In this episode of Today’s Gourmet, Jacques Pépin creates an eclectic summer menu featuring egg in aspic, tuna steak, and a …
Tuna Pepper Steak Recipe from Jacques Pépin | KQED
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I don’t know about the aspics. Everything else I’ve watched him cook looks great.
The red or pink peppercorn is not, as Mr. Pepin says, related to the usual black, green and white peppercorn. In fact, wikipedia tells me that it is related to the cashew and may trigger your nut allergy if you have one.
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Tuna Pepper Steak Recipe from Jacques Pépin | KQED PBS / /
Jacques' incredible talent continues to amaze. I find myself concentrating on the choreography as he finishes prepping a course and then seamlessly switches to the finished product prepared beforehand which has been cooling or cooking or whatever for a period of time. It is all done so quickly and perfectly. Such an artist and educator ! Pure genius on display !
How do you eat that aspic it looks hard to get at
Chef Pepin… great recipes as always. I am so sorry for the loss of your wife.
Much love and prayers to you and yours from your eternal sister in Christ somewhere near Seattle.
⚘ 🙏❤🙏 ⚘
Amazing sir!! I will definitely will try this!!
In an episode of "Fast Food My Way" he did a version of the pineapple dessert with rum, which has been one of my go-to desserts since I tried it. Also, surprised he didn't mention it here, but after you've cut the pineapple down to the core, you've given yourself one of the great cook's treats.
Sounds like my fridge when I put the beer bottles in the door to chill! 🙂
I think this menu is by far the most interesting. I love how chef styles food.
yum😊
Something happened on set at 13:33. You noticed when Pepin's talking he stumbles over his words a bit. His eye's keeping looking off camera and his eyes track something/someone from his left to right.
Aspic. What a throwback. Straight out of the 1950's.