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Jacques Pepin: Heart & Soul Previous Broadcasts

Heirloom Favorites (Episode #122H)

KQED Life: Mon, May 22, 2017 -- 5:30 PM

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.

Viva Mexico! (Episode #118H)

KQED Plus: Sat, May 20, 2017 -- 4:30 PM

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.

All in the Family (Episode #102H)

KQED 9: Sat, May 20, 2017 -- 10:30 AM

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Cuisine De Ma Cherie (Episode #116H)

KQED Life: Fri, May 19, 2017 -- 5:30 PM

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.

Viva Mexico! (Episode #118H)

KQED Plus: Fri, May 19, 2017 -- 2:00 PM

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.

Cooking Clever (Episode #121H)

KQED Life: Mon, May 15, 2017 -- 5:30 PM

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.

Sweet Endings with Shorey (Episode #117H)

KQED Plus: Sat, May 13, 2017 -- 4:30 PM

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.

Fete Des Boules (Episode #101H)

KQED 9: Sat, May 13, 2017 -- 10:30 AM

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!

Shorey's Petite Appetite (Episode #115H)

KQED Life: Fri, May 12, 2017 -- 5:30 PM

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.

Sweet Endings with Shorey (Episode #117H)

KQED Plus: Fri, May 12, 2017 -- 2:00 PM

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.

Ocean Harvest (Episode #120H)

KQED Life: Mon, May 8, 2017 -- 5:30 PM

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!

Cuisine De Ma Cherie (Episode #116H)

KQED Plus: Sat, May 6, 2017 -- 4:30 PM

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.

Menu Memories (Episode #126H)

KQED 9: Sat, May 6, 2017 -- 10:30 AM

Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two 'go green' with a green salad with mustard dressing using Jacques' favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.

Gloria's Favorites (Episode #114H)

KQED Life: Fri, May 5, 2017 -- 5:30 PM

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.

Cuisine De Ma Cherie (Episode #116H)

KQED Plus: Fri, May 5, 2017 -- 2:00 PM

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.

Kitchen Companions (Episode #119H)

KQED Life: Mon, May 1, 2017 -- 5:30 PM

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.

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      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

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      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

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