KQED DTV Channels
-
KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
-
KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
-
KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
-
KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
-
V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
-
KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
Jacques Pepin: Fast Food My Way
Designed to appeal to accomplished chefs and amateurs alike. With his signature charm, Pepin presents quick, easy and delicious recipes for today's busy lifestyle. Each episode features tasty, organically grown food that is both healthy and convenient to prepare. Jacques teaches viewers the best of everyday cooking, with dishes that translate from simple dinners to menus for entertaining.
Upcoming Broadcasts:
Apple A Day (#106)
Duration:
27:46 CC Stereo TVG
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.
Channels and Airdates:
Quick Cuisine (#107)
Duration:
26:49 CC Stereo TVG
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.
Channels and Airdates:
Earthly Delights (#108)
Duration:
25:56 CC Stereo TVG
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.
Channels and Airdates:
Comfort Kitchen (#109)
Duration:
26:06 CC Stereo TVG
Jacques has gone foraging for mushrooms since childhood, but in Mushroom Veloute with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin Chutney he uses older, store-bought, white button mushrooms with great results. He also creates a starter of Red Beets in Sour Cream and a finish of Apple, Pecan, and Apricot Crumble in no time.
Channels and Airdates:
Perfect "Pear"Ings (#110)
Duration:
26:53 CC Stereo TVG
A pressure cooker is a means of fast, efficient cooking as in Jacques' Veal Roast. To serve with it, Skillet Endives quickly provide a more concentrated taste. Two great starters, Summer Salad Sante and Tomato and Mozzarella Fans, are best with fresh ingredients from the garden, while Pear Brown Betty uses leftover baked goods to provide a dessert that won't have any leftovers.
Channels and Airdates:
Palate Pleasers (#111)
Duration:
26:25 CC Stereo TVG
Jacques gets inspired at the market. Scrambled Eggs on Tomato Jus can be enhanced by the addition of cheeses, vegetables, and herbs. Grilled Striped Bass with Pimento Relish can be varied by using the freshest fish and herbs available. Jacques also introduces the beautifully refreshing Pink Grapefruit Terrine, as well as the Asian inspired Cauliflower with Scallions and Sesame Oil and a quick Ham Cornucopia.
Channels and Airdates:
Casual Entertaining (#112)
Duration:
26:25 CC Stereo TVG
When guests stop by and leave little time for preparation, there are easy fix-its. Tuna Tomatoes and Salmon Tartare on Cauliflower Salad are beautiful "do ahead" dishes for lunch or a first course. Breaded Pork Scaloppine with Mushroom Sauce, Chickpea Ragout and Caramelized Peaches can be prepared as a perfect evening supper.
Channels and Airdates:
Jacques' Favorites (#113)
Duration:
27:08 CC Stereo TVG
Jacques believes in great food everyday. As long as the ingredients are on hand, Prosciutto and Figs or Crab Cakes in Red Sauce need not be saved for special occasions. Pasta, Ham, and Vegetable Gratin can make use of leftover meats and vegetables and creates a nice balance when served with a salad of Romaine and Radicchio with Salsa Dressing. Big Almond Macaroons with Apricot Filling make any day feel special.
Channels and Airdates:
Under The Sea (#114)
Duration:
27:11 CC Stereo TVG
Inspired by his mother, Jeannette, Jacques prepares an Egg and Tomato Gratin and Greens with Quick Cream Dressing. His wife Gloria inspired the first course, Smoked Whitefish Tartine. Stuffed Scallops on Mushroom Rice and Pineapple Wedges in Caramel would inspire anyone wanting great food!
Channels and Airdates:
Wrap It Up (#115)
Duration:
26:56 CC Stereo TVG
A sit-down dinner with family and friends doesn't have to be formal. Devil Shrimp, Sausage and Potato Packets with Homemade Mustard, Mushroom and Walnut Salad in Sour Cream Dressing, and Apple Peel Granite with Apple Puree are dishes that bring the ease of a picnic inside. Jacques assembles a plate full of Basil, Cheese, Fig, and Nut Bites, an easy light lunch or a perfect cheese course.
Channels and Airdates:
Instantly Delicious (#116)
Duration:
26:23 CC Stereo TVG
Sometimes the key to fast food is a well-stocked refrigerator and pantry. Leftover vegetables become a Pepin favorite with Jacques' Instant Vegetable Soup, also known as "fridge soup." By combining a few fresh products and kitchen staples, it is simple to prepare a Lavash Pizza, Halibut on Fresh Polenta with Pepper Oil, Pole Beans with Shallots, and Hasty Pudding with Apricot Sauce.
