{"id":183,"date":"2011-09-10T17:11:58","date_gmt":"2011-09-11T00:11:58","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=183"},"modified":"2019-03-19T01:09:32","modified_gmt":"2019-03-19T01:09:32","slug":"episode-110-easy-and-elegant-seafood","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/episode-110-easy-and-elegant-seafood\/","title":{"rendered":"Episode 110:  Easy and Elegant Seafood"},"content":{"rendered":"<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/110-80x80.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/110-80x80.jpg\" alt=\"Jacques Pepin cooking in Episode 110 of Essential Pepin\" title=\"Jacques Pepin cooking in Episode 110 of Essential Pepin\" width=\"80\" height=\"80\" class=\"alignleft size-full wp-image-1625\" \/><\/a>Jacques begins the step-by-step recipe with the supreme crustacean, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=794\"><strong>Lobster in Artichoke Hearts<\/strong><\/a>. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafood\u2019s in the country and <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=808\"><strong>Shrimp Pan\u00e9 on Watercress<\/strong><\/a> is a recipe to make them shine. Jacques used to make <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=781\"><strong>Escoffier Quenelles<\/strong><\/a> when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=828\"><strong>Monkfish Roulade<\/strong><\/a> stuffed full of broccoli rabe.<\/p>\n<p>(<strong>Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques&#8217; book, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/book-dvds\/\">Essential Pepin<\/a>.<\/strong>)<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>Recipes:<\/strong> <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=794\">Lobster in Artichoke Hearts<\/a>, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=808\">Shrimp Pan\u00e9 on Watercress<\/a>, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=781\">Escoffier Quenelles<\/a>, <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=828\">Monkfish Roulade<\/a><\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[94,113,118,142],"coauthors":[159],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-episodes","tag-escoffier-quenelles","tag-lobster-in-artichoke-hearts","tag-monkfish-roulade","tag-shrimp-pane-on-watercress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Episode 110: Easy and Elegant Seafood | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/10\/episode-110-easy-and-elegant-seafood\/\" \/>\n<meta property=\"og:locale\" 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