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
Sweet Endings with Shorey
Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up…! But she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick Tartine de Confiture. Fresh fruit recipes follow with Peaches Marty and Rhubarb-Honey Coupe with Creamy Yogurt Sauce. Shorey’s love of chocolate isn’t forgotten with Chocolate Pistachio Biscotti that proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape Mini Chocolate Truffles to round out their confectionary creations.
“When yellow peaches are ripe in the summer, I make this recipe I have enjoyed at the home of my friend Marty. She places brown sugar and butter in the hollows of halved peaches and bakes them, serving them with mascarpone and basil. I serve only half a peach per person, as this is rich; for a lighter dessert, you can omit the mascarpone.” —Jacques Pépin
“Everybody loves biscotti: They are good dipped in coffee for breakfast and as a companion for ice cream after an elegant dinner. The dough is baked twice, hence the name biscotti (“twice-cooked”), first in a log and then in slices. These biscotti are flavored with bitter cocoa powder and pistachio nuts. The dough is made in a few minutes in a food processor. The biscotti freeze well.” —Jacques Pépin
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