Scallion Gratin | Jacques Pépin Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares an earthy meal that includes rabbit stew, scallion gratin, cornmeal mash, and a fruit dessert served with apricot sauce. Along the way, he gives cultural insights and cooking technique tips, including a presentation on kitchen knives.
In this episode:
00:00
2:00 Scallion gratin
2:36 Rabbit stew
8:04 Cornmeal porridge
11:22 Jacques Pepin gives a lesson on the artistry of knives including sharpening techniques.
21:12 Fruit dessert with apricot sauce
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 6, 1991.
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#jacquespepin #lrabbitstew #gratin #recipes #kqed
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 @KQEDFood to watch more food videos.
Creamy Chicken Tarragon, a la Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #chickentarragon #chickenrecipe #kqed
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 @KQEDFood to watch more food videos.
The Best Trout & Chips | Fish the Dish
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Top 10 Best Fish To Smoke
Let's look at the top 10 best fish to smoke and why they're so good for smoking. This way, you can cook up some delicious seafood in no time!
So, if you're wondering what fish to smoke, check out these delicious options.
Read the complete article here:
Check out our video on smoking with walnut wood here:
Trout in Pomegranate Sauce - Kalmakhi Brotseulis Tsvenshi
Trout in Pomegranate Sauce (Kalmakhi Brotseulis Tsvenshi)
The sour-sweet pomegranate sauce provides a pleasant contrast to the white tender flesh of rainbow trout. This dish would be an excellent choice for a romantic dinner. Serve with a salad and bread. The soft, pleasant dry white wine, Tsitska, from grapes cultivated in Western Georgia, is a great match for this trout dish.
Ingredients for Trout in Pomegranate Sauce
1 pound whole rainbow trout, cleaned
Coarse salt and freshly ground black pepper
2-3 tablespoons white flour
¼ cup olive or canola oil
Juice from 1 large pomegranate (see box) (or) ½ cup pomegranate juice
1 tablespoon chopped cilantro
2 garlic cloves, minced
3 tablespoons finely chopped red onion
Hot red ground pepper or cayenne to taste
1/4 cup pomegranate seeds for garnishing
Ingredients for Ninushka's Salad
1 pack Baby Spinach or Spring Mix (5 oz)
3-4 cucumbers, peeled and sliced
2 cups cherry tomatoes
2 red bell peppers (about 5 oz), trimmed, seeded and chopped
2 yellow bell peppers, trimmed, seeded and chopped
1 large red onion, peeled and finely sliced
1/2 cup sun-dried tomatoes
1 cup pitted Kalamata olives
Salt, fresh black pepper,
Olive oil and balsamic vinegar to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Coconut Shrimp & Pina Colada Dip | How to make Coconut Shrimp | Red Lobster Copycat recipe
This is such a wonderful appetizer to share or enjoy solo! The flavour of the dip just complements it sooo well! Please try the recipe and let me know how it turned out for you. Don't forget to like, share and subscribe. Thanks for stopping by!
Pina Colada Dip:
3/4 cup Crushed or finely minced ripe pineapple
2 tbsps white sugar
1 tbsp Lemon Juice
4 - 6 tbsps Coconut cream (Depending on my mood, I add more or less. The more you add the whiter the dipping sauce will be)
1 tbsp cornstarch (add more if you want it thicker)
5 - 6 tbsps pineapple juice
salt to taste
1 - 2 tbsps Brown sugar (optional, you may add more white sugar if you feel like you need it)
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Shrimp in Batter and Coconut:
1 lb large/Jumbo/Collosal Shrimp (peeled, deveined with tail left on)
1/3 cup Water
11/2 tsp salt
1/4 cup cornstarch
1/2 - 3/4 cup flour
1 tbsp lemon juice
1/2 tsp white sugar
2 cups Sweetened Dessicated Coconut (do not use freshly grated coconut)
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Shrimp in Panko and Coconut:
Seasoning-
1 lb large/jumbo/collosal shrimp (peeled, deveined with tail left on)
About 1 tsp paprika
1 tsp onion powder
salt to taste
black pepper to taste
Shrimp Coating-
2 eggs
about 1 cup flour
Panko breadcrumbs
2 cups Sweetened Dessicated Coconut (do not use freshly grated coconut)
1/2 cup Panko breadcrumbs (Do not use regular breadcrumbs, If you can't find Panko then use the coconut by itself)
Vegetable or Canola oil for frying
Check out some more irresistibky delicious recipes below.
TROPICAL PINEAPPLE BOWLS:
COCONUT RAINBOW TROUT WITH MANGO SALSA:
HONEY GARLIC SHRIMP: