Essential Pepin: Veg-In!

Episode 104: Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake!
Joking aside, we all know that we don't eat enough veggies and Jacques creates simple recipes to tempt even the most reluctant. He begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to feature two gratins, a colorful Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. A very special presentation features a staring lobster nestled in artichokes in Artichoke Hearts Helen and finally, a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar.)

[@gcaj85]

"... it's not the end of the world." Words of a lifelong chef.

[@derekh.7582]

I was a strange child that grew up watching Pepin and Child on PBS while my friends were watching cartoons. I was always fascinated with the process of cooking, and that fascination turned into a lifelong passion for making delicious meals for family and friends. I'm a husband and father now, and I still love watching Jacques. I admire his ability to make everything look so easy and effortless. It took me numerous attempts to master his omelette technique. Jacques had more impact on me than any sports star, actor or rock star. He's a class act and a living treasure.

[@denisewoods1416]

Duke H.....I also grew up watching Child and yoga on PBS instead of cartoons. So happy that I did. Love cooking for friends and family...and of course, I am still quite limber from all of the yoga....lol

[@LarryDoolittle]

More Essential Pepin cooking videos please. Thank you!

[@brianlawson363]

Quel maitre! Nous lui devons tels remerciments pour tous les cadeaux de son oeuvre!

[@annetteathanasatos1229]

I enjoyed this vedio. Growing up in the produce business,both my grandfather & father had produce businesses. It was a treat always enjoying the wonderful vegetables & fruits. My mother always made terrific dishes with the produce. I always looked forward to eating them. Maybe that's why I am a vegetarian. Well thank you again Mr. Pepin.

[@artistaloca4]

@13:01 LOVE the artichoke puzzle and his adorable sense of humor❣😉😂

[@brendanhoffmann8402]

Vegetables are expensive at the moment in my state (in Australia) because of the recent floods. But well worth it, they're very good quality. My social worker has been bringing me cauliflowers from her garden too. My other friend has a vegetable cupboard in the street where neighbours can go to swap vegetables they grow in their garden. Vegetables are really wonderful.

[@anthonylatter8569]

Greetings from South Africa. Watch your programs before bed

[@naomiholzer988]

I love that Jacques shows rhe techniques used in his preparations

[@marylouisegriffin9188]

I was salvating over the artichokes and mushrooms.

[@michelleharkness7549]

Greetings from southcentral Texas USA 🇺🇸: wonderful: each creation is lovelier than the next! It will be truly an immense pleasure to try these out! Thank you, Technical Support People and Staff @ Jacques Pépin. Again, thank you Technical Support People and Staff @ Jacques Pépin.

[@michelleharkness7549]

Greetings: amen 🙏 alleluia; in thanksgiving: thank you, Master Chef Jacques Pépin. Again, thank you, Master Chef 👩‍🍳 Jacques Pépin . Love ❤️, Hug 🤗 and wishing you a blessed glorious day. GOD BLess.

[@michelleharkness7549]

Greetings:, amen 🙏 alleluia; special intention: hopefully everyone will have a fabulous holiday season...

[@holdenmcroinn9193]

24:42 Cook the thing I love? guess my ol' lady's headed for the oven! 🔥 🤌

[@pattavery1628]

God I love his recipes. And him.

[@jeankroeber2481]

Bravo, Mr. Pepin..love your programs.

[@philbertuglia2203]

From the cauliflower,,the artichokes, and then the corn/......I loved it all. HAPPY COOKING!!!!!!

[@ZiloBalo]

An absolute genius!

[@albazamora1767]

These videos are fenomenal!

[@esquibelle]

Phenomenal spelling

[@revgee93]

👏😎 Bravo. Great Work. 😎👍

[@steveg8322]

Never ceases to amaze 🍷

[@videoman10]

Jacques saying that he has a hot mouth is an update on Julia Child saying that he had asbestos mouth!

[@cameron9878]

The commitment he shows is so heartwarmingly admirable

[@markm734]

11:57 "I call these my Improvised Vegetable Hand Grenades."

[@templeofhyrule9240]

Jacques, putting Caviar on Corn Fritter: "Right away of course thats going to change certainly the price of your corn tempura here"

[@slackdaddy1912]

As Julia Child says, “He has an asbestos mouth”……..lol

[@judithsweeney2553]

And asbestos hands!

[@joannaedwards6325]

😜 I'd like them both on me 😌

[@alexander1982miller]

Drinking half a gallon of milk every 2 days strengthens your bones

[@jacobm-9099]

Pepin is the BEST. Anyone who desputes this I will bare knuckle fight. PEPIN IS THE BEST !!!!!

[@TrungDinh-gr7bc]

26:07

[@hefner1322]

👎👎👎👎👎👎👎👎👎👎

[@esquibelle]

Neither salmon nor caviar are vegetables

[@thesweeples3266]

Brilliant observation. Seriously, well done.

[@MrKmoconne]

If I feel stressed out by the day, I enjoy watching Jacques to calm down.

[@TrungDinh-gr7bc]

26:08

[@ace625]

The thing that French cooking gets that most Americans don't is that vegetables are more than just side dishes and can be just as satisfying as meat! Pepin is a wonderful cook!

[@RatafakTehPlachta]

I think that he is good enough to season his food properly, given the fact how amazing his meals look and that he has been probably cooking for quite some time now

[@romainechester]

"If I have a chocolate cake, I can call it a vegetable" Oh Jacques you're so silly.

[@anakinsolo4496]

The way the man says butter. I could like, listen to that all night. Quick, someone make a 10 hour video of it

[@RoyalOakDude]

Simple, brilliant and elegant. Jacques Pepin's shows have changed my culinary skills from drab to fab. Thanks Monsieur Pepin!

[@easterdm]

does anyone else find themselves making the classic pepin "slurp" sound while they're cooking? I can't help it.

[@marigoldruff]

I could listen to him say 'pepper' all day. 'Pipeuh'

[@markshorrocks5056]

What a legend! Excellent demonstration of a wide variety of skills and knowledge that anyone could understand and put into practice. I know a bit about food and cooking, but this is the first time that I`ve seen such a clear, simple AND detailed demonstration on preparing and cooking artichokes.

[@chrisandersen5635]

Sure, he may seem to add a lot of salt, but I bet if we compared grams of salt between his cooking and that of most commercial cooking; premade foods, Pépin's food would probably be substantially less than all that. This is the same with Olive Oil. IMHO. Sure, he uses a lot of cream, and he says when something is really decadent, but he does not apologize. The point of cooking is to feed delicious food to hungry mouths. I want to try a lot of his recipes, toute suite!

[@darioteich]

Masterclass on artichokes!

[@byheavenlyhosts1]

Such a pleasure to watch and cook!!! Funny about the chocolate cake!

[@byheavenlyhosts1]

Such a pleasure to watch and listen....love your accent ...very charming and good humour...... My mouth is watering...very simple/elegant/ delicious recipes....merci!

[@schortfilms]

That artichoke dish looks amazing

[@tysontomko]

I could not agree more. My mouth is watering

[@jkack53]

There is no worst cooking disaster than over-salting a dish that otherwise would be wonderful. I have confidence that Mr. Pepin knows what he is doing in this regard.

[@larrysmith2638]

Joe Kacmarynski Many people under season while cooking, then have to add salt afterwards, usually ending up with more salt then if they did properly while cooking.

[@beingatliberty]

knowledge doesnt exist unless it is shared, thanks for sharing jacque

[@chrisandersen5635]

Cook the thing you love.

[@ChristmasCrustacean1]

I wish people would stop demonizing salt, especially for home cooking. I bet a small french fries would have more sodium than what pepin used in the entire show.

[@stndrds79]

I do believe he along with many Chefs uses too much salt really

[@iloveplatypuses]

+stndrds79 salt gives flavor and the amount of salt home cooks use is nothing compared to frozen foods, processed foods, and fast food. if bland food is your thing, more power to you. but more than 75% of american salt intake is from outside the home.

[@999a0s]

+stndrds79 really? you tasted the dish? or you drew the conclusion that you knew how to season a dish better than a chef with 50 years of experience from a glance at a youtube video?

[@TheDefeatest]

If they used too much salt it would taste salty. He is cooking in a classic french style a lot of times and yes it can be very rich food. All in moderation is what people need to understand. Too much salt would mean salty. When salt is used properly you should never taste salt. Also remember that he is making dishes there for 4-8 people and you wouldnt eat all of it, so that salt amount is for a lot of food. You need something like .3 to .5 percent salt of the weight of your food for proper seasoning.

[@EyreEver]

He's also using a flaked salt, so it looks like more and it also is actually less salty than a common table salt. 💗

[@hwoods01]

"Its ok, I have a hot mouth" So, thats your secret to 40+ years of marriage.

[@roberta62345]

bentornato!!! un saluto dall'Italia!!!!!

[@panpizza2007]

monsieur Jacques, thank you. i hope you're doing great :)

[@xinbaonuzi6451]

cook the thing you like happy cooking

[@garlicgirl3149]

I wish it was summer so I could get some tomatoes!

[@tomr1056]

I love this guy! Great programmes. The one thing I disagree with chefs about is boiling vegetables over steaming them. Jacques boils the cauliflower in this episode, steaming them would leave more taste and nutrition there they also keep more colour. Peace.

[@tomr1056]

Try it yourself. Boil a few vegetables and steam the same veggies and have a look and a taste of the end result. :)

[@cent0r]

Butter and cream from free range healthy cows are actually good for you. And high cholesterol won't kill you either.

[@kurtstech1590]

"I have a hot mouth" Goddamn right you do. Sofuckinghot.

[@stndrds79]

He burned himself too lol

[@marcmaurel6177]

+stndrds79 - You should open your jabberjaw mouth and burn all of your idiotic comments on all of his videos.

[@nintendofreak145]

this is the comment i was looking for

[@insertclevername4123]

@11:00--"Maybe I should have thought about that whole 'hot mouth' thing a bit more."

