Essential Pepin

Food Series / 1 Season

From easy to elegant, Jacques Pepin shares more than 125 recipes from his legendary career. With his usual ease and flair, Jacques cooks what he loves -- from classical Escoffier Quenelles to homey Braised Beef in Red Wine, and mouth-watering treats, including a Quick Almond Plum Cake and a perfect Chocolate Mousse. It's no wonder that Julia Child called Jacques "the best chef in America!"

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Fowl Play

S1 E26 / 25m 4s / TV-PG

Bold flavors make Jacques’ Turkey Cutlets in Anchovy-Lemon Sauce a winner and Shorey, Jacques’ granddaughter, is ready to dive into her serving. Then, Claudine assists her father as they make Grilled Chicken with Tarragon Butter. Lastly, Jacques reveals a simple way to bone out a chicken and makes a Ballotine of Chicken with Spinach Filling.

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Ocean Options

S1 E25 / 25m 3s / TV-PG

Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.

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Sweet Endings

S1 E24 / 25m 4s / TV-PG

Jacques crafts Chocolate Mint Truffettes met with excited approval by a friend. Then together the pair make Quick Almond and Plum Cake using whole plums, expertly removing the pits. Crispy Tuiles a l’Orange follow--simple to make if you keep one eye on the oven while they bake! The same goes for the Summer Cornets Susie. They’re all desserts that impress guests, but don’t stress out the chefs.

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Eggs-quisite

S1 E23 / 25m 3s / TV-PG

Jacques follows his aunt’s recipe for Quiche with Bacon--lard and butter in the dough, no pre-baking the shell. He follows with his mother’s unique Eggs Jeannette. Then it’s a savory and very tasty Flan with Green Herbs, so simple to make when fresh herbs are plentiful, and a delicious Spinach, Ham and Parmesan Souffle, presented in a rectangular glass dish.

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Good Catch!

S1 E22 / 25m 4s / TV-PG

Jacques’ diet includes plenty of seafood. He loves recipes like flavorful Grilled Swordfish with Spicy Yogurt Sauce and homey Baked Mackerel with Potatoes and Onions. The stylish Seafood with “Handkerchiefs” highlights a wonderful seafood medley, and freshwater fish is represented with Poached Trout in Vegetable Broth--a very light and flavorful dish.

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Light As Air

S1 E21 / 25m 3s / TV-PG

San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques to admire his Meringue Shells with Chantilly Cream. He goes on to tempt any sweet tooth with simple, frugal almond flavored Macaroons. A light Chocolate Roll comes next and last, but by no means least, Emily joins him to make an irresistible Chocolate Souffle Cake with Raspberry Sauce.

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Souper Soups for Supper

S1 E20 / 25m 5s / TV-PG

Jacques’ Tomato Chowder with Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy, lightly cooked egg. Then Jacques prepares Black Bean Soup with Bananas, a dish that pays tribute to his wife Gloria’s Puerto Rican heritage. Plus, two soups from his childhood: Garlic Soup and Onion Soup Lyonnaise-Style, followed by the classic French Consomme.

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Game Day

S1 E19 / 25m 3s / TV-PG

Game might sound intimidating, but it’s much easier to find in stores these days. Add some cupboard staples for something easy, like Venison Steaks in Sweet-Sour Sauce. Next, Skillet Duck with Read Oak Salad is simple and delicious. Finally, it’s rabbit two ways as Jacques separates a portion to roast and makes a stew with the rest in Sauteed Rabbit with Morels and Pearl Onions.

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Egg-ceptional

S1 E18 / 25m 2s / TV-PG

Soft and creamy Mollet Eggs Florentine make a perfect breakfast--or lunch--for Jacques to share with his best friend. Then, it’s an egg theme featuring Eggs in Ramekins, Eggs en Cocotte and Scrambled Eggs in Bread Cases with Candied Oyster Mushrooms. Finally, he demonstrates how to make various omelets: a classic Fines Herbs Omelet, an American Mushroom Omelet and a Flat Potato Omelet.

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Rollin' In Dough

S1 E17 / 25m 4s / TV-PG

Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain, then makes a crusty Long Proofed Baguette. Next, Jacques adds butter to a rich dough to make a light and tender Brioche. Finally, he shows us how to use up any left-over bread by making Bread Galettes.

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Shell-ebration

S1 E16 / 25m 4s / TV-PG

Jacques’ granddaughter loves Crab Cakes with Avocado Sauce, and Jacques and his daughter reminisce about hunting for clams and shellfish as they prepare Oysters Madison, Mussels Poulette and Gratinee using wild mussels. Finally, he breaks open some huge clams (after setting them in the freezer for a while) and prepares crispy Clam Fritters.

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All Puffed Up

S1 E15 / 25m 4s / TV-PG

Jacques doesn’t like to waste anything--not even the dough trimmings from his puff pastry. He makes cookies like Pigs Ears and Sugared Puff Paste Sticks once he’s used his Fast Puff Pastry for Crystallized Puff Paste of Orange, Choux a la Crème and a traditional Chocolate Paris-Brest Cake.

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Family Favorites

S1 E14 / 25m 3s / TV-PG

Jacques likes to celebrate his international roots when his daughter Claudine and granddaughter Shorey visit. Grilled Leg of Lamb reflects his time in the U.S., and Pork Loin Tournedos with Cream and Calvados represents his French heritage. Puerto Rican Pork and Beans honors his wife Gloria’s family, and Jacques ends the show with a stew that his mother used to make, Lamb Navarin.

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Vegetable Bounty

S1 E13 / 25m 3s / TV-PG

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives. He then prepares a hearty bowl of Stewed Navy Beans followed by a Gratin of Leeks before Roland joins him again to make the Classic Ratatouille and a country dish of Tomatoes Maison.

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Fruit Fete

S1 E12 / 25m 3s / TV-PG

Jacques’ Good Lady Apples Bon Femme recipe satisfies all apple cravings with maple-sweetened fruit. Then Jacques adds basil leaves to a Stew of Red Summer Fruit to make a deliciously flavorful, fragrant dessert. He also prepares two more simple and tasty dishes: Braised Pears in a Caramel Sauce and Flambeed Bananas. Apples return as the main ingredient for the final dish of Apple Fritters.

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Cattle Call

S1 E11 / 25m 3s / TV-PG

There are times when Jacques craves a good steak, so he cooks a perfect Grilled Steak with Lemon-Thyme Butter. For large get-togethers or celebrations, Jacques’ Spicy Rib Roast packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce uses the under-utilized fresh sage for an herbal note, while Braised Beef in Red Wine becomes a delicious meal from an often-overlooked cut.

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Easy and Elegant Seafood

S1 E10 / 25m 3s / TV-PG

Jacques makes Lobster in Artichoke Hearts and then Shrimp Pane on Watercress. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.

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Classic Conclusions

S1 E9 / 25m 3s / TV-PG

Crepes a la Confiture are a childhood favorite of many French people, including Jacques. Jacques quickly makes the crepe batter in the time that it takes to heat the pan. Then its Orange Souffle Crepes that are baked until puffy and a Baked Alaska that must be served straight from the oven because of the treat’s hidden frozen center. The last recipe is a delicious Apricot and Pistachio Souffle.

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Cozy Carbs

S1 E8 / 25m 3s / TV-PG

Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that make an easy lunch or supper. Eggplant and tomatoes combine to make Macaroni Beaucaire a satisfying meal. Classic Gnocchi Maison give Jacques the chance to share his technique for using a piping bag to shape the mixture. Jacques finishes with his own version of Linguine with Clam Sauce and Vegetables.

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Economical Offal

S1 E7 / 25m 3s / TV-PG

Jacques assembles a make-ahead charcuterie favorite, using the oft-forgotten liver in a recipe for Pork Liver Pate. He follows this with a recipe designed to keep winter chills at bay, Roast Sausage with Potatoes. Next is the hearty yet chic dish of Braised Sweetbreads in Mirepoix, it’s full of diced vegetables. Finally, a substantial country recipe for Braised Tongue with Lentils.

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