Current A–Z Programs

Program Reminder:

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 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)
WEB LINK
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
36.3 Dessert First! Jacques uses a tortilla for a crust in Crisp Pear Tart. He prepares a light, fresh tasting Bay Scallops in Mignonnette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush. (23 of 26)
WEB LINK
223 WE 10/01/14 06:30pm 00:26:46 - (CC) (DVS) ST
36.3 Pop Over Anytime Jacques uses a pre-made pizza shell for his Chorizo, Mushroom and Cheese Pizza. With a box of pasta and can of tuna from the cupboard, he creates Orecchiete with Fennel and Tuna. Lastly, a couple of eggs combined with the pantry staples of flour and sugar are whipped up into a kid friendly dessert, Popover with Apricot Jam. (24 of 26)
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224 SU 10/05/14 06:30pm 00:26:46 - (CC) (DVS) ST
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)
WEB LINK
225 WE 10/08/14 06:30pm 00:26:46 - (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)
WEB LINK
226 SU 10/12/14 06:30pm 00:26:46 - (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)
WEB LINK
201 WE 10/15/14 06:30pm 00:26:46 - (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)
WEB LINK
202 SU 10/19/14 06:30pm 00:26:46 - (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)
WEB LINK
203 WE 10/22/14 06:30pm 00:26:46 - (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 10/26/14 06:30pm 00:26:46 - (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.
WEB LINK
205 WE 10/29/14 06:30pm 00:26:46 - (CC) (DVS) ST