Jacques Pepin's Eggplant and Brie Terrine is a Slice of Heaven | KQED

Video Description

In this episode of Today's Gourmet, Jacques Pepin prepares a menu derived from the South of France and it is especially easy on the eyes. He starts off with a terrine, a fantastic dish using layers of eggplant, red pepper, and brie molded into a loaf and cut into slices so you can view the gorgeous strata. Next he prepares a fresh and healthy wine-poached red snapper with leeks and cucumber garnish. He rounds out the meal with an elegant "omelet" soufflé dessert, similar to Baked Alaska. You may be intimidated to attempt a soufflé, but Jacques is here to walk you through it, step by step. Happy cooking! In This Episode: 00:00 Jacques Pepin prepares a menu inspired by the South of France 1:00 How to make a delicious eggplant and brie terrine recipe 7:15 How to peel red peppers 9:06 How to poach fish for Jacques' red snapper poached with wine and leeks and cucumber garnish 16:06 How to make an elegant omelet soufflé, similar to baked Alaska Today's Gourmet with Jacques Pépin - Full episode Season 2, Episode 1, 1992. Eggplant Terrine Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf...... #jacquespepin​​​​​​​ #eggplant #souffle #kqed 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.