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Jacques Pépin Recipes - Yahoo Recipe Search
YummlyPlum Tart ( Jacques Pepin Recipe) With Flour, Butter, Sugar, Salt, Ice Cold Water, Plums, Butter, SugarFood.comThe credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.Food.comMake and share this Yukon Gold Potatoes: Jacques Pepin Style recipe from Food.com.Food52This Jacques Pepin potato pancakes recipe was adapted slightly from More Fast Food My Way. These criques are similar to latkes with a little French flair.Food52In Jacques Pépin's recipe, chicken thighs are cooked skin side down, covered, in a skillet for about 30 minutes. They're crunchy and paired with zucchini.Food52The cherry season is short so freezing some for later in the year is a ritual. In this compote recipe, frozen cherries are poached in wine with some vanilla.Food52This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.Jacques Pépin's Steamed and Roasted Turkey. The New York Times, "Jacques Pépin Celebrates". 3 hours 15 minutes (including 45 minutes for steaming and 2 hours for roasting)
- Cocotte Eggs
- Country Omelet
- Fried Eggs
- Classic Scrambled Eggs
- Eggs Jeannette
- Seafood Omelet
- Rice Cakes with Eggs
- Buttermilk Pancakes
- Crêpes “Confiture”
- Cream Cheese Soufflé
“A nice way to serve eggs is to cook them in a little container we call a “cocotte”, a little soufflé mold or ramekin. You butter your mold, put the eggs in it, and place them in a skillet surrounded with water and cook them covered until done to your liking. You can eat them with a little spoon right out of the cocotte, usually the yolks will stil...
Serves 2 “This is kind of a rough omelet, a bit in the style of a Spanish tortilla or an Italian frittata. I sauté potato and onion, and with that I add the eggs and cheese, I like Gruyère in this case, and some chives, and I add a layer of tomato on top and that goes under the broiler for a couple of minutes to be served slid out of the skillet or...
“I showed my granddaughter, how to make a fried egg my way—that is cooking it at a low temperature so that the white stays very tender and the yolk is running lightly, and the top is glazed. It’s one way of doing it, and I hope you enjoy it, too.” 1 tablespoon butter 2 eggs salt and pepper 1 teaspoon water 2 teaspoons chopped chives Melt butter in ...
Serves 2-3 “The way I scramble eggs is to put them into a heavier saucepan over moderate heat, and to use a whisk to constantly move the eggs, ensuring that they get the creamiest texture without large curds. This is usually finished with a little bit of cream. It’s a sophisticated way of enjoying eggs, one I often serve as a first course for an el...
Serves 4 “Eggs Jeannette is an essential recipe for me, as it is something my mother used to make. Hard cooked eggs, yolks removed and mixed with garlic and parsley, then returned to the whites and sautéed stuffed side down. Finally they’re served with a mustard vinaigrette. A very easy-to-do, delicious, and unusual way to enjoy eggs.” 4 large eggs...
Serves 2 “I like omelets in any form, but the seafood omelet that I’m doing here is a bit more rich and sophisticated than most. I sauté some shrimp and scallops, (you could also use some fish), a bit of scallion, mushroom all together, which takes only a couple of minutes. While that’s cooking you can mix your eggs and some herbs, add that to the ...
Serves 2 “I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put it in a skillet to make a kind of rice pancake, which is crusty on the bottom. On top I usually put a couple of eggs at the last minute, to m...
“Very often, especially during the holidays, I buy cream—and very often I have cream left over. After a week or so I put that cream in the food processor and make butter—we can always use butter. And of course, with the butter you also get buttermilk. Occasionally I will use the buttermilk to make pancakes, which is easy to do. I serve them with wh...
Makes 6 crêpes “I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside o...
Serves 2 “For an elegant first course for a nice dinner you can make these cream cheese soufflés, which are extremely easy to do. A mixture of whipped cream cheese and an egg is placed into some little containers, or you can make one larger one. They can be served just out of the oven after they have risen up above the sides of the containers, or, ...
- Maman's Cheese Soufflé. This soufflé recipe came from a brilliant "mistake" made by Jacques Pépin’s mother. When she got married, she was 17 and his father was 22.
- Gnocchi Parisienne. Taking gnocchi a step further and baking them might just be the ultimate reward. They transform into pillowy puffs, crisp and golden on the outside with light, custardy centers.
- Crêpes Suzette. While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Jacques Pépin finds it easier to prepare largely in advance when entertaining.
- Leeks with Tomato Vinaigrette. Braising leeks over low heat renders them very tender and amplifies their mild, sweet onion essence. Sliced grape tomatoes (a diversion from Jacques Pépin’s classic approach of skinning and dicing tomatoes) and a Dijon vinaigrette put a tangy, juicy spin on this dish.
In Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking (Harvest, September 26, 2023), the legendary cooking teacher offers expert insights on cooking economically with techniques that save money, time, and cleanup effort, without sacrificing taste. Order Book.
- Shrimp Burgers on Zucchini. “I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home.
- Grilled Snapper with Olive Topping. “I like to grill thick fillets of snapper cut from the back, as opposed to the belly. Adjust the grilling time if your fillets are thinner or thicker, or if you like your fish well-cooked instead of medium-rare, as we prefer it.
- Poulet à la Crème. “Chicken in a cream sauce is a specialty of the town where I was born, Bourg-en-Bresse. My mother’s simple recipe included a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish.
- Camembert with Pistachio Crust. “I have always enjoyed a good Camembert, especially the raw-milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios, and serve it garnished with dried cranberries.”
Join Jacques in the kitchen as he shares tasty recipes and teaches new skills and techniques to make you confident in the kitchen. Our extensive archives include new videos of Jacques Cooking at Home as well as recipes from past series of Julia and Jacques and lots more. In this series of videos produced by Claudine Pépin, Tom Hopkins and the ...
Jan 28, 2019 · In the inaugural issue of Food & Wine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. The accompanying text asked, “why their awesom...
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