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Jacques Pepin: More Fast Food My Way

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.3 The Egg First! Jacques loves eggs, all ways! He begins with hard cooked eggs used as a garnish in Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise, is the ultimate fast dish--and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbert concludes the menu.
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208 SU 08/10/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Fast Proof Bread takes time to make but Jacques shows how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocoette Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry Tart.
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209 WE 08/13/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Brussel Sprout Love Jacques prepares Crusty Chicken Thighs with Mushroom Sauce served with a tasty Fricasse of Brussels Sprouts and Bacon. An inspired use of instant potato flakes to thicken a soup shows up in the fast cooking Seafood Chowder topped with fresh crabmeat. To end on a relaxing note, Jacques arranges a presentation of Stilton with Apple and Nuts to accompany a delicious glass of vintage or aged Tawny Port.
WEB LINK
210 SU 08/17/14 06:30pm 00:26:45 (RPT) (CC) (DVS) ST
36.3 Go Fish Living close to the shore in Connecticut offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, he offers a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that's not quite an omelet--not quite a custard--it's an Apricot Clafoutis.
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211 WE 08/20/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Spice Up Your Life Jacques turns to his pressure cooker to prepare a Lamb Curry in less than half the time and serves it over Rice with Raisins. He manages to stretch four ounces of sea scallops into a dish serving four people in the form of Scallop Pancakes on Boston Salad. For the finale, Jacques transforms a tortilla and a can of apricots into a beautiful and delicious Crisp Apricot. (12 of 26)
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212 SU 08/24/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Earth to Table Jacques prepares Hearty Vegetable Bean Soup and Boneless Chicken Breasts filled with a tasty stuffing in Chicken Supremes with Tapenade and Mushroom Sauce served over Vegetable Couscous. The meal ends on a sweet note with a Pear Compote and freshly baked Almond Crumble Cookies. (13 of 26)
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213 WE 08/27/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Sole-Ful Suppertime Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet. Blossoming roses of creamy fish in Fillet of Sole with Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish. (14 of 26)
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214 SU 08/31/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Crock of Flavor Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a melange of Spinach, Macadamia Nuts and Raisins. For dessert, it's Butter Pecan Ice Cream paired with Apple Maple Topping making a feast worthy of any company! (15 of 26)
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215 WE 09/03/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Smooth Food With daughter Claudine visiting the kitchen, Jacques uses local blue cheese to make Mini Savory Cheesecakes on Arugula. Plus: Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Saute complete the menu's savory dishes leaving a comforting Tapioca Banana Coconut Pudding for dessert. (16 of 26)
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216 SU 09/07/14 06:30pm 00:26:42 (RPT) (CC) (DVS) ST
36.3 Game Day Pressure For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, Jacques shows how to make chile without fuss in a pressure cooker for a game day favorite Chile Con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with Californian caviar these tasty morsels are both delicious and environmentally friendly! (17 of 26)
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217 WE 09/10/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Light and Luscious Endive, chicory, Belgium endive -- Jacques explains these vegetables starting with Rigatoni with Lettuce and Eggplant and Sauteed Julienned Endive. A trip to the fish counter results in a harvest of some ocean "greens," too! Seaweed-lined bamboo steamer baskets hold fresh seafood in Steamed Fish and Shellfish Baskets. The pantry supplies dessert...dried figs and walnuts poached in wine and honey complement each other in Sauteed Stuffed Figs with Blueberries, a dessert that pairs perfectly with the sweet fortified wine, Madera.
WEB LINK
218 SU 09/14/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Dinner Party Special Stuffed Pork Tenderloin on Grape Tomatoes is impressive but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. His simple version of an elegant classic, Cream of Leek and Mushroom Soup is sure to please, and Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu. (19 of 26)
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219 WE 09/17/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Breaking with Tradition Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise he makes a dressing, that's his alone, to serve with eggs, anchovies and tomatoes in a Harelequin Salad. And when veal isn't an option for the classic scallopini, Jacques chooses turkey breast for a twist in Turkey Scallopini with Morsels served with Middle Eastern Couscous with Saffron. (20 of 26)
WEB LINK
220 SU 09/21/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Bread Flip When Jacques finds a new bread at a local restaurant he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. Next, Jacques creates Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula follow before Jacques shows the versatility of citrus by candying the rind and cutting Grapefruit Supremes. (21 of 26)
WEB LINK
221 WE 09/24/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Seafood Tricks Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce. (22 of 26)
WEB LINK
222 SU 09/28/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST