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
Veg-In!
Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake! Joking aside, we all know that we don’t eat enough veggies and Jacques creates simple recipes to tempt even the most reluctant. He begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to feature two gratins, a colorful Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. A very special presentation features a staring lobster nestled in artichokes in Artichoke Hearts Helen and finally, a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar.)
You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.
Made with a béchamel sauce and finished with cheese, this cauliflower dish is one I remember well from my childhood
Whipped cream is added to the sauce just before filling the hearts to give richness to the dish and give it a glaze when it is run under the broiler.
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