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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 Vegetable Fete Jacques cooks up a batch of ratatouille that can be served two ways--perfectly delicious on its own or with pasta in Ratatouille with Penne. Seafood stars in Shrimp with Cabbage and red Caviar, and delicate peaches end the show in Jacques' classically made Peach Melba. (25 of 26)
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225 WE 04/09/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Simple Savers Born in Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of Frisee aux Lardon. Then, with thoughts of spring, he makes Spaghetti with Raw Tomato-Anchovy Sauce. For dessert, Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes. (26 of 26)
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226 SU 04/13/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Viva Espana! Jacques' world travels influence his cooking and with this menu we'll savor the essence of Spain. Bold and spicy gazpacho kicks off the meal followed by shellfish and chicken paella. A detour to pick up some Caribbean flavors makes the last dish of pineapple in dark rum sauce worth a trip to the kitchen. (1 of 26)
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201 WE 04/16/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Citrus Thrill Jacques fires up the kitchen with a mouth-watering Skirt Steak accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sausage.The elegantly presented Chestnut Cream Mont-Blanc, with crushed pieces of scrumptious biscotti, chestnut puree, and whipped cream, is simply a delicious ending. (2 of 13)
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202 SU 04/20/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Perfect Presentations Lobster Roll Medallions on Spinach Salad show off Jacques' new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then skip the time and effort it takes to make the crust for a tart and head straight for the filling in this shortcutthat encases Small Berry Custards in pretty dishes. (3 of 13)
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203 WE 04/23/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Simple Sweet Notes Jacques cuts the cooking time of a whole chicken in half with a pair of shears and a few cuts of his knife in this flavorful Roasted Split Chicken with a Mustard Crust. Fluffy mashed potatoes make the perfect side dish. Pizza is made quicker and easier when you use a ready made base, and Jacques personalizes it with an unusual twist when he crisps lavash to make Smoked Salmon Pizza garnished with capers, onion and cilantro. He concludes with a no-frills Greek Yogurt, Walnuts and Honey, arguably one of his fastest desserts.
WEB LINK
204 SU 04/27/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Chef's Dream Combining silky tuna, crunchy apples, herbaceous chives and piquant shallots, Jacques assembles a mountain of fresh Bluefin Tuna Tartare with Apple to open the show. Inspired by the flavors of the east, Jacques prepares exotic Lamb Burgers with Feta Cheese cooked rare and served with a refreshing Yogurt-Cucumber Sauce and a gratin of sorts called Corn Parfait. He ends his cooking adventure with Cream Cheese and Fruit Medley.
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205 WE 04/30/14 06:30pm 00:26:45 (RPT) (CC) (DVS) ST
36.3 Chockfull of Surprises Surprising tastes, tricks, and techniques in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu some of the best Californian brandy made, makes its appearance in Cherries in Armagnac Sauce with Pound Cake.
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206 SU 05/04/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
36.3 Layered Elegance Jacques shows Claudine how presentation can make a simple, traditional dish truly elegant by layering feta, cucumber and onion between tomato slices to make Tall Greek Tomato Salad. Next, Poached Salmon in Sour Cream Herb Sauce; and, together they make a variation of his Mother's recipe Stew of Peas and Carrots--a meal in itself! Dessert is pure simplicity in Sweet Riccota Gateaux with Peach Sauce. (7 of 26)
WEB LINK
207 WE 05/07/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST
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 05/11/14 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.
WEB LINK
209 WE 05/14/14 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 05/18/14 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 05/21/14 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 05/25/14 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 05/28/14 06:30pm 00:26:46 (RPT) (CC) (DVS) ST