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Essential Pepin
Rollin' In Dough
Season 1
Episode 17
Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain, then makes a crusty Long Proofed Baguette. Next, Jacques adds butter to a rich dough to make a light and tender Brioche. Finally, he shows us how to use up any left-over bread by making Bread Galettes.
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25:04
Jacques demonstrates a simple way to bone out a chicken and more--with his family’s help.
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25:03
Jacques takes Sea Bass, Striped Bass and Codfish from the ocean to the plate.
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25:04
Jacques demonstrates desserts that impress guests, but don’t stress out the chefs!
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25:03
Jacques cooks his aunt’s quiche, his mother’s Eggs Jeannette, a savory flan and more.
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25:04
Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.
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25:03
Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.
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25:05
Jacques showcases soups from his childhood, a French classic and more!
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25:03
Game might seem intimidating, but it’s fairly easy to find these days--and it’s delicious.
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25:02
It’s eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.
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25:04
Jacques, his daughter and granddaughter all enjoy some delicious shellfish.
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25:04
Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.
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25:03
Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.