Minute Recipe: Fried Capers.
Lobster Roll Medallions on Spinach Salad show off Jacques new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcut that encases Small Berry Custards in pretty dishes.
Video Rating: 4 / 5
Read a book by Jacques Pepin (autobiography). Made me laugh… a real
eye-opener. He makes cooking look so easy!
lol….C’mon Jacques…how much sugar?…how much flour?….went into your
pastry cream. Never mind….I found the answer here…..
http://www.kqed.org/w/morefastfoodmyway/episode203.html
12:46 fuck it
U r the best of all the chefs in
This planet earth
I love u
Small Berry Custards Recipe
Conventional berry tarts are made by baking a shell of cookie dough and,
when it is cold, filling it with custard, arranging berries on top, and
finishing it with a glaze. However, it is easier, faster, and less caloric
to make this similar recipe without the dough. The custard is spooned into
individual soufflé molds or small glass bowls and topped with berries
glazed with seedless raspberry jam. Any small molds with about a 1/2-cup
capacity that are pretty enough to serve in the dining room will work here.
4 servings
Pastry Cream
1 1/4 cups half-and-half
1/4 teaspoon pure vanilla extract
2 large egg yolks
3 tablespoons sugar
2 tablespoons all-purpose flour
4 medium strawberries
1 small container (about 6 ounces) raspberries
1/4 cup seedless raspberry jam
4 sprigs fresh mint, for garnish (optional)
Store-bought cookies (optional)
For the pastry cream: Bring the half-and-half and vanilla to a boil in a
small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl
with a whisk. Add the flour to the yolks and mix it in well with the whisk.
Pour the hot half-and-half into the yolk mixture and whisk it in. Pour the
entire mixture back into the saucepan and bring it to a boil, whisking
until it thickens. Boil for 10 seconds longer, remove from the heat, and
cool.
When ready to assemble the desserts, divide the cream among four 1/2-cup
molds. Cut each strawberry lengthwise into 6 to 8 slices and stand the
slices up all around the edge of the molds so the tips extend a little
beyond the edge. Arrange a layer of raspberries on top of the cream in each
mold inside the strawberry border. Heat the raspberry jam for about 10
seconds in a microwave if it is too firm to use as a glaze and coat the
berries with the jam. Garnish with the mint sprigs if using. Serve with
cookies, if you like.
http://www.kqed.org/w/morefastfoodmyway/recipes.html
Four claws. Thick french.
What is the other piece of lobster he adds to the tail? Sounds like four
clove??
“I always think better with a glass of wine.” This is my kind of cook. 🙂
@RightWingCon81 Remember he’s French, they eat in small portions anyways.
But wouldn’t that be judging as well?
@RightWingCon81 Tall Greek Tomato salad I think. ep 207
It’s much funnier watching him cook with the vuvuzelas going.
You realize that the stew is not meant to be a meal for 4-6 right? It’s
meant to be part of a meal, like what he made in this episode.
this man is the best tv personality ever. they don’t make them like him
anymore.
@pacolaz1 He’s one of my all time favorites, but to call him the best ever?
That’s a stretch.
The perfect teacher. I wish I could take lessons from him. I don’t like to
watch cooking shows but I love watching JP, taking notes and usually, each
segment more than once.
I love Jacques, but does anyone feel his portion estimates are a little on
the small side? That stew for 4-6? 4 sure, 6? Nah! Anyway, he’s still
awesome. Does anyone know what the hell that tomato thing at 24:54 is?
pepin makes bobby flay and chuch norris look like a noob
People have become accustomed to restaurant portions. 28-32 ounces is a
full meal. That includes a beverage . Most people actually continue eating
after they’re already full because that’s what they’re used to doing, but a
stomach typically only holds 30 ounces.
Its a greek salad he made. a whole tomato sliced into 5. then chop up red
onion thinly and get some cheese you like that goes well with tomato. make
a vingerette obviously. then start layering it, tomato -> onion -> tomato
-> cheese etc until its done, can add in any herb you like too. for the
tomato pit the top off in a cone, so you can put back on top. you can serve
it with nuts/croutons
Best of my favorites! Best of best !
Those rolls look so easy and good o,o Imma ty making them with crabmeat
since that’s what I have. I can’t wait thanks for the recipe 🙂