Jacques Pépin makes a delicious Fall meal featuring venison steak, hearty root vegetables, and saltwater codfish. For the first course, Jacques sautés salt cod with zucchini, tomato, and olives in a white wine and tarragon sauce. The main course is a gorgeous cut of venison, served with pan-cooked sweet potatoes and a dark, rich sweet and sour sauce with red pepper, grapefruit, and peach relish. For dessert, Jacques prepares a simple fruit salad of plum and mango.
As usual, this episode is packed with fantastic kitchen tips including how to debone fish, why you should peel peppers and how to do it, when you should salt meat, how to pan-cook sweet potatoes, and more.
In This Episode:
00:00: How to make sautéed cod fish with vegetables
1:16 How to debone fish
7:26 Amazing red pepper, grapefruit, and peach relish recipe
10:01 Venison steak recipe
14:53 How to pan-cook sweet potatoes
19:20 Fruit salad recipe with plum and mango
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 6, 1993. Fall Recipes
Subscribe to watch a new Jacques Pépin video every Wednesday:
ru-vid.com?sub_conf....
#jacquespepin #venison #steak #recipe
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. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
11 окт 2022
