Episode 105: CHEF IN TRAINING [watch video]
A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy Fast Fougasse. Then using seafood for a unique twist, he makes Salmon Rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed Poussins (or Cornish Hens) à la Russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by Broiled Maple Sweet Potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, Crepes with Nutella, lemon or jam.
Episode 106: AUTUMN LEAVES [watch video]
It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth Tomato Velvet soup -- the name speaks for itself! Then, Sliced Tomato Gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish. He continues with a tender Grilled Lamb Shasklik that includes easy, make-ahead instructions and a colorful Red Cabbage, Pistachio and Cranberry Salad with Bleu Cheese. Jacques goes on to transform pizza dough into an Apple Galette, baked to crispy, perfection!
Episode 107: LA COCINA OLÉ [watch video]
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty Garlic and Pasilla Soup. Jacques continues the Mexican-themed menu as he demonstrates his Chicken with Chili Sauce and Achiote Rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious Banana Gratin dessert.
Episode 108: COOKING FOR THE PRESIDENT [watch video]
Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of Morel and Shrimp Eggs in Cocotte. The two chefs continue their Presidential menu with a meaty main course of Veal Chops Dijonnaise served on a bed of simple and delicious Peas with Basil. Together they prepare a decadent Chocolate Soufflé for a perfectly sweet and splendid ending.
Episode 109: TASTE BUD TEMPTATIONS [watch video]
Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife, Gloria indulge their appreciation for the natural delicacy with his first recipe of Tuna Tartare with Bagel Chips and Radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make Tuna Mascarpone Cream, a perfect party appetizer. Jacques then prepares a Spanish Tortilla in a step-by-step demonstration, a piéce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a Strawberry Confiture and a velvety Caramelized Pear Custard. The perfect way to end the meal!
Episode 110: GLOBAL GASTRONOMY [watch video]
Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired Broiled Salmon with Miso Glaze followed by a colorful feast of Chirashi Sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of Grilled Chicken Tenders with Chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of Sabayon with Madiera and Grapes.
Episode 111: OFFAL GOOD [watch video]
In Jacques’ kitchen, nothing goes to waste! Today, he espouses on the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites Chicken Livers in Mushroom Port Sauce. Jacques then recreates a classic from his childhood in France using offal – Tripe and Pigs' Feet Ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by Pommes Persillé. Finally, he demonstrates the best techniques for curing and cooking Beef Tongue and tops it with a Ravigote Sauce. (Web extra recipe: Tomato Tatin)
Episode 112: CATCH O’ THE DAY [watch video]
Jacques’ summer itinerary always includes friends, fishing and cooking the wonderful bounty from the sea. He begins with a Grilled Snapper with Olive Topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways...the result, Top Neck Clam with Vinegar and Scallion Sauce, a tasty appetizer and Gloria's Linguine with Clam Sauce direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable Cod in Light Cream Sauce.
Episode 113: JULIA REMEMBERED [watch video]
Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an Oyster Chowder with Potatoes, Spinach and Corn. Jacques then recreates Julia’s classic South of France Eggplant-Tomato Gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning Hamburger Royale using fresh ground beef and all the fixin’s. (Web only video recipe: Cherry Crumble)
Episode 114: GLORIA’S FAVORITES [watch video]
Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant, Pressed Caviar Canape. Jacques then pops the top from a bottle of beer to make a simple batter for his Smoked Salmon on Corn Fritters. And while the oil’s still hot, he browns Fried Eggplant Fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi Chicken Soup served with zesty accoutrements. Finally, he utilizes often overlooked offal for Gloria’s memorable Pork Kidneys with Mushroom and Vermouth Sauce.
Episode 115: SHOREY’S PETITE APPETITE [watch video]
Shorey, Jacques’ granddaughter joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, Escargots In Baked Potatoes. The two continue, creating Stuffed Tomatoes – a Pepin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named Pain De Quartre Heures or “The Four O’clock Bread,” filled with hazelnuts and chocolate. A crunchy bite of Chocolate Pistachio Brittle brings the lesson to a close and a smile to their faces.
Episode 116: CUISINE DE MA CHERIE [watch video]
In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty Herbed Omelet with Shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make Cilantro Rice which pairs perfectly with a Calamari Stew with Saffron and Cucumber, Onion and Mint Salad. The whole meal is followed with a Pépin spin on a classic dessert, Rice Pudding with Dried Cherries and Blueberry Sauce.
Episode 117: SWEET ENDINGS WITH SHOREY [watch video]
Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up…! But she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick Tartine de Confiture. Fresh fruit recipes follow with Peaches Marty and Rhubarb-Honey Coupe with Creamy Yogurt Sauce. Shorey’s love of chocolate isn’t forgotten with Chocolate Pistachio Biscotti that proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape Mini Chocolate Truffles to round out their confectionary creations.
Episode 118: VIVA MÉXICO! [watch video]
Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend, Rick Bayless, has inspired him to take us on a culinary adventure, beginning with a refreshing Hibiscus Flower Cocktail. He continues with a duo of superlative seafood dishes of Yucatán Ceviche and Fillet of Sole Riviera with Pico de Gallo. From sea to pasture, Beef Fillet Mini Steaks with Mushrooms and Shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of Grapefruit Granité with Mango and Mojito Cocktail.
Episode 119: KITCHEN COMPANIONS [watch video]
There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team-up to create a flavor-filled feast, beginning with Octopus Stew with Onions, Paprika and Wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a Corn Soufflé to go alongside Jean-Claude’s favorite Venison in Sweet-and-Sour Sauce. Prunes in Red Wine, makes for the perfect classical ending.
Episode 120: OCEAN HARVEST [watch video]
Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed Tuna á la Minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with Shrimp Burgers on Zucchini. He goes on to garnish his flaky Grilled Bacalao (Salt Cod) Steaks with Olive Sauce with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then Pasta and Shrimp with Pressed Caviar Shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!
Episode 121: COOKING CLEVER [watch video]
Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in… the result -- unforgettable meals. Today, Jacques prepares Mussels with Cream and Chives on Soft Polenta for an easy seafood dinner. Classic Spaghetti à la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, Tomato and Potato Salad with Mustard Sauce, is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate Sautéed Radicchio salad ends on a savory-bitter note.
Episode 122: HEIRLOOM FAVORITES [watch video]
Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of Ricotta Quenelles, poached to perfection. He goes on to show-off more of his knife skills, filleting a whole fish in preparation for Flounder with Lemon Butter. Then another family favorite, Jacques simmers a satisfying Sauté of Rabbit with Mushrooms and Cream. And for dessert he brings his mother’s Apples in Lemon Sauce recipe back to life with fresh and simple ingredients.
Episode 123: JUST DUCKY! [watch video]
It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including Duck Liver Mousse with Apples and Sautéed Duck Breast with Arugula Salad and Cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk-up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi, whip up a zesty batch of Lemon Mousseline before sitting down to enjoy this family feast at the dining room table.
Episode 124: CUISINE ÉCONOMIQUE [watch video]
Jacques demonstrates how home cooking using quality ingredients, doesn’t have to break the bank! This style of cooking learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black Lentil Salad with Eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of Pork Neck and Bean Fricassee. Then Spinach and Ricotta Lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine. (Web only video recipe: Carrots and Chives)
Episode 125: WONDERS OF THE SEA [watch video]
Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a Simple Seafood Salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a Spicy Shrimp with Cocktail Sauce. He follows with some crispy, Creole inspired Blackfish Beignets with Spicy Sauce, perfect for any brunch or light supper menu.
