Jul 30 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

Smooth Food

With daughter Claudine visiting the kitchen, Jacques uses a local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine forgets to coat the sides of the soufflé dishes with breadcrumbs, they can still be unmolded for serving! Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Sauté complete the menu’s savory dishes, leaving a comforting Tapioca Banana Coconut Pudding for dessert.

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce (pdf)

Minute Recipe: Surimi Salad on Greens

(pdf)

Surimi—imitation crabmeat—is usually made with pollock or scrod. It comes vacuum-packed and I keep a package of it in my refrigerator for a fast first course or last-minute hors d’oeuvre.

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