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Nov 04 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

Heirloom Favorites

Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of Ricotta Quenelles, poached to perfection. He goes on to show-off more of his knife skills, filleting a whole fish in preparation for Flounder with Lemon Butter. Then another family favorite, Jacques simmers a satisfying Sauté of Rabbit with Mushrooms and Cream. And for dessert he brings his mother’s Apples in Lemon Sauce recipe back to life with fresh and simple ingredients.

Ricotta Quenelles

“A quenelle is a football-shaped dumpling. These light and delicate quenelles take only a few seconds to prepare in a food processor (or in a bowl by hand), and they can be made a couple of days ahead of serving. Be sure to use good whole-milk ricotta cheese. The quenelles can be sautéed, as they are here, or baked in a cream sauce. They are a great accompaniment for grilled meat, poultry, or fish.” —Jacques Pépin

Flounder with Lemon Butter

“One of the most delicate of the flatfish family is the flounder. It is plentiful during the spring and summer and its soft, buttery flesh is good sautéed, poached, or broiled. Make sure to pat the fillets dry with paper towels so they won’t be coated with too much flour. The dish is finished with hot lemon butter and chives.” —Jacques Pépin

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