Minute Recipe: Cheese Balls with Pignoli Nuts. For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, forget long hours over the stove, Jacques shows us how to make chili without fuss in a pressure cooker for a game day favorite, Chili con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with sustainable Californian caviar, these tasty morsels are both delicious and environmentally friendly!
Video Rating: 4 / 5
Gotta do that pear dessert. I love that Pepin uses canned food as
shortcuts, and he makes those pre-made ingredients into perfectly
acceptable and delicious-looking dishes. I’ve had “use fresh or bust”
hammered into my head so many thousands of times, so this is rather
refreshing to see from a top chef such as Pepin.
I suppose, however, that the pre-cooked canned pear maybe shortens the
cooking time for the dish, so maybe that’s why he used it over fresh pears.
And it’s a little bit of a set-and-forget dish to make. He did an apple,
honey, maple syrup dish in another of his videos and it required longer
cooking and more fuss…
To answer some of the questions asked here. Using metal utensils on pots
and pans which are stainless steel, is fine. But non-stick is a definite
no no, as the utensils may scratch and damage the surface/seal.
In regards to him not browning the meat first for the chilli. Browning
will improve the flavour of the dish, through caramelization of the sugars
within the protein. It is perfectly safe to do so without caramelization,
as the long cooking/stewing time will kill off any bacteria. You can also
do it with a regular pot, just make sure you bring it to a boil and cook it
long enough to kill any bacteria like salmonella.
I love this man (and also his cooking)
I made this and it was sensational.
Informative, entertaining and so relaxing. The man has charisma.
I don’t know if someone can help me, but I notice that Mr. Pepin is using
metal utensils in his pans. Is this OK and if so what type of pans are
these? I would love to have some.
I love to see the first five mins of his shows. He never fails to make
something easy to fix and wonderful to eat.
Jacques never fails to both amaze and entertain me. I have so many of his
recipes backed up to try I may never get to them all. But I’m loving every
pound I’m gaining trying…
I enjoy the menu, Chef Pepin! merci 🙂
Pause at 9:58 you can clearly see another egg in the bowl of the
miniprocessor. They only show him putting in the second egg: Lots of these
videos are edited in this way, probably to make them fit the time slot.
I wish I could you could show do the shows with Claudine, You showed sooooo
many techniques and you are awesome!
hahaha,I too am one of the lovers
my IQ dropped by 20 points after reading this comment. thanks.
says a table spoon, puts in 3 at least.. says 2 eggs, puts in 1 egg. why do
you confuse me all the time man
I was surprised that he didn’t brown the meat first. I didn’t know you
could do it that way. Does that have something to do with the pressure
cooker; that you can do that, I mean?
As a texan with purist views on chili con carne lol “don’t make it if you
don’t have the time to do it properly”. Pepin is a master, no doubt, and
this is a quick way to make a delicious dish, yet I would not quite call it
chili con carne. I would consider this quick chili con carne y frijoles
(beans for non-spanish speakers). The spices are good, not hot enough for
me but a great idea from a true chef. With all respect to Pepin, just my
opinion.
He’s such a joy to watch.