Jacques Pepin: Heart & Soul

Menu Memories

Season 1, Episode 26 of 26

Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two 'go green' with a green salad with mustard dressing using Jacques' favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.

Previously Aired

Day
Time
Channel
5/11/2016
12:30 p.m.
5/20/2016
10 a.m.
5/20/2016
5 p.m.
5/21/2016
1 a.m.
5/21/2016
5:30 p.m.
8/9/2017
11:30 a.m.
8/1/2019
9 a.m.
8/1/2019
2 p.m.
Arizona Public Media is a service of the University of Arizona and our broadcast stations are licensed to the Arizona Board of Regents who hold the trademarks for Arizona Public Media and AZPM. We respectfully acknowledge the University of Arizona is on the land and territories of Indigenous peoples.
The University of Arizona