Jacques Pepin's Eggplant and Brie Terrine is a Slice of Heaven | KQED

[@daphnepearce9411]

Every single one of these dishes looks outstanding. The omlette souffle reminds me of a combination of tiramisu, pavlova and baked Alaska. I can't wait to make the eggplant terrine. Thank you chef!

[@callmechia]

I swear to god Jacques Pepin is the gift that keeps on giving. I literally learn something every time I watch him. What a master.

[@user-tz9jh6pv2j]

Every time I watch Jacques, I think, "wow, he prepped that in 5 minutes!! should be a quick meal I try tonight!" Then when I get to prepping, it takes me 2 hours to do what Jacques does in this short video...

[@approxonestockpot8773]

Hey KQED thanks for posting this. "My Rococo period" Chef Pepin has a great sense of humor!

[@kqed]

Thanks for watching!

[@GeordiLaForgery]

Jacques is a class act I always learn something new. Thanks for the upload. 👍

[@kqed]

Thanks for watching!

[@trinitywright7122]

Young handsome Jack (as Julia would call him, ) makes food to die for. Oh my goodness! That terrine!!! If someone ever asked me to bring something to a dinner, anytime in my life again I will be making that.

[@at-ge5te]

Wow he made that mushroom look so easy. I love Jaques. Learn something every time

[@paulwagner688]

OMG the laughter I heard when he said "This is my Rococo Period". Benefits of a Classical education.

[@sheristewart3940]

Oooh, la, la! That was truly a fancy schmancy elegant meal to make with friends gathered around while you cook, laugh, schmooze, and sip!

[@cvz8849]

Absolutely incredible, these recipes and presentation are timeless. They look incredible today as when it was first shown

[@stevefowler3398]

Ok. Hands up all those who will never have to pick bits of brie off the knife ever again. Simple when you are taught by a master, eh.....

[@dee_dee_place]

🙌Ain't that the truth. When he zipped the 2nd knife over the first I thought why the heck didn't I think to do that. I wasted so much time trying to get brie & camembert off the cutting knife.

[@philbertuglia2203]

Wonderful menu, especially the red snapper, and sweet souffle.., but I wouldnt expect anything less, from Jacques., a beautiful meal and presentation. Thank you, Master Chef Jacques......HAPPY COOKING!!!!!!! !!!!!!*****

[@thetinkercook5430]

I love Jacques! What a wonderful Soul

[@xjAlbert]

My thanks to KQED for making these treasures available to us now; and bless your predecessors who greenlighted the series, raised the money, and got them taped ʕ•́؈•̀ʔ

[@gjystebici4114]

Thank you the best chef for me

[@paulwagner688]

I have always been curious about what can you use in a terrine. I mean pate de campagne is a terrine, but what about others? I love this.

[@goodman4773]

This one I will make for my wife in late summer when the eggplants come in.

[@heike11134]

Thank you so much for sharing your recipes

[@RJ6AV6]

That dessert looks wild 😮😋

[@MottiShneor]

Thank you chef. Although it is so obvious that much of what you've done here requires lots of practice and "a good hand" and also many many attempts to get things right - it is still so beautiful and inspiring - If I believe your words and what I see - the cooking of the fish is really overall less than 5 minutes, and leeks? 1-2 minutes? how on earth they got soft enough to eat and lost their tart? I will definitely have to try. Oh I know you have to be a genius to take that "omelet soufflé" out of the oven at just the right time...

[@savannamillen7276]

Just Fabulous!

[@arctain1]

The Raw Tomato Sauce benefits from some fresh oregano leaves, a dash of salt and a dash of pepper. Instead of Tabasco, Frank’s or Sirachia… makes it POP!

[@dee_dee_place]

I despise eggplant but I love this recipe. I'm going to use zucchini instead. Thanks, Chef Pépin.

[@daphnepearce9411]

Zucchini sounds awesome!

[@dee_dee_place]

@@daphnepearce9411 I'm getting some today. I'll let you know how it turns out.

[@kqed]

That's a great idea. Eggplant is not the most popular vegetable in town.

[@dee_dee_place]

@@kqed @daphne pearce I roasted the zucchini & peppers, in the oven, today. I stacked the whole thing together (including the fresh parsley & brie). I think I'm going to serve it hot though; I want the cheese all melty- LOL.

[@dee_dee_place]

@@daphnepearce9411 UPDATE: I made the terrine with the zucchini. Instead of serving it cold, I heated the whole thing so the brie would be melty & I served it as an accompaniment to Chef Pépin's Beef Tenderloin Medallions With Berries in Pomegranate Sauce. Absolutely, fantastic. If I have enough get up & go left, I might make one of his fruit tarts. I have a ton of pears, apricot jam & a store-bought pastry crust. Nighters, everyone.

[@7rays]

I have that identical food processor! LOL

[@Wrecktoid]

Legend!

[@sethaaron95]

Look up Jacques recent cooking at home videos from last year, he still uses that same food processor

[@kqed]

👉kzbin.info/aero/PL_PgxS3FkP7ATPveBQ1yah7LDqysyzDCG

[@RGB06084]

In this episode: Jacques uses his foil wrapped gold bar as a weight for Eggplant Terrine!

[@Alla-sv6cq]

❤❤👌👌

[@matthewanacleto7885]

So the Terrine is served cold?

[@liuckan]

When you hear the master say "expresso" now you know you can be more tolerable XD

[@elizabethmitchell0071]

Luv the Japanese eggplant...not a fan of the other...it's seeds are too bitter

[@sheristewart3940]

Oooh, thanks for the tip. I'm surprised Jacques didn't mention that because he always has the most interesting bits of information other chefs fail to mention. I'm excited to flute a mushroom ~ I appreciated the close up demonstrating the technique.

[@cscmolts77]

💖❤💖❤

[@sourapril]

This would taste heavenly with some pesto, but then it wouldn't be French ;)

[@jackiecortez1093]

Just a minute.....

[@LIONTAMER3D]

what kind of genius even thinks of a dish like that?!

[@presingizdavastvo4403]

Is Mr. Pepin okay?

[@dursuntemiz4707]

how old hi now

[@sheristewart3940]

Between Jacques Pepin and Julia Child, may they rest in peace, I'm at a loss as to which one I admire the most.

[@slofty]

Jacques is still alive and is doing quite well. 🙄

[@fugoo8912]

Bruh…

[@sheristewart3940]

@@roncaruso931 oh dear me! My goodness I am sorry. I don't know why I thought he had passed.

[@sheristewart3940]

@@slofty sorry, I don't know why I thought he had passed.

[@joannaedwards6325]

@@sheristewart3940 It's ok. Nobody is perfect. Probably your subconscious was thinking about his wife's recent passing. 😊

[@Notthebigk]

I hope it tastes better than it looks

[@absolutetruthgirl]

That's what I thought. If someone served me cold, smashed vegetables in a cold sauce I'd have a hard time eating it. I guess that's why they drink a lot.

[@kqed]

It's a little like a veggie aram sandwich or a carb-free lasagna.

[@conscience-commenter]

Why is the closed captioning not even for the right video subject ?

[@kqed]

They should be correct now. Let us know if you're still experiencing a problem.

[@4951wolcott]

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