Jul 08 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

Cooking From Le Pelican

Jacques, alongside his daughter Claudine, recreates his mother’s restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style Eggs And Swiss Chard Gratin, including a quick step-by-step béchamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of Kale, Sausage, Ribs And Lima Bean Stew, followed by a springtime Stew Of Radishes made with aromatic walnut oil. Braised Veal Breast With Pearl Onions And Artichokes, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma Mère would have done…To end there’s a sweet and juicy dessert of Melon And Blueberry Medley studded with sage sprigs.

Braised Veal Breast with Pearl Onions and Artichokes

“While they are not always easy to find, veal breasts are inexpensive. There is a fair amount of meat around the bones and cartilage, and the taste is superb.” —Jacques Pépin

Melon and Blueberry Medley

“The secret of a great melon recipe is to get a ripe, sweet, juicy fruit, and that is not always easy. The stem end of the fruit should be fragrant and the other end a bit soft when pressed. Cavaillon and Charantais melons, two of my favorite varieties, are sometimes available at my market. Use whatever type your market offers, provided the melon is ripe.” —Jacques Pépin