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.
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: Sat, May 28, 2016 -- 10:30am
- KQED 9: Sat, May 28, 2016 -- 10:30am
- KQED Life: Wed, Jun 8, 2016 -- 5:30pm Remind me
Toast to Julia (#103H) Duration: 26:46 STEREO TVG
Jacques raises a glass - and a fork! - to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia's favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.
Global Gastronomy (#110H) Duration: 26:46 STEREO TVG
Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes.
- KQED Life: Wed, Jun 1, 2016 -- 5:30pm Remind me
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.
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.
Cooking from Le Pelican (#104H) Duration: 26:46 STEREO TVG
Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.
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.
Chef In Training (#105H) Duration: 26:46 STEREO TVG
A basket of fresh bread is a staple on Jacques' dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins a la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crepes with Nutella, lemon or jam.
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.
Autumn Leaves (#106H) Duration: 26:46 STEREO TVG
It's easy to fall in love with Jacques' seasonal menu, starting with a fresh, smooth tomato velvet soup - the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques' go-to late-summer dish. He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!
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 9: Sat, Jul 2, 2016 -- 10:30am Remind me
La Cocina Ole (#107H) Duration: 26:46 STEREO TVG
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.
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 9: Sat, Jul 9, 2016 -- 10:30am Remind me
Cooking for the President (#108H) Duration: 26:46 STEREO TVG
Jacques' illustrious cooking career includes time in the Elysee Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate souffle for a perfectly sweet and splendid ending.
Viva Mexico! (#118H) Duration: 26:46 STEREO TVG
Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatan ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granite with mango and mojito cocktail.
- KQED 9: Sat, Jul 16, 2016 -- 10:30am 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 9: Sat, Jul 23, 2016 -- 10:30am 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 9: Sat, Jul 30, 2016 -- 10:30am Remind me