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Aug 05 2017

Alone In The Kitchen With An Old Frenchman

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

Cooking For The President

Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef, Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of Morel and Shrimp Eggs in Cocotte. The two chefs continue their Presidential menu with a meaty main course of Veal Chops Dijonnaise served on a bed of simple and delicious Peas with Basil. Together they prepare a decadent Chocolate Soufflé for a perfectly sweet and splendid ending.

Veal Chops Dijonnaise and Peas With Basil

“In this classic recipe of veal with mushrooms, veal chops are sautéed and the pan juices deglazed with wine and demi-glace (an intensely flavorful reduction of veal, chicken, or beef stock), then finished with cream and mustard to make a luscious, smooth sauce. Good demi-glace is available at specialty stores, but if you are unable to obtain it, substitute chicken stock reduced by half.” —Jacques Pépin

Chocolate Soufflés with Orange Sauce

Soufflés are the ultimate baking test. The key tips are to ensure stiff peaks in your meringue before folding in the chocolate and being careful not to over mix. This ensures that there’s enough air to lift your soufflé out of its ramekin. Then make sure to serve immediately, because they do deflate quickly.