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
Taste Bud Temptations
Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife, Gloria indulge their appreciation for the natural delicacy with his first recipe of Tuna Tartare with Bagel Chips and Radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make Tuna Mascarpone Cream, a perfect party appetizer. Jacques then prepares a Spanish Tortilla in a step-by-step demonstration, a piéce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a Strawberry Confiture and a velvety Caramelized Pear Custard. The perfect way to end the meal!
“For this starter, I season diced raw tuna and serve with shredded radishes and bagel chips. Walnut oil gives the dish a wonderful taste, but you can use olive oil if you prefer.” —Jacques Pépin
“Many bars in Spain have a cold potato tortilla, or omelet, on their tapas menu; these have nothing in common with Mexican tortillas. I love them and often make my own version containing chorizo, scallions, mushrooms, and herbs. It is great as a first course for dinner or as a main course for lunch or a light dinner.” —Jacques Pépin
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