Jacques Pepins Summertime Celebration - (Full Program)

okay but why you got it that's it I think it's in all right come on down okay hi I'm Jack big bang and I'm cruising Pippa but I you know growing up with so many different cultures in July we've got an awful lot of Independence to celebrate yes it makes certain logical sense to me we celebrate the big and dependence day between the fourth of July and Bastille Day well it's kind of fun we've got freedom food and friends yes but if you want freedom that they what you have to do is to cook ahead to prepare otherwise you cannot enjoy your friend okay so what are we gonna cook well we're gonna start today with a whole poached salmon with a light creamy mousseline sauce and Crocs filled with layers of rabbit the classic French party spread are always ahead for the main course a whole shoulder of veal cook slowly on the grill and serve with a lemon herb butter in a real crowd-pleaser that city to serve because the guests can even cover it themselves and I love your grilled packets filled with creaming potatoes and corn for the soup we've got an all-american sponge cake soaked in sweet Samuel Barry and brandy with a silky custard sauce and a very French chocolate gourmand a decadent chocolate mousse you can serve right out of the bowl so here is to America France and the pleasure of enjoying the best of both vive la Liberte or as we say in our house three cheers for the blue brown join us next for a one-hour special summer celebration okay let's start with Lily it sounds good oh yeah these are really a special dish that you have in country bistro in front it's always done with pork and quite fatty pork about 50 PS and fat that case we do our yet of rabbit so I want three pound of pork why don't you put into cook I cut my rabbit here the two legs yeah yeah okay clothing you want to put the seasoning in it all right and we have time what's this allspice allspice and just pepper this and of course some salt get this and the back of the rabbit in like three pieces everything is going to be taken of the bone so I want you to put about a cup of wine in there one cup white wine and water about 4-5 cup of water now you want to cover this bring it to a strong boil lower you heat so it just to boil very gently for like four or five hours you know at the last yes you it has to be falling apart you know so let's let it cook for a while okay so this is really reduced you know as you can see all of the juice is gone hold the wine is incorporated all I have left here G the rest of that gelatin layer of the meat if you want your fat you can put it back on the stove now remelt it and bring it to a boil but my finger are impeccably clean so yes you see there is a certain amount of the mixture of the fat in it it has to be highly seasoned you know and we're going to be ready to mold it now croydon okay let me get some mods and this is a nice container you know ready now if I want to keep this for a couple of months and I'm saying a couple of months in the refrigerator yeah because that's what they used to do in front in the farm you know you pack it really tight as I've done here and then you pour a little bit of melted you know eat of pork this is loud and on top of it you don't eat it anyway you put it on top that gets hard I have one over there and that now is going to get preserved when I was kid the farmer used to do that and keep that into the cellar you know we are ready to use it you know they would take the fat off where they would use the fat anyway because this was but I say nothing wrong with it it's just other protecting and then that's it you're ready to use it you want all serve that with cornichon you know you can do a couple of design like this if I gotta say you're yet rule the rillette rule totally and what we are doing here which you can do a couple of days ahead to eat a red berry soaked cake so I have a a sponge cake type that I made here already slice it into about half inch slice I have all the creaming I'm going to use all of it but we need to do a lot of the feeling so I would eighth cup yes about eighth cup of berries you know different I prefer berries raspberry and we can even use some frozen one here I have some blackberry here or boysenberry these are cherry serious edit without beautiful so again depending on what's available at the market you can really do whatever you want since we are not putting sugar here I'm putting two cup of strawberry a raspberry preserve rather can't put a dash of gears Rother if you want a little bit of cognac okay so we have to strain this now oh boy I see rough pieces so I'll put it back in there after more Dominic son I don't don't know that's exactly what you don't want to do excellent okay no people do that with a spatula they do that each of the seed go is one of those small hole and that's it oh so what you do is this you bang it so that you see okay wait this is almost all seed okay now I can finish it up didn't I have more to strain I have another strainer I mean normally you would want to wash this and start again but that's the only time you're gonna push down is right right right at the end right at the end because now it's kind of plugged you know another thing that you can do you know you can take all of those bury all of that seed rather and put that in vinegar you know you do a raspberry vinegar type yeah flavor your your vinegar for free okay all right mmm it's good okay so we should have about four or five cup of the berry sauce here remember off of it is going to be used in the cake and half of it is going to be used to serve with the cake now this will work in there this is what 1/8 cup 810 cup and to be sure that is going to come out I'm going to put that in the bottom to be sure that I have no problem with it later let me stop gently if it break you push it back into it okay okay you see I have a bottom to tell it nicely covered there that's what I want all right okay okay so now this out of the way this I want to cut slice about to go to the top so they have to be about a stick of that to slice about tagname to put inside and maybe a little bit like this because as it's a it's a it's a circle so we put that on top but it's still too high right yes but not by much okay like this I think that'll be perfect okay you are the piece oh this is the trimming from the outside so I want to put it inside well this could actually go this way doesn't matter whether you don't see it okay now it's about full right okay great so give me the cognac there put a little bit of cognac or ran inside to moisten the cake if you want and then I start putting a little bit of that in the bottom oh just like that yeah and now you want to little some stuff in there yeah at least put another one okay now there's rosters go ahead again like the beer one ladle yeah this went out keep going see this is good because as I say it should soaked at least 24 hours to really soak through the cake you know the whole thing is a block in the center a block of barium cake is on top it's just this around I have a little piece here to put unless you just be there peace in my mouth and please in mine okay put that on top put a piece of plastic wrap here you want to push it push it really soak it like this you see starlings starting going through it a little bit here but it should absorb into the sponge to form like one block that goes into the refrigerator these goes into the refrigerator for tomorrow then in addition to that we're going to do a custard so bring me the stuff for the custard we want to do a small custard to serve in addition to the the berry sauce so I have two egg yolk here okay a little bit of vanilla okay I have two egg yolk and conventionally when you do a custard you work the sugar and the egg yolk together this is coming to a strong boil and as soon as it's really boiling I get it right on top of it to cook my egg yolk that cook the egg yolk so I may have little pieces in it so I put a bit of my gelatin in there now and sugar in fact you know what we should have mixed the sugar and the gelatine together but doesn't matter yeah we're gonna strain that on a on a thing with ice underneath because what I want to do is to cool it off okay now the gelatin is going to start setting up now you see you do have lil little pieces of egg little piece of coagulated eggs you know call it hot but this is cooked now that's good so put a spatula in there to cool that off on eyes so just kind of yes working because it has to be tepid for me to put the cream in it and I'm going to do a bit of whipped cream to put in there so I have a cup of cream here you see the way I beat the cream here it's not like egg white where you licked it up and I played it you go back and forth into an emulsion and for that type of mixture just go slowly there just to if this is a lot to cool by itself of course if we start if you'll get gelatinous you know I mean holding because I mean gelatinous in the side I put gelatin in it it will hold a little bit that's why I want the texture to be a bit thicker than it would be normally if I didn't put the gelatin especially on a summer day you know if you serve it outside put your finger in it and see the temperature it's cool it's cold or cool cool okay so that should be pretty close to what I want so you can take that out now if it's cool put it there yep let's get rid of this okay my holding well yes but you're folding it let's hand button let me stir it with the powers with a whisk here okay and that's it do this has to go in the refrigerator covered it won't really get hard and now let's do the other dessert have some melted chocolate yes you need at least two dessert when you do that type of stuff our yes hi so you have chocolate melted with milk here so we're going to do a Chocolat Guiomar I call which is basically a type of nice chocolate mousse you know I have to beat egg white here and what I'm going to do is to give you that a yolk to put in the chocolate I'm separating my egg that will thicken your chocolate lightly you're a little whisk here little whisk okay just that's it just stir it in and during that time does that take a little bit yeah I said I also kind of changes the color a little better looks creamier okay that's not Jenna oh and now put a little bit of friend yang attack yeah that's bling - my eggs are about fine now holding pick you see put my sugar in there right okay she's nice and elastic so you see my egg white in there perfect and now the crank I have a cup of whipped cream here so you can put all of that together now I'm folding it in okay should be nice and smooth now and of course it's going to get hard at the time we set it up so you have to put that in the refrigerator on now uncovered a couple of hours until it's set hob plan you cover it where we're going to teach you how to play ball or what we call pate down particularly in the South of France is play all over France and I have my two friend here Alain jean-claude and I'm really going to beat them hard today they don't know it yet hahaha so the rules are easy the first thing you have your a glass of wine I did the first thing you wanna get your glass they'll cheer Cheers you alright do it of course yeah yeah yeah yeah yeah that's too far you see that's too far yeah yeah yeah yeah yeah that's pretty bad ah that's much better oh the Olympus that's what we call a peep when you