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
Crock of Flavor
ight, lean, and big on flavor! This menu features Small Crocks of Shrimp in Hot Vegetable Broth and lean pork tenderloin in Pork Medallions with Grapes and Pomegranate Sauce, accompanied by a mélange of Spinach, Macadamia Nuts, and Raisins. For dessert, it’s Butter Pecan Ice Cream with Apple Maple Topping, completing a feast worthy of any company!
Pork Medallions with Grapes and Pomegranate Sauce (pdf)
During the summer, when cherries are plump, ripe, and juicy, I put up a few jars of cherries in alcohol and keep them in the cellar to enjoy during the winter. My mother always had some preserved sour cherries or Montmorency cherries on hand. Served with some of the cherries, this eau de vie makes a great after-dinner drink. I sometimes use pure grain or fruit alcohol (about 190-proof) that I dilute by half with distilled water, but if this is not an option for you, substitute vodka instead.
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