Episode 113: Vegetable Bounty

| September 10, 2011

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins JacquesGuest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe. He moves on to prepare a hearty bowl of Stewed Navy Beans followed by a Gratin of Leeks before Roland joins him again to make the Classic Ratatouille and a country dish of Tomatoes Maison.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)

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Comments (6)

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  1. Michael says:

    I was hoping to find Mr. Pepin’s recipe for the Stewed Navy Beans. Is there some where I can get a copy?

  2. Barb A says:

    When will the remaining three recipes be available for view from Episode 113, Vegetable bounty?

    The Endive with Olives, Stewed Navy Beans and Gratin of Leeks are not linked for access. Other two recipes are linked.


  3. Christopher says:

    I was wondering the type of olive oil used in the ratatouille recipe on the show, it looks like extra virgin. Also what is the name/maker of the wine Mr. Pepin shared with Mr. Passot, I’ve replayed it numerous times and can’t figure it out. Thank you.

  4. lucy says:

    can you give recipes for the ones you showed on your show, i would love to buy the book but can not afford it at this time, husband has lost job, i am a diabectic  so i really need to make more veg.  dishes thankyou

  5. Of course I adore Mr. Pépin’s accent, but it makes it hard for me to identify the wines he occasionally showcases. Usually I can turn on the captioning, but this episode wasn’t aired on my local station (some SNAFU switched what it was supposed to be to another program entirely). I suggest that these wines be listed on the site somewhere. Thank you for all that you do.