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.
Perfect Presentations (#203H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Lobster Roll Medallions on Spinach Salad show off Jacques' new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcut that encases Small Berry Custards in pretty dishes.
- KQED Plus: Wed, Jan 25, 2017 -- 2:00pm Remind me
Simple Sweet Notes (#204H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy Mashed Potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey, arguably one of his fastest desserts.
- KQED Plus: Thu, Jan 26, 2017 -- 2:00pm Remind me
Light and Luscious (#218H) 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 9: Sun, Jan 29, 2017 -- 2:30pm Remind me
Chef's Dream (#205H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Combining silky tuna, crunchy apples, herbaceous chives and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the east, Jacques prepares exotic Lamb Burgers with Feta Cheese cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a gratin of sorts called Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.
- KQED Plus: Wed, Feb 1, 2017 -- 2:00pm Remind me
Chockfull of Surprises (#206H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Surprising tastes, tricks, and techniques in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu some of the best Californian brandy made, makes its appearance in Cherries In Armagnac Sauce with Pound Cake.
- KQED Plus: Thu, Feb 2, 2017 -- 2:00pm Remind me
Dinner Party Special (#219H) 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 9: Sun, Feb 5, 2017 -- 2:30pm Remind me
Layered Elegance (#207H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques shows Claudine how presentation can make a simple, traditional dish truly elegant by layering feta, cucumber and onion between tomato slices to make Tall Greek Tomato Salad. Poached Salmon in Sour Cream Herb Sauce follows as Jacques reveals his father's dislike of olive oil to his daughter, Claudine. Together they make a variation of his mother's recipe Stew of Peas and Carrots -- a meal in itself! Dessert is pure simplicity in Sweet Ricotta Gateaux with Peach Sauce.
- KQED Plus: Wed, Feb 8, 2017 -- 2:00pm Remind me
The Egg First! (#208H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Jacques loves eggs, all ways! Cooking them is an important technique and who better to demonstrate the perfect hard cooked egg than a master of technique! Jacques begins this menu with hard cooked eggs used as a garnish in Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish - and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbet concludes the menu.
- KQED Plus: Thu, Feb 9, 2017 -- 2:00pm Remind me
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 9: Sun, Feb 12, 2017 -- 2:30pm Remind me
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 Plus: Wed, Feb 15, 2017 -- 2:00pm Remind me
Brussel Sprout Love (#210H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
If left on a desert island, Jacques thinks he'd be quite happy if only there were some chickens! For Jacques, the prize part of the chicken is the thigh and he thinks you'll agree when you try Crusty Chicken Thighs with Mushroom Sauce served with a tasty Fricassee of Brussel Sprouts and Bacon. An inspired use of instant potato flakes to thicken a soup shows up in the fast cooking Seafood Chowder topped with fresh crabmeat. To end on a relaxing note, Jacques arranges a presentation of Stilton with Apple and Nuts to accompany a delicious glass of vintage or aged Tawny Port.
- KQED Plus: Thu, Feb 16, 2017 -- 2:00pm Remind me
Go Fish (#211H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
Living close to the shore in Connecticut offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that's not quite an omelet... not quite a custard... it's an Apricot Clafoutis.
- KQED Plus: Wed, Feb 22, 2017 -- 2:00pm Remind me
Spice Up Your Life (#212H) Duration: 26:46 STEREO TVG (Secondary audio: DVI)
When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter so he turns to his pressure cooker to prepare a Lamb Curry in half the time and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea scallops into a dish serving four people in the form of Scallop Pancakes on Boston Salad -- the smell of the pancakes as they cook make it impossible for them to resist sharing the first ones straight out of the pan. For the finale, Jacques transforms a tortilla and a can of apricots into a beautiful and delicious Crisp Apricot.
- KQED Plus: Thu, Feb 23, 2017 -- 2:00pm Remind me