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Apr 29 2017

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

Souper Soups For Supper

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as Jacques prepares Black Bean Soup With Bananas, a dish that pays tribute to his wife Gloria’s Puerto Rican heritage. Then two soups from his childhood; Garlic Soup and Onion Soup Lyonnaise-Style, followed by the classic French Consommè.

Tomato Chowder With Mollet Eggs

This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.

Black Bean Soup with Bananas

I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites.

Garlic Soup

Onions and scallions can be used instead of leeks, although the soup won’t have the same subtle taste. If you use the leeks, include most of the green leaves.

Onion Soup Lyonnaise-Style

From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish.