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
Cozy Carbs
Ricotta Dumplings with Red Pepper Sauce are light and fluffy dumplings that Jacques prepares for an easy lunch or supper. The Summer-y ingredients of eggplant and tomatoes combine to make Macaroni Beaucaire a satisfying meal. Classic Gnocchi Maison give Jacques the chance to share his technique for using a piping bag to shape the mixture. Jacques finishes the episode with his very own version of Linguine with Clam Sauce and Vegetables.
From the small town of Beaucaire in Provence, this is actually two dishes incorporated into one.
The gnocchi can be made up to a day ahead and refrigerated, then heated in the oven just before serving.
Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.
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