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Jacques Pepin: Fast Food My Way Previous Broadcasts

Earthly Delights (Episode #108)

KQED Life: Fri, Apr 29, 2011 -- 5:30 PM

Jacques was born hungry so many of his first courses are easily adapted to main courses. Baby Mozzarella Salad, Scrambled Eggs with Mushrooms and Truffles, Sauteed Quail with Raita, and Cubed Potatoes with Garlic and Sage are all easily adjusted to fit different appetites. Jacques' good friend, Jean-Claude Szurdak, stops by and offers to prepare Pears in Honeyed Wine as a welcome dessert.

Quick Cuisine (Episode #107)

KQED Life: Wed, Apr 27, 2011 -- 5:30 PM

Jacques believes culinary inspiration can come from an infinite number of sources. French classics inspire his Codfish Brandade and Chicken Breasts with Garlic and Parsley. He uses peas to add sweetness to Brococoli Rabe and Pea Fricassee. Brownies take on a new look in a Chocolate Hazelnut Brownie Cake and a hot day and a ripe pineapple inspired a Pineapple Frosty.

Apple A Day (Episode #106)

KQED Life: Fri, Apr 22, 2011 -- 5:30 PM

After a busy day, dinner shouldn't be another challenge. Jacques shares the Shrimp Burger he discovered at Dr. Taco in Playa del Carmen and a great improvisational Bean Puree with Anchovies or Smoked Oysters. With the appetite under control, there is time to work on Wonton Cannelloni in Tomato Sauce, Parsley and Pumpkin Seed Salad, and Caramelized Apple Granola Timbales.

Dessert "Pick Me Up" (Episode #105)

KQED Life: Wed, Apr 20, 2011 -- 5:30 PM

After more than fifty years in the kitchen, Jacques still finds new ways to cook a chicken. For Chicken Breasts on Mashed Cauliflower with Red Salsa, the cooking method is classic, but the combination of flavors is fresh. It's a perfect winter dish paired with Smoked Trout Salad with Horseradish Cream and finished off with Pineapple Slices in Kirsch with Sherbet or Mock Tiramisu.

Cooking Under Pressure (Episode #104)

KQED Life: Fri, Apr 15, 2011 -- 5:30 PM

Jacques, having grown up in France during the war, hates waste! The cooking liquid, juices and bodies of lobsters used in Lobster Salad with Tarragon can be used for Lobster Bisque. Servings of Pressure-Cooker Lamb and White Bean Stew can be extended by serving with Couscous or starting with an Asian Eggplant Salad. Jacques also makes a cost-conscious ricotta and graham cracker dessert, Ricotta Honey Mix.

Soup's On (Episode #103)

KQED Life: Wed, Apr 13, 2011 -- 5:30 PM

At the end of a long day, a large bowl of an earthy soup or stew like Corn and Hominy Chowder or Red Snapper with Mussels and Chorizo can be the perfect meal. In addition, Jacques prepares a quick Cheese Crostini and a Banana Bourbon Coupe, a special ending to any meal.

Hurray! Cassoulet (Episode #102)

KQED Life: Fri, Apr 8, 2011 -- 5:30 PM

Jacques takes the traditional long-cooked cassoulet of southwestern France and turns it into a Thirty-minute Cassoulet that can be made for family or company on a weeknight. It's a meal in itself, but even better with the addition of Avocado Halves in Red Sauce, Smoked Salmon Timbales, or a Zucchini and Tomato Salad. A refreshing dessert of Oranges and Cream Cheese make the perfect meal.

Buffet's The Way (Episode #101)

KQED Life: Wed, Apr 6, 2011 -- 5:30 PM

Jacques prepares a beautiful room temperature buffet in which all of the dishes can be prepared ahead. A menu of Pico de Gallo, Asparagus with Croutons and Chorizo, Melon and Prosciutto, Oven-Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise, Sweet Cheese Medley, and a gorgeous, layered Almond Cake with Berries is ideal for any celebratory gathering of family and friends.

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