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Essential Pepin
Eggs-quisite
Season 1
Episode 23
Jacques follows his aunt’s recipe for Quiche with Bacon--lard and butter in the dough, no pre-baking the shell. He follows with his mother’s unique Eggs Jeannette. Then it’s a savory and very tasty Flan with Green Herbs, so simple to make when fresh herbs are plentiful, and a delicious Spinach, Ham and Parmesan Souffle, presented in a rectangular glass dish.
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25:03
Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
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25:03
Jacques’ Good Lady Apples Bon Femme recipe satisfies with maple-sweetened fruit.
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25:03
Jacques cooks a perfect Grilled Steak with Lemon-Thyme Butter.
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25:03
Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
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25:03
Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
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25:03
Ricotta Dumplings with Red Pepper Sauce make an easy lunch or supper.
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25:03
Jacques uses the oft-forgotten liver in a recipe for Pork Liver Pate.
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25:04
Jacques makes the perfect French Fry, plus more classic potato dishes.
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24:58
Jacques makes Cheesecake with Apricot-Blueberry Sauce and classic flan and mousse.
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25:04
Jacques makes Ragout of Asparagus and two gratins -- Zucchini and Tomato and Cauliflower.
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25:03
Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna.
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25:03
Jacques demonstrates a Risotto with Vegetables that can make a perfect vegetarian meal.