm I'd like to go on a bike ride with Jacques through the woods to pick some mushrooms. That intro is awesome.

    • @kqed
      @kqed  3 роки тому +4

      Right? More soothing than any ASMR video.

  • @m.theresa1385
    @m.theresa1385 3 роки тому +25

    Never tire of watching Jacques Pépin cook, always something new to learn.

  • @jimness5902
    @jimness5902 3 роки тому +7

    I remember seeing Jacques prepare a smoked salmon salad with chervil and pear. Wow that was 20 yrs ago. I still make it and empress my guest with it.
    Indeed you're a classic treasure to us foodies.

  • @nysavvy9241
    @nysavvy9241 3 роки тому +5

    So nice to see this when Jacques was still relatively young. What a fabulous chef and a wonderful man.

  • @chembuff
    @chembuff 3 місяці тому

    we love you Jacques! thanks for the classy cooking shows

  • @chrisandersen5635
    @chrisandersen5635 3 роки тому +8

    The explanation of the dough making is a great foundation lesson in types of dough. Little explanations like this help to take out a little of the fear of baking. Then add variations one by one. Fantastic. Thanks Chef.

  • @joaoportesantava1412
    @joaoportesantava1412 2 роки тому +2

    What a wonderful dinner and an amazing chef. I’m originally from Brazil and half Italian and I have cooked in restaurants all my life and even went to school for it. Watching Jacques cook, on these older videos changed everything for me. Simplicity, less is more type of cooking. Not always complicating things, using great ingredients you don’t need to fuss with the food

  • @jamesschilling2934
    @jamesschilling2934 3 роки тому +4

    I love this man! Culinary powerhouse

  • @nowjustanother
    @nowjustanother 3 роки тому +4

    This was one of my favorite episodes! I made the fish in a potato jacket as well as the eggplant dish. They were fantastic!

  • @stephanyroedl3803
    @stephanyroedl3803 2 роки тому

    This man is a true treasure.

  • @msPaulaA1
    @msPaulaA1 2 роки тому +1

    I can’t wait to try the fish in potato crust…and the apple tart…. And the eggplant….. and the Zucchini……. Simple and delightful thank you Jacques Pepin for all that you do.

  • @geezermann7865
    @geezermann7865 3 роки тому +2

    Great dishes. Happy cooking.

  • @michelleharkness7549
    @michelleharkness7549 3 роки тому +2

    Greetings from southcentral Texas USA 🇺🇸. What a true joy to be able to view your wonderful podcast today; it is absolutely fabulous! fwiw - I adore 🥰 eggplant as well! Thank you so very much, Master Chef Jacques Pepin. Again, thank you.

    • @michelleharkness7549
      @michelleharkness7549 3 роки тому

      Greetings: wishing you a blessed awesome 😎 day ; lots of love ❤️ and an enormous huge hug 🤗...

    • @michelleharkness7549
      @michelleharkness7549 3 роки тому

      Greetings: special intention; GOD BLess and be very very safe.

    • @michelleharkness7549
      @michelleharkness7549 3 роки тому

      Greetings: amen 🙏; just wanted to tell you that the thinly sliced potatoes with delicious fish 🐠 are perfect, the zucchini looks incredible and to end the outstanding meal 🥘 with a fruit ( apple 🍏) tarte is stupendous! You have made us a meal that is infinitely memorable! Congratulations 🎊! Again, sincere congratulations 🎊!

    • @jyerk4805
      @jyerk4805 3 роки тому

      This isn't a podcast

    • @michelleharkness7549
      @michelleharkness7549 3 роки тому

      Wonder if it was an Au- Ber - gine? Et pois- son ? Au revoir . ..

  • @vickilindberg6336
    @vickilindberg6336 Рік тому

    Great food plus nutrition advice!

  • @FG-gt8om
    @FG-gt8om 3 роки тому +1

    terrific! jacques pepin è meraviglioso!!!!

  • @TheZerokool187
    @TheZerokool187 2 роки тому

    What a great nostalgic intro

  • @thelambethrebel3442
    @thelambethrebel3442 3 роки тому

    Thank God for Jacques!

  • @Garanon5
    @Garanon5 3 роки тому +1

    Merci bien, Chef Pépin!

  • @michelleharkness7549
    @michelleharkness7549 2 роки тому

    Greetings from southcentral Texas USA 🇺🇸: wonderful: Media Technical Support People and Staff @ Jacques Pépin, thank you; again, Media Technical Support People and Staff @ Jacques Pépin, thank you.

  • @user-tz9jh6pv2j
    @user-tz9jh6pv2j 2 роки тому +1

    That intro... god I miss the 90s

  • @azynstyles6025
    @azynstyles6025 3 роки тому +2

    This is a great episode!

  • @monicdavis6150
    @monicdavis6150 3 роки тому +1

    I remember well……thanks for the upload 👏🏾

    • @kqed
      @kqed  3 роки тому

      Thanks for watching, Monica!

  • @StellaIrisandTess
    @StellaIrisandTess 2 роки тому

    Loved the explanation of dough.

  • @schroeder4930
    @schroeder4930 2 роки тому +1

    Jacques always likes his apricots!

