jaques pepin

All in the Family

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Available until
2021-10-18T00:00:00-07:00

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Offal Good

In Jacques' kitchen, nothing goes to waste! Today, he espouses 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 persille. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.

  • 2020-10-19T03:30:00-07:00
    KCET-HD

Catch O' The Day

Jacques' summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled striped bass with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams 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.

  • 2020-10-26T03:30:00-07:00
    KCET-HD