How To make Whole Pea Soup with Fresh Tarragon
1 c Whole peas, soaked
4 c Stock
1 lg Carrot, halved
2 tb Tarragon
Salt & pepper Drain the soaked whole peas. Cover with stock in a large pot & add the carrot. Bring to a boil & boil hard for 10 minutes. Reduce heat, cover & simmer for 1 hour or until the peas are tender. Add the tarroagn & simmer for 5 minutes. Stir in the salt & pepper. Remove from the heat & let cool for a few minutes. Puree until smooth. Return to the pot to heat through. Check the seasonings & serve.
How To make Whole Pea Soup with Fresh Tarragon's Videos
Jacques Pépin's Inexpensive Steak Recipe | KQED
Are you a master of leftovers? In this episode of Today's Gourmet, Jacques Pépin makes a delicious meal using ingredients he has on hand. He starts with a rustic and hearty pea soup made with leek and potato and other ingredients from his garden. For the main course, Jacques makes a classic grilled triangle steak using a Butcher's cut and served with peas, carrots, and herbed butter. For dessert, try his stewed plum and pistachio in filo recipe.
This episode is packed with kitchen tips including how to pick an inexpensive cut of steak, how to make flavored maitre'd butter, how to shell peas, and why frozen peas are okay in Jacques' book.
In This Episode:
00:00 How to make leek, potato, and pea soup
4:49 Jacques Pepin shares beans and peas pulled straight from his garden
9:23 Jacques Pepin breaks down inexpensive cuts of steak including shoulder cut steak, oyster, skirt, and onglet
10:59 Grilled triangle steak with peas and carrots recipe
12:42 How to make herbed butter
16:35 Stewed plums with pistachio in filo dough recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 20, 1992. Thrifty Kitchen
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #soup #steak #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.
Fresh w/ Anna Olson - Spring Pea Soup w/ Mint
For reference.
hearty Iranian stew NOT FOR THE DELICATE TASTE BUDS beef turmeric tarragon onions rice beans peas
AND NO I CAN'T SPELL lol
- use the biggest and thickest bottom pot you have or do it in the crockpot - either way you are in for a cooking marathon - yes, it is on the ugly side but gosh darn it your taste buds will love it
- so good - and good for you!!
- 1 to 2 pounds beef
- 1 cup rice
- 4 cups any combination any varity of beans or peas or lintels (beans MUST be cooked, peas/lintels need not be cooked DO NOT USE CANNED PEAS)
- 2 tablespoons turmeric (or 1 if turmeric is too strong for your taste)
- 2 heaping tablespoons tarragon (or 1 if tarragon is too strong for your taste)
- 1 medium bulb onion
- 1 bunch green onions chopped (green & white part)
- 1 teaspoon salt
- black pepper for garnish
- lemon juice for garnish
- Iranian beef stew NOT FOR THE DELICATE TASTE BUDS beef turmeric tarragon onions rice beans peas
6 Pack Abs Meals | Spicy Fresh Pea Soup with Ginger
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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.