Jacques Pépin's Artichoke with Ravigote Sauce | KQED

In this week's episode of Today's Gourmet, Jacques Pépin prepares an elegant and innovative meal, beginning with artichokes with sauce ravigote, a classic acidic French sauce. For the main course, Jacques prepares a tender calf's liver filet served on a bed of sautéed red chard with caper sauce. This episode's dessert is a spectacular oeufs a la neige, a floating island dessert recipe made with egg whites, caramel, and a peach sauce. You know Jacques means business with this dessert, as he lines his kitchen floor with towels and newspaper to demonstrate how to make caramel "angel hair", a fabulous spun sugar technique that will leave your guests "ooh"ing and "aah"ing.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
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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. jp.foundation/​​​
Subscribe to @KQEDFood to watch more food videos.

[@nordicson2835]

The king ... respect him so much.

[@kqed]

Forever the 🐐

[@sebastianwitkowski3755]

He's at my house at least once a day ... depending what's on the menu 😋 🤔 😏 I love his ways in the kitchen 💪

[@tb9489]

If you haven’t read his biography, do it. Your respect will be elevated, read The apprentice, it will change your life, seriously

[@dickmeisterling3924]

Dude was, and is, one of the very best chefs on the planet. Thank you Jaques!

[@bigpoppa1234]

Gotta laugh at a "rough coarse chop" that he does in half a second is finer than what I can do when I'm trying to get a fine dice.

[@corystansbury]

Sometimes I think he was trolling us

[@mrpiccolo23]

@@corystansbury ha ha ha ha

[@julieenslow5915]

Always an inspiration and a superb teacher. Class personified - thank you Chef!

[@daphnepearce9411]

Now that dessert was very entertaining to watch!

[@kqed]

Right?? Really one of his best

[@chaddawgpanisi294]

chef Jacques Pepin old favorite dishing food videos probably chef jp 👍👍🇺🇲

[@MottiShneor]

I love looking at your cooking shows chef - I wish you very good health and joy, You obviously take many things here to the limit, attempting to simplify and de-calorize and speed up the cooking process, probably It'll take a few attempts to gat your dishes "right" but the ideas are superb, and the open-minded view of cooking and cuisine in general - are VERY GOOD as a lesson to the public audience. We (Err... Israeli with Moroccan origins...) cook the artichoke a bit longer than you, and we also put a bit of acid (lemon juice or vinegar) in a large bowl of water, and we immerse the cleaned and cut artichokes there until time they go to cooking - because the iron in them will make the cuts go yellow-brown-than-black very quickly. We even put a pinch of acid into the cooking water to preserve the artichoke color. It comes out a bit bluish-greenish-gray and I think even more pleasing than your plate. Also - I think most watchers of the video won't even know how to eat it... maybe you should have told that you don't throw away the large leaves, but rather scrape the meaty little byte out of the fleshy ones, which is SO TASTY! Artichoke is VERY seasonal, and we only have it for 2-3 weeks every year, and here it is not expensive at all - because many people don't know/like to mess with it, and it goes bad very quickly at the shop - so they usually sell it in great bargain. We don't even care to do an elegant entreé like you did - simply poach them, then sit and munch them like a snack, slowly, leave by leave - while speaking, or watching TV - and ah... I now remember -- a little bowl of melted butter - you can dip the leaves before scraping them. The combination of Artichoke flavor and butter flavor is really good. Last note - if you drink a little water AFTER eating artichoke, you'll have a strange sense that the water is SWEET. Dunno why. (Opposite with Grapefruit, where water will taste very bitter after). Thanks for the lovey, really lovely video.

[@GonzaloArinCarrau]

Superb!

[@paskal1800]

Very good video!

[@garrygosney2455]

Liver bacon and onions and gravy is awesome

[@tomasnilsson2491]

Amazing stuff, thanks

[@johncipriano3627]

Each time I eat artichokes I get a bad after taste when I drink Wine with my food, So I Stopped eating artichokes 👍👍👍🍷🍷🍷🍷🍷🍷

[@melissalambert7615]

Artichokes do affect the taste of wine. Often served as a first course without wine. I like to have artichokes for lunch with melted butter and lemon juice for dipping.

[@AngelusBrady]

The beewax Jacques was using was just a straight up candle. Plain and unscented beewax candle I'm sure.

[@mmahtnart8986]

Almost cotton candy.

[@nickbonvino2292]

I’d love to eat that meal and I’m not a fan of liver…

[@joannaedwards6325]

Not a liver fan.?...try lightly sauteed chicken livers in caramelized onions with sour cream....?? Heaven 😋.

[@nohandle62]

Bet that liver was tough. You can easily overcook it.

[@clydeblair9622]

I trim the leaves all tbe way to the top. Then boil with chicken broth. Peel and eat the leaves down to the choke, trim the fuzz and eat the heart. That's the way. Sautee the chard with oo and garlic, done.

[@darinwade1973]

The liver is tough because the blood isn't released out soaking In water in the sink

[@paulwagner688]

Whenever I break down a chicken or duck, I immediately put the liver in some butter for a quick saute. If it's pink in the middle, it's SO good and tender.

[@corystansbury]

His fingers are asbestos. Stuck them right in the boiling water!