Jul 23 2016

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

Game Day Pressure

For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, forget long hours over the stove, Jacques shows us how to make chili without fuss in a pressure cooker for a game day favorite, Chili con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with sustainable Californian caviar, these tasty morsels are both delicious and environmentally friendly!

Chili con Carne with Lettuce and Cheese (pdf)

Minute Recipe: Cheese Balls with Pignoli Nuts

(pdf)

I love cheese and always buy more than I consume. Through the years, I have worked out a number of recipes to use leftover cheese, so I don’t have to feel guilty about it spoiling. This appetizer is best done with soft cheeses, like fontina, Camembert, blue, St. Albray, or Reblochon. Pear and dried cranberries lend a little sweetness and the toasted pignoli nuts add richness and texture—a perfect combination.

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