Minute Recipe: Basil Cheese Dip. Born in Lyon, France, Jacques demonstrates his regional versions of fried and poached eggs as he makes the classic salad Frisée aux Lardons. Then, with thoughts of summer, he makes Spaghetti with Fresh Tomato and Anchovy Sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking — but simple to assemble — Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes.
Incoming search terms:
jacques pepin seckel pears in coffee
essential pepin seafood with handkerchiefsrecipe
pepin peas mishroom endive
jacques pepin peas mushrooms and endive
jacquine pepin sauce for fish anchovies/butter recipy
You know, everything is better with fire…unless of course it’s your house. So I made this caprese salad not only with fresh summer peaches but also by flambé-ing the mozzarella and fruit first. So yummy! **RECIPE — 2 fresh organic peaches — 10 1-inch cubes of mozzarella, about 4 ounces — 2 ounces of bourbon — 3 fresh organic basil leaves — Spring mix — Olive oil — Salt and pepper to taste
Episode 103: Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies. Get recipes at: www.kqed.org
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 Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish.
Jacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafood’s in the country and Shrimp Pané on Watercress is a recipe to make them shine. Jacques used to make Escoffier Quenelles when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade stuffed full of broccoli rabe.
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 ends with a popular French dessert that’s not quite an omelet, yet not quite a custard — it’s an Apricot Clafoutis.
Episode 207: Layered Elegance. Minute Recipe: Rice Paper Rolls with Avocado and Sun-Dried Tomatoes. Jacques shows his daughter Claudine how presentation can make a simple, traditional dish truly elegant by layering feta, cucumber and onion with tomato slices to make his Tall Greek Tomato Salad. Poached Salmon in Sour Cream Herb Sauce follows as Jacques reveals his father’s dislike of olive oil to Claudine. Together they make a variation of his mother’s recipe, Stew of Peas and Carrots — a meal in itself! Dessert is pure simplicity with Sweet Riccota Gateaux with Peach Sauce.
Minute Recipe: Salmon Rolls. Endive, chicory, Belgium endive — Jacques explains the differences between these vegetables, starting with Rigatoni with Lettuce and Eggplant and Sautéed Julienned Endive. A trip to the fish counter results in a harvest of some ocean “greens,” too! Seaweed-lined bamboo steamer baskets hold fresh seafood for Steamed Fish and Shellfish Baskets. The pantry supplies dessert as dried figs and walnuts poached in honeyed wine appear in Sautéed Stuffed Figs with Blueberries, a dessert that pairs perfectly with the sweet fortified wine, Madeira.
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 in Shrimp with Cabbage and Red Caviar, and delicate peaches end the show in Jacques’ classically prepared Peach Melba.
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 the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.