Jacques Pépin Makes Tomato Toasts | American Masters: At Home with Jacques Pépin | PBS
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- čas přidán 9. 09. 2024
- Official website: www.pbs.org/ame... | #AmericanMastersPBS
This recipe for tomato toasts with olives is inspired by Pépin's time in Spain. "Many years ago, I was in Spain, in Barcelona, and I had those tomato toast ... which I love, so I have done my own variation of it."
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards - including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special - 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.
I love how Jacques taps his knife on the cutting board prior to cutting… it’s a skill I was taught by my mentors many years ago to remove any residual food on the knife and seat the knife firmly in the hand. Admittedly a minor detail but representative of a master chef 😊
Jacque will always be relevant to me. Masterful chef with no pretense, just sharing knowledge. Will gladly watch/re-watch all his footage for inspiration
No pretense is so well put. He doesn't try (or need) to impress anyone. Watching him cook has changed my cooking more than all of the others combined.
The Master Chef with a simple but tasteful appetizer
This might sound weird but I like making a tomato sandwich, a thick slice of tomato mayo on the top slice of bread with a little salt and pepper.
I love it on an English muffin. One of my favorite sandwiches !
A man who knows and loves his cooking, thumbs up!
Julia Child once said that one of her favorite things to eat was a simple tomato sandwich.
I have to agree with her.
What a legend.
Thank you Master Pepin!
Glad to see Jacques is still sharing his skills with us after all these years. I used to watch him and Julia Child with my Mom decades ago. Some of my best memories.
Monsieur Pepin never ceases to amaze me ... I love him!
Only Jacques could take a tomato and bread and turn it into a five-star appetizer. Amazing at always, that guy.
Just him and the whole Catalan nation.
Wonderful just to watch Jaques cooking! This makes me so happy.
Jacques is timeless...always appreciate his skill !
It is such an honor to watch your beautifully inspired presentations Chef Jacque Pepin!🥖💕🌺
My sisters usually scoffed at my drinking of the tomato water, especially a tasty leftover of a viniagrette. Delicious. They have now learned.
A true legend. An amazing chef and man.
Simple, fresh, and beautiful!
Thank you so much Jacques! I enjoyed today’s class, I always learn so much from you! I am so very grateful!
Well, that was a fabulous way to start my day!
Oh man, he is a poet
Stunning.
Delicious. Must try this one! 👍
Simply the best!
I appreciate how Chef Pépin reiterates his frugal habits in not wasting food stuffs in both domestic and professional cooking. Young people today are far too wasteful and must be taught to conserve food, not to mention it saves money.
Old people too. I've known a great many older people who do not deign to eat leftovers.
Simple, elegant and tasty. Quick to boot!
I always enjoy learning how to make a quick and easy appetizer. Thanks.
So good!!
Anyone that hasn't tried this they will be amazed.
Not a fan of raw basil. Not a fan of olives, calamata or otherwise. But put them together on these tomato toasts and it's the bomb. When Chef Pepin gives you a combination, it never goes wrong. I learned decades ago never to bat an eye on his combinations. It's going to be simple, and it's going to be delicious.
Love everything you make! So glad you are still making content here!
Beautiful! :P
A joy to behold. A true maestro! But I have one small nit to pick. Anything which goes in your mouth should not go back in food.
French chef Spanish inspired recipe. “ welcome to American masters at home”
Lovely vegan recipe by jaqcues
Fabulous!!
Thank you!
Hi @ Jacques peppin This Is One Of My Favourite Recipes Your Recipe from Spain 🍅 Tomato Toasts Which Is So Delicious And Thank CZcams For Showing This Beautiful Recipe Again @Jaques Peppin Thank You So Much For Sharing Your Beautiful Recipe And Video @ Jaques Peppin 👍👍😀👍👍🍅🍅❤️❤️
Mini “Pa amb Tomaquet” (Pan con Tomate) without the garlic!
Who else hits that "like" button before the recipe even starts to play?😂
Fantastic
This i will do at school for sure
The light is gone from his eyes . But I understand and still love him
Still doing what he loves, simmer down.
OH! I've GOT TO MAKE THAT!!!
Always a pleasure to watch. Perhaps a little crushed garlic on top for me.
ay pepin cuanto trabajo te has tomado!! hacer pan con tomate como lo hacemos en Barcelona es muuucho mas sencillo i el resultado mejor, pero gracias por el intento 🤗
Hmmmm, he did say it was his tomato toast not that he was recreating what he had in Barcelona, so...😒
Y como sabes que el resultado es mejor si no has probado su versión?????
100% making this today.
Greetings from southcentral Texas USA 🇺🇸; wonderful; Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pépin ; thank you; again, Media Technical Support People and Staff @ Master Chef 👩🍳 Jacques Pépin , thank you
Greetings: delightful Master Chef 👩🍳 Jacques Pépin , thank you. Again, Master Chef 👩🍳 Jacques Pépin, thank you, delightful. Wishing you a blessed day ahead and an amazing 😉 evening to follow ...
Greetings: amen 🙏 alleluia, Praised be the Almighty Name of Jesus Christ, Our Lord & Our Savior, Our Esteemed King 🤴, Viva Cristo Rey!!!
I wish I could go to eat at his house :-)
Nice 🙌🙌👍👌😊🙏🍀
thx
Bruschetta!
Where did he find a baguette in Connecticut? I never succeeded.
No fresh mozzarella? For shame.
No garlic???
ALLONZ Y
Not bad, but it is more alike to Italian bruschetta than the Catalonian style. However, it is your Pepin’s style and nothing to discuss.
The Catalan style is much simple and easier usually with larger slices. If with baguette bread, then two pieces cut along. Never basil nor olives; usually nothing, or as much some ham or anchovy with drops of good olive oil. As simple as that: the Catalan pa amb tomaca.
American?....but your French?!
His cooking is obviously good, but his English pronunciation is as bad as it was 30 years ago. I see a lot of people like this, why?
What do you mean? I understand every word he says.
@@TheRealGnolti Yes, I understand every word he said too. But listen to him is like walking in the water with a lot of seaweed, it is not a good feeling.
@@seanleith5312 Your description sounds rather subjective. For example, I don't mind seaweed. And of course, "good" and "not good" feelings as they relate to how someone speaks (especially if, as you agree, you understand them) is even more vague.
Okay Karen.
@@baconbap You are clearly ashamed of yourself, and it shows.