November 7th, 2009 | 
Author:
Minute Recipe:Cheesy Breadsticks. Bread takes time to make but Jacques Pepin shows viewers how to mix and bake a loaf of bread in one pot in his Slow and Easy Bread in a Pot. Next he shares his favorite eggs prepared in little containers known as Cocoette Eggs with Creamed Mushrooms. When Jacques raids the pantry and freezer, he finds the fixings to make a Ragout of Broccolini, Beans and Sausage. Fresh berries and a neat twist on a bought pastry crust end the meal with Cookie Dough Raspberry …
Posted in Uncategorized | 
Tags: Berries, Broccolini, Containers, Cookie Dough, Eggs, Fast, Fast Food, Food, Food Recipe, Freezer, Jacques, Jacques Pepin, More, Mushrooms, Neat Twist, Pantry, Pastry Crust, Pépin, Pot, Proof, Raspberry, Sausage
this is how a real cooking show should be like. Not like what they have nowadays on Food Network. They focus on entertainment. Screw that, a show with heart and soul is way better.
UPDATE: 10 more min was all it needed. It came out perfect! This is so easy, I could make it everyday! =)
My bread was a little sticky/doughy, too toward the center of the bread, but otherwise it was really good! I think it might be because I used a pot that was wider and shorter than his, so perhaps the cooking time needs to be adjusted depending on the shape pot you’re using… I just put the bread back in the oven for 10 min–hopefully that should solve the stickiness.
hes got the best voice
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amazing.
thanks for the ideas and recipes.
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I’m not who to question pepin’s ways, but if you let proof dough in a pot that is made from metal, it would get some of that flavor…
This is making me really hungry! And I should try his bread recipe too, and even if I don’t make my own bread, I should at least make the cheesy bread sticks.
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I love this show! Thank you!
I LOVE HIS CHOPPING SKILLS…so clean and smooth and effortlessly. he makes it look so easy! lol
Made this ragout today with a few mods. Smoked oysters instead of clams, and young asparagus in place of the broccolini. Fast, easy, inexpensive, and delicious!
I wonder how many cloves of garlic he has prepared in his life… 100,000?
Good video, however he does not show the cut bread. What size pot does he use. My bread is very stickey when it is sliced. The temp. after 40 min is 200-205 degrees. The crust seperates itself from the bread itself. What am I doing wrong????
“Don’t tell that guy I ate half of his egg.” Priceless! Vive Jacques!
I love Jacques Pepin!
thank you Jaques! and KQED!