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
Shell-ebration
Crab Cakes with Avocado Sauce are a hit with Jacques’ granddaughter Shorey, who shares a taste with him in the first segment. Then Jacques and Claudine reminisce about times-gone-by at the seashore hunting for clams and shellfish as they prepare dishes of Oysters Madison, named after the town where he lives, and Mussels Poulette and Gratinee using wild mussels. Finally, he breaks open some huge clams (after setting them in the freezer for a while) and prepares crispy Clam Fritters.
Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor.
This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons.
The little touch of tarragon gives these fritters a delicious, different taste.
Recent Comments