Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn’t throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula appear before Jacques shows the versatility of citrus by cutting Grapefruit Suprêmes and candying the rind.
Video Rating: 4 / 5
This video is adorable and the meal is spectacular. This is a perfect
gourmet lunch for spring.
Some real idiotic commenting going on here. As alluded to by a few others,
in effect she’s acting as the Watson to Jacques’ Holmes, bridging the gap
between viewer and master chef by playing the (here) everywoman in the
kitchen. And even if she were as inept as she may seem here, is it really
so hard to believe that she never really got around to learning a whole
bunch about cooking, especially with a master chef at home preparing the
meals? Perhaps her interests simply lie elsewhere? Pull your head out, man.
i cant stand her fake laugh… UGH
her questions and comments lol it would drive me crazy
“no rest for the bread”
with a father like this…..she cant be this stupid…just bad on camra
He never finishes the sentence about whether he puts baking soda or baking
powder in the bread. Does anyone know?
Those knife skills at 6:40.
“no, no. there is no resting here”
I don’t have any trouble understanding him. He is a great chef.
OH WOW! IS ALL SHE SAYS.
You ALL have missed it. Claudine is who she is because of her Control Freak
father. So he’s a ‘french’ cook that had some marketing genious help him
get started in show business. If not for that and Julia Childs, no one
would know him. All you have to do is watch some of their shows (closely)
to understand how anal he is. Haven’t any of you noticed how his is the
only way to do Anything, even if another has duplicated his movement or
followed his instructions? .. Ever noticed that his wife has never been
seen? I’m amazed that Gloria & Claudia don’t refuse to eat anything but
fast food, …out of spite.
I don’t know if I would call this a fast meal, but man, it looks delicious.
I never thought someone would make salmon patties look so delicious.
I just read all the comments here. Lots of good people asking questions and
a lot of mean nasty obviously unhappy people posting. The people who are
upset with Claudine and Jacques have not watched videos on youtube as most
are not professional productions….just regular people posting what
interests them. That is what makes them real people just like us.
Now about the flat bread recipe.
Jacques does say 1 teaspoon of baking powder. I also used bread flour
Maybe Jacques used all purpose flour. I did a little hunting online and
found a posted recipe….tried it twice and it was terrible. I wish Jacques
could post it to get it right for everybody. I put 1/4 teaspoon of baking
soda and 1/4 teaspoon of salt and the bread was poor…could not even eat
it. It did not rise and the center was like glue. I will try one more time
and if it fails I will give up and try something else.
It is a shame that someone would take the time posts a recipe with serious
errors that makes it fail. This was posted by By emmalee1942 on March 13,
2010
Here is the posted recipe-
Printable Area
Jacques Pepin’s Flatbread
By emmalee1942 on March 13, 2010 1 Reviews
Prep Time: 5 mins
Total Time: 20 mins
Servings: 6
About This Recipe
“”The recipe is from Jacques Pepin’s TV series, “More Fast Food My Way”. It
was developed after Pepin visited a Tibetan
restaurant and wanted to re-create a pan-cooked flatbread. The advantage of
the bread is that it cooks FAST. From start
to finish no more than 20 minutes. The bread adapts well to flavor
additions such as herbs or mushrooms, rosemary, etc.”
”
Ingredients
1 1/2 cups flour
1 cup water
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons water
Directions
a. Dump everything (except the 2 tablespoons water) into a bowl and “stir
it into a gooey stuff” as
Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any
optional ingredients.
b. Heat a non-stick 10″ skillet over medium to medium-high heat. Pour about
a tablespoon of olive oil
into the pan and then pour in the dough.
c. Spread into one flat layer with a spoon or spatula. (A little oil on the
spoon or spatula helps keep the
dough from sticking to it.)
d. Add a tablespoon or two of water around the outside of the dough where
it meets the pan; the object
is to create steam to help cook the bread. Cover the pan with a lid and
cook 8-10 minutes. Peek at
the bottom of the bread about half way through the first 8-10 minutes just
to make sure the bottom
isn’t burning. You want good color, but not charcoal! Adjust the
temperature accordingly.
e. After 8-10 minute flip the bread and re-cover the pan so that it cooks
on the other side, 5 minutes.
f. It tastes best if eaten while warm.
Page 2 of 2 Jacques Pepin’s Flatbread (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (80 g)
Servings Per Recipe: 6 Amount Per Serving%Calories 153.6 Calories from Fat
4328% Amount Per Serving%Total Fat 4.8g
7%Saturated Fat 0.6g3%Cholesterol 0.0mg0%Sugars 0.0 gSodium 113.6mg4%Total
Carbohydrate 23.8g7%Dietary Fiber 0.
8g3%Sugars 0.0 g0%Protein 3.2g6%
Reviews
“Absolutely delicious and simple to make. I’ve made this several times
Not to mention the fact that he’s been in our U.S.A. for much longer than
he ever spent in ‘france’, and still speaks with such a thick accent that
he’s barely understandable. I’ll bet the accent doesn’t kick in until the
director calls “action”. What a markete. If not, Shame on you chef. Take a
diction class.
I think Claudine + Jacques is pure entertainment. I totally disagree with
previous commenters. She’s his perfect foil.
You know you’re gunna read some quality thoughts,when they’re written in
all caps.
9:37 that bitch coughed into her hand and didn’t wash, I bet Jacques was
like gtfo of my kitchen n00b
Why do they cover the risotto pot?! When I do risotto I don’t cover the pot
/ pan so that some liquid can evaporate and I can stir it and see what’s
happening… Jacques even said you use 1 part of rice and about 3 parts of
liquid for risotto (as opposed to 1 part rice / 2 parts liquid for regular
rice) because quite a lot of the liquid evaporates when cooking risotto.
But you would prevent exactly that by putting the lid on … I don’t get it
u are totally wrong. she is stupid. cant u tell by jaques response to her
questions, “NO NO NO!” cmon, use ur brain dont be like her
@TheRaulip I’m pretty sure that’s his daughter…
Lovely videos. I love the thick board. Somebody knows what’s the wood?
I second that…a master of his art!
JE vous ADORE Monsieur Jacques Pepin, Vous ete le MEILLEUR !!!!!!!!!!!!!!!
BRAVO, nous sommes tres chanceux de vous avoir