    • @pamtebelman2321
      @pamtebelman2321 2 роки тому +2

      I made the best apricot jam the other day using my bread machine. I used organic dried apricots that were soaked overnight in a little water to soften them, organic canned and frozen peaches with its juice, some finely diced candied ginger, sugar, and minute tapioca instead of pectin that they usually use in jam recipes. It ended up being a spicy apricot jam that is delectable on toast, by itself or as a filling for a cookie. Jacques would love it!

  • @leonbounik1756
    @leonbounik1756 2 роки тому +1

    As always, nice content.

  • @seanonel
    @seanonel 3 роки тому +2

    He pronounced "Worcestershire Sauce" better than 99% of the planet...

  • @daphnepearce9411
    @daphnepearce9411 3 роки тому +2

    Wow. This looks simply awesome. All of it! I'm a bit afraid to use a mandolin but I think slicing my potatoes with the food processor should be okay. Now I need to get some eggplant and snapper and I can get cooking. :-) Thank you chef!

    • @chrisandersen5635
      @chrisandersen5635 3 роки тому +2

      Do you have a box grater? Usually for cheese. You can slice or shred your potatoes with that. It works well, and it's not as sharp.
      Great for zucchini, cucumber, carrot, onion as well.

    • @daphnepearce9411
      @daphnepearce9411 3 роки тому +1

      @@chrisandersen5635 hmmmm. Yes, I do have a box grater. I guess I don't need slices for a jacket. Thx!

    • @joannaedwards6325
      @joannaedwards6325 3 роки тому

      @@chrisandersen5635
      What a great idea!! Thanks.

  • @LMays-cu2hp
    @LMays-cu2hp 3 роки тому

    So nice looking at one 8f your early shows. So nice.

  • @joannaedwards6325
    @joannaedwards6325 3 роки тому +2

    Just adore this man. Think he is still handsome at his now advanced age. I may be missing out but in my 75 years I've only eaten eggplant twice and that was one time too many. The only vegetable worse
    (imo) is okra. 😝

    • @geezermann7865
      @geezermann7865 3 роки тому +1

      Oh no, I love eggplant AND okra. I grow okra in my garden, they have beautiful flowers and the pods grow so fast. I usually cut them into slices and freeze them to use later in a gumbo. They are great cooked with tomatoes and peppers, then eaten with rice. ( I turn 70 next month).

    • @joannaedwards6325
      @joannaedwards6325 3 роки тому

      @@geezermann7865
      Good for you. You're right.
      .....okra does BELONG in gumbo. But not as a slimy side dish. Yuck. And italian eggplant parmesan IS delicious. But not how Jacques just did it. Ewww😝

  • @TurkeyDart
    @TurkeyDart 3 роки тому +3

    True master at work

  • @mammam4827
    @mammam4827 2 роки тому

    Master chef ,ur recipes jst amaze me nd ur french country style kitchen nd ur wine cellar nd yet another fascinating painting of cycle.i used to think that Ramse nd Jamie are the best bt u have broken their records.

  • @huw4888
    @huw4888 3 роки тому

    Maitre
    Do you do anything special to get your slices of potato to stick together and make a jacket?! The only difference I see between yours and mine is the the thickness -- I don't have a mandoline so mine were hand-cut and a bit thicker.
    My first wife was from Nice so ratatouille is one of my loves,

  • @c12jpilot65
    @c12jpilot65 2 роки тому

    Yum mushrooms

  • @yelnats61
    @yelnats61 3 роки тому +3

    No male or female eggplants, but the ones with a dot on the end might have less seeds, a dash on the end more seeds.

    • @WastrelWay
      @WastrelWay Рік тому

      True. I don't know about the Morse Code of eggplants, but having fewer seeds doesn't make them "male" because seeds can be found in all the eggplant fruits. The parts of the flower that are female (in the "ovary") combine with the pollen ("male") to produce the seeds and the plant makes a fruit to surround the seeds. Without pollination, there is no fruit at all. As we are seeing right now in Texas, after a month of 100F temperatures. Eggplants will not set seed in this heat.

    • @yelnats61
      @yelnats61 Рік тому +1

      @@WastrelWay Haha. Morse code. Good one

  • @robertliepe6766
    @robertliepe6766 3 роки тому +3

    💯👍🥂😎🇺🇲

  • @lemmykilmister873
    @lemmykilmister873 3 роки тому

    👌🏼🙂 🍽

  • @peterjensen6844
    @peterjensen6844 3 роки тому

    Potato in a jacket? Toys in the attic?

  • @Centerboarder
    @Centerboarder 2 роки тому

    Please, no-cry gloves on that mandoline. Please!

  • @john2914
    @john2914 3 роки тому

    Why the old videos? Sure is easier than making something interesting. Thanks.

    • @judithsweeney2553
      @judithsweeney2553 2 роки тому +1

      New is not necessarily interesting.

    • @john2914
      @john2914 2 роки тому

      @@judithsweeney2553 reposting old videos earns money for UA-cam and people get to see old stuff. It's bad. But be perky and silly.

  • @Kylepersonal
    @Kylepersonal 3 роки тому +3

    I always cringe when someone uses a mandolin without the hand guard....

    • @insertclevername4123
      @insertclevername4123 3 роки тому

      With a peeled potato straight out of a bowl of water, no less.

    • @majoroldladyakamom6948
      @majoroldladyakamom6948 3 роки тому +7

      Jacques Pepin is a master, and might even know what he's doing... 🤣