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
La Cocina Olé
Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty Garlic and Pasilla Soup. Jacques continues the Mexican-themed menu as he demonstrates his Chicken with Chili Sauce and Achiote Rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious Banana Gratin dessert.
“The soup should be emulsified in a blender so it’s smooth, and you can strain it if you object to eating tiny pieces of chili pepper skin. I garnish the soup with croutons and pieces of avocado and some thick Mexican crema (sour cream or crème fraîche is fine too) to help cut the fiery taste of the chilies.” —Jacques Pépin
“Chicken thighs are combined with dried mulato or ancho peppers, scallions, chorizo sausage, and Mexican oregano and garnished with chayote, sometimes called squash pears or mirliton. The thighs are served on a bed of rice mixed with onions sautéed in some of the chicken fat and flavored with achiote (also called annatto) paste.” —Jacques Pépin
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