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Jacques Pepin: More Fast Food My Way Previous Broadcasts

Go Fish (Episode #211H)

KQED 9: Sun, Oct 29, 2017 -- 2:30 PM

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.

Simple Sweet Notes (Episode #204H)

KQED Plus: Thu, Oct 26, 2017 -- 2:00 PM

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.

Chef's Dream (Episode #205H)

KQED Life: Wed, Oct 25, 2017 -- 5:30 PM

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.

Perfect Presentations (Episode #203H)

KQED Plus: Wed, Oct 25, 2017 -- 2:00 PM

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.

Brussel Sprout Love (Episode #210H)

KQED 9: Sun, Oct 22, 2017 -- 2:30 PM

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.

Citrus Thrill (Episode #202H)

KQED Plus: Thu, Oct 19, 2017 -- 2:00 PM

Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.

Simple Sweet Notes (Episode #204H)

KQED Life: Wed, Oct 18, 2017 -- 5:30 PM

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.

Viva Espana! (Episode #201H)

KQED Plus: Wed, Oct 18, 2017 -- 2:00 PM

Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and Spicy Gazpacho kicks off the meal followed by Shellfish and Chicken Paella. A detour to pick up some Caribbean flavors makes the last dish of Pineapple in Dark Rum Sauce worth a trip to the kitchen.

Fast Proof (Episode #209H)

KQED 9: Sun, Oct 15, 2017 -- 2:30 PM

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.

Simple Savers (Episode #226H)

KQED Plus: Thu, Oct 12, 2017 -- 2:00 PM

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.

Perfect Presentations (Episode #203H)

KQED Life: Wed, Oct 11, 2017 -- 5:30 PM

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.

Vegetable Fete (Episode #225H)

KQED Plus: Wed, Oct 11, 2017 -- 2:00 PM

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.

The Egg First! (Episode #208H)

KQED 9: Sun, Oct 8, 2017 -- 2:30 PM

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.

Pop Over Anytime (Episode #224H)

KQED Plus: Thu, Oct 5, 2017 -- 2:00 PM

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.

Citrus Thrill (Episode #202H)

KQED Life: Wed, Oct 4, 2017 -- 5:30 PM

Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage. The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending.

Dessert First! (Episode #223H)

KQED Plus: Wed, Oct 4, 2017 -- 2:00 PM

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.

Layered Elegance (Episode #207H)

KQED 9: Sun, Oct 1, 2017 -- 2:30 PM

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.

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