Jacques pepin recipes

Jacques’s Pommes de Terre Mont d’Or

Poulet à la Crème | KQED

Shrimp Burgers on Zucchini | KQED

Chicken in Cream Sauce - Jacques Pépin Foundation

Hello. We eat a great deal of shellfish, especially during the Summer in New England. Here is a lesson on opening clams and oysters that I hope will help... | By Jacques Pépin | Facebook

Hello. We have always enjoyed Couscous at home. We had a friend who named their dog Couscous, a good name I think. Here is one simple way we make it at home. I hope you try this with your family this week. Have a good day. -JP | Hello. We have always enjoyed Couscous at home. We had a friend who named their dog Couscous, a good name I think. Here is one simple way we make it at... | By Jacques Pépin | Facebook

Grandma's Favorite Steak | Jacques Pépin Cooking At Home | KQED

Beef Stew in Red Wine Sauce

Roast the Ultimate Chicken with Jacques Pepin

Chicken Wings with Rice and Beans | Jacques Pépin Cooking At Home | KQED

2.7M views · 53K reactions | Good afternoon. Pork tenderloin is easy to cook and quite inexpensive. Here is one way we enjoy it at home. I hope you try this with your family. Have a... | By Jacques Pépin | I like to cook pork tenderloin or pork filler but yeah it's very expensive at the market. It's extremely lean. And you can see here there is a thick skin on top. So this is only part I remove. You grab it here and you put your knife against it. To try to remove um as you can. As you see this is a pound. And I do four stake one to four steak day and those are four ounces each and they are perfectly fine. One tablespoon of butter, Little dash of oil. Salt, pepper. I'm cooking only two. And we're gonna start cooking them. We cook about three, 4 minutes on each side. They don't really need to be covered. I partially cover them only because of the flattering. By the way, that's it. So, we'll cook them three, 4 minutes about on each side and then we'll go on with the sauce. Okay. It's been cooking about uh three and a half, 4 minutes on each side. I'm gonna put a little bit of onion in there. In the briefing. As it's cooked into the grape in here a little bit. My fillet are ready to be removed. Here. It should be just slightly pink in the center and I have nice crystallization here. So, I wanna deglaze this. Sometime I do stuck sometime wine. This time, I'm doing something a bit different V eight and uh I like the acidic here. A bit of a CDC hotness. So I put a quarter of a cup here of that mixture. After the other. So, here is my uh the first part of it. I'm gonna put it right there. And then here again with a dash of oil. I'm going to put I have a couple of mushroom here which I'm going to really chop Gotta put you. To get it loose a little bit tablespoon of water and then à à Dans un teck one or two tablespoon of chive. So here is May go on this here on the one side. And maybe the other side. And here it is. A beautiful platter. Pork tenderloin steak with corn and mushroom. Happy cooking.

Pork roast with ratatouille | Jacques Pépin Cooking At Home | KQED

Creamy Chicken Tarragon, a la Jacques Pépin | KQED

Jacques Pépin Makes an Excellent Case for Drinking More Wine Than Water