jaques pepin

Heirloom Favorites

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 saute 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.

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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.

  • 2020-02-03T02:30:00-08:00
    KCET-HD

Toast to Julia

Jacques raises a glass - and a fork! - to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia's favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons.

  • 2020-02-10T02:30:00-08:00
    KCET-HD

Cooking from Le Pelican

Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done.

  • 2020-02-17T02:30:00-08:00
    KCET-HD

Chef In Training

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 a 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.

  • 2020-02-24T02:30:00-08:00
    KCET-HD