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( votes)Minute Recipe: Salmon Mousse. Stuffed Pork Tenderloin on Grape Tomatoes is impressive, but Jacques shows that making this spinach and cheese stuffed roast doesn’t have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic: Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.
i like how after he chopped the leak, he said to save the scraps for stock,
and then he proceeded to use a packaged stock :D
I love Jacques Pepin’s videos. But what I think is really sad is if this
were ANY other cook, this comment section would be laced with scathing “he
used instant mashed potato mix, how dare he!!” I saw a similar video on
YouTube where a lady was sharing her at home recipes, perfectly decent
ones, and she used a store bought mix like that, even saying you can make
it yourself, but this is a quick version; and the comments blasted her.
This is how YouTube is. Everyone’s a know-it-all critic or an unabashed
dick rider. Jacques Pepin can use instant potato mix, because all of you
are on his dick; but another home cook showing how to make quick meals does
it and the “experts” come out of the weeds.
And btw, I made this soup and it was good. Definitely a great soup to whip
up quickly. But if this were Suzy Home Cook’s YouTube Channel, the
pretentious little fucks would come out in droves. But now they just sit
their quietly biting their tongues kissing Pepin’s feet
This looks so delicious!!
Made the pork last night. Was so delicious that I don’t even have leftovers
bc my guests took them home! However, 10 min at 350 was not enough time in
my oven. I turned up the heat and left it in longer. Was still a touch pink
which was perfect. You may need to try higher heat or longer time or both.
Thank you for the video. Absolutely lovely!
This guy is legit
Because of this video, I made [at least] 20 of the pork (w/ bacon also) for
my mother’s 80th birthday. (Over three years ago, so can’t remember amnt.)
Thanks again, Chef!
If I wanted to do the leek / potato / mushroom soup but use real potato
instead of the instant potato powder, how should I do this? Do I have to
cook the potato before? And when do I put them in etc ?
And he also puts the filet of pork in a pretty much COLD pan to “sear” it.
Doesn’t the pan have to be quite hot so the maillard reaction can take
place ?!
Stuffed pork tenderloin and potato leek soup
In todays reality chef shows and tv programs etc there are alot of great
chefs…….but…Bobby Flay, Gordon Ramsey, Robert Irving or Anna Olson
etc, cannot hold a candle to Mr.Pepin……He is truly in a league by
himself….all the rest are just cooks but Jaques is a true Chef Master of
his trade!
A Dash of Rum
Nah… Aluminum foil is metal and it needs super high temperature to melt
so don’t worry 🙂
I don’t care I love the way he cooks!
haha, mother of god
@coralarch RHUM…YAAAARglol no i do understand that this french chef
prenoncation is hard to understand for those that do not speak french as
their 1rst language…im french and im good in english …i i miss some
parts once in a while…his accent is SO funny
Great hands!
Thanks, Narangatan. I appreciate that.
I am slightly deaf, so can someone please help me? What did he pour from
the bottle into the cake mixture? I think he said it was one tablespoon.
Keep in mind aside from the quality ingredients he is using quality
cookware , convection oven and top notch range. This is why the food comes
out great. With just quality ingredients but none of the other stuff it
won’t come out like this.
All of you Food Network scrubs need to watch this culinary master. He shows
you how to do it in an intellectual and informative matter. No “buzzwords”
or “gimmicks” needed. Happy cooking.
jaques is the best