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Essential Pepin
Ocean Options
Season 1
Episode 25
Jacques demonstrates Brandade de Morue au Gratin, a dish he regularly made for his mother-in-law. He continues with an elegant Sea Bass in Shredded Potato Skin, a flavorful broth poaching dainty filets of fish in Jacques’ Nage Courte of Striped Bass recipe--not nearly as complicated as it sounds--and Codfish in Olive Oil and Horseradish Sauce.
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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.