May 13 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

Good Catch!

Jacques’ diet includes plenty of seafood. He loves to create recipes from flavorful Grilled Swordfish With Spicy Yogurt Sauce featured in the step-by-step recipe, to homey Baked Mackerel With Potatoes And Onions. The stylish Seafood With “Handkerchiefs” highlights a wonderful seafood medley under a delicate covering of pasta-sandwiched herbs. Fresh water fish is represented with Poached Trout In Vegetable Broth, a very light and flavorful dish.

Grilled Swordfish With Spicy Yogurt Sauce

Grilling the steaks for 4 to 5 minutes gives them the distinctive surface markings and taste of grilled meat without drying them out. Finished in a warm oven, they emerge tender, juicy, and flavorful.

Baked Mackerel With Potatoes And Onions

Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good.

Poached Trout In Vegetable Broth

This fish can be served whole if guests don’t mind removing the skin and the bones themselves.

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