Jun 17 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

Fête Des Boules

Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with Crab Chips With Salmon Caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an Egg And Herb Treats appetizer. The party continues with a crowd-pleasing Camembert With Pistachio Crust, a garden-fresh Tabbouleh salad and a Tomato, Mozzarella And Onion Salad before Jacques finishes his festive menu with a grand Smoked Ham Glazed With Maple Syrup, cooked and carved to perfection!

Camembert with Pistachio Crust

To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios, and serve it garnished with dried cranberries.

Smoked Ham Glazed with Maple Syrup

Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent.