Jacques Pépin's Eclectic Winter Recipes | KQED

In this week's episode of Today's Gourmet, Jacques Pépin prepares a winter meal, though he steers away from beef stew or other hearty hibernation food you would typically expect. Instead, he starts by showing us how to scramble eggs "the French way" for his first course of smoked trout with scrambled eggs on toast. For the main course, Jacques prepares a mussel stew marinated in white wine and served with garlicky spinach and lima beans, a simple soup made with sour cream and bean broth, and ends the meal with a baked apple recipe that would work as either breakfast or dessert.
Along the way, Jacques shares a variety of kitchen tips including why you should whisk your eggs, how to tell if a mussel is fresh, how to debone trout, how to cut scallions, how to core an apple (without cutting yourself), and more.
In This Episode:
00:00: How to make scrambled eggs "the French way"
1:44 Smoked trout and scrambled eggs on toast
4:38 Mussels marinated in white wine
5:08 How to clean mussels
15:09 Simple soup recipe
16:33 How to core an apple
17:27 Baked apples with granola and walnuts
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 313, 1994. Winter 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 @KQEDFood to watch more food videos.

[@Fuzzycatfur]

Jacque Pépin is always a surprise, but a welcome one.

[@nordicson2835]

This is the real deal in cooking shows... the boss.

[@CreativeCookingVideos]

Please get a message to Jacques: I have been watching your videos over so many years that I can't count, and I never tire of them. Along with Julia Child you were (and still are) always the best. I live about 2 hours away in Rhode Island and I would would love to meet you in person and shake your hand but I don't expect that will ever happen. Please keep publishing videos. 🎂

[@jepolch]

He gets so much done in less that 25 minutes! I be out of breath working at that pace.

[@BrintHite]

Watching this man work has always been both educational and relaxing to me. He's truly a master of his craft.

[@OneOut1]

The desert needs a scoupe of ice cream

[@cheech41]

Now this is a celebrity chef. Humble elegant and always willing to teach. Not one negative word said about him unlike the other jumped up primadonnas that are on social media.

[@joannaedwards6325]

What a nice holiday gift to me. My enjoyment of Jacques Pepin only grows deeper the older I get. Wishing him a peaceful, healthy new year filled with joy. ✌ Thank you KQED ❤

[@mariescammel5733]

Jacques is the best. A true master. I totally enjoy watching him. Love his recipes.

[@amythompson7700]

I love Lima beans, but never thought to serve them with mussels 😮

[@brendanhoffmann8402]

Smoked trout is one of my favourite foods. I'll have to order one for my Xmas lunch. I'm going to have quite a feast! Ham, smoked chicken, crackers with cheeses and smoked oysters (and maybe smoked trout) and the star, a local lobster!

[@jaywho476]

Cook the dessert for "a long time". Thanks Jacques 😘

[@MottiShneor]

Brings huge smile to my face. Beautiful!

[@SoleEpiphany]

Alway learn something watching Chef Pepin, whether about food or otherwise. The info about the mussel beard was very interesting.

[@johnlord8337]

ha ! this is the french version of SOS - salmon on a shingle with cream sauce ...

[@frankmartinez6027]

Jacqueline still prevails after all these years. Hes the only guy that if we cooked an old boot and some rusty gravy. I definitely dig, didn't. That's the man right there.

[@richardogrady-gk3cu]

I prep my green onions and or with their call scallions in Hawaii called leaf onion exactly the same way I've been doing it for 40 years and I'm going to say yes it makes me that cool my father actually showed me how to prep green as he did how to make a proper salad thank you Jack for bringing back

[@davidgoetz2576]

I love Jurancon wine. It’s great. It comes dry sweet or off-dry and it’s fairly inexpensive.

[@RGB06084]

I love Russet Apples! 🙂

[@savannamillen7276]

Every dish is unique, and delicious

[@coolabah-blue]

I love mussels and I like your addition to them.🙏🏻Chef Pepin

[@OneOut1]

I can't imagine mussells with lima beans. It just seems too incongruent. But I must trust the master.

[@daphnepearce9411]

I love trout, the first course looks wonderful. What was the name of the wine he's drinking with the meal?

[@kqed]

It's a Jurancon Sec.

[@daphnepearce9411]

@@kqed Thank you!

[@marjnussby8305]

Looks so delicious! I can't wait to try!!

[@gloriaoatman1646]

Excellent

[@billb5690]

The greatest

[@chaddawgpanisi294]

chef Jacques Pepin 👍👍👍👍👍👍👍 a surprise food video 2022-23

[@bjtighe6484]

😋😋😋😋💖💕

[@marycountry]

👏👏👏👏

[@gloriaoatman1646]

Can you visit us in San Antonio, Texas? We will treat you well, and perhaps you may learn our Mexican cuisine secrets!!!!! Love, G.G. Grandmother Gloria

[@alexhaplau-colan5414]

He also does very lean meats which have no taste The lard, lardon, has a reason of being

[@illustriouschin]

Mussels, fava beans and spinach in water uh yeah....

[@alexhaplau-colan5414]

The fish skin is the best part of the fish,,I don't understand why he discards it

[@jody024]

The bread trimming always annoys me, the crust is where most of the flavor is!

[@pipsqueex]

red delicious apples are atrocious..

[@asdf2593]

those eggs and trout look worse than things i've made when severely hungover. man basically just opened a tin of tuna onto instant noodles but because its *french cuisine* it gets a pass

[@trentonjacobs]

Man, I can't believe you haven't gotten your own cooking show yet because of how great of a chef you must be! Especially because you're able to cook better than Chef Pepin, even while hungover! That's absolutely incredible! You might want to contact a network in order to pitch your own show!

[@asdf2593]

@@trentonjacobs this comment inspired me to do what you suggested and i have a 20 year contract for a cooking show now thanks so much

[@joannaedwards6325]

Thanks for the chuckle. 😊😊

[@joannaedwards6325]

asdf2593 I know you're joking about your own cooking show...but.... Recipes for hangover days is a cute idea. There was a stoner guy years ago who briefly had a cooking show. What a hoot! He only prepared recipes he had concocted high on grass. Gawd it was hysterical !! Good luck in your alcoholic comedy career. ✌ p.s. I remember some of his " recipes". An Oreo omelette garnished with peanut butter and jam. A cheese enchilada smoothy. and some left over chicken salad between two pieces of french toast. 😋 Just remembered one more (I tried this. . . actually not bad) Instant mashed potatoes topped with crumbled crisp bacon with a bit of Hershey's chocolate syrup on that. 😜

[@jarrodwatkinson3291]

This is literally amazing. #1 place to + your subs "Promo SM".