Vegetable recipes take center stage In this week's episode of Today's Gourmet with Jacques Pépin. Skip the white flour for Jacques' delightfully savory potato galette made with garlicky spinach and chives. Instead of a traditional pasta course, Jacques creates a mushroomstuffed wonton in red wine sauce. For dessert, Jacques' favorite sous chef makes a surprise appearance: his daughter Claudine Pepin. Together, father and daughter construct an impressive caramel cage with sugarcoated edible flowers, mint leaves, basil and ice cream.

Along the way, Jacques shares kitchen tips and tricks, including how to make wontons, how to construct a dish out of caramel, and a quick way to slice scalloped potatoes.

In This Episode:
00:00: Jacques Pepin's potato galette recipe
2:31: Sautéed garlic spinach recipe
6:17: Mushroomstuffed wontons in red wine sauce recipe
8:13: Red wine sauce recipe
9:08: How to make vegetarian wontons
13:22 Claudine Pepin helps her father in the kitchen
13:27 How to make a caramel cage
15:14 Sugarcoated rose petals, mint leaves, basil and ice cream.


Today's Gourmet with Jacques Pépin Full episode
Season 3, Episode 312, 1994. Vegetable Elegance
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

Subscribe to ‪@KQEDFood‬ to watch more food videos.