Jacques Pepin: More Fast Food My Way
This season, Jacques creates nearly 100 delicious recipes for every occasion - from a light snack to an elegant dinner - using readily available fresh foods, supermarket staples and simple techniques. Taking inspiration from around the world, his lamb stew, paella and Tibetan bread incorporate Asian, Latin American and diverse European influences, including his classic French background.
Seafood Tricks (#222) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod In Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
- KQED Plus: Sun, May 19, 2013 -- 2:00pm
- KQED Life: Thu, Jun 13, 2013 -- 5:30pm email reminder
Fast Proof (#209H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
No one expects a bread recipe in a fast food collection but Jacques shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocotte Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.
- KQED 9: Mon, May 20, 2013 -- 2:00pm email reminder
Crock of Flavor (#215) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company!
Smooth Food (#216) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
With daughter Claudine visiting the kitchen, Jacques uses local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine fails to coat the sides of the souffle dishes with breadcrumbs, they can still be unmolded for serving! Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Saute complete the menu's savory dishes leaving a comforting Tapioca Banana Coconut Pudding for dessert.
- KQED Life: Thu, May 23, 2013 -- 5:30pm email reminder
Dessert First! (#223H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
When in doubt, start with dessert....and it's easy when you use a tortilla for the crust as Jacques does in Crisp Pear Tart. Fresh bay scallops are shown in the shell at their very best, and become too tempting to Jacques who can't resist nibbling on them, in a light, fresh tasting Bay Scallops in Mignonette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush.
Game Day Pressure (#217) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, forget long hours over the stove, Jacques shows how to make chile without fuss in a pressure cooker for a game day favorite Chile Con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with Californian caviar these tasty morsels are both delicious and environmentally friendly!
- KQED Life: Tue, May 28, 2013 -- 5:30pm email reminder
Light and Luscious (#218) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Endive, chicory, Belgium endive - Jacques explains these vegetables starting with Rigatoni with Lettuce and Eggplant and Sauteed Julienned Endive. A trip to the fish counter results in a harvest of some ocean "greens" too! Seaweed-lined bamboo steamer baskets hold fresh seafood in Steamed Fish and Shellfish Baskets. The pantry supplies dessert...dried figs and walnuts poached in wine and honey complement each other in Sauteed Stuffed Figs With Blueberries, a dessert that pairs perfectly with the sweet fortified wine, Madera.
- KQED Life: Thu, May 30, 2013 -- 5:30pm email reminder
Dinner Party Special (#219) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Stuffed Pork Tenderloin on Grape Tomatoes is impressive but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic, Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.
- KQED Life: Tue, Jun 4, 2013 -- 5:30pm email reminder
Breaking with Tradition (#220) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise he makes a dressing that's his alone, to serve with eggs, anchovies and tomatoes in a Harlequin Salad. And when veal isn't an option for the classic scaloppini, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morels served with Middle Eastern Couscous with Saffron.
- KQED Life: Thu, Jun 6, 2013 -- 5:30pm email reminder
Bread Flip (#221) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
When Jacques finds a new bread at a local restaurant he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. Cooked in a frying pan, Claudine holds her breath as Jacques flips the bread after seven minutes. Next, Jacques reveals that he doesn't throw out broccoli stems - in fact, the stems are his favorite part of the vegetable and a key ingredient in his Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula follow before Jacques shows the versatility of citrus by candying the rind and cutting Grapefruit Supremes.
Pop Over Anytime (#224) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Pantry staples and convenience foods take the stress out of visitors popping in! Jacques begins with a convenient, pre-made pizza shell for his Chorizo, Mushroom and Cheese Pizza. With a box of pasta and can of tuna from the cupboard, he creates Orecchiette with Fennel and Tuna. Lastly, a couple of eggs combined with the pantry staples of flour and sugar are whipped up into a kid friendly dessert, Popover with Apricot Jam.
- KQED Life: Thu, Jun 20, 2013 -- 5:30pm email reminder
Vegetable Fete (#225) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways - perfectly delicious on its own or with pasta in Ratatouille with Penne. Seafood stars in Shrimp with Cabbage and Red Caviar, and delicate peaches end the show in Jacques' classically made Peach Melba.
Simple Savers (#226) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Born in Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of Frisee Aux Lardon. Then, with thoughts of spring, he makes Spaghetti with Raw Tomato-Anchovy Sauce. A sweet ending, Jacques talks of time with his granddaughter while making impressive to look at, but simple to assemble, Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes - a combination of chocolate, hazelnuts and cornflakes.
- KQED Life: Thu, Jun 27, 2013 -- 5:30pm email reminder
Also on KQED.org this week ...
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