Jacques Pépin's Tomato Grits | KQED

Jacques Pépin makes two delicious and healthy plant-based recipes: grits and tomato, followed by a vegetable risotto. He finishes off the meal with a beautiful fruit and cheese tray.
In This Episode:
00:00
1:00 Tomato grits recipe
14:38 How to make risotto with vegetables
19:06 Cheese and fruit tray
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 23, 1992. Vegetable recipes
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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 @KQED Food to watch more food videos.

[@nordicson2835]

When l was a kid , after school , after homework, my grandmother made me a snack and we would sit in the kitchen and watch this in channel13 . When l got older we made many dishes together as we watched. Thank you for the good memories.

[@r.j.wheels6755]

A complete Master in the kitchen. He never ceases to amaze me.

[@theicyridge]

I'm a vegan and still my go-to is JP. His work with vegies is simultaneously simple and spectacular. No one is better.

[@kqed]

He often works with ingredients from his own home garden.

[@joannaedwards6325]

@@kqed ....of which I am envious. 😊

[@bassthumper7331]

I Love this Guy. Him and Juila Childs were/are Great Together.

[@ray7419]

I grew up in the southern US, and one of my favorite meals was always fried catfish and cheese grits. ❤️

[@mr.zardoz3344]

No script, very few cut scenes, on the cusp instructions, and master skills. This man had been cooking and preparing meals since he was 9 years old. The master of master chefs he is.

[@albazamora1767]

I can live on menus like this for the rest of my life. Thank you master Pepin! You are a genius!

[@lindaregelean8015]

Love to watch Jacques chopping onions...I have that oval gratin dish in yellow...old school!

[@paulwagner688]

That dessert though....OMG. Stilton, peppered apple, pecan. Heaven.

[@kqed]

The cracked pepper was a nice touch.

[@jimmyniland9721]

He really knows what he’s doing. Isn’t it nice when you can trust someone!

[@wreckanchor]

This man is a legend

[@davidmatke248]

Jacques is the best chef!

[@mariescammel5733]

What a wonderful meatless meal! I love to watch jacques chopping vegetables. That is a true chef. I use to never miss your shows on channel 13. U r amazing! Thanks for the memories. God bless u.

[@daphnepearce9411]

Pears and cracked pepper got my attention. I would also add balsamic and olive oil with it.

[@joannaedwards6325]

Oooo yummy 😋.

[@Mike_C-79]

Next time I burn something, I'm gonna say, it's not burnt, it's unconventional. 😂 Love Jacques

[@patriciagrier282]

Everything looks delicious. The tomatoes would be a good cold dish. Stuffed with lobster, crab or pasta salad ❤

[@inna835]

What a great episode! ♥️

[@suzanne4504]

Looks and smells 😋 yummy!

[@yelnats61]

Aww! All the vegetables, and using chicken stock? I suggest water or vegetable stock……. Ok, he mentions that at the end.

[@jeffreylarson8533]

a Master

[@monkfan72]

Cracked black pepper is also great on melons, such as honeydew and cantaloupe.

[@joannaedwards6325]

Huge J.P. fan here. I must admit to a life long crush on this handsome man. Even in his eighties now I find him attractive. Part of that attraction, of course, is his gentle charm. I find it interesting that in an interview many years ago his wife Gloria said that when she first met him when he was a young ski instructor he was SO very handsome she thought he might have been homosexual. 😊 I'm watching now at bedtime. If I'm lucky Jacques will be in my dreams. 💋 ❤ 😜 😊

[@bigpoppa1234]

He definitely burnt that rice after plating those tomatoes lol, but he planned it all along 😅

[@Thesilverthunder777]

Guy just rips it out. Mega.

[@photonotavailable7936]

🇫🇷👍🇺🇸🤤

[@fishstix4209]

21:07 how is that a dessert? You had me on the meal until dessert, gonna have to send that one back....

[@AngelusBrady]

Probably more of a European thing.

[@deschutesmaple4520]

I wonder what year this was done; maybe 1980?

[@AngelusBrady]

It's literally in the description box: "About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993."

[@sebeckley]

Use red or green peppers instead of tomatoes, and they won't collapse. The dish will have a little more bite. If you're going to use the risotto in the same meal, put the tomatoes in that instead.

[@threezysworld8089]

I did them with ground beef with taco seasoning, Mexican rice, and cheese on top. Eat that with some sour cream, maybe some guacamole and now we're talking 🤤🤤

[@kylebeatty7643]

"The only important part is that it taste good."

[@shastaaguilar4111]

Grits need more salt than a dash to taste good.

[@OneOut1]

Many people love polenta in fancy dishes but think grits are only for ignorant country rubes even though they are essintially the same.

[@djmcnerney]

I often like grits better. Shrimp & grits New Orleans style is fantastic.