Channels and Airdates:
Great Gratins (#117)
Duration:
27:18 CC Stereo TVG
On a chilly evening, what could be better for dinner than a cup of soup or a casserole? Jacques shows how homey, comforting foods like Silky Tomato Soup with Spinach Coulis, Little Shrimp Casseroles, Toasted Bread and Mozzarella, and a Rhubarb and Berry Crumble can also be great for a party. Apricot Sherbet is a light, easy, make-ahead dessert.
Channels and Airdates:
Fusion Flavors (#118)
Duration:
26:18 CC Stereo TVG
Jacques has no favorite dishes when it comes to cooking and eating; he likes it all! Guava Delicioso, Chopped Chicken Livers with Spinach Salad, Glazed Salmon in Mirin, Silky Chestnut and Apple Puree, and Warm Chocolate Cakes with Apricot-Cognac Sauce show the diversity in Jacques' repertoire.
Channels and Airdates:
Stick to Your Ribs (#119)
Duration:
26:43 CC Stereo TVG
Jacques proves how fast and easy it can be to use a pressure cooker to make Beef Short Rib, Mushroom, and Potato Stew. Meanwhile, there is plenty of time to prepare a starter of Sweet Potato Chowder or Scallop Seviche and Guacamole. The elegant Champagne on Fruit "Rocks" can be the perfect ending to any meal.
Channels and Airdates:
Dining Al Fresco (#120)
Duration:
27:42 CC Stereo TVG
Take a little extra time at the grocery store or specialty market and introduce new ingredients to the pantry. Mirin, a sweet Japanese rice wine, adds crisp, light flavor to Sea Bass Gravlax with Cucumbers. Anchovies and tuna in oil are part of a quick sauce for Chicken Tonnato. A can of chestnut puree makes the dense Chestnut and Chocolate Cake an easy to prepare, at-home luxury. A different jam or vinegar makes Blueberries in Raspberry Sauce with Ice Cream and Summertime Salad sparkle.
Channels and Airdates:
Use Your Noodle (#121)
Duration:
27:16 CC Stereo TVG
Jacques has spent more than forty years in the United States, but still embraces the French style of eating eggs for lunch or dinner. Bowtie Pasta with Fried Eggs and Cheese or an omelet, made side-by-side with dear friend Jean-Claude Szurdak, with a Crusty Tomato Savory is among Jacques' favorite meals. He prepares his mother's Peasant Soup, but dishes like Shrimp and Scallop Pillows on Boston Lettuce and a Grapefruit Gratinee are all Jacques'.
Channels and Airdates:
International Accents (#122)
Duration:
26:16 CC Stereo TVG
Classic combinations shine in Jacques' dishes. Cannellini and Chorizo Soup combines flavorful chorizo and beans. A fennel salad works well alone or as the base of Salmon Rolls on Fennel Salad. Spicy spinach with raisins, pimiento, garlic, and olive oil is well-paired with Broiled Lamp Chops with Spinach and super quick Baked Potatoes with Chive Sour Cream. Just make sure to leave room for Crepes with Banana-Rum Filling.
Channels and Airdates:
Lusciously Light (#123)
Duration:
26:18 CC Stereo TVG
One of Jacques' all time favorite desserts easily becomes two and is a snap to make. Two Raspberry Gratins need little more than frozen raspberries and cookies. It's the perfect ending to the festive Red Snapper with Tomatoes and Cream and Asparagus with Shallots. Garden greens are topped with Sardine Rolls wrapped in rice paper and a Summertime Pasta shows off the freshest produce of the season.
Channels and Airdates:
Kitchen Classics (#124)
Duration:
27:28 CC Stereo TVG
Jacques loves to cook with the seasons, but many ingredients are actually available year-round. A Smoked Salmon Plate using Scottish or Irish salmon, Soupy Rice with Peas using fresh or frozen peas, Fast Lobster Fricassee using summer or winter lobster, Broccoli Puree with Brown Butter, Broccoli Stem Relish, and Vanilla Hazelnut Dessert are all favorites.
Channels and Airdates:
Go Fish (#125)
Duration:
27:40 CC Stereo TVG
Once again, Jacques demonstrates techniques to help you spend less time in the kitchen. Asparagus Custards and an Apple Skillet Cake can be done ahead, and re-heated. A quick Cold Black Bean Soup can be made in minutes and Slow-cooked Tuna Steaks with Tomato Relish free up the cook while the oven does most of the work.
Channels and Airdates:
Sunny Delights (#126)
Duration:
26:53 CC Stereo TVG
Summertime and the cooking should be easy. Keep the heat in the tortillas and out of the kitchen with a quick, spicy Quesadilla. Check the farmers' market for the freshest tomatoes to make Tomato Tartare with Tomato Water Sauce and sweet strawberries for Strawberry-Shortbread Panachee. When summer is over, turn frozen peas into a Puree of Peas with Mint and Cilantro and warm up with Rigatoni with Mussels and Saffron.
