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Essential Pepin
Rollin' In Dough
Season 1
Episode 17
Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain, then makes a crusty Long Proofed Baguette. Next, Jacques adds butter to a rich dough to make a light and tender Brioche. Finally, he shows us how to use up any left-over bread by making Bread Galettes.
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Jacques prepares Endive with Olives, a Gratin of Leeks, Classic Ratatouille and more.
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Jacques makes Lobster in Artichoke Hearts, Shrimp Pane and Escoffier Quenelles.
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Crepes a la Confiture are a childhood favorite, and the batter is quick and easy to make.
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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.