From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Spanish Tomato Bread and Serrano Ham or Prosciutto. Pantry staples and convenience foods take the stress out of visitors popping in! Jacques begins with a handy, pre-made pizza shell for his Chorizo, Mushroom, and Cheese Pizza. With a box of pasta and can of tuna from the cupboard...

From: KQED on Mon, Sep 14 2009 7:15 PM

Jacques loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique! Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared in m...

From: KQED on Mon, Sep 14 2009 7:15 PM

Living close to the Connecticut shore offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He e...

From: KQED on Mon, Sep 14 2009 7:15 PM

Living close to the Connecticut shore offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He e...

From: KQED on Mon, Sep 14 2009 7:15 PM

Restaurants reviewed: Borobudur Restaurant (SF), Alegrias Spanish Restaurant (SF), Poggio (Sausalito)

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Goat Cheese Toast. Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst he admits to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole with Mushroo...

From: KQED on Mon, Sep 14 2009 7:15 PM

Restaurants Reviewed: India Palace Restaurant (Mill Valley), Thanh Long Restaurant (SF), Oliveto Café & Restaurant (Oakland)

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Fried Capers. Lobster Roll Medallions on Spinach Salad show off Jacques new presentation of a summer seafood favorite. He proves that a craving for hearty food can be satisfied in minutes with Quick Lamb Stew where vegetables are cooked separately and the lamb is served rare. Then ...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Radish Toast. When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter, so he turns to his pressure cooker to prepare a speedy Lamb Curry, and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Radish Toast. When Claudine comes to visit, Jacques wants to spend the day with his daughter and granddaughter, so he turns to his pressure cooker to prepare a speedy Lamb Curry, and serves it over Rice with Raisins. To begin the meal, Jacques manages to stretch four ounces of sea...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Cured Herring Starter. Jacques fires up the kitchen with a mouth-watering Skirt Steak Grandma accented with freshly squeezed lime in anchovy and garlic sauce. He complements this hearty dish with a classic Gnocchi with Eggs and Scallions and Sauteed Curly Mustard Greens with Hot Sa...

From: KQED on Mon, Sep 14 2009 7:15 PM

If left on a desert island, Jacques thinks he’d be quite happy as long as he had some chickens! For Jacques, the prize part of the chicken is the thigh, and he thinks you'll agree when you try Crusty Chicken Thighs with Mushroom Sauce, served with a tasty Fricasse of Brussels Sprouts and Ba...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Mini Croques-Monsieur. Jacques reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways. While it’s perfectly delicious on its own, Jacques serves it with pasta in Ratatouille with Penne. Seafood stars i...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Mini Croques-Monsieur. Jacques reminisces about his childhood and celebrates the bounty of the season. He cooks up a batch of ratatouille that can be served two ways. While it’s perfectly delicious on its own, Jacques serves it with pasta in Ratatouille with Penne. Seafood stars i...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after sev...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after sev...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Eggs and Anchovies. Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Cherries in Eau de Vie. Light, lean and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce accompanied by a mélange of Spinach, Macadamia Nuts and Raisins. For dessert, it’s ...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Chicken Persillade. Jacques breaks with tradition to make a Skillet Apple Charlotte cooked in a single pan. From a jar of mayonnaise, he makes a dressing — that’s his alone -- to serve with eggs, anchovies, and tomatoes in a Harlequin Salad. And when veal isn't an optio...

From: KQED on Mon, Sep 14 2009 7:15 PM

Minute Recipe: Surimi Salad on Greens. With daughter Claudine visiting the kitchen, Jacques uses a local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine forgets to coat the sides of the soufflé dishes with breadcrumbs, they can still be unmolded for serving! Steamed Sc...