This episode of Today’s Gourmet with Jacques Pepin features a menu originating in Lyon, France. Enjoy recipes including a fiber-rich white bean stew with garlic and broccoli, a luscious steak marinated in red wine sauce and served with potatoes, and baked apricots in cream for dessert.
In This Episode:
00:00
1:00 How to make white bean and garlic stew with broccoli
5:40 apricot with almonds and cream
9:02 steak and potatoes with red wine sauce
Today’s Gourmet with Jacques Pépin – Full episode
Season 1, Episode 22, 1991. Steak
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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. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
31 Comments
I love how he explains the reason he uses things & what happens to them while they are cooking. Jacques Pépin is my all-time favorite Chef. My life-long dream is to meet him, cook with him, & listen to him speak of his life experiences.
Jacques…..the King of all chefs
😂 i thought he is Mexican or native american but never cross my mind that he is French 🤭
this was the year when america was starting to be aware with cholesterol and semi healthy cooking. he opted to use potato starch rather than butter.
If there is a culinary hall of fame, there should be a statue of this man in it.
LOOKS SPICY……..
I remember as a child watching Pepin, Julia child, the galloping gourmet and although he had nothing to do with cooking, jack Leanne. Weird shows for a kid to watch but I loved it!
Canola oil is a really bad oil (chemically processed) I guess at that time they used to think it's good. And emphasis on calories as if lower calorie is the most important thing.
He is dropping so many little gems.
The best food of my life I ate in Lyon and this was in a small hotel, the cook a woman with no reputation, someone who cooks every day for her family too. Ingredients were fresh and best quality. The sauces and dressings were used sparingly. Her menu had enough variety to keep the palate happy, but not overwhelmed. Soup, fish appetiser, salad, a small piece of steak, slices of warm baguette, pickled fruit, creme brulee. I've tried ever since to reproduce the simple salad she made with chicory and bits of mandarin orange. Just exquisite.
This gentle chef warms my heart with his accessible cuisine and recipes, and sincere manners.
…I grew up in the south, and my grandma and my mom both soaked beans overnight, and I never got food poisoning ✌️😘
How can he recommend canola oil? Seed oils are the worse of oils…
That looks gross
Love chef Pepin. World’s best culinary teacher
Be careful of apricot allergies that is fairly common.
Excellent demo rich with a lot of information. Going to try this bean dis, looks lovely
Breakfest or Dinner I always love "les petites patates bruns"
The way he reassures the audience about possible substitutions: “ It will be perfectly fine”. Makes me feel good about what ingredients I can use and don’t feel stuck with my choices! Thank you Jacques, you’re the best !❤️
Now he cant chew that meal lol
I miss the old cooking shows too I also watch chef Jean Pierre these frence cooks r great
I always wanted to visit the New England States but time flew by
Chef u should try the glazed apricots from sunnyland fArm in ga they r delicious
Wow. Classic. Guygella lawless should do him
Yes I agree with the point about focus on cooking more than the chefs!
Naturally he's a little outdated now especially in terms or presentations.
The steak could be better though, it really should have a more golden crisp crust and he has overcooked it…its too grey imo.
He does have some great tips, but this imo is far from his best.
That beef he has there would probably be over $400 dollars in todays BidenNomics! Jacques paid no more than $60 lol back in that time.
Steak and potato masterclass, by the master.🥩
I just discovered this and I’ve got minimal cooking skills so I feel inspired to try these dishes just based on what he’s said
Health advice has changed an awful lot over the last decades…
Jacque is a national treasure. What a great heart and soul for the cooking community.
Steaks are meant to be pan fried.