6 Tasty Sandwiches from Jacques Pepin | Today's Gourmet | KQED
If you've graduated from grilled cheese and you're looking for a sandwich glow-up, you've come to the right place. Jacques Pepin kicks off this episode of Today's Gourmet by teaching us how to make our own bread (1:00) for a crusty and delightful open-face sandwich made with tomato, olives, cilantro, olive oil, and parmesan (7:05). Next you'll learn how to make your own sun dried tomatoes (10:17) to use in Jacques' eggplant sandwich (12:57). Then Jacques recreates his friend James Beard's signature onion sandwich (15:47), a round sandwich with basted edges rolled in a chopped parsley mixture.
Jacques' pan bagnat is the Godzilla of sandwiches (18:04) using an entire loaf of bread and layered with tomato, green pepper, olives, basil, anchovy, garlic, cucumber, onion, and cracked pepper. Pan bagnat means bathed bread and this sandwich is finished by being wrapped, pressed, and stored in the fridge overnight to marinate in its juices.
The episode wraps up with a salmon and hot pepper sandwich (22:39) and a sweet jam sandwich served on pound cake and cut into cute shapes that kids will love. (23:06)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 20, 1991. Sandwiches
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQED Food to watch more food videos.
COUNTRY COOKING & HOMEMADE STRAWBERRY ICECREAM | WEEKEND VLOG | Cook Clean And Repeat
Hey y'all! I hope you all had a fabulous weekend and hopefully you got to at least talk with your children or mothers! We had a pretty relaxed weekend, but did get to enjoy an outdoor picnic with our moms. Thanks so much for stopping by!
Cherry Crisp Recipe
Jalapeno Buttermilk Cornbread
*Use Butter instead of oil!*
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Huge pantry and freezer tour / food storage / Prepper Pantry / Pantry Tour #prepper #prepperpantry
We hope this tour of our pantry will be an encouragement to you to keep moving forward with building one of your own or to get started on one. Adding just a little extra to your cart each time you shop will stock your shelves in no time.
I also want to mention this is a working pantry. We eat most of our meals at home. Breakfast, lunch, and dinner so we are constantly using the items from our pantry and replacing them.
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Real Southern Corn Bread In 10 Minutes - No Oven - 4 Ingredients - The Hillbilly Kitchen
Real Southern Corn Bread In 10 Minutes - No Oven - 4 Ingredients - The Hillbilly Kitchen
Bread doesn’t get any faster, easier or simpler than this. There are no special ingredients or equipment needed. Just a few minutes in a skillet on the stove and you can have fresh hot corn bread to serve with dinner or any time of the day without heating the house up with the oven. Granny made this mostly in the Summer because there was no air conditioning but she would pop it in the skillet anytime she was in a hurry to get dinner ready.
This is a really good all-purpose bread. The texture and flavor are every bit as good as oven baked corn bread. Because it is cooked fast and the crust is heated by the skillet’s surface, the bread has a slightly crisp outside and a moist texture inside.
This recipe and cooking technique are both as old as the hills. Any recipe that has survived as long as this bread is good enough to hang on to and eat often.
Psalm 37:25 I have been young, and now am old; yet have I not seen the righteous forsaken, nor his seed begging bread
Put God First ????
Ingredients:
1 cup Self-Rising Corn Meal Mix
1/3 to 1/2 cup Milk
2 tablespoons Butter, Bacon Grease or Oil
1 Egg
Options: Chopped Onions or Peppers, Cheese…
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Caramelized Onion, Fig & Goat Cheese Pizza
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Ingredients:
For Crust:
½ Cup Whole Wheat Flour
½ Cup All Purpose Flour
¾ Cup Unsweetened Almond Milk - heated to 115F
2 tsp Honey
1 Tbsp Olive Oil
1 Packet Instant Dry Yeast - 2 ¼ tsp
2 tsp Cornmeal
1 tsp Kosher Salt
For Toppings:
2 tsp Olive Oil
1 Vidalia Onion, sliced thin
6-8 Fresh Figs, trimmed and quartered
5 oz Goat Cheese, crumbled
1 Cup Arugula
½ Cup Balsamic Vinegar
2 tsp Fines Herbes
Just a little flashier than your regular humble (cheese) pie, our Carmelized Onion, Fig, and Goat Cheese Pizza is calling out to you if you'd like to introduce a little luxury into your weeknights. The perfect combination of sweet and savory, our flavors complement each other as sweet onions and figs meet tangy and sharp goat cheese, with some Fines Herbes freshening up some syrupy balsamic reduction.
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