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
Autumn Leaves
Jacques Pépin and Julia Child banter about black vs white pepper in this tease for Autumn Leaves. In the full episode it’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth Tomato Velvet soup — the name speaks for itself! Then, Sliced Tomato Gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish. He continues with a tender Grilled Lamb Shasklik that includes easy, make-ahead instructions and a colorful Red Cabbage, Pistachio and Cranberry Salad with Bleu Cheese. Jacques goes on to transform pizza dough into an Apple Galette, baked to crispy, perfection!
“Thick slices of ripe tomato are baked with a topping of diced bread and seasonings in this gratin. Success depends on using the highest-quality ingredients.” —Jacques Pépin
“I like apple tarts, apple galettes, or apple pies in any form. I recently found a new way of making the crust for apple galette using pizza dough that I buy at my market.” —Jacques Pépin
Recent Comments