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
Shorey’s Petite Appetite
Shorey, Jacques’ granddaughter joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, Escargots In Baked Potatoes. The two continue, creating Stuffed Tomatoes – a Pepin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named Pain De Quartre Heures or “The Four O’clock Bread,” filled with hazelnuts and chocolate. A crunchy bite of Chocolate Pistachio Brittle brings the lesson to a close and a smile to their faces.
“I cut a good 3/4-inch slice from the stem end of each tomato and then hollow out the tomatoes. These top slices and the insides of the tomatoes are pureed in a food processor to become the sauce. If you have extra tomato puree, it can be used for soup, pasta, or even drinks.” —Jacques Pépin
“No one I know can stop after one bite of peanut brittle. I figured the classic candy would be that much more irresistible made with pistachios and chocolate. Using the microwave oven shortens the preparation time to a few minutes, but be sure to use a large microwavable bowl or other container (I use an 8-cup glass measuring cup) to make the caramel, because the mixture tends to rise up and foam. This brittle is equally good made with pecan or hazelnut pieces.” –-Jacques Pépin
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