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Essential Pepin

14 years ago

Just caught this show for the first time - is it old and in reruns?

My my, he made bread look so simple and all with this lovely mild french accent. And the way he chopped garlic. So matter of fact.

I liked the laid back approach such a relief after some of the newer cooking celebrities.

He's an older guy but I love french accents and his simple approach....I felt just a little swooney (new word:)

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Comments (11)

sheesh
14 years ago
I've had a crush on Jacques for many years. Love his gentle style, simple techniques, delicious food. He was always very polite and respectful of Julia Child, even when he disagreed with her. I am in love with him...and Paul McCartney!
coconut_nj
14 years ago
Jacques Pepin is one of my all time favorite tv chefs. Well, chefs that have had tv shows. He's certainly not just a chef on tv. He was Charles De Gaulle's personal chef while he was head of state, as well as other head of state of France. His first tv shows were in the 80's. About 5 years before she died he did a show with Julia Child called Julia and Jacques Cook at Home. Pretty funny, those two. He's had a number of PBS shows over the years. He had his daughter working with him on several of them. The Essential Pepin is his latest PBS show. Think it just started airing last year.
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Deb, I got the recipe from Midwest Living. Yeah, I know it probably isn't authentic but they were rich and chocolately. I used 1/3 cup of cocoa, as per the recipe. I didn't make the sauce but I will sometime, it sounds delicious. Chocolate Crepes 1 cup all-purpose flour 1/3 cup sugar 1/3 cup unsweetened cocoa powder 2 eggs, lightly beaten 1 cup milk 2 Tbsp. butter, melted 1 tsp. vanilla 1/2 cup whipping cream 2 Tbsp. sugar Nutmeg Vanilla Sauce (recipe below) Chocolate curls 1. In a small bowl, stir together flour, 1/3 cup sugar, and cocoa powder; set aside. In a medium bowl, whisk together eggs, milk, butter, and vanilla; add flour mixture and whisk until combined. Let batter stand at room temperature for 20 minutes. 2. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Pour 3 tablespoons of batter into center of skillet. Lift and tilt skillet to spread batter and coat bottom of pan. Return skillet to heat; cook one side only about 121/2 minutes or until the top is no longer shiny. Invert pan over paper towels to remove finished crepes. Repeat with remaining batter, making 12 crepes total. (Adjust heat as necessary during cooking, greasing skillet and stirring batter if needed.) 3. In a chilled medium bowl combine whipping cream and 2 tablespoons sugar. Beat with an electric mixer on medium speed until soft peaks form. 4. To serve, fold each crepe in half. Fold in half again, forming a triangle. Place two crepes on each of six shallow dessert plates. Drizzle with Nutmeg Vanilla Sauce; top with whipped cream and chocolate curls. Makes 6 servings Nutmeg Vanilla Sauce In a small saucepan, stir together 3 egg yolks, 3/4 cup milk, and 2 tablespoons sugar. Cook and stir continuously with a wooden spoon or heatproof rubber spatula over medium heat until mixture thickens and just coats the back of a clean metal spoon. Remove pan from heat. Stir in 1 teaspoon vanilla and 1/4 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg. Quickly cool the custard sauce by placing the saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard sauce into a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 1 hour, without stirring, before serving. Makes about 1 cup. They were good and not too sweet but very chocolately. The Nutella was definitely gilding the lily, I think an orange sauce or maybe cherry would be good with these. The kids are thinking peanut butter and bananas! Annie
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I Want To Bone Out A Chicken Like Jacques
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Elery has de-boned chickens and turkeys, more than once. Unlike dcarch, I have been cooking nearly all of my life and have never once found it essential to bone a bird, although it isn't really all that difficult. I figure if I raise them, slaughter them, clean and pluck them and then cook them, the people eating them ought to be able to get the meat off the bones. (grin) That said I do have the book "Essential Pepin" and the DVD included with techniques. I've watched the DVD and did not notice that there were any detailed instructions for de-boning a bird. I really enjoy watching Jacques Pepin, he does make everything look so.......possible. I'll never be able to de-bone a bird in 2 minutes, though, I'd have such a mess you'd never recognize the remains as poultry! Annie
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MichelleDT
14 years ago
How funny - I just ordered this cookbook (used for $5). I also ordered his Fast Food My Way (I think it was $4 plus shipping).
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
I have met him in person once. He is exactly the same in person.

I watch his shows all the time. I wish he would treat his daugther better on his shows. She is just like a hired help.

dcarch
lsr2002
14 years ago
I like him a lot also, although I'm sorry to read that about his daughter. I much prefer people who have a reputation for being genuinely nice in real life. I've seen quite a few of his TV shows but I don't think I've seen any with her.

I'm mainly posting here to say that a lot of his shows can be watched online. Just Google Jacques Pepin TV and you'll get links to most of his series. YouTube is also a great resource to watch him.

Lee
sayhellonow
14 years ago
I'm with you, sherrmann: Pepin and McCarthy, ooooh yeah!

I get the impression that Pepin would like for his daughter to be more interested in cooking, but I don't sense that she really is. A lovely young woman, for certain, but she just doesn't seem to be "into" it.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
"---I am in love with him...and Paul McCartney! "

I have not seen Paul McCartney's cooking shows. :-)

dcarch
marys1000
Original Author
14 years ago
We'll seems like I've missed a lot of Pepin over the years. Will keep an eye out for him now.
anoriginal
14 years ago
He's on in my area of NJ at 2 different times most Saturdays... PBS & NJ Network. As for whether new or repeats, often half way thru and episode before I realize I've seen it before.

Have never met him (or Sir Paul)... but would love to! Have a feeling either would be good guests whether you were serving filet mignon or burgers!?!
cooksnsews
14 years ago
"Have never met him (or Sir Paul)... but would love to! Have a feeling either would be good guests whether you were serving filet mignon or burgers!?!"

Doubt it. Isn't Sir Paul vegan?
annie1992
14 years ago
I've never met either of them but I do like them both.

Elery bought me the book and DVD, and I love the book, I've been just paging through it. The DVD is VERY basic, I already know how to slice vegetables, etc., but I've given it to Ashley, we'll see if she ever uses it, LOL.

He got his start in the US at Howard Johnson's, according to the book!

Annie

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