Dessert First! | Jacques Pépin: More Fast Food My Way | KQED

Minute Recipe: Savory Iceberg Cups.
When in doubt, start with dessert! It's easy to do when you use a tortilla for the crust as Jacques Pépin does in his Crisp Pear Tart. Fresh bay scallops are shown in the shell at their very best (and become too tempting for Jacques who can't resist nibbling on them) in the light and vibrant Bay Scallops in Mignonette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush.

[@redmoneylady2213]

This man truly loved his wife. He mentions her in all of his episodes. R. I. P. Gloria ❤️❤️❤️

[@rosicrosslin1867]

I agree, he mention his Mother and female relatives as well as his daughter. He's got a kind heart you can tell it.

[@rosicrosslin1867]

When did Gloria passed? I just caught on to her passing when he said , he was cooking for mostly one now days. I'm so sorry

[@messiah9378]

What a lovely man he is, I watch a little every night now before bed. Thank you chef Pépin for all things you done, you are such a treasure to this world.

[@Bradleyey]

Same here, this is so wholesome.

[@jaredwattier1749]

I started with the jacque and Julia. Watch that one all the time and this.

[@PlayaSinNombre]

Look up, “Glen and Friends” to get the Canadian version. If you want your cuisine with a dash of history, Townsends channel is a guaranteed crowd pleaser, as well as Tasting History with Max Miller.

[@robtebay1]

I've just read about Mr Pépin's terrible car accident in the 70's. Thank goodness he survived. A true gentleman and wonderful chef.

[@josiahchlebek3682]

Hes the bob ross of cooking. When he chops garlic it reminds me of bob beating the devil out of his brushes

[@bobjohnson9342]

bet the people who disliked misclicked, nobody can dislike this lovely old man

[@agnescleary2312]

I love when he eats some of the pears and says, "that was an extra one"! I do that with cookies!

[@Anudorini-Talah]

Thats good tho. I always do: Okay one more while im busy closing the package again. So im distracted and have already a filled mouth.

[@thespfgirl]

I've made half a dozen recipes from this show and each made me a hero at dinner parties. Thank you Jacques!

[@rachelbee1]

It is October 2019 and food network is showing nothing but "halloween wars" (bleh) so I am watching this instead! Love this guy

[@fifermcgee5971]

He is the best, Rachel you will learn tons of tips from Jacques. Wonderful chef. Enjoy.

[@tommymaher4166]

stumbled accross this guy a few days ago when I was nursing a hangover and I've been watching them religiously since. Very easy breezy kinda guy and it makes me wonder what did humanity do wrong to steer from this to the kind of shit we have on TV now?!? A true master of his craft and demonstrates that with grace and a calm demeanour.

[@BLR1GBattlemaster]

Whenever I cook now, I look at someone in the kitchen, and I go, "I am J Lee, and this is fast food. MY WAY." And then I do the under lip furling thing.

[@keenantamm877]

I greatly enjoy his work, current and past. It’s always reassuring to hear if you don’t like, or don’t have an ingredient, you can substitute or omit. Always leaves me in a calmer/better mood after watching.

[@stephanelauzon15]

je regarde Jacques depuis l age de 9 maintenant encore a 49 merci Jacques de m avoir et toujours m inspirer

[@blinkcamlove]

My favorite chef! I used to watch him on pbs when I was younger. I still make his cookie, strawberry and whip cream dessert!

[@twospottwo]

Love the pear crisp using a flour tortilla.

[@pattijesinoski1958]

Just his peeling fruit and veggies with a knife is an art I have not accomplished.

[@CaptainAssbeard]

He is not a cook. He is a life coach.

[@fifermcgee5971]

He is a Chef.

[@steveg8322]

Oui,to both

[@dla116z3]

@@fifermcgee5971 Thank You!

[@paulajennings5003]

I will be making the pear/tortilla tart! Looks fantastic, quick and tasty!

[@douglasfobert494]

You have inspired me to cook! You cook like my mother and I am the youngest of 15 children .💕🇨🇦 She probably saw you somewhere or had your book she was born in 1912 and always made excellent meals.Thank you!💕👍🏼

[@princessniken]

at 14.24 he cuts garlic like ninja.. stealth mode o_O!!!

[@mariesmiley3418]

LOVE YOUR SHOW, PREPARING FOOD

[@jeremyforbes8610]

That scallop dish! One of the most beautiful dishes I've ever seen.

[@WastrelWay]

He did it three ways, and they were all beautiful.

[@rebornnowami2013]

Why were they not cooked?

[@NickyKnickerson]

"this one is extra" 3:23 😂

[@newyorkslim2001]

That shallot chopping -- an action movie!

[@minniegibson8722]

Thank you Mr. Wonderful.

[@maryprivate1480]

Chef Pepin, I cherish your essential video and ALL the recipes you make. Your manner of explaining is GREAT. THANK YOU!

[@henryhamilton9574]

Beautifully done Jacques!

[@Landon_Lucas]

Thats a good vegtable peeler, so its good. Lol love this guy

[@TophBlue]

I find that the Italian Sausage patty along with the cornmeal also goes extremely well with a slice of seasoned baguette on the side. Very delicious!

[@WastrelWay]

In New Orleans there is the famous "Shrimp and Grits" which maybe gave Jacques the idea to serve the sausage patty on top of grits. I prefer the way he did it.

[@richd2004]

The master at work! 👌

[@suzitagroom2869]

Your such a wonderful Cook.

[@byheavenlyhosts1]

Gorgeous & delicious...an artist at work!!!

[@TWOCOWS1]

Jacques is our national treasure

[@adamgm84]

I could watch this for 9001 hours

[@tycoinreno]

I love how at the end of the video he pours himself more wine, and just puts it in a plain old water glass. No fucks given, he wants his wine. :D

[@annettedileo6848]

Love this. Healthy fast food.

[@LoveOurEarth]

Love Jacques Pepin! Classy and artistic, my whole family loves him! May love surround him! Blessings ✨🐈✨

[@karieckert388]

Happy Happy Cooking, Jaques !

[@campswithafury8272]

Some episodes it sounds like he is barely holding the drool in his mouth. I would let him drool in my food, he doesn’t need to worry.

[@pattavery1628]

yes - he does slurp a bit. I'd let him drool in my food as well.

[@ledout7733]

Chef Pepin , sausage Berger on top the Polenta just Superb love it.

[@ryananderson5739]

good food

[@brizio5189]

tant qu'il y a du vin dans mon verre, je suis heureux

[@SMyD77777]

I just love the way he says "supermarket", its so funny...

[@AnnM223]

Luke D he usually says only market from the French marche

[@fifermcgee5971]

It's his gorgeous French accent. Personally, I could listen to him talk all day long.

[@PlatypusGuitar]

la salade de concombres et pétoncles marinées ca fait un peu tendance asiatique, j'adore !!

[@AnnM223]

Ready made puff pastry is also good for the pear tart, actually I’d prefer that

[@fifermcgee5971]

Thanks for the tip will give it a try.

[@shadowx2447]

Repose en paix Gloria Pépin!

[@bottlesbob]

I am a little queasy about eating raw fish. I might give this a try though

[@ElektroLUDIKITS]

Never ate sushis? ;)

[@MR250RGUY]

why are none of these episodes on twtich food? there are a few, some of this show an mostly julia an jacques. KQED you would get more views..

[@ElektroLUDIKITS]

Jacques a décidé qu'il ne mettrait jamais rien au pluriel en anglais... :D

[@funkymunky]

6:48 "Hmm. Velrchhf."

[@JohnAckerman93]

He said “Hmm. Good”

[@funkymunky]

@@JohnAckerman93 Hmm. Velrchhf.

[@Thesilverthunder777]

Not sure about white wine for the sauce and red wine pairing. Otherwise good to go.

[@covertyankee]

The 12 people who disliked this video think Burger King has good food.

[@MR250RGUY]

seriously tho! 12 fat fastfoodies

[@marcelnz]

k-wee-zin - art? oh my...

[@rjw203]

How does he annihilate a cloves of garlic like that?

[@worldcitizeng6507]

le technique ;)

[@jody024]

The garlic surrenders itself to him.

[@LIZZIE-lizzie]

The baby bay scallops are not cooked? Eaten raw, even the bigger scallop JACQUES PEPIN cut into smaller pieces - was not aware scallops can be eaten raw!

[@45deepa]

If you are in US search for "Indian restaurant locator"

[@maniswolftoman]

His oven is off when he puts the tart in. I can tell by the sound. A weird curiousity, a third of my life cooking in restaurants and you learn what a cold metal hitting a hot metal sounds like. I say this just as a very odd, useless skill I realized in that moment I possess.

[@campswithafury8272]

very interesting, thanks

[@jerryleroy9187]

But it is hot when it comes out because the pan is warped. That's something that I learned cooking. All of these shots are not even done on the same day. It's all edited together.

[@jody024]

​@@jerryleroy9187Just shot out of order, still on the same day.

[@BrianThomasClark]

I get the addition of the apricot on the tart to make it shiny, especially if you're trying to sell the tart in a pastry shop, but in my experience you end up tasting a lot of apricot. Better without. Just make an apricot tart, no?

[@Mickey_McD]

Yeah, maybe just use apple jelly which is more neutral.

[@2dasimmons]

How old are you Nathan?

[@jonathanlin66]

No butter in the grits...

[@MR250RGUY]

telling a french man how to make grits lol

[@MrBababuwi]

sanitation zero!

[@suzitagroom2869]

MrBababuwi I am 100 clean

[@snap_fit8686]

I thought julian is a person

[@bottlesbob]

Notice how Europeans avoid seeds and skin when they can. I read this health book that said that seeds and skin are not good for you and Europeans seem to know this already while Americans are oblivious.

[@Coeurebene1]

other books say most vitamins are just under the vegetable skin. I suppose if you buy organic and wash them properly it's fine.

[@jody024]

Nonesense, old cooking was just not as concious about howmuch food was being wasted by throwing it away instead of using it.

[@VICARI0S]

...

[@aistah]

I'm sure it is delicious, but immediate reaction is nervousness at raw scallops.

[@markhilbertrossetti1796]

Fast Food? My Birthday. Fastidious? very attentive to and concerned about accuracy and detail:

[@JohnnyLaps]

He just lost his wife.so sad.long way from mario batali.

[@ericmgarrison]

Delicious recipes from start to finish, but...Chef Pepin: how could it take you 2 minutes (18:40-20:40) to cook your grits, when it takes he entire grit eating world twenty minutes?Are we to believe that boiling water soaks into a grit faster in your kitchen than any place on the face of the earth? Perhaps the laws of physics cease to exist on your stove.Were these Magic Grits?I mean did you buy them from the same man who sold Jack his beanstalk beans?

[@bummfire]

Haha you're a better cook (and probably smarter) than Jacques, right? Or at least that's how you make it sound. However, in his own words "masa harina" was used (a type of corn flour/meal) so I think Pepin merely misspoke when he said "polenta". The recipe description for the video has "cornmeal mush"; no attempt was made to pass the dish off as "grits".

[@ericmgarrison]

Please. I know of no chef de cuisine smarter or more talented than Chef Pepin. The man cooked for three French Presidents. I adore his teaching style and once had the honor of sitting next to him on the subway when he was en route to being interviewed on a radio show with Professor Nestle of NYU. My comment above was a word-for-word reference to the classic flick, My Cousin Vinny. kzbin.info/www/bejne/lYWVZZ9-o6dqhJo It was by no means to be taken literally.

[@TheNewSjoerd]

lol, I got the reference, was thinking of the same thing, nicely done.

[@truthntelling]

HILARIOUS! I could hear Joe Pesci's sarcastic voice in his face! And I laugh at what I imagine Jacques' face to be. PRICELESS!

[@TraciMann]

I dislike Food My Way because the recipes are not listed in the title...I will never find the Original Pear Tartin in time for the party gbye

[@mariaege973]

He is the best.I love him and his families and his cooking!

[@messiah9378]

I think recipes are on their site, think someone said that. Otherwise follow along, watch and do it's very quick recipe.

[@rosabenavides7069]

Icarly power rangers Samurai Mia Shaka Hi Sam Barney Power is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning 🌄 Icarly Shakira

[@stndrds79]

Lol at very begiining he makes it seem like that recipe is quick but hey had all those ingredients already. Most won't have that stuff in their pantry or fridge!

[@mithers1]

stndrds79

[@bummfire]

The time it takes to shop for ingredients at the grocery store is not typically considered part of the cooking time.

[@VICARI0S]

he slurps alot... gross

[@suzitagroom2869]

Nathan Yeung don't be insulting. He is a good cook.

[@faggianogeuiseppi5135]

The tortilla thing is some stoner sh*t lol