Recently French chef Jacques Pépin turned 80 and retired. Over the years, he educated viewers of Public Television on how to cook and, something that no other cooking show host has done, techniques in the kitchen with wisdom, humor and a smattering of French lessons. As Gilad Edelman wrote in a Slate article, this man will teach you how to cook
Jacques likes to celebrate his international roots when his daughter Claudine and granddaughter Shorey visit. A dish that reflects his time in the U.S., Grilled Leg of Lamb is prepared in a step-by-step demonstration and then shared with Shorey. Jacques then makes a dish from his French heritage, Pork Loin Tournedos with Cream and Calvados. Next, a recipe from his wife Gloria’s family of Puerto Rican Pork and Beans. Finally, Jacques ends the show with a stew that his mother used to make, Lamb Navarin.
In this rich dish, pan juices that result from browning boneless pork steaks, or tournedos, are deglazed with applejack and the sauce is finished with heavy cream. The tournedos are garnished with prunes.
Buy the meatiest, leanest country-style spareribs you can find. The cilantro stems are cooked with the beans to give them an unusual and definitive flavor, and then the leaves are added at the end. If you don’t like the taste of cilantro, you can omit it.
A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish,