The culmination of chef Jacques Pepin's 60+ years of experience in the kitchen.
Family Favorites #114
Recipes include grilled leg of lamb, pork loin tournedos with cream and calvados, Puerto Rican pork and beans, and lamb navarin.
- KET Saturday, May 25 at 3:30 pm EDT
All Puffed Up #115
Recipes include sugared puff paste sticks, fast puff pastry, crystallized puff paste of orange, Choux a la creme, and chocolate Paris-Brest cake.
- KET Saturday, June 1 at 3:30 pm EDT
Rollin' In Dough #117
Recipes for soda bread, gros pain, long-proofed baguette, brioche, and bread galettes.
- KET Saturday, June 15 at 3:30 pm EDT
Recipes include Mollet Eggs Florentine, eggs In ramekins, scrambled eggs in bread cases with candied oyster mushrooms, fines herbs omelet, mushroom omelet, and flat potato omelet.
- KET Saturday, June 22 at 3:30 pm EDT
Game Day #119
Recipes include venison steaks in sweet-sour sauce, skillet duck with red oak salad, and sauteed rabbit with morels and pearl onions.
- KET Saturday, June 29 at 3:30 pm EDT
Souper Soups for Supper #120
Recipes include tomato chowder with mollet eggs, black bean soup with bananas, garlic soup, onion soup Lyonnaise-style, and consomme.
- KET Saturday, July 6 at 3:30 pm EDT
Light As Air #121
Recipes include meringue shells with Chantilly cream, macaroons, chocolate roll, and chocolate souffle cake with raspberry sauce.
- KET Saturday, July 13 at 3:30 pm EDT
Good Catch! #122
Jacques prepares grilled swordfish with spicy yogurt sauce, baked mackerel with potatoes and onions, seafood with "handkerchiefs," and poached trout in vegetable broth.
- KET Saturday, July 20 at 3:30 pm EDT
Jacques prepares quiche with bacon; Eggs Jeannette; flan with green herbs; and spinach, ham, and parmesan souffle.
- KET Saturday, July 27 at 3:30 pm EDT
Sweet Endings #124
Recipes include chocolate mint truffettes, almond and plum cake, tuiles a l'orange, and Summer Cornets Susie.
- KET Saturday, August 3 at 3:30 pm EDT
Ocean Options #125
Jacques prepares Brandade De Morue au Gratin, sea bass in shredded potato skin, Nage Courte of Striped Bass, and codfish in olive oil and horseradish sauce.
- KET Saturday, August 10 at 3:30 pm EDT
Fowl Play #126
Turkey cutlets in anchovy-lemon sauce and grilled chicken with tarragon butter are served.
- KET Saturday, August 17 at 3:30 pm EDT