Episode 101: Savory Staples

Jacques Pepin cooking in Episode 101 of Essential PepinToo often we plan a meal around the protein and forget that delicious sides can stand alone… Jacques demonstrates a step-by-step recipe of Risotto with Vegetables that can make a perfect vegetarian meal. Other dishes include traditional Darphin Potatoes, sometimes known as Rosti potatoes, and an all-American Skillet Sweet Potatoes recipe. Then, in the blink of an eye, Jacques stirs together a very flavorful Middle Eastern Green Couscous. He follows this with a Corn Polenta with Mushroom Ragout, a meal that even meat lovers will love.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)

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  • http://www.biztobizsite.com/blog James Bronersky

    What a pleasure to see Jacques back in front of the camera. Thanks for sharing his talents with us. I’ve been a fan for years. I’m curious if he has wine recommendations for enjoying with his recipes?

  • http://tjresearch.com Tom Williams

    Jacques is the best at presenting cooking on television. He has such wonderful technique, both cooking and in his presentation. I learn something every time I watch him.

    I met Jacques in April in Columbus, Ohio. He is exactly as you see him on TV. He is gracious and very approachable.

    How appropriate is the name of this series? Pepin is essential for any cook, in my opinion. Merci, Jacques, bon santé.

  • Matt

    Cook and relax.. amen!

  • c.

    I’m so happy, I’m so happy
    Jacque is back on TV!

    He’s the best & I’ve learned so much from his tv shows & books over the years. What a wonderful life.

  • Stof

    Awesome, thanks again Jacques. You are the best at what you do and no one does it better on TV.

  • Bob Carlson

    What a pleasure it is to see Jacques back doing his thing! I could watch him all day. Great recipes, great insight, great man. I love his knife skills. Anyone who does not get excited by these fabulous videos, well they just have no passion for food and entertaining.

  • 1234

    Make certain you test the wine, you never know, something may have happened to it…

  • Bobnjoboehm

    I just love the way he makes Risotto. No mess, no fuss. all other cooks say you have to continually watch and stir the rice. Pepin’s Risotto is something I would make if I wanted but never the ones where I would have to stand by the pot stirring it constantly. Mix, add broth, mix and cover and wait a few minutes and start the process again. Great recipe. Unfortunaly it was 4 a.m and I had just awaken and don’t remember all the steps.

  • Pax

    I love his risotto recipe, very simple to make. Who is the maker of the green dutch oven he used for his risotto? Not Staub? The handle for the cover doesn’t seem familiar.

  • http://www.facebook.com/christopher.lehrich.7 Christopher Lehrich

    A very small point. Why does the KQED site list what Chef Pépin mostly calls “rosti” potatoes, and hints are called “pommes paillasson” (doormat potatoes — I may have misspelt there), “darphin” potatoes? That looks like a misspelling of dauphin, but I don’t think any of the various dauphin potatoes (dauphin, dauphinois, etc.) are like this. An explanation or correction would be helpful here!

  • anne Pellette

    I need the recipe for Risotto and can’t fine it can some one share please.. I got company coming for dinner :)

  • anne Pellette

    I can’t find that recipe for his risotto does any one have it???

  • Chris

    Mmmm, Delicious. Enough said. . . . .Love it!

  • Shirley Robertson

    Great food J.P. just love it.:-)