kiss the kiss a little one there absolutely yeah Wow that's it okay okay we have to shoot there oh I already have two points so another point okay right what what what you mean you have only one have a glass of wine they're not minor really right Jim I can't Peppa okay can I tell him I'm really the best huh no that's true no that make one oh that's your yeah should I get four yes ma'am it's one one one so what do you mean one way I had one you had one no but you you cheated I can cheat yes you did no I did not another thing that we are going to do in our big you know big banquet menu here the grills should the reveal with an herb butter and that I can do ahead so I'm going to do the butter now because we save me some time so I have tarragon I have chervil I have basil here all from the garden you know in full summer I get crazy with all the herb of the garden so I'm going to cut that costly you can put two stick of butter in there that's a real you want the butter to be softer that's a pizza oh it's soft good we have that in there you want to put some salt and pepper and I'm going to be giving you a little bit of lemon juice just through my finger right the lemon juice for flavor for color different flavor morning you did a great thing to do you know because sometimes you do herb butter and you can roll it into a little bit of plastic and freeze it cut a piece when you do a speck a piece of chicken you put it right on top it melts and it's really good all right okay now great you know the people will help themselves with this perfect that's it assess accessible I think I have all the herbs in my garden but I always get excited when I go to a nursery you know there is always new one exciting one wait Louie sister there is nothing like cooking with fresh herbs sometimes I don't know if you should use fresh herbs or dried herbs or which you should use whatever whatever you like I mean it has a lot to do with the type of cuisine you do it had a lot to do with your own taste right Napper don't give coriander or cilantro to my godfather who goes fiber yes when you cook something a long time cooking steward this burgundy and you have time your belief to do that usually dry you have them fresh is perfectly fine but when we talk about fresh herb to put on salad and all that think of it usually you talk about those green handle herbs and that would be the parsley that would be the shy that would be the tarragon that would be the chervil testicle piece of thing I mean go to the market like you have deal beautiful deal here - a little easier like the taste slightly NEC taste you say I can different novelist that good with cheese or with the fish fishing right now you made a really neat point by saying things that you could actually pull off and eat are things that you would usually have fresh and things that it would be too strong to pull up and eat would be herbs that you would usually use try to strangle keep tough mm-hmm you know how like you like you don't like eat a piece of rosemary in Hong Kong forever like that but we'd get the flavor you know pop I mean you've always had a huge garden in the country but in the city where this little mouse lives I have this type of stuff out on the balcony that's good so I have well my rosemary isn't quite this big but I have time and there's oregano over there some distortion and I'm some nice flowers just to make it pretty yeah you don't hit the fire no okay there is nothing like fresh air in the summer in the garden the classic omelet in there you know find out Dom let your forward will use in front it's parsley tarragon Shia and chervil I'm glad we didn't quiz me and nothing else good Oh fresh basil with tomato ah another best okay according I'm boiling that large should the reveal I don't really take much out of it but I figured I would take out the bone from the shoulder here all I want to put on top is salt gonna get me a tray for that okay pepper a little bit of oil this is a great thing to do for a big party I love to do that you know could that cook for hours on the barbecue okay you know you see the end of that bone here that all should the bone well you're just gonna leave it in it no it will cut it at the at the table people are going to help themselves you know just getting it this salt pepper I put some milk for YouTube all I have a quart of milk here how can you want to continue with your potato all right I'm going to take that to the grill right but that beautiful shoulder of beer roll staying here on a barbecue that I did like 25 years ago and what I did in that barbecue I put it back so I can fill that up with wood and it's like whole wall of heat and use it a lot ously with things hanging in front of it we call cooking LF it's L hanging on the string well then I can use it at the barbecue so it's an easy and then during the summer I have a lot of leftover we cut a tree there which was a bay leaf and some of the rosemary from last year so I like to use this very often to flavor the meat I keep it underneath here I'm going to turn that over because it's been cooking for quite a while now I've already turned it a couple of time and I know it's nice and crusty I can insert this in the sickest part of the meat and you can use that of course with that with a thermometer but with this here that will give me the temperature I put that next to my lip here and I know it's about 150 degrees so it's practically good I can now leave that on the side move the ashes on the other side and leave it for an hour slowly to rest before we serve it or then put it inside into 170 degree oven and let it rest up to an hour before you call it it's going to be juicy and succulent I love the gotta meet you I love garnish okay this is the classic dish that your grandmother would do so you just have milk and what in there I have milk okay that's it okay that's very important that you do your potato you wash your potato what we did here but you don't wash them after because we need the starch from the potato into that milk here okay this now you want to bring back to a boil and in addition to that you want to put a little bit of cream in there all right I have some cream in the back how much cream I have a quarter of milk so you put like a good cup Cup you can do it as rich as you want I know people who do a gratin dauphinois only with cream well my mother would do it mostly only with milk okay a little bit like a TBS and melt a little bit of cream if you want help now you want to put some garlic in there I didn't put any salt and pepper so you want to season with salt and pepper there now when it matter if you use black pepper white pepper in this Julia we want to use white paper in this because of the little black dots on it but I like black paper and I'm cooking with you so black pepper it is a black pepper edition hey you know in those potato this is the standard Cataldo fedora theoretically you bring it to a boil or close to a boil time at which the the starch in the potato will thicken so it get slightly oily then you put it on a cotton dish and then you put it into the oven that the classic way here we're going to do it on the monorail girl so you know we would do cone in it I like to cut it in that direction I've shown you that already yep I'd rather do that but you can cut it flat also like this ah see now that that's just a winner right there well here is what we got to do with that now see to put it on the barbecue we take pieces of paper like this in aluminum foil good way of doing it you do it on the outside first so give you the shape ah and then put it in yeah so what you want to do Poppaea Sonia load we're all little package that you serve your guests a little bit of this you can leave them a bit longer to cool off a bit more in there what will happen is that they get they get a bit softer you know and then this we're just gonna wrap up and here yes you're a rapper they do you leave air a little bit so you can leave a little bit of air at the end you want to press it to have a little bit over like this got a bit of hair and put that directly on your barbecue how people can take a package and help themselves we're not going to put it right away on the grill because that's not going to take that long to cook compared to the veal in the last 30 40 minutes before you start serving you know and that's it now now let's work on the first course which is a big beautiful salmon now this is a so many know so many which is there with salmon you put it in there you cook it and you lift it up if your start you know and that's fit in there you can see that type of thing but you know you need all of this practically and it's great I have one happened to have one home but a lot of people don't have it so I kind of work out another way to cook it in case you not have this at me or if your stove is not big enough to put what I have here a large pan too and that's a good idea to do it this way I have carrots celery the green of leek thyme bay leaf all kind of seasoning in there salt and pepper you want to cook your stock your vegetable stock and let it cool off because you want the fish to start from that temperature and go up oh it's yeah it's cool yeah so we'll put the fish in there to cook and I'll bat it this way you know what I'll do actually I'll put it upside down because the tub doesn't take us long to cook you know that party or doesn't take us long to cook okay but you know what before we do this I have a piece of aluminum foil here and I got it and what I want you to put it there in case it doesn't stop to the side you know just put it in now that said put it on the neck that's it so and then to help me take it out in addition to this too I have those things and just in case I get problem if I put them flat you know I can grab them so I'll put a spoon there and put that on top of the spoon underneath the aluminum foil yeah underneath you oil you have to give me more water Croydon okay if you have another thing of water and then have to put that to cook here on top of the stove I bring the water up to here the water should not boil anyway get us a flourish get us more efficient that fish is kind of big and I'll put a piece of a clean towel on top that will get wet with the water and that it will go on top I say a fish like this a good about 30 minute and then you let it cool in the stock the vegetable stock to really get the taste of the vegetable and all that we cook slowly and it cooled off in the stock and you start with cold stock okay I see ice is cold maybe a well-filled victim is you know yeah habit and you see my salmon is cool their autumn already is going to break but you know I could go with a small knife and you will see it goes right through it's very tender yeah yeah that's nice oh so I have this thing I'm going to go underneath the right way oh boy this is definitely a two-person job ups any job you have it here that's good I feel I feel better meter here okay okay now do you want minute I remove this that see the skin I'm sorry stick a little bit - it doesn't matter have to take the skin out okay okay I will clear the phone face whatever you at least on this side and then we'll have to turn it on the other side to clean the skin on the other side grading okay during that time he is still a bit lukewarm I want you to do the leak here alright the one you do a leak the only part that you don't use is really that part and then after killing maybe this from the outside remember you keep that because you know that for stuck at this and I did get light green in color you know you keep it keep it like this per hand we open it you know to wash the inside mm-hmm you know and then we're going to do it this you can keep for your stock you gotta watch this inside to get all the sand out yeah okay and one way of doing it which is nice is to bundle them like this so you know my handy that big so I do a bundle that size okay so you want like a string Vanya leave that right there the right way of doing this is that here I tightened that to my hand here and I go one two maybe three and then I switch over one two three here oh and then you have extra so you can tie yeah see that now I'll let you do this a boiling water here when it's a when you have it all you put it into the boiling water okay okay meanwhile I'm going to start cleaning up the so I take out the thin here and the skin the skin of the belly is particularly tender you know so remember that there we did not clean it up what do you mean you didn't scale it I didn't scale it because you don't really matter well yeah if you're going to check that okay you see the reader skin here clothing just under the skin you see the black flash here you scrape that so it's a layer of fat really that you are underneath it's easier of course if your cell phone is really ice-cold but frankly it is better to eat if the salmon is not too cold that's fin I will remove that fin to see it's really cooked I'm going to lift it up here you want to lift it up here we're going to bring it this way and turn it or turn it here okay so that's clean enough here I've got oil vinegar salt pepper you want to put some lemon juice in here too what no I don't think so okay but this is it I'm cleaning up my side here and what I want to do use paper towel kind of a sponge out yeah clean up this side here taste what's read in it vinegar Oh red vinegar that okay did I put too much vinegar no I think I think actually it's pretty good so okay okay you know your leak like that you can cut them into long strip like this and put the vinaigrette right on here to season it yes you want to take some of the water out see the juice after they have been cooked you will check those these I want them American you want them to be tender we cut them the long way because we're going to use them this way TD for people too if the leek I like them when they are really cooked so you want me to just put this right on top yeah you sprinkle some of that on top of it move it with your knife so it goes in between go on the side of the table you can I will bring my salmon here to finish it okay I have some salad here to garnish it give it a fresh clean look there I could actually put some leek on it also yes okay and then all the juice and all the stock and everything is all nice together okay yeah take the dough do Vianney guys yeah I know I have like a little bit left but I didn't know okay you want put her in more layer top of it and I'm going to do a sauce out on there sauce which we finished with some whipped cream so I have melted butter here I have two cup of butter but all the bottom part of it is the oil I have a day yoke here big that should be enough I need a litte bit of lemon juice to get in there okay solar on their sauce you have to be on it all the time the first part of the under sauce it actually what we call the sabayon got enough yep now you want to give me a little bit of water at least a tablespoon of water yeah that's fine if I feel that it's going too fast yeah can put my fingers should be warm but not glad that I move it up the stove like this up and talking you the emotion now you see when I bit it back numbered into the thread of the whisk you can see the bottom of the pan and then you get that this is good enough did you want this without an apprentice you know I work in Paris and I was at the Plaza today and I was sent to work at who gets on the shoulder you know oh wow and the chef gave me uh I'm going to ask you to help me put the butter and make like this we don't want to go too fast there all right go ahead now stop one second I cooperate okay again so what happened up with that a bit more and when you put it through it more on my whisk there that's it so the chef told me you have to do your own death sauce you know the Kami and it got me okay 45 egg yolk at 45 egg yolk and about eight nine pound of butter well and I was really afraid that I was going to scramble do the yolk do I bit into it on a big thing with a big whiskers keep bidding bidding into it and not giving enough enough heat to it so the thing end up being for me and for me and for me going above the rim of the thing but without any consistency isn't of any go ahead now we can go a bit faster what did he yell at me now when you do it with clarified butter as we are doing it here and you can see that it get much thicker if I were doing it just with planned sub butter which I do sometimes since I would use the milky part of the butter which is milk you know and that would dilute it and make a bit thinner you know okay I don't want to get any other so you can put their motive okay okay now put in a dash of salt and there you have fun on top of this I put a dash of cayenne yeah but for some reason it really doesn't take much okay that's out on this side now you see the sauce smooth thing you serve at the last moment if I were to put the whip cream in it now it's called whip cream with a dash of salt it kind of collapse so you put it at the last moment we used to serve it in a sauce boat they're all on their sauce with a whip cream on top and when the waiter serve you would kind of stir it together so let me show you at least one portion of this with a bit of that on there so I've like that you cut one portion up to the central bone let's say this would be one portion and from the center here see though that come now you see that sermon you see the inside of the sermon it perfect is just just barely cooked so I would say one portion again be enough well let's put a couple of leek like that uh-huh you know we have some salmon caviar they would be nice with it okay and with this if I want to serve it now I would say how are you gonna you're gonna call on race yes sir no I will put it right on top of it we put just like that on top of it really and it would melt into it as you're eating it and it is our salmon with Muslim soul you and now the moment of truth what is it supposed to feel like I owe you unmolded all right you want me to I will are you scaring me ha ha ha so we don't forget to open those things yeah all right a nice glass here how are you gonna well I'm going to do Justin I can yeah okay remember that fortunately we have those pieces of a thing huh - she is no problem anyway oh I don't think it would just in case I think that's just a great idea can you do that with other security blanket yes that's just personal trainer that's cool yes so here we want to put a little bit of that sauce around mmm you will return this for me okay I'll actually you know I probably probably should put a bit dripping on top you know maybe not all over but and the rest of that no you should fill your sauce in there I mean now we have a little bit of the cream so that I can put around and can do this design when you put some on top just a little bit that's it okay wait I'm just here you can do it with this yeah see that yeah it's messing it up that's all it's doing but I like the little streaky things yeah see you can do it with oh yeah that's it that's what you like mm-hmm all right and of course I put some of that sauce in there also all right this year now we have two souls and probably spring of mint you also cover up my mess with the men exactly this is great and it's done okay okay let's do the other desert now everything up at least it's nice and set now and whether you do it in this or that I have a little bit of whipped cream no hope that I can make right we've just very simple Oh Yuri - mm-hmm and humor me give me a bigger one in the middle oh okay perfect all right you dig already horse well do this one I have rose petals hey candied rose petals should say you could use real rose petals in here ticket okay I think they're both beautiful and I can't wait to dig in so now that we're ready for the desert we can finish with the veal in a big rolls goody it is just beautiful I'll get this I got it I'll follow you with the potatoes that Rose has been a few hours on the barbecue but after that it's been in the oven for a while just resting here you know occasionally you delivery of the natural juice on top so it went from grill to oven to resting to know in the oven it was just resting okay you know I like to put that outside and let the people help themselves you know you see you sit off the bone here oh you're tender here oh all right that's okay and we have that natural juice here give me a bowl for that okay oh and we have this herb butter - yeah the herb butter goes with it that the best part yeah when I disagree because I do a green salad and do a vinaigrette put a little bit of that in the vinaigrette you know oh yes well I have these and I want I'm gonna unwrap one yes this is the top of the shoulder and the top of the shoulder is always very moist and very tender you know I mean this is the shoulder blade one of the best roads in my opinion and what I like to do at home I put that directly on the table and let people cut themselves so you can do it on this side if they want it to be very moist and nice but I probably would want to have a little bit of the crust you know mm-hmm okay that we're good you can serve that directly you can tell your package directly with the thing but I think it'd be a little better to get it out of the package certainly a bit more elegant or a special holiday and I'm just gonna a little bit of that a little bit I mean because if not give me a little piece of parsley there I place on that you know what I do often I put a brush here and let the people brush their piece of meat here Eddie and I were a minute let me put a bit of that anyway this is our grill should the reveal with our butter potato and compaq it certainly America has been very good to me otherwise I would never upstate here my parents had a restaurant I was doing very well at working very big place in Paris even for the French president I just came here because I wanted to see America I came to New York I Love New York and I stayed at the mall as simple as this I really am an American because I have chosen at an adult age to live in a specific country without being forced to choose but you kind of make political racial or the type of reason and in that context even Roe my roots are in front my mother is still in France rather and all that and have a great deal attachment to France I'm certainly more American now than French in France I feel that I would have at least got into a burning great restaurant maybe even three-star restaurant but the structure is such that I wouldn't have had the freedom that I've had here one day someone say let's go for Chinese that good for Thai that type of diversity or food due to the ethnicity of the country is quite exciting for me and since France I probably wouldn't have expanded my culinary palate or to that extent when my mother comes to visit me she loves food that I prepare that's really good but it's not fun for her so if my food now is not French since I know it's not Indian or Swahili is probably what we call American busy so whether the fourth of July or Bastille Day or Christmas or Easter or Hanukkah or any of those holiday in the family we have a very diverse family we do celebrate a great deal so mash a boom in good food good wine family around a bum nothing better in life I am now a pure Connecticut Yankee with that specific Connecticut draw the Yankee drawl so I know that people can recognize wherever I go in the country that guys from Connecticut but I wanted to show you the invitations I did I don't even think you ever saw them no it's just a show them to be I'm sorry it's just a folded literally a folded piece of paper it's kind of clear almost like a parchment paper mm-hmm and then I snagged the menu and well this one obviously I didn't send but I messed around on the computer with a couple of different fonts and just did something very very simple with my artwork i dino i themed your artwork that's why I figured I should finally show them to you good and you can do it you know I ended up choosing a blue one because I like blue looks beautiful right great I just got red very pretty and and oh yeah I pulled up the wines good you see that yeah so we have a champagne uh-huh which I really really happen to like this whole flying it's really nice and of course a good cold Chardonnay and we have enough food it's gonna be really good idea yet yeah weed the sentiment mm-hmm and it can eat big enough it can even go through yet with the champagne oh yeah and it can even hold through the the veal it should be fine with the veil if people want to stay with white what do we have these well you know um you happen to have a fair amount of that in the cellar and it's a nice and you of s so let's do it you can relay the multiple channels so we have we have the fourth of July we have the 14 of July and we have Garibaldi we have everything okay oh that's great so you know if you choose those I have enough in the cellar yeah let's go get the rest let's go get the rest well family shop cooked and think today because we did so much ahead we get to enjoy our own party so there you want to pass her on with that mitosis career probably a miracle yes sir Nuria sets a beautiful table none of these decorations are expensive which she cares and picked the time and it looks great okay oh all right come on food food anyone can cook but you need to really plan even for a small dinner to get all of the food onto the plate at the same time well everyone we we had a poached salmon to start with with a cold Muslim sauce and now we're going to have that big shoulder of veal we did on the barbecue really moist and we're gonna have a an herb butter spread on it and a bit of cotton dolfinh wah that is kind of potato with garlic cream and some horn in it now if you have a piece of that one I'm gonna give you a little bit of wine and you can't actually be at my house and you know have an empty glass it just doesn't make sense so Cheers where we're coming to the end of the meal life is a bowl of cherries life is a bowl of cherries and the cherries are in that people you know the umbrella is pepper in France hence my name so that's what I always sign my painting with a little umbrella mm-hmm but at the end of the meal cherries are the best but well in addition to cherries we have other stuff a chocolate guma which is a kind of rich chocolate mousse and we also have this beautiful berry soaked cake and it's got to come on glass and it's really really good that actually very British it's a puree of red fruit of summer soaked into the cake and I'm sure you're going to love it well we enjoy having you with us for that fourth of July all 14 of July party I mean the orb of Easter freedom and everything and we all are going to raise our glass to freedom and the definis and say happy cooking shut the pants celebrates is made possible by Meijer corporation featuring the Anolon family of cookware dishwasher saved Anolon titanium and by salton innovative products for a healthy today and tomorrow bringing you the Sasaki table dinnerware flatware and tableware for the home and by Cambria winery in the heart of California's Santa Barbara County where artisan craftsmanship finds expression in Chardonnay and Pinot Noir and by Epicurious more than 12,000 recipes on the web from gourmet and bone Appetit your online store for specialty foods cookware and gifts Epicurious eat drink learn shop and buy oXXO Good Grips makers of kitchen tools that make everyday living easier visit us on the web at a production of KQED San Francisco

Channel: Janson Media

Views: 187,715

Keywords: Jacques Pepin, Independence Day, Grilled Shoulder of Veal, Cooking, Culinary, French, Food, Drink, Dinner, Celebration, Holiday, Kitchen, Chef, Cook, Eating, Eat, Jacques Pepins Summertime Celebration - (Full Program), Jacques Pepins Full Program, Jacques Pepins Full Episode, Jacques Pepins Full Show, Jacques Pepins Summertime, Jacques Pepins Summertime Celebration Full Episode, Jacques Pepins Independence Day, Summertime Celebration, Janson, Janson Media, Janson Media Company

Id: jshtIPJk4u8

Length: 56min 11sec (3371 seconds)

Published: Mon Jul 13 2009

Reddit Comments

[u/therm]

Haven't watched it, but will upvote anything with Jacques Pepin.

[u/banjist]

Oh man, I had the ultimate fat kid crush on Pepin's daughter as a kid. Thanks for the video, I just discovered this subreddit and aim to start cooking one crazy dish I never would have thought of each week. For some reason this video makes the list of links that reddit has made me love reddit over.