[@2fluffy2bunny]

i tried to google, but didn't get anywhere. at 8:06 what is the name of the sauce if you were to add water instead of milk?

[@nsiriwael5368]

bastard sauce

[@2fluffy2bunny]

@@nsiriwael5368 what a name! Thank you

[@llamov]

Bastard sauce

[@TWOCOWS1]

Hi Jacques. Can you make something for those of us with high cholestrole levels who would just die eating so much butter and cream?

[@NeonShadowsx]

clarence spencer saturated fats like butter and cream are actually good for stabilising ldl - hdl ratio. the worst thing you can do for your cholesterol health is eat carbs.

[@Kylepersonal]

I have a hot mouth, haha.

[@stndrds79]

Cauliflower dish in sure tastes great but is very high in calorie and fattening

[@garlicgirl3149]

+stndrds79 I think I would add a tad of sauce not as much as he did since cauliflower itself is not high in calories.

[@BrianThomasClark]

Your comment is interesting because I never advocated no salt whatsoever. I just thought it looked like salt on top of salt and mentioned that. Also, I didn't notice that you were on the set tasting the food Jacques was cooking to prove just how perfectly salted it was. It must be great to be able to taste Jacques' food right on the set to know that the seasoning is perfect. Do you think you can arrange a visit for me to meet him?

[@larrysmith2638]

Brian Thomas Clark Same goes for your comments. And salt is more than just a salty condiment. It is a chemical that has certain effects on different foods. The rule of thumb is that every ingredient needs to be seasoned before or during cooking. If you don't, you not only change the taste, you change the chemical composition of the dish.

[@alexallan-musicaaovivo500]

50% of world´s butter gets into French Cuisine....just kidding,guys!

[@TWOCOWS1]

thanks, but my doctors beg to differ. so, i have to avoid butter and cream for except a tiny bit. i am sure there is a way that French ingenuity can get all the great taste through some other ingredient, n'est pas?

[@NeonShadowsx]

Unless you are lactose intolerant there is no reason to stay off butter and cream. The corn fritters were the unhealthiest recipe item here

[@themishmish101]

mr pepin cutting a polle

[@BrianThomasClark]

My god, I didn't say the man couldn't season his food. I just pointed out how salty the tomato/zucchini gratin looked. Am I writing in English, or do you have some sort of Pepin axe to grind? Also, would have been better to start with this as your first comment rather than jumping straight to insults like the usual KZbin shut-ins.

[@mellowfellow4755]

Usually find it's the shut ins who give it the too much salt, he didnt wear blue gloves, he didn't steam his veg thing

[@Grandmajoe123]

He has a hot mouth! XD

[@storm8331]

1) He's using kosher salt. Bigger crystals, so you use more of it than trash table salt. 2) Fuck off all you people calling it unhealthy. It's called moderation and/or not giving a fuck. Jaques Pepin is the fucking OG muthafukka

[@esquibelle]

I am curious why Msr Pepin boils vegetables rather than steaming. Boiling cause much of the nutrients to leech into the water Steaming is much healthier and accomplishes the same thing as far as cooking

[@Ntyler01mil]

Because it tastes better. If you treat vegetables like medicine, you won't eat them.

[@larrysmith2638]

esquibelle Go ahead and steam them. If you like it, then it's good.

[@judithsweeney2553]

Steaming does take longer.

[@esquibelle]

@@Ntyler01mil No difference in taste Nicky

[@RatafakTehPlachta]

reason professional food tastes delicious and your food tastes like shit is the fact that good cooks actually know how to season. veggies without salt = bland

[@mellowfellow4755]

What kind of fascist doesn't adequately season their veg?

[@judithsweeney2553]

An abomination to be sure!

[@joannaedwards6325]

Vegetables are merely A BUTTER DELIVERY SYSTEM Imo😊

[@stndrds79]

Note the expensive cookware copper that no one can afford

[@TheDefeatest]

That doesnt mean anything, you could do that with a 10 dollar used saucepan. He's a pro and uses pro cookware, but that doesn't mean you cant do it with other types of saucepans.

[@stndrds79]

*slurp*

[@cf4880]

I wish I could understand wtf he was saying.

[@larrysmith2638]

cf Idiot.

[@stndrds79]

Its tatste good cuz of all the damn salt!!

[@kenRoberts1984]

Artichokes are nasty

[@larrysmith2638]

Kenny Roberts Don't eat them. More for the rest of us.

[@judithsweeney2553]

There’s quite a bit of waste in preparing the artichoke, but c’est la vie.

[@BrianThomasClark]

Again with the salt fest, Jacques. Love you but salt on the tomato/zucchini, Parmesan (salty already) with MORE salt. I'll need a gallon of water for a veg dish.

[@larrysmith2638]

Brian Thomas Clark Idiot.

[@stndrds79]

Asparagus I love but butter addition makes it unhealthy

[@NeonShadowsx]

stndrds79 Butter is healthy and good for you, seed oils are poison

[@larrysmith2638]

stndrds79 Yes, that's why the French have fewer heart attacks and less obesity. Don't be so simplistic.