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Breaking with Tradition (220): Jacques Pépin: More Fast Food My Way

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By Paul
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Breaking with Tradition (220): Jacques Pépin: More Fast Food My Way

Minute Recipe: Chicken Persillade. Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise, he makes a dressing — that’s his alone — to serve with eggs, anchovies, and tomatoes in a Harlequin Salad. And when veal isn’t an option for the classic scaloppine, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morels served with Middle Eastern Couscous with Saffron.

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12 responses to “Breaking with Tradition (220): Jacques Pépin: More Fast Food My Way”

  1. Anakin Solo

    I like how natural his cooking is. Its all feeling and not about perfection. And in that he breaks french tradition, but keeps the ideas behind it. Some chefs are so focused on presenting a perfect show and recipe, Pepin makes it feel like you are at home.

    Reply
  2. kenny Roberts

    His knives always look dull lol

    Reply
  3. elimacfly1

    simple and awesome

    Reply
  4. Kalpesh Patel

    And Mr pippin the best saffron doesn't come from spain or Iraq… It comes from India.

    Reply
  5. Jan Reese

    Put them "shives" in there Jaques…

    Reply
  6. phillip h

    such a master!

    Reply
  7. Doris Temme

    I enjoy watching Chef Jacques Pepin cooking.  He is so relaxed and I have learned so many little techniques (or ideas) that anyone should know while cooking any meal.  I grew up in a big family so I understand his thoughts about not wasting anything.

    My parents and Monsieur Pepin's parents were personally effected by WWII.

    In the U.S. during the depression, people had to stand in "bread" lines.  For some it may have been all they got to eat for the day.  Back in the late 50s or 60s….we mixed bread, milk, and some sugar in a cup and that was our dessert, and molasses on bread was another dessert.

    Monsieur Pepin is too conservative, imo, it looked like he put in much less saffron during the actual cooking process.

    Reply
  8. inept0

    "… a little pinch of saffron.."  As he puts $20 of saffron in the pot.

    Reply
  9. stndrds79

    salt ! salt! salt! pepin and thers are so generous on salt! and that's why it tastes goodl but I would suggest…too much salt

    Reply
  10. roman14032

    chefs like pepin are really
    a thing of the past
    craftspeople arent trained in aprentiships anymore. they go to schools
    you cant develope these kind of skills with a couple of hundered credit hours
    it takes tens of thousands of REAL HOURS and years and years

    Reply
  11. Jelyn Rizan

    I like cooking without measurements, everything's according to ones desire. I'm glad to find Jacques Pepin. 🙂

    Reply
  12. Wt T

    i like that he never wastes food

    Reply

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