Tag Archives: jacques pepin

HAVING FUN WITH JACQUES PEPIN

Posted in Side dishes, Veggies by

I wish the title of my post could be taken literally, because I’d love to meet Mr. Pepin…   Unfortunately (or perhaps I should say malheureusement), I was just playing with one of his recipes:  a broccoli puree from his book “Fast Food My Way”  that might very well be one of the side dishes I make most often.  I am not the only one who loves it, Phil asks me to make it whenever he is grilling a side of salmon or cooking fish filets.  It is a perfect accompaniment for seafood, but I also like to pair it with roast chicken or pork.  Versatile, non?

Broccoli & Spinach Puree

BROCCOLI AND SPINACH PUREE WITH BROWN BUTTER
(inspired by Jacques Pepin)

2 large heads of broccoli, florets only
1 garlic clove, peeled
2 Tbsp. unsalted butter
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
pinch of nutmeg
2 cups spinach leaves (or more, to taste)

Bring 3 cups water to a boil in a medium saucepan. Add the broccoli florets and the garlic clove. Bring back to a boil, reduce heat, and cook until tender (about 10 minutes). Drain and reserve some of the cooking liquid.

Melt the butter in a small skillet and cook it over low heat until it turns golden brown. Do not let it burn.

Put the broccoli and garlic in the bowl of a food processor, add salt, pepper, and nutmeg.  Process until almost smooth, open the processor, drizzle the browned butter and add the spinach leaves on top. Process again until fully smooth, adding a bit of the reserved cooking liquid until the puree achieves a consistency you like.  Taste and adjust seasoning.   Serve right away, or refrigerate. It reheats well in the microwave.

ENJOY!

to print the recipe, click here

I do hope you’ll try my version of Pepin’s recipe, it is amazing how just a little spinach took this puree to a higher level.  A subtle change in texture, a real bump in flavor.  I normally don’t preach on nutritional content of food, but the humble spinach always makes me feel great. Old Popeye cartoons speaking (and dating me), I suppose.

Plated

This puree matched nicely with a simple tilapia filet prepared according to this recipe.  Leftovers can be either enjoyed after a quick tour in the microwave, or… go the indulgent route and use it as a basis for a souflee. I suggest following  the basic method from Julia Child.   You simply cannot go wrong by joining Julia & Jacques.  Almost as good as Sally and Phil…    😉

ONE YEAR AGO: Brined-Roasted Pumpkin Seeds

TWO YEARS AGO: Pork Ragu

THREE YEARS AGO: Friendly Kuri Squash

FOUR YEARS AGO: Green Light for this Salad

HIDDEN TREASURE

Posted in Seafood by

When Jacques Pepin speaks, I listen.  His book “Fast Food My Way” is a permanent fixture in my kitchen, just because I often cook from it on weeknights.  His simple dish, “Little Shrimp Casserole” only takes 30 minutes to prepare, and you’ll will be delighted by the moist tenderness of the shrimp,  which are baked hidden beneath a layer of bread crumbs.

LITTLE SHRIMP CASSEROLE
(adapted from Pepin’s Fast Food My Way)

4 Tbs unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced chives
1/2 cup coarsely chopped mushrooms
salt and black pepper
2 Tbs canola oil, divided
1 pound large shrimp (about 24), shelled and deveined (brined if previously frozen)
1 cup panko bread crumbs
1/4 cup vermouth

Mix the melted butter with the garlic, chives, mushrooms, salt and pepper in a large bowl.  Add the shrimp and one tablespoon of canola oil;  mix well.   Transfer the mixture to a shallow baking dish (or make 4 individual servings).

In another bowl, toss the panko crumbs with the remaining tablespoon of oil, but make sure that they remain fluffy and don’t stick together. Sprinkle the crumbs all over the casserole, pour the vermouth on top and bake in a 425F oven for 10-15 minutes, or until the top is well browned and the shrimp are fully cooked.

ENJOY!

to print the recipe, click here

Comments: When using frozen shrimp, I like to quickly brine them to plump them up. You can see my method in this previous post. If you have access to fresh shrimp, then skip it. Whatever you do, make sure to thoroughly dry the shrimp on paper or a kitchen towel before assembling the dish.  Jacques uses white wine in his recipe, but I substituted vermouth because I like the way it complements seafood.

You can assemble the casserole a few hours beforehand, keeping it refrigerated until baking time.

ONE YEAR AGO:  Avocado Three Ways

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A SIMPLE SALAD a la JACQUES PEPIN

Posted in Salads, Vegetarian-friendly by

Of all “master chefs” in the cooking world, Jacques Pepin is my favorite.  He is the kind of man I’d love to dine with:  gentle, authentic, and down to earth.  Reading his autobiography “The Apprentice”,  made me appreciate him even more.   Of course, his charming French accent is the icing on the cake.  😉

If his name wasn’t beneath this recipe, I wouldn’t have tried it because it seems a little strange.  Who in their right mind would fry a hard boiled egg?  Well, his mother did just that, during the hard years of the Second World War, and when I made it for our lunch, it was clear that her genes were the basis of Jacques’ skills in the kitchen:  the apple didn’t fall far from the tree!

PAN-CRISPED DEVