Jacques Pepin's Easy and Elegant Seafood Recipes | Essential Pepin | KQED

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Published 2011-09-22

Jacques Pepin begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafoods in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us 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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The Jacques Pépin Foundation is an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/

All Comments (21)

@esquibelle 1 year ago

Have you seen his paintings & the dishware he designs? Pepin is a true Renaissance man.
@paulwagner688 2 years ago

To use the name Escoffier in a program in the early 21st Century. Jacques is truly the King of cooking.
@tylerclay5420 6 years ago

When he pronounces the b at the end of crumb it gives me LIFE.
@undertaker666dead 1 year ago

I still love watching Julia and Jacques Cooking at Home
@allfields 1 year ago

KQED should showcase more of these later years of cooking. Pepin's old shows like Today's Gourmet uses a lot of dated cooking methods which today's cook doesn't abide by, most importantly the fad of the elimination of fats like butter and whole milk in 90's cuisine.
@debbiezullo7056 1 year ago

I love it .. maybe couple tablespoons of wine ah maybe a cup!!!!! I love that man, a true legend forever❤️
@sidviscus 2 years ago

Jacques has a quiet but devoted fanbase, and I'm one of them.
@LarryDoolittle 2 years ago

Please add more of Essential Pepin cooking videos. Please!
@acondo10 11 months ago

Jacques: “Two tablespoons of wine, maybe a bit more.” Also Jacques: “Close to a cup of wine.” Me: HERO. ❤
@Toobula 1 year ago

I love the idea of cooking the roulade in an oblong deep two-handled pan and serving it in the pan. Now I want a pan like that. All kinds of things could be cooked and served that way! And Jacques, keep tying those "aff itches"!
@PhuocNguyen-pw7ew 10 months ago

Jacques Pepin is truly the prince of cooking . He runs his bare fingers in his food even in the hot pots like a dad runs his fingers in his dear children hair with love . And he has heavy french accent which from time to time he puts his french words along the conversations , that make him very attractif . We love him not only in his cooking but somehow in culturel .😊❤
@MW-rq5uc 2 years ago

Me too. He is just so elegant, bright, talented, and on and on. We love you 😍 Jacques, thank you!
@purplebutterfly7257 1 year ago

That monkfish roulade looks so so delicious. 😋
@robertneilson7624 2 years ago

Wow, the crush your garlic tip just changed my life, didn't know about the oils ! This guy is such a great teacher!
@marcuscicero9587 4 months ago

oh that monkfish looks delicious
@philbertuglia2203 9 months ago

I love to watch a Master at work., preparing the fish with such care. Marvelous Master Chef !!
@mammam4827 1 year ago

Ur recipes are simply amazing nd i m always smitten by the ingredients u put into them plus ur kitchen background is one of a kind ....that french door half open nd the flower on the wooden tools nd the brick wall nd the wall hangings......i just love ur kitchen nd ur recipes.
@afriend621 2 years ago

A sweet man.
@marylouisegriffin9188 2 years ago

Admire his work!
@antoinemichaels4909 2 years ago

i never thought about stuffing a monk fish, we usually use it in chowders. great idea