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Essential Pépin, Jacques Pépin’s newest cooking series, airing on KQED this fall. In his 13th show with KQED, the legendary chef and renowned teacher once again shares his food, family, and passion for cooking with us. With 125 recipes hand-picked by Jacques from his extraordinary career, Essential Pépin has a tempting dish for every occasion and appetite.
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Savory Staples
Too often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect vegetarian meal. Other dishes include traditional Darphin Potatoes, sometimes known as Rosti potatoes, and an all-American Skillet Sweet Potatoes recipe. Then, in the blink of an eye, Jacques stirs together a very flavorful Middle Eastern Green Couscous. He follows this with a Corn Polenta with Mushroom Ragout, a meal that even meat lovers will love.
Fabulous Fins
Jacques lives close to the sea and has developed a taste for a variety of fins. He begins with a recipe, created by his long-term friend Jean-Claude, of Cured Salmon in Molasses. Jacques prepares it step-by-step so that everyone can learn to make this mouth-watering treat. Jacques follows with Tuna Steaks with Tapenade Coating and Tuna Tartare on Marinated Cucumbers – two very different preparations of the same fish. He also demonstrates a quick and easy Tuna Carpaccio. All this is followed by Poached Salmon in Ravigote Sauce. Then, utilizing skate, a fish that was often only used for bait, Jacques makes Ray Meunière with Mushrooms.
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Sweets For My Sweet
Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies.