Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen
KQED's Forum: Jacques Pépin
Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper
Jacques Pepin Cooking Tips: How to Clean Mussels
Jacques Pepin Cooking Tips: How to Make Candied Orange Peels
Jacques Pepin Cooking Tips: How to Debone a Quail
How to Open Champagne: Jacques Pepin vs Leslie Sbrocco
Jacques Pépin Tribute Video + Essential Pépin Website
Essential Pépin: Jacques Pépin's New Cookbook
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Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_42187":{"type":"posts","id":"bayareabites_42187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42187","score":null,"sort":[1335360008000]},"guestAuthors":[],"slug":"jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","publishDate":1335360008,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","status":"publish","parent":0,"modified":1335459334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1780},"headData":{"title":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen | KQED","description":"I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","datePublished":"2012-04-25T13:20:08.000Z","dateModified":"2012-04-26T16:55:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42187 http://blogs.kqed.org/bayareabites/?p=42187","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/","disqusTitle":"Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen","path":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-serious.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pepin in the KQED Greenroom. Photo by Wendy Goodfriend\" width=\"560\" height=\"312\" class=\"alignnone size-full wp-image-42313\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Stephanie Lucianovic interviews Jacques Pépin in the KQED Greenroom.\u003c/strong>\u003cbr>\nPhotos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is nothing new to say that Jacques Pépin has been a personal inspiration for me. I wish I could be more original, but there it is. Watching him with Julia Child in their WGBH show \u003ca href=\"http://www.hulu.com/julia-and-jacques-cooking-at-home\">\u003cem>Julia & Jacques Cooking at Home\u003c/em>\u003c/a> in 2000 was one of my earlier impetuses to start cooking and trying more foods to roust me from the picky rut I'd been in for 27 years. Seven years later while working with him on his KQED show \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques said something to me around which I built an entire chapter of my first book. Today, I was able to hand Jacques a galley copy of that book and sit down with him for an hour to talk about picky eating, foie gras, and Paula Deen.\u003c/p>\n\u003cp>I really wish I could write out Jacques' voluptuous accent phonetically without it looking like I'm making fun of him. His cadence is just so enchanting, it makes you want to sit back with a glass of slow-sipping Calvados, close your eyes, and simply listen to all his stories.\u003c/p>\n\u003cp>Sadly, with no Calvados on hand and an interview to conduct, I jump right into our interview by asking Jacques to elaborate on something he wrote in the foreword of \u003ca href=\"http://blogs.kqed.org/essentialpepin/book-dvds/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>: \"The appetites of a young, middle-aged, and an older man are different...\" Leaning back in the couch in KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/25/its-not-easy-being-green/\">greenroom\u003c/a>, Jacques notes that as you get older your metabolism changes, but also that, \"as a young chef, you tend to add to the plate. To add, to add, to add! And as you get older, you start to clean up, clean up, clean up the plate! Until you are left with the essential thing: \u003cem>that\u003c/em> tomato right there, \u003cem>that\u003c/em> olive oil, at \u003cem>that\u003c/em> temperature.\" I wonder aloud if this a function of being a young chef, of trying to impress people. \"It's a function of life,\" Jacques tells me and likens it to being a painter. \"An artist is going to clean, a kind of a purification. You go through a process to get more to the essential of whatever you are working on.\"\u003c/p>\n\u003cp>One could hypothesize that so-called picky children are like this. They start with the essentials, the simple foods, and later they will add more and more to that repertoire. When they are taking in so much information at once as they develop and grow, it makes sense that they would stick with foods that are comforting and familiar to them. Things they can count on. Some people, like me, might go into adulthood as a picky eater and, as I researched and detailed in my book, the reasons for why or how that happens are many. But concentrating on the picky children who seem to plague parents so much more today than they did back when my parents were raising me, I ask Jacques whether his daughter Claudine ever went through a picky stage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Sure, absolutely!\" Jacques responds instantly. \"Claudine loved string bean stew and all of a sudden, she hated string beans. And I said, 'Fine, you don't have to eat it.' And certainly, she loved snails, because she was three years old and she loved garlic and the butter and all that too, until she was six or seven and then she's at school and her friends said, 'YUCK! You're eating that?' And that's it -- no more of them!\" Jacques laughs and acknowledges that when kids reach a certain age, they want to conform to the other children around them. \u003c/p>\n\u003cp>Like my parents, Jacques' approach to Claudine going off string beans and escargot was to shrug it off. It didn't bother him, and he didn't get upset about it. Additionally, when it turned out that Claudine favored more unusual vegetables -- artichokes and Brussels sprouts -- Jacques didn't make a big deal about that, either. \"It's not like I went on my knees and said, 'Oh, my god!' No, we didn't even mention it. It doesn't even exist. It's there, you eat it. It comes, it goes.\"\u003c/p>\n\u003cp>I mention my feeling that today's parents are way more worried about picky eaters than in the past and, along with this, they expect their children to have accomplished palates at such a young age. Jacques' response is that America is a country of extremes. We go from 15-hour dishes to 15-second microwave dinners, and that there was a time where food wasn't really discussed at the table. It was there and you ate it. However, now we have the opposite situation where we're discussing and analyzing everything and expecting our kids to do the same. \"The kid is not meant to do that. No, the kid is just meant to enjoy the food, eat it, and that's it,\" Jacques pronounces. \u003c/p>\n\u003cp>When Claudine was a child, Jacques use to take her to New York. Just the two of them. They would stay in a hotel and go to a movie, and after the movie, they would eat at restaurants like Brasserie or Lutèce. However, Claudine was used to all those fancy restaurants by the time she was six or seven, and on one visit, Jacques -- imitating Claudine's long-suffering tones -- says she asked, \"Can we go to Burger King?\" Jacques laughs and says his response was, \"Okay, fine!\"\u003c/p>\n\u003cp>There you go, just like Julia Child proudly admitted her affinity for McDonald's fries, Jacques Pépin, the celebrated chef who cooked for the likes of Charles de Gaulle and who chefs today admire and revere, had no problem taking his daughter to Burger King.\u003c/p>\n\u003cp>\"The food follows your mood, follows the season, follows the ingredient. And don't talk too much, analyze it too much, just enjoy it.\" Laughing as he cites people's reaction to freaking out over putting butter on bread, Jacques explains, \"I say, 'Look, if you don't want to eat butter, don't eat it. Because if you eat it, you aren't going to digest it the right way. Your gastric juices are going to come back and you're going to have sourness. Don't eat it if it disturbs you. You have to be happy. You have to be happy when you cook and certainly you have to be happy when you eat.\"\u003c/p>\n\u003cp>As our conversation naturally turned from eating with kids to cooking with kids, Jacques told me that last week his eight-year-old granddaughter Shorey said to Claudine, \"Mom, I think want to cook with Jacques.\" Claudine's response was, \"Well, that's fine, darling, but I don't think you should call your grandfather Jacques.\" Shorey started crying and said, \"I didn't mean him, I want to cook with Jacques Torres!\" As Jacques pronounces this famous chocolatier's name, his voice chokes with appreciative mirth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steph-jp-laughing.jpg\" alt=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" title=\"Stephanie Lucianovic interviews Jacques Pépin in the KQED Green Room. Photo by Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-42315\">\u003c/a>\u003c/p>\n\u003cp>I didn't intend to get into food politics, but after Jacques tells me his publishers thought skinning a rabbit on the DVD accompaniment to \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pepin\u003c/em>\u003c/a> was too traumatizing (adding that if he killed and skinned a rabbit on stage, \"I would probably be assassinated more than if I killed my wife!\"), Jacques himself brings up the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">California foie gras ban\u003c/a>. \u003c/p>\n\u003cp>\"They have no idea what they are talking about. And the worst is that they are righteous,\" Jacques announces. Stating that no one would pass a law banning the large industrial chicken farms that abuse their poultry with beak trimming and other atrocities, Jacques details that the way foie gras-destined ducks are treated is actually a \"natural process\" that both the Ancient Egyptians and Romans practiced long before the French came along. \u003c/p>\n\u003cp>Way back then it was discovered that when a duck or goose was killed at migration time, the liver was twice as large as normal. Additionally, it was noted that after migration, the liver shrank down again. Jacques explains this is the liver's reaction to the overeating that is necessary for sustained migration. The Egyptians and Romans learned they could overfeed the ducks outside of migration and achieve this same affect. \"But if you've been on a farm,\" Jacques explains, \"the first day the duck is a little surprised when they put the [gavage] in and give him the mush...but after one day, they come to get it.\" Jacques continues that the animal does not suffer, and that, in fact, there can't be any trauma whatsoever, because if the animal is traumatized, it actually compromises the quality of the liver.\u003c/p>\n\u003cp>That discussion emboldens me to get his opinion on another hot button food topic: Paula Deen. Reminding him that Anthony Bourdain once called Paula Deen \u003ca href=\"http://articles.chicagotribune.com/2011-08-19/news/ct-bourdain-vs-deen_1_paula-deen-anthony-bourdain-dangerous-person\">\"the worst, most dangerous person to America,\"\u003c/a> I ask Jacques whether Deen's recent diabetes diagnosis was really any of the public's business. \"No, it's not right. That's the way she cooks -- just like many other people in the South, like me occasionally -- and this is a condition people get. Who knows, if she lived in Provence and cooked the Mediterranean way that she wouldn't have the same condition anyway? We are cooks, we aren't doctors.\" As to whether or not Deen and others have any responsibility to their viewers, Jacques explained, \"I have 700 recipes and of those, some are classic French recipes and are plenty rich. I have no choice what people are going to cook. I have no choice in how much people are going to drink.\" Jacques chuckles that people freak out when he tells him he and his wife Gloria drink two bottles over dinner. \"Well yes,\" he details, \"I start cooking at 4:00 in the afternoon and I open a bottle of white wine and by the time we eat at 7:00, we've finished that bottle of white wine and we open a bottle of red wine.\" Jacques concludes this by saying he's recently decided to exclusively buy magnums of wine. \"So when my doctor asks, I will say, 'Oh, I only drink one bottle.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42187/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen","authors":["5010"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1246","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_1786","bayareabites_10323","bayareabites_242","bayareabites_10369","bayareabites_10367","bayareabites_102","bayareabites_10368"],"featImg":"bayareabites_42313","label":"bayareabites"},"bayareabites_41839":{"type":"posts","id":"bayareabites_41839","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41839","score":null,"sort":[1334716942000]},"guestAuthors":[],"slug":"kqeds-forum-jacques-pepin","title":"KQED's Forum: Jacques Pépin","publishDate":1334716942,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on Forum to discuss food, his newest cookbook and his KQED-produced PBS series \"Essential Pépin.\"","status":"publish","parent":0,"modified":1334978844,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":178},"headData":{"title":"KQED's Forum: Jacques Pépin | KQED","description":"Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series "Essential Pépin." Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on Forum to discuss food, his newest cookbook and his KQED-produced PBS series "Essential Pépin."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Jacques Pépin","datePublished":"2012-04-18T02:42:22.000Z","dateModified":"2012-04-21T03:27:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41839 http://blogs.kqed.org/bayareabites/?p=41839","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/17/kqeds-forum-jacques-pepin/","disqusTitle":"KQED's Forum: Jacques Pépin","path":"/bayareabites/41839/kqeds-forum-jacques-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41839/kqeds-forum-jacques-pepin","authors":["5014"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_34"],"tags":["bayareabites_8476","bayareabites_1325","bayareabites_242"],"featImg":"bayareabites_42077","label":"bayareabites"},"bayareabites_37233":{"type":"posts","id":"bayareabites_37233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37233","score":null,"sort":[1326038456000]},"guestAuthors":[],"slug":"jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper","title":"Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper ","publishDate":1326038456,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003cem>Essential Pépin\u003c/em>.","status":"publish","parent":0,"modified":1325745447,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/dAwXnh4cxHw"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":42},"headData":{"title":"Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper | KQED","description":"Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. 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This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37233/jacques-pepin-cooking-tips-how-to-make-haddock-steaks-in-rice-paper","authors":["5014"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_2638","bayareabites_2090","bayareabites_45","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_10040","bayareabites_8476","bayareabites_376","bayareabites_10038","bayareabites_242","bayareabites_10039","bayareabites_8394"],"label":"bayareabites"},"bayareabites_37220":{"type":"posts","id":"bayareabites_37220","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37220","score":null,"sort":[1325952046000]},"guestAuthors":[],"slug":"jacques-pepin-culinary-tips-how-to-clean-mussels","title":"Jacques Pepin Cooking Tips: How to Clean Mussels","publishDate":1325952046,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\" alt=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" title=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" width=\"560\" height=\"303\" class=\"alignnone size-full wp-image-37224\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MbXzT3MiPx0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003cem\">Essential Pépin\u003c/em>.","status":"publish","parent":0,"modified":1325745427,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/MbXzT3MiPx0"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":32},"headData":{"title":"Jacques Pepin Cooking Tips: How to Clean Mussels | KQED","description":"Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pepin Cooking Tips: How to Clean Mussels","datePublished":"2012-01-07T16:00:46.000Z","dateModified":"2012-01-05T06:37:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37220 http://blogs.kqed.org/bayareabites/?p=37220","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/07/jacques-pepin-culinary-tips-how-to-clean-mussels/","disqusTitle":"Jacques Pepin Cooking Tips: How to Clean Mussels","path":"/bayareabites/37220/jacques-pepin-culinary-tips-how-to-clean-mussels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cleaning-mussels.jpg\" alt=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" title=\"Chef Jacques Pepin on the set of Essential Pepin with his daughter, Claudine demonstrates to how to clean mussels.\" width=\"560\" height=\"303\" class=\"alignnone size-full wp-image-37224\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MbXzT3MiPx0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37220/jacques-pepin-culinary-tips-how-to-clean-mussels","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_10037","bayareabites_8476","bayareabites_242","bayareabites_10036","bayareabites_435","bayareabites_8394"],"featImg":"bayareabites_37224","label":"bayareabites"},"bayareabites_37209":{"type":"posts","id":"bayareabites_37209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37209","score":null,"sort":[1325865632000]},"guestAuthors":[],"slug":"jacques-pepin-cooking-tips-how-to-make-candied-orange-peels","title":"Jacques Pepin Cooking Tips: How to Make Candied Orange Peels","publishDate":1325865632,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\" alt=\"Jacques Pepin demonstrates how to make candied orange peels\" title=\"Jacques Pepin demonstrates how to make candied orange peels\" width=\"560\" height=\"302\" class=\"alignnone size-full wp-image-37214\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/OWr4kDoYNsQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003cem>Essential Pépin\u003c/em>.","status":"publish","parent":0,"modified":1327479997,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/OWr4kDoYNsQ"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":38},"headData":{"title":"Jacques Pepin Cooking Tips: How to Make Candied Orange Peels | KQED","description":"Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. 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This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/OWr4kDoYNsQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37209/jacques-pepin-cooking-tips-how-to-make-candied-orange-peels","authors":["5014"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_1653","bayareabites_2638","bayareabites_1763","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_10034","bayareabites_416","bayareabites_10107","bayareabites_10110","bayareabites_8476","bayareabites_242","bayareabites_10035","bayareabites_8394"],"featImg":"bayareabites_37214","label":"bayareabites"},"bayareabites_37196":{"type":"posts","id":"bayareabites_37196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37196","score":null,"sort":[1325692849000]},"guestAuthors":[],"slug":"jacques-pepin-cooking-tips-how-to-debone-a-quail","title":"Jacques Pepin Cooking Tips: How to Debone a Quail","publishDate":1325692849,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\" alt=\"Jacques Pepin demonstrates how to debone a quail.\" title=\"Jacques Pepin demonstrates how to debone a quail.\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-37197\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/42SKrRkFk7Y\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jacques Pépin demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003cem>Essential Pépin\u003c/em>.","status":"publish","parent":0,"modified":1324845440,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/42SKrRkFk7Y"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":33},"headData":{"title":"Jacques Pepin Cooking Tips: How to Debone a Quail | KQED","description":"Chef Jacques Pépin demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques' series Essential Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pepin Cooking Tips: How to Debone a Quail","datePublished":"2012-01-04T16:00:49.000Z","dateModified":"2011-12-25T20:37:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37196 http://blogs.kqed.org/bayareabites/?p=37196","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/04/jacques-pepin-cooking-tips-how-to-debone-a-quail/","disqusTitle":"Jacques Pepin Cooking Tips: How to Debone a Quail","path":"/bayareabites/37196/jacques-pepin-cooking-tips-how-to-debone-a-quail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/debone-quail.jpg\" alt=\"Jacques Pepin demonstrates how to debone a quail.\" title=\"Jacques Pepin demonstrates how to debone a quail.\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-37197\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/42SKrRkFk7Y\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37196/jacques-pepin-cooking-tips-how-to-debone-a-quail","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_10033","bayareabites_8476","bayareabites_242","bayareabites_10032","bayareabites_8394"],"featImg":"bayareabites_37197","label":"bayareabites"},"bayareabites_36986":{"type":"posts","id":"bayareabites_36986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36986","score":null,"sort":[1325347224000]},"guestAuthors":[],"slug":"how-to-open-champagne-jacques-pepin-vs-leslie-sbrocco","title":"How to Open Champagne: Jacques Pepin vs Leslie Sbrocco","publishDate":1325347224,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\" alt=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" title=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" width=\"560\" height=\"348\" class=\"alignnone size-full wp-image-37003\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Happy New Year!\u003c/strong> Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.\u003c/p>\n\u003cp>First up is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a>, the classic chef and teacher who's series, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a> airs on KQED and can be \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">watched online\u003c/a>. This technique clip was filmed during the taping of the show and includes Jacques' tips on pouring sparkling wine.\u003c/p>\n\u003cp>https://youtu.be/1eh4eq4OMVs\u003c/p>\n\u003cp>Next up is the vivacious and a bit more dramatic Leslie Sbrocco, host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. Leslie shares one of her favorite party tricks that she originally demoed a few years back on the \u003ca href=\"http://blogs.kqed.org/checkplease/2007/02/13/josh-and-leslie-drink-wine/\">Josh Kornbluth show\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/S0DmWeNKTp8\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>* Note: Do not attempt this technique while intoxicated.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003cstrong>Happy New Year!\u003c/strong> Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.","status":"publish","parent":0,"modified":1483121691,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":139},"headData":{"title":"How to Open Champagne: Jacques Pepin vs Leslie Sbrocco | KQED","description":"Happy New Year! Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Open Champagne: Jacques Pepin vs Leslie Sbrocco","datePublished":"2011-12-31T16:00:24.000Z","dateModified":"2016-12-30T18:14:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36986 http://blogs.kqed.org/bayareabites/?p=36986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/31/how-to-open-champagne-jacques-pepin-vs-leslie-sbrocco/","disqusTitle":"How to Open Champagne: Jacques Pepin vs Leslie Sbrocco","path":"/bayareabites/36986/how-to-open-champagne-jacques-pepin-vs-leslie-sbrocco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\" alt=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" title=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" width=\"560\" height=\"348\" class=\"alignnone size-full wp-image-37003\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Happy New Year!\u003c/strong> Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.\u003c/p>\n\u003cp>First up is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a>, the classic chef and teacher who's series, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a> airs on KQED and can be \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">watched online\u003c/a>. This technique clip was filmed during the taping of the show and includes Jacques' tips on pouring sparkling wine.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1eh4eq4OMVs'\n title='//www.youtube.com/embed/1eh4eq4OMVs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Next up is the vivacious and a bit more dramatic Leslie Sbrocco, host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. Leslie shares one of her favorite party tricks that she originally demoed a few years back on the \u003ca href=\"http://blogs.kqed.org/checkplease/2007/02/13/josh-and-leslie-drink-wine/\">Josh Kornbluth show\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S0DmWeNKTp8'\n title='//www.youtube.com/embed/S0DmWeNKTp8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>* Note: Do not attempt this technique while intoxicated.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36986/how-to-open-champagne-jacques-pepin-vs-leslie-sbrocco","authors":["5014"],"categories":["bayareabites_63","bayareabites_1244","bayareabites_2695","bayareabites_1763","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_763","bayareabites_8476","bayareabites_242","bayareabites_867","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_37003","label":"bayareabites"},"bayareabites_33948":{"type":"posts","id":"bayareabites_33948","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33948","score":null,"sort":[1317927370000]},"guestAuthors":[],"slug":"jacques-pepin-tribute-video-essential-pepin-website","title":"Jacques Pépin Tribute Video + Essential Pépin Website","publishDate":1317927370,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/aRsqlj6AWps\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nThis tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival \u003ca href=\"http://www.nycwineandfoodfestival.com/2011/e/tribute_dinner_honoring_his_royal_highness%C2%A0prince_robert_of_luxembourg_and%C2%A0jacques_p%C3%A9pin_presented_by_bank_of_america%C2%A0-43\">Tribute Dinner\u003c/a> on October 1, 2011.\u003c/p>\n\u003cp> Jacques Pépin's new national TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> begins airing October 15 on KQED. The series is based on his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">new cookbook \u003cem>Essential Pépin\u003c/em>\u003c/a> which is a collection of over 700 of Jacques' favorite recipes from his career that has spanned six decades.\u003c/p>\n\u003cp>The new \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin website\u003c/a> just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book. You can also connect with Jacques on \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/jacques_pepin\">Twitter\u003c/a> as well as view a \u003ca href=\"http://blogs.kqed.org/essentialpepin/behind-the-scenes/\">behind-the-scenes slideshow\u003c/a> from the taping of the series.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/essentialpepin\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/essential-pepin-screenshot-recipe.jpg\" alt=\"Essential Pepin website\" title=\"Essential Pepin website\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-33957\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011. The new Essential Pépin website just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book.","status":"publish","parent":0,"modified":1317927370,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/aRsqlj6AWps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":157},"headData":{"title":"Jacques Pépin Tribute Video + Essential Pépin Website | KQED","description":"This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011. The new Essential Pépin website just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pépin Tribute Video + Essential Pépin Website","datePublished":"2011-10-06T18:56:10.000Z","dateModified":"2011-10-06T18:56:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33948 http://blogs.kqed.org/bayareabites/?p=33948","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/06/jacques-pepin-tribute-video-essential-pepin-website/","disqusTitle":"Jacques Pépin Tribute Video + Essential Pépin Website","path":"/bayareabites/33948/jacques-pepin-tribute-video-essential-pepin-website","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/aRsqlj6AWps\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nThis tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival \u003ca href=\"http://www.nycwineandfoodfestival.com/2011/e/tribute_dinner_honoring_his_royal_highness%C2%A0prince_robert_of_luxembourg_and%C2%A0jacques_p%C3%A9pin_presented_by_bank_of_america%C2%A0-43\">Tribute Dinner\u003c/a> on October 1, 2011.\u003c/p>\n\u003cp> Jacques Pépin's new national TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> begins airing October 15 on KQED. The series is based on his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">new cookbook \u003cem>Essential Pépin\u003c/em>\u003c/a> which is a collection of over 700 of Jacques' favorite recipes from his career that has spanned six decades.\u003c/p>\n\u003cp>The new \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin website\u003c/a> just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book. You can also connect with Jacques on \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/jacques_pepin\">Twitter\u003c/a> as well as view a \u003ca href=\"http://blogs.kqed.org/essentialpepin/behind-the-scenes/\">behind-the-scenes slideshow\u003c/a> from the taping of the series.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/essentialpepin\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/essential-pepin-screenshot-recipe.jpg\" alt=\"Essential Pepin website\" title=\"Essential Pepin website\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-33957\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33948/jacques-pepin-tribute-video-essential-pepin-website","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_242","bayareabites_83","bayareabites_8394"],"featImg":"bayareabites_33957","label":"bayareabites"},"bayareabites_33716":{"type":"posts","id":"bayareabites_33716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33716","score":null,"sort":[1317339449000]},"guestAuthors":[],"slug":"essential-pepin-jacques-pepins-new-cookbook","title":"Essential Pépin: Jacques Pépin's New Cookbook","publishDate":1317339449,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n","blocks":[],"excerpt":"This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.","status":"publish","parent":0,"modified":1335359776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1413},"headData":{"title":"Essential Pépin: Jacques Pépin's New Cookbook | KQED","description":"This fall Jacques Pépin publishes his newest cookbook, Essential Pépin, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. Get information about the TV series premiering on KQED Oct. 15 and view the just launched Essential Pépin website.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Essential Pépin: Jacques Pépin's New Cookbook","datePublished":"2011-09-29T23:37:29.000Z","dateModified":"2012-04-25T13:16:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33716 http://blogs.kqed.org/bayareabites/?p=33716","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/","disqusTitle":"Essential Pépin: Jacques Pépin's New Cookbook","path":"/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Pepin-Essential-Cover200.jpg\" alt=\"Essential Pepin book cover\" title=\"Essential Pepin book cover\" width=\"250\" height=\"315\" class=\"alignleft size-full wp-image-33762\">\u003c/a>When a world-famous and beloved chef gathers together sixty years of the recipes he \"love[s] the most\" and stuffs them in a hearty cookbook that measures two inches thick, it's time to make room on the bookshelf. This fall Jacques Pépin publishes his newest cookbook, \u003ca href=\"http://www.amazon.com/Essential-Pepin-More-All-Time-Favorites/dp/0547232799/ref=sr_1_1?ie=UTF8&qid=1317061464&sr=8-1\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, and gives his hungry fans over 700 of his favorite recipes culled from his six decades as an apprentice cook, professional chef, and cooking school teacher. \u003c/p>\n\u003cp>Always the perfectionist in and out of the kitchen, Jacques didn't go easy on himself when putting this book together. In his introduction, Jacques admits that he could have simply sent off all 700+ recipes to be published with no additional changes, however, he instead decided to reconsider each one and \"adjust, correct, and retest [them] for a modern kitchen to make them usable, friendly, and current for today's cook, while retaining the spirit and flavor of the originals.\" \u003cem>Essential Pépin\u003c/em> is essentially Jacques, and the recipes reflect his life in food from the fanciest French dishes to the homiest American comfort foods to his personalized approach to \"fast food\" cooking.\u003c/p>\n\u003cp>I don't know what Jacques' original recipe was for \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">Onion Soup Lyonnaise-Style\u003c/a>, but this one did me just fine on a pre-Autumnal evening. As I swim my way through a practically tangible haze of slowly simmering onions and browning mountain cheese, I will say that I wish Jacques had been a little more specific about what port is \"sweet port.\" To me, all port -- ruby, tawny, vintage -- is fairly sweet. It's not like sherry where one is clearly sweet and one is clearly dry. I went with ruby for this recipe, but might try tawny another time just to experience a taste comparison. Also, I didn't use canned stock. What with all the \u003ca href=\"http://www.foodsafetynews.com/2011/09/bpa-found-in-kids-canned-food-is-it-a-threat/\">scary news about what is going on with canned foods these days\u003c/a>, I buy cartons of stock not cans. Of course, that's an even better excuse to make your own stock, which is Jacques' primary suggestion.\u003c/p>\n\u003cp>\u003cstrong>Onion Soup Lyonnaise-Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>15-20 slices baguette, 1/4 inch thick\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n3 medium onions, thinly sliced (about 4 cups)\u003cbr>\n8 cups \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/18/onion-soup-lyonnaise-style/\">homemade chicken stock\u003c/a> or low-salt canned chicken broth\u003cbr>\n1/2 teaspoon salt, or to taste\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 cups grated Gruyère or Emmenthaler cheese\u003cbr>\n2 large egg yolks\u003cbr>\n1/2 cup sweet port\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.\u003c/p>\n\u003cp>Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.\u003c/p>\n\u003cp>Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.\u003c/p>\n\u003cp>At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fish-250.jpg\" alt=\"Fish illustration by Jacques Pepin in Essential Pepin \" title=\"Fish illustration by Jacques Pepin in Essential Pepin \" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33767\">\u003c/a>I also tried one of Jacques' pita pizzas -- the one with red onion, tomatoes, Herbes de Provence, chives, and Gruyère cheese -- and it's definitely something I'm going to try out on my toddler. In fact, my husband was so taken with the pizza that I had to make another one right after we scarfed down the first one. I was out of tomatoes, so my second rendition was done up with slices of red onion, Herbes de Provence, chives, Gruyère, and a handful olive oil-dressed watercress I tossed on the pizza after it came out of the oven. \u003c/p>\n\u003cp>If I recall from my work on \u003ca href=\"http://www.grubreport.com/soupdujour/fastfood.html\">\u003cem>More Fast Food My Way\u003c/em>\u003c/a>, Jacques' pita pizzas are part of his \"fast food\" oeuvre, and clearly the onion soup smacks of his classical French background, so I decided to round out my \u003cem>Essential Pépin\u003c/em> sojourn with his roast chicken recipe, a classic American entry. \u003c/p>\n\u003cp>My experience with this recipe was somewhat rocky. While I loved Jacques' tip about not covering the finished chicken with foil (because the steaming that ensues makes the chicken taste reheated), I did struggle mightily to keep the stubborn bird on its side during part of the roasting process. I ended up lacerating one of the drumsticks during the balancing act, but since the drumsticks go to my toddler, it wasn't a huge loss.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/celery-250.jpg\" alt=\"Celery illustration by Jacques Pepin in Essential Pepin\" title=\"Celery illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33766\">\u003c/a>As my husband and I stood over the warm chicken, tearing off crispy skin and strips of juicy breast meat with our fingers, he mumbled through a mouthful, \"Best roast chicken you've ever made.\" I then whisked some Grey Poupon into the pan of unstrained juices, warmed it slightly, and poured it off into a bowl. We continued feasting, this time dipping our fingerfuls of chicken into the sauce. In this book, there's Jacques the Chef.\u003c/p>\n\u003cp>I leafed through the rest of the book, scanning other recipes, and suddenly realized I wasn't even reading the recipes because I completely enthralled by the illustrations. In this cookbook, there's no glossy photography showing rivulets of garnet juices running down a slice of steak, no crooked fingers of steam rising from hot-from-the-oven rolls, there's just a gratin pan here, a curly head of Boston lettuce there, an occasional plump chicken pecking in the dirt -- all lovingly rendered in watercolor by the chef himself. In this book, there's Jacques the Artist. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gratin-250.jpg\" alt=\"Gratin illustration by Jacques Pepin in Essential Pepin\" title=\"Gratin illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignleft size-full wp-image-33768\">\u003c/a>Early in the book is a 3-page \"General Information About Eggs\" section, which is seeded with smidges of new-to-me information. Here Jacques shares a great tip about freezing individual egg whites in ice cub trays and how raw unbroken egg yolks should be covered with cold water for optimal refrigerator storage. However, the egg tip I find most fascinating is the idea that it's not it's necessary to bring eggs to room temperature before whipping up their whites. The master chef's opposing opinion is that the texture of egg whites is \"tighter, smoother, and better if the egg whites are cold, even though the volume after beating is slightly less.\" Tucked among the 700 recipes are other snippets of advice, like how to make your own proof box for baking and ways to improvise your own fish smoker out of an old pot or roaster and a screen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-250.jpg\" alt=\"Oyster illustration by Jacques Pepin in Essential Pepin\" title=\"Oyster illustration by Jacques Pepin in Essential Pepin\" width=\"250\" height=\"188\" class=\"alignright size-full wp-image-33765\">\u003c/a>The next recipe I'm most looking forward to trying is the Grilled Squid on Watercress. Grilled squid is a dish I always order (sometimes in multiples) if I see it on a restaurant menu, but I've never had sufficient courage to try at home. With Jacques by my side, guiding me through each step, I think I'll finally be able to attempt it. In this book, there's Jacques the Teacher.\u003c/p>\n\u003cp>Packaged with the book is a 3-hour DVD of Jacques' techniques, which really deserves its own review. The very first technique Jacques demonstrates is the proper way of tying your apron to insulate yourself against burns, and attaching your towel to your apron for attractiveness and ease of retrieval. Genius. There are other worthy techniques, of course, and some are difficult -- making butter roses and gilding them with paprika for color -- and some are easy, like peeling broccoli stems for cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also not to be missed is KQED's 26-episode TV show, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a>, which starts airing on October 15th. KQED's specially designed website will feature 2-4 printable recipes from each episode along with delectable photographs of the finished dishes. \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cstrong>The website\u003c/strong>\u003c/a> also enables you to watch full episodes online a week before they air on TV.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33716/essential-pepin-jacques-pepins-new-cookbook","authors":["5010"],"categories":["bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1246","bayareabites_45","bayareabites_12","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_242","bayareabites_102"],"featImg":"bayareabites_33758","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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