jacques pepin: heart & soul
Cooking from Le Pelican

Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 104

Future Broadcast times for "Jacques Pepin: Heart & Soul": (show all)

Fri, Jun 19 9:00 P.M. Just Ducky!     NH CREATE
Fri, Jun 19 10:00 P.M. Sweet Endings with Shorey     NH CREATE
Fri, Jun 19 10:30 P.M. Chef In Training     NH CREATE
Fri, Jun 19 11:00 P.M. Menu Memories     NH CREATE
Sat, Jun 20 12:00 A.M. Taste Bud Temptations     NH CREATE
Sat, Jun 20 12:30 A.M. Shorey's Petite Appetite     NH CREATE
Sat, Jun 20 1:30 A.M. All in the Family     NH CREATE
Sat, Jun 20 10:00 A.M. Just Ducky!     NH CREATE
Sat, Jun 20 11:00 A.M. Sweet Endings with Shorey     NH CREATE
Sat, Jun 20 11:30 A.M. Chef In Training     NH CREATE
Sat, Jun 20 12:00 P.M. Menu Memories     NH CREATE
Sat, Jun 20 1:00 P.M. Taste Bud Temptations     NH CREATE
Sat, Jun 20 1:30 P.M. Shorey's Petite Appetite     NH CREATE
Sat, Jun 20 2:30 P.M. All in the Family     NH CREATE
Sun, Jun 21 12:00 P.M. Just Ducky!     NH CREATE


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