Sep 03 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

Go Fish

Living close to the Connecticut shore offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that’s not quite an omelet, yet not quite a custard — it’s an Apricot Clafoutis.

Apricot Clafoutis (pdf)

Minute Recipe: Sweet Crisp Bacon (pdf)

I learned how to cook bacon in a microwave oven from my wife and I now never cook it any other way. It’s easy and fast and crisps the bacon uniformly. There can be variations in timing from one microwave to another, but regular bacon generally cooks in about 4 minutes and thicker slices require up to 6 minutes. Cook the thick slices for 4 minutes initially and then check them every 30 seconds or so and continue until the bacon is cooked to your liking. Choose as lean a bacon as you can find. I prefer thick-sliced bacon. Brushing the top of the slices with maple syrup or honey imparts a delicious taste.