Jacques Pépin's Pesto Pasta and Smoked Scallops | KQED
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- Опубліковано 10 січ 2023
- In this week's episode of Today's Gourmet, Jacques Pépin prepares a simple but delicious pesto fettucine with vegetables. If you've ever wanted to try your hand at smoking meats, Jacques shares a detailed guide, including what type of wood chips you might use, soaking times, etc. He uses his smoker to prepare golden smoked scallops on top of an acidic bed of citrus, tomato, and cilantro. He rounds out the meal with a grapefruit dessert.
In This Episode:
00:00: Fettucine with vegetables recipe
3:45 How to make pesto
7:17 Grapefruit dessert recipe
11:18 How to smoke meats
14:02 Smoked scallops recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 309, 1994. New Cuisine
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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 @KQEDFood to watch more food videos. - Навчання та стиль
I love scallops.
I have cedar wood & I'm going to try it with my scallops.
I love the vegetable pesto fettuccini. I'm not a fan of broccoli so I'll probably use red, yellow, & orange bell peppers instead. Yummy.
As always, thank you, Chef Pépin.
I bet asparagus would be great too.
@@daphnepearce9411 Same thought I had.
I love smoking, so I guess I have to try it…
I mean, what's to be said about this man that hasn't already been said a million times? Legendary doesn't even begin to describe him. Gonna miss this man so much when he leaves us. My career in cooking would have been very different without him.
🖐😍🖑I've been watching this French Chef on television for 10 years or more, and he is FANTASTIC!!!😆👏👏👏🍜🍚🍅🍓🌶🍆🍄🍽🍷🍾🍸🍰☕🍳🧀🍞🍎🍍🌟🌟🌟🌟🏆🏆🏆🏆🏆🏅🏅🏅🏅Thank you Chef Jacques Papin, for sharing all of your delicious recipes and secret ideas of cooking!!!
Pure mastery- his joy of cooking comes through in everything he does- no pretense just sharing his love of cooking in hopes that others can share with the ones they love. How much I’ve learned from Jacques and shared with my family - he has genuinely enriched my life.
It's the same for me. I've learned so much from him, there is nothing better than cooking for your family and watching the joy during the meal.
"Happy Cooking". There's so much meaning in those words. How many of us have dreamed of being in the kitchen, smiling and singing, and whatever, as we prepare something wonderful for our friends. And to see the joy on their faces as they taste your cooking. Or, if you're a parent, that feeling of having your children in the kitchen as you show and teach them technique. I could go on and on about how being in the kitchen is such a joy, especially when cooking for others. Thank you Chef, as you near your own Diamond Jubilee. We all raise a glass in camaraderie to you
jp will forever be a master . his cutting skills rock. that grapefruit...
11 year old videos chef Jacques Pepin 👍👍👍👍🇺🇲
Times have changed, but his recipes. kitchen tips, and vibe remain valuable.
His technique remains the same
"It's the smell of the house". I'd be WAY happy if my house smelled like smoking meat. True story. I went to China in 2009. I swear the entire country smelled like smoked meats. It could be that that year China had a VERY unseasonable cold spell and it was just the wood fires all over. But that smoked meat smell added to my happy memories.
Perfection - once again the master has showed us perfection ❤
Wow! This whole entire meals looks absolutely fantastic! I also enjoyed the wood chip tutorial. I'm saving my thyme and rosemary branches. Thank you chef!
I have always watched Chef Pepin. Truly a master Chef!
So many little tips you can learn from him.
Not the first time, I wish I could sit and enjoy the meal with you sir. I know the demonstration cooking isn't the "Real thing", still - that is one magnificent meal. Light, refreshing, beautiful, healthy, and tasty. THANK YOU SIR.
Thank you for this. Everything sounds great. He always has something new for me like using thyme branches or basil stem for smoking seafood. Fantastic! Or using tarragon in pesto. Yes please.
Mmmm, I do love a good pesto sauce and I can certainly appreciate a chunky vinaigrette.
Wonderful. Really wonderful. What food!
is this in his house??? how amazing is Jacques...I mean come on
As I've said more than once twice three times whatever you whatever Jacques Pepin is making great enough
Am I the only one that sits and giggles out loud at Chef Pépin's knife skills? They're just absurd.
Always liked frenchie brings back memories of watching him on pbs when i was sick in the winter and home from school
I really like that
you can replace cointreau with grand marnier
Some think a hearth was 1800. 🤨 Did you live in Europe? Still had one in the 30's. 😏 Seen the lower 20 of the EU today. A hearth still produces food, hot water and warmth. Back Yard Brick Ovens to the Left. Dig a hole and layer it with bricks. Cover with an oversized planting pot and cover with dirt. Goat is done in 8 hrs.
What did he added in basil to enhance flavors
you can also use weed stems if he reallly wants to smoke i wonder if Chef Pepin smoked weed
I promised my girlfriend I'll do the cooking when I gave her a ring hehe and pepin inspired us