Food

Jacques Pépin: Cooking with Claudine

Master chef Jacques Pépin instructs his daughter Claudine in simple, elegant meals that suit her graduate student budget and busy lifestyle. Each episode focuses on a complete menu while Jacques shares techniques, tips and Pépin family stories with Claudine. Together, they prepare recipes that combine French culinary tradition with home-style cooking.

The Sorcerer’s Apprentice

24m 49s

Eggplant Cushions; Sea Bass in Potato Crust; Curried Cole-Slaw; Melon/Strawberry Dessert.

Episodes

  • The Pastry Lesson: asset-mezzanine-16x9

    The Pastry Lesson

    E6 - 24m 48s

    Pastry: Brisee; Sucree; Leeks and Gruyere Quiche; Monkfish, Salmon Mousse, Tomato Butter; Raspberry Galette.

  • Claudine’s Favorites: asset-mezzanine-16x9

    Claudine’s Favorites

    E5 - 24m 43s

    Mussel-and-Potato Salad; Mussel-and-Tomato Soup; Skillet Duck; Green Salad; Creme au Chocolat.

  • Tailgate Party: asset-mezzanine-16x9

    Tailgate Party

    E4 - 24m 27s

    Tailgate Parties; Tomato Potage; Peking Chicken; Corn/Scallion Spoon-Bread; Choco-Walnut/Apricot Cookies.

  • A Family Celebration: asset-mezzanine-16x9

    A Family Celebration

    E3 - 24m 49s

    Artichoke-and-Tomato Stew; Poached Salmon in Ravigote Sauce; Green Couscous; Chocolate Paris-Brest.

  • Mystery Basket: asset-mezzanine-16x9

    Mystery Basket

    E2 - 24m 41s

    Stuffed Green Peppers; Ziti with Sausage and Vegetables; Butternut-Squash Puree; Cream of Raspberries and Yogurt.

  • Cooking Like a Pro: asset-mezzanine-16x9

    Cooking Like a Pro

    E1 - 24m 45s

    Fusilli with Escarole, Eggplant and Olive Sauce; Sole-and-Scallop Ensemble; Roasted Potato Slabs with Tapenade; Chocolate Fondue Souffle.

  • A Caribbean Heritage: asset-mezzanine-16x9

    A Caribbean Heritage

    E14 - 24m 10s

    Caribbean food; Black-Bean Soup with Bananas; Cod a l'Espagnol; Rice and Cumin; Stew of Cucumbers and Tomatoes; Broiled Bananas with Lemon and Sugar.

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