Jacques Pépin's Artichoke with Ravigote Sauce | KQED
23 هزار بار بازدید -
2 سال پیش
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In this week's episode of
In this week's episode of Today's Gourmet, Jacques Pépin prepares an elegant and innovative meal, beginning with artichokes with sauce ravigote, a classic acidic French sauce. For the main course, Jacques prepares a tender calf's liver filet served on a bed of sautéed red chard with caper sauce. This episode's dessert is a spectacular oeufs a la neige, a floating island dessert recipe made with egg whites, caramel, and a peach sauce. You know Jacques means business with this dessert, as he lines his kitchen floor with towels and newspaper to demonstrate how to make caramel "angel hair", a fabulous spun sugar technique that will leave your guests "ooh"ing and "aah"ing.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
Subscribe to watch a new Jacques Pépin video every Wednesday:
https://www.youtube.com/kqed?sub_conf....
#jacquespepin #artichoke #recipes #spunsugar
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
As usual, Jacques shares a plethora of valuable kitchen tips and tricks, including different ways to cut and serve artichoke, why you should mix beeswax in with your caramel, and the benefits of giving liver a chance.
In This Episode:
00:00: Artichoke with sauce ravigote
1:00 How to trim artichokes
5:24 Ravigote sauce recipe
7:05 Sautéed Swiss chard recipe
9:29 Calf's liver sautéed with caper sauce.
14:18 Oeufs a la neige dessert recipe
18:36 How to make angel hair spun sugar.
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 310, 1994. Townhouse Chic
Subscribe to watch a new Jacques Pépin video every Wednesday:
https://www.youtube.com/kqed?sub_conf....
#jacquespepin #artichoke #recipes #spunsugar
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
2 سال پیش
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