Simple Sweet Notes (204): Jacques Pépin: More Fast Food My Way

Minute Recipe: Beet, Stilton, Apple and Nut Salad. Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy Mashed Potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps Lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey arguably one of his fastest desserts.

[@jlaspa]

My favourite chicken recipe - I've made this several times and its always a crowd pleaser. This man is a natural - pleasure to watch and learn from him.

[@beatricegisie8379]

Jacques , you are my man !

[@wastrelway3226]

I've used a similar mustard crust on pork and it's good there, too.

[@maryprivate1480]

Oh my, I watch Jacque for for hours, yes, hours. He is so articulate, a pleasing voice, so organized and WOW! the kitchen hints has made my life easier! ALL I can say now is, cook Jacques recipes, and you have nothing but a DELICIOUS MEAL! WALLA! Thank you SIR! I TELL MANY OTHERS OF YOUR COOKING AND FAST FOOD. 💓YUMMY💓

[@gultekinsirinova2565]

We need sponsors do not want to become one

[@charlesboucher9533]

Been making this dish for years, among many others I have learned from this great man.

[@emdee7744]

He looks so sweet when he is being witty or mischievous. Such a lovely man.

[@phukdupcheese]

I love how he teaches us how to open a bottle of champagne too.

[@conscience-commenter]

How he manipulates the food after decades of practice with such skill is always a pleasure to watch.

[@biker5662]

Been watching him for a couple hours! He's got excellent pointers on preparing and utilizing everyday foods, and he makes his cooking look quite simple. And his accent is like the seasoning to his instructions! Love how he talks favorably about his wife in every episode! So sweet. 😍

[@biker5662]

@Crescent City Kid, thank you!

[@tparbs]

It is so sweet! --though she's probably the one holding the camera! 😉😄 Just teasing, he adores his wife. ❤

[@liannebedard5521]

If you’ve read about his wife Gloria you may know this, but she admitted to pretending she could not ski..,she was a ski patrol member, I think.,,but wanted to meet the good looking new instructor..,😮

[@ptperry9013]

My daughter’s favorite dinner; she’s been bugging me to make “mustard chicken” since she was 3 years old; she’s 12 now and I’m making it tonite, once again!!!!

[@jamesblanton6277]

Great taste for a kid that age!

[@insertclevername4123]

There's a lot to love about Jacques Pepin...I think his greatest quality is how he apparently defines a "tablespoon" of butter, oil, wine, etc. Probably explains why his food always looks (and almost certainly tastes) so good.

[@chrisdooley6468]

All these years later I still enjoy watching him all day long when I’m sick or playing hooky from work. Today I took a vacation day and have watched six of these in the series already lol. He really is a wealth of information and a master

[@rondanorris5504]

I want to hug him. I love his cooking.

[@wranglercycling6420]

His humbleness is so heart touching....I mad about myself for not having known Chef Pépin way back...!!

[@annael87]

Me too!

[@sealthesymbol419]

How is he so good. Chefs come and go, but Jacques is just so timeless.

[@cpp8227]

I made Chef Pepin's roasted mustard crust chicken last night and it was absolutely wonderful! It's a keeper! I have learned so much over the years from Jacques Pepin in terms of technique and the joy to be had from preparing new recipes and meals. So very appreciative!

[@adamgm84]

I've been using his broccoli technique for a few weeks now. He takes the whole stalk and shaves off the outer layer, and he says the stalk is the best part. I can confirm it's great. I can't believe I used to chop those off and throw them out.

[@gultekinsirinova2565]

We need sponsors do not want to become one

[@ananasdas]

Love the way he pronounces tortilla.

[@EricsonHerbas]

Chef Pepin’s knife skills are amazing. I pressed replay a dozen times.

[@SuziQ1953]

His cutting skills are amazing and I enjoy his many helpful hints, not to mention the great recipes.

[@waltzabelski7589]

Watching Jaques Pepin for thirty years.What a Great Teacher! I am issuing a caution.If you enjoy cooking and eating.Following Mr. Pepin s philosophy and techniques, You will be disappointed at most restaurants and save a lot of money in the process. Not to mention self Satisfaction of being self able. Sincerely,Thank you Sir.

[@DesertEagle97531]

I love watching this guy. He knows how to make food that looks professional and elegant and I'm sure it tastes as good as it looks.

[@amineazzouzi8123]

this feels like a Bob Ross painting tutorial.

[@libbyworkman3459]

He has the best knife skills of anybody ever

[@Ragluvvulgar]

THIS IS ONE OF MY FAVORITE RECIPES I LEARNED ABOUT THIS WHEN I WAS 16 FINALY MADE IT AT 18 AND ITS MAGNIFICENT MY FAMILY LOVES IT IN ADDITION I MAKE SAUTEED GREEN BEANS WITH IT

[@philbertuglia2203]

the chicken prep is just great.!

[@49ERSiBleed]

Man I'd love to hang out with him in the kitchen sometime. Legend.

[@jimmie200]

Such a good imagination, this man has. He understands the contrast of foods so well.

[@MW-rq5uc]

He is a real teacher...so clear about how, why, and what for. Thank you, Jacques.!!

[@breezemenardi1472]

Made this chicken tonight for my dads birthday.. OMG so delicious, cheap, and easy! Was the best roast chicken I’ve made and cooked so quickly.

[@VICARI0S]

Someone give this man a Nobel Prize already!

[@azynstyles6025]

I just salivated seeing the jus go on top of the mashed potatoes

[@mariescammel5733]

Ecellent, I can watch and listen to him all day!

[@jimmyniland9721]

It makes a very nice brunch if you put some cream cheese with a little bit of pineapple pulp mixed in, onto a soft white bread roll. Then add a slice of smoked salmon and a bit of black pepper. Then top it with either cucumber, water cress or cress.

[@kqed]

Nice tip!

[@andrew5184]

I’ve made this mustard crust chicken several times. It is excellent!

[@MW-rq5uc]

I just love this guy...he could be reading the phone book to us and I would be riveted!

[@Squammish]

This man makes the most amazingly delicious and simple desserts. For those of us who don't feel like spending hours baking these chocolate, fruit, yogurt and honey dishes are light, decorative and delicious conclusions to any meal. Vive le Pepin!

[@jackieoesterman6688]

I love to watch him slice onions...better than a cuisinart any day.

[@heike11134]

Heavenly !!

[@domhnallohaireachtaigh3170]

This video made my day. After all these years I thought I'd seen all of Jacques Pépin's shows, but somehow I never saw this one. What a treat.

[@waltzabelski7589]

I have learned a lot from you Sir. Thank you I'll do my best to pass it on.

[@annesweeney5552]

And again I learned another trick I have cut myself because my cutting board slips I never even thought to put down some wet paper towel to keep the board from slipping across my slick countertops genius thank you Chef Pepin

[@nicksuicide]

the chicken was incredible! Thanks you very, very much. Honestly, I have never had a better one!

[@tavolo22]

For the first time in life, I tried plain yogurt (greek), honey, and walnuts with lemon zest. It is truly amazing. Oikos yogurt is zero fat yet so delicious.

[@MarcusLeepapi]

Thank you so much Jacques..

[@mc3001]

My favorite Chef that ever lived. I have two questions I have always meant to ask you if I ever had the honor. First is, I noticed you never remove the germ from garlic? Is this because it adds to the taste? Second regarding breaking eggs, no matter what aren't you pushing shell into the egg? Thank you for what you do you really are an ido of mine and I hope to someday shake your hand and thank you in person. Best regards, Mike Coyle

[@Thekitchenwarrior]

Dear Chef I have watch a great number of your videos an you have so much class. My respect to you sir. I am The next generation chefs "The kitchen warrior "

[@beeeyonder]

This looks so good! Just seen this episode on TV. I want to try to cook this.

[@ambrosejoseph4843]

I just made this. Awesome. I split the chicken but kept the backbone attached. Good eating right there.

[@lekilimolina]

Amazing!!!💕

[@stndrds79]

That chicken looks damn good

[@petitepashi]

he is sooooo adorable!! my boyfriend gets soo annoyed when we watch jacques because i'm always commenting on how cute pepin is and funny he is the way he does things. :D

[@osamaayyad380]

Outstanding

[@honkynel]

The Guy's a genius.

[@robinsimpson7301]

He's the Bob Ross of chef's

[@colleenjanssen1996]

I made this again tonight. i think it's delish and quick!

[@tparbs]

I love everything Jacque does--but I often share this video for the Quick-Roasted Chicken with Mustard and Garlic recipe. It's AH-mazing!! I'm always searching for just that part, so thought I'd share for others that this particular part of the video starts at 2:15! :)

[@murathanakordeon]

This episode is more than a book :))

[@Decepticon856]

idk what it is, but i love the way he chops garlic

[@sooperalex15]

Oh my god yes! I thought I was imagining it!

[@bhakti235]

wow this really brings back fond bay area memories

[@philippetarnier9026]

He's great !

[@LarryDoolittle]

Please, please release the Essential Pepin cooking videos so we can enjoy them. I will gladly pay.

[@michaellindsay3931]

the chicken recipe rocks!

[@thespcorrea]

“Pour a second time...and a third time..and a fourth time..” 😆 love Chef Pèpin

[@kqed]

He's got his priorities straight!

[@SMyD77777]

I tried the chicken and it was great!

[@hernje]

And he's a pretty good cook ,too!

[@savannamillen7276]

Legend

[@gotrice15278]

"...to make them nice aaann'd FLUFFY"

[@dominiktokar3454]

Even Pepin loves little bit of the bubbly

[@gr8tgee]

Master Pepin. I love this guy he is the best he should be iron chef,

[@drjimpapadakis]

Despite the fact that cooking is considered anxiolytic, i am also considering watching Pepin cooking and making his remarks as anxiolytic!

[@joannaedwards6325]

Both HABIT FORMING

[@philbertuglia2203]

JACQ!UES, YOURE MAKING ME HUNGRY.....JUST GREAT ,MEAL !!!!!!!

[@armacham]

This is the only acceptable form of "Pizza Bagel"

[@billb5690]

He's the best.

[@mayen67]

Dill on the salmon pizza.

[@Hatyre]

Loving these videos! BTW, does anyone else hear the lady in the background doing a running commentary on what he's doing? It's extremely soft...

[@agnescleary2312]

"I think the chicken will thank me"!! LOL

[@johnjohnson-zt3ni]

a lot of these videos have people complaining that the food is salty. DO NOT USE TABLE SALT!!!! he's using kosher, it's a much larger crystal, it takes more kosher to cook with than regular salt. i think like a cup of kosher is only half or less table salt

[@selfloveloveself9502]

KOSHER SALT IS THE MOST UNHEALTHY SALT.

[@TophBlue]

I can hear dialogue in the background as Jacques is preparing his dishes. It sounds like a woman's voice and is very minute, but you can hear it fairly well with a good set of headphones. Can anyone fill me in as to what that dialogue is or what purpose it serves for the show?

[@oysterpackage]

It's the devil

[@Tmanaz480]

Descriptive Video Service leaking through?

[@AshokBhatnagar007]

I thought it might be his daughter having a side conversation.

[@adeppisch]

I’m glad someone else heard it too. It’s Halloween in a day - thought I was being haunted by a ghost 👻

[@saber5585]

If I may.... When I make mashed potatoes I put the finished product in a GLASS bowl, cover with plastic wrap, microwave a minute and a half. They will become very fluffy.

[@kqed]

Thanks for the tip!

[@BrianThomasClark]

"If the glass hasn't been used the champagne foams, so you pour it once, then wait, then pour it a second time. Then a third and a fourth..." Guy's a stud. Jacques, can you come to my house for Christmas?

[@blackreazor]

I love his accents.

[@ritchiebill]

Yes - I kept taking my headset off because I thought I heard someone talking.

[@robertchaffee5662]

So... What was the seanoning mixture you added to the mustard?

[@KRNBBQMan]

lol, "a little glass of.. bubbly.. here"

[@DbDBlackJack]

...and a third time and a fourth time hahaha

[@danielserra8827]

Who would thumb this down??

[@joannaedwards6325]

Gordon Ramsey's paid Trolls. Jealousy!!!

[@blackreazor]

I do!

[@horatiocornblower6195]

I feel like this guy is the real life Dos Equis man, i mean he's just a gd baller

[@The3Storms]

Amen to that, how am I the first here?!?

[@JimB667]

costco steaks... yummm...

[@SMyD77777]

this guy is amazing and the accent is so funny!

[@badjujuwan]

This guy is such a great teacher and he makes cooking so simple. My only complaint - which is not really his fault - is the way he uses some of the products his sponsors provided. Why use a metal whisk in that non-stick/anodized saucepan? Wouldn't that scratch up the pan over time? I have Calphalon One pans and while I love the pans for the non-stick quality, I use a nylon whisk. Oxo is his sponsor so they should have giving him one of those.

[@jefsti]

badjujuwan I remember reading somewhere that his pans are pretty special quality, so metal utensils don't tend to affect them. Although, I suppose seeing as he's teaching every day cooking he might mention it.

[@badjujuwan]

jefsti The cookware he's using is Cuisinart Nonstick Anodized that costs $160 for an 11-piece set - very inexpensive. Like I said, I have Calphalon nonstick anodized and I can tell the cuisinart line he's using is not that great - It looks too thin and way too dark. For this show, he's just using the pans due to sponsorship and he used a lot of sponsored gadgets for this series. Watch his other shows and you'll see this is a guy who can grate, chop, mince, etc with just a knife. www.cuisinart.com/products/cookware/non_stick_hard_anodized/sets_nsha/66-11.html Obviously, a metal whisk will not cause damage the first time, but why risk it? I just looked this up on Amazon and take a look at the picture in the review section. www.amazon.com/Cuisinart-66-11-Nonstick-Hard-Anodized-11-Piece/dp/B005H05TAY

[@applemommy9055]

❤

[@randygeyer4730]

What brand shears? They look amazing?

[@Flannel535]

OXO

[@joannaedwards6325]

If they ARE Oxo Goodgrip - - - this brand always wins the equipment challenges on America's Test Kitchen.

[@wmdsnyderjr2282]

What is the Name brand of them cooking shears ... That were Used to cut the back bone of the Chicken ?? oxo , Possibly !? WM ..

[@seikibrian8641]

If I recall, those were Wusthof Professional Poultry Shears. Wusthof has since changed the design of theirs (this video is almost a decade old), but several companies make near copies. One example is here: www.kuchenprofiusa.com/products/kuchenprofi-poultry-scisors-profi-5-in-blade

[@joannaedwards6325]

Or OXO GOODGRIP.

[@Stephen-gk3ds]

Hunnnayyyy

[@sp10sn]

What are those shears?

[@NLJeffEU]

jacques "oke" pepin 😂👍

[@kelvinvistan2374]

And here I am. Nibbling on a sad piece of cheese...😂

[@lisaspikes4291]

😆. I ate a chicken salad sandwich while watching. It was good, but nothing compared to what Jacque was cooking!

[@RationalAxis]

appy cooking!

[@ryananderson5739]

sour cream is great for pancakes

[@ryananderson5739]

pancakes battle

[@gameshowguy2000]

Speaking of Ramsay, he tried to help a restaurant in Scottsdale, AZ; and even they couldn't do a pizza right. Luckily, those two owners will watch this video and learn from it to make a proper pizza.

[@Mshen91]

Lol so I am not going crazy!