Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. 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 seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles 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 Monkfish Roulade stuffed full of broccoli rabe.
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He's like Yoda. For real
I'm absolutely salivating.
I can't wait to try these recipes. It's off to the fishmonger for me- LOL.
I don't particularly like broccoli rabe. Can frozen spinach be substituted for the broccoli rabe?
I still love watching Julia and Jacques Cooking at Home
Artichoke seen like they are more trouble then they are worth.
I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way!
And Jacques, keep tying those "aff itches"!
Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
Really good recipes here. The Quenelles Escoffier is DIVINE. That shrimp patty is very fun. The monkfish is fresh and clean. Raw Watercress however harbors worms. Important to soak in water with a drop of bleach to kill parasites. To kill worms in body ( we all have them) once a year take a Wormwood:Black Walnut: Clove tincture on empty stomach once a day for 2 weeks then 1 week off and another 2 weeks on.
That monkfish roulade looks so so delicious. 😋
I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
The best JP
14:50 😋😋
Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ….that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings……i just love ur kitchen nd ur recipes.
33.
Me too
Wow, the crush your garlic
tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
love the instruction
fantastic
You are the best cookie Mr.pepón🤙
i never thought about stuffing a monk fish, we usually use it in chowders. great idea
You are simpley the best Mr Pe'pin 👌. Greetings from Puerto Rico 👋 .
Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
There is a plane where Jacques can turn an artichoke just so.
you are truly a great cook
ATK Hello,in the197sI went out on a FRIDAY NIGHTon a party boat fishing for WHITING, which I caught many,but once I had SOMETHING quite heavy,so the mate said there NO LARGE FISH OUT HERE,so it turned out to be something NOBODY had ever seen before,so I weighed it , 42 lbs took it home to show a friends children, then threw it down the INCINERATOR,IT WASYEARS before I found out what it was,,,, AN ATLANTIC GOOSEFISH,, they feed on the bottom,have a LURE on its HEAD,THIS WAS A MONK FISH ! I buy it in my SUPERMARKET FISH DEPT , BUT now I’ll have to follow JACQUES
METHOD ,,,, CHERIO,🇫🇷🇫🇷🇺🇸🇺🇸
Master of all what a great man been watching him for years.
Thank you Jacques!
👨🍳🥦🥧🔪🥘🥩🥣🥪🥥🍜🍝🍞🍠🍤🍛
I grew up in Madisin Ct. As a young boy i was friendy with the kids that lived in the house were Jacque now does his programs from.