Oct 14 2017

Alone In The Kitchen With An Old Frenchman

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

Kitchen Companions

There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team-up to create a flavor-filled feast, beginning with Octopus Stew with Onions, Paprika and Wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a Corn Soufflé to go alongside Jean-Claude’s favorite Venison in Sweet-and-Sour Sauce. Prunes in Red Wine, makes for the perfect classical ending.

Octopus Stew with Onions, Paprika, and Wine

“To prepare fresh octopus, I first drop it into boiling water for a few minutes. The water doesn’t even come back to a boil, but this is long enough to stiffen the octopus, which makes it easier to cut. Then, for this stew, I cut it into chunks and cook it with wine, vegetables, and seasonings in a low oven for a couple of hours, until very tender and flavorful. It can be served on rice, couscous, pasta, polenta, or potatoes.” —Jacques Pépin

Corn Soufflé

“For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish. The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate.” —Jacques Pépin