Jacques Pepin: Heart & Soul
Jacques Pepin's last full series is his most personal yet, featuring never-before-seen footage of his life. It highlights Pepin's 60 years in the kitchen, which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenee, and cooking for French President Charles DeGaulle. It also touches upon a key period in Pepin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon, and his 10 years as director of research at Howard Johnson's.
The series is a reflection of Jacques' history and reveals a more personal side of the internationally renowned chef. Fans and cooking aficionados alike will be given an intimate access to his life - from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.
Each episode features creative recipes that combine Pepin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook are shown and frugal tips offered. Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation also make contributions, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.
Sweet Endings with Shorey (#117H) Duration: 26:46 STEREO TVG
Jacques' granddaughter Shorey is back in the kitchen and she's all grown up but she's never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey's love of chocolate isn't forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.
- KQED Life: Mon, Dec 5, 2016 -- 5:30pm
- KQED Plus: Sat, Dec 10, 2016 -- 4:30pm Remind me
Just Ducky! (#123H) Duration: 26:46 STEREO TVG
It's a family reunion as Jacques' daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine's favorite duck recipes, including duck liver mousse with apples and sauteed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi whip up a zesty batch of lemon mousseline before sitting down to enjoy this family feast at the dining room table.
Offal Good (#111H) Duration: 26:46 STEREO TVG
In Jacques' kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized "variety meats," including one of his wife's favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal - tripe and pigs' feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persille. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.
- KQED Life: Wed, Dec 7, 2016 -- 5:30pm Remind me
Kitchen Companions (#119H) Duration: 26:46 STEREO TVG
There's never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn souffle to go alongside Jean-Claude's favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.
- KQED Life: Fri, Dec 9, 2016 -- 5:30pm Remind me
Julia Remembered (#113H) Duration: 26:46 STEREO TVG
Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques' retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia's classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin's.
Cuisine De Ma Cherie (#116H) Duration: 26:46 STEREO TVG
In honor of their love, Jacques prepares a meal of his wife Gloria's favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria's favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pepin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.
- KQED Life: Mon, Dec 12, 2016 -- 5:30pm Remind me
Cuisine Economique (#124H) Duration: 26:46 STEREO TVG
Jacques demonstrates how home cooking using quality ingredients doesn't have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.
Catch O' The Day (#112H) Duration: 26:46 STEREO TVG
Jacques' summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled striped bass with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria's linguine with clam sauce, direct from his wife's preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.
- KQED Life: Wed, Dec 14, 2016 -- 5:30pm Remind me
Ocean Harvest (#120H) Duration: 26:46 STEREO TVG
Seaside living has, without a doubt, influenced Jacques' repertoire of recipes to include the freshest fish caught close to his own backyard. On today's show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna a la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or "to the tooth," make for a decadent dish, delivered with aplomb!
- KQED Life: Fri, Dec 16, 2016 -- 5:30pm Remind me
Shorey's Petite Appetite (#115H) Duration: 26:46 STEREO TVG
Shorey, Jacques' granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes - a Pepin heirloom recipe passed down through several genera-tions. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or "the four o'clock bread," filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.
- KQED Life: Mon, Dec 19, 2016 -- 5:30pm Remind me
Cooking Clever (#121H) Duration: 26:46 STEREO TVG
Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti a la Bolognese includes Jacques' special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sauteed radicchio salad ends on a savory-bitter note.
- KQED Life: Fri, Dec 23, 2016 -- 5:30pm Remind me
Fete Des Boules (#101H) Duration: 26:46 STEREO TVG
Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!
- KQED Life: Mon, Dec 26, 2016 -- 5:30pm Remind me
Wonders of the Sea (#125H) Duration: 26:46 STEREO TVG
Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.
Gloria's Favorites (#114H) Duration: 26:46 STEREO TVG
Jacques dedicates today's dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant Pressed Caviar Canape. Jacques then pops the top from a bottle of beer to make a simple batter for his Corn Fritters topped with Smoked Salmon. And while the oil is still hot, he browns Fried Eggplant Fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi Chicken Soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria's memorable Pork Kidneys With Mushroom And Vermouth Sauce.
Heirloom Favorites (#122H) Duration: 26:46 STEREO TVG
Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there's a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family's recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying saute of rabbit with mushrooms and cream. And for dessert, he brings his mother's apples in lemon sauce recipe back to life with fresh and simple ingredients.
- KQED Life: Fri, Dec 30, 2016 -- 5:30pm Remind me