Jacques Pépin's Ham and Cheese Soufflé | KQED

Video Description

This is a favorite episode of Today's Gourmet with Jacques Pépin. Jacques shows us how to make a ham and spinach soufflé, grilled salmon with mushroom and asparagus, and a special method of making strawberry jam using the sun as your heat source! Along the way, pick up tips on how to make a béchamel sauce, how to separate eggs, how to julienne a daikon radish, how to grill portabella mushrooms, how to make jam, and more! How to make a bechamel In This Episode: 00:00 1:00 Spinach and ham souffle recipe 4:28 How to separate eggs 10:08 Grilled salmon with mushroom and asparagus recipe 12:58 How to tell if asparagus is good 16:56 How to julienne daikon 19:57 Sun-cooked strawberry jam Today's Gourmet with Jacques Pépin - Full episode Season 2, Episode 22, 1992. Garden and Grill Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf...... #jacquespepin​​​​​​​ #souffle #grilledsalmon #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  @KQED Food  to watch more food videos.