My GrandDad grew rows of Peas on the South Shore of Nova Scotia on fishnets hung from 3 rows of wooden structure. When I was a boy. I had to collect and haul kelp from the beach in a big old cart up to the farming spot. My little brother always helped with the work. Those memories of eating fresh sun warmed Peas in their pods takes me back to a very special time. The rewards were worth all the work. ❤ Happy Cooking
During his prime, Jacques cooking was anything but simple! He made elaborate, time consuming dishes with all the complicated steps of long cooking and straining, using bones and shellfish outer skeletons to make sauces, all the French sauces they are so famous for….for those of you who are commenting he was a good chef because he kept it simple, go back and watch! He was not a simple cook in his prime- he was a top notch French trained chef! I’ve never to this day ever seen knife skills like his. The French are known for their complicated preparations. He was not a simple cook, by any means. He changed when he became older and did his “Cooking at Home” series as this is.
И сега Пепен е първокласен готвач с многогодишния си опит и мъдрост при приготвянето на ястията. Високата класа винаги е такава, най-вече при приготвянето на привидно обикновени блюда със скромни продукти. Там се проявява истинското майсторство. Поклон пред него!
Been years since I had actual pea pods ( as I've gotten used to buying pre-shelled frozen peas ), but this makes me want to buy some to try! Thank you Chef!
So good to see Chef Pepin still making wonderful food. When I was 15 in 1973 I worked for HoJo's and Chef Pepin had made Commissary recipes ..Beef Burgundy and Welsh Rarebit maybe some more but the food was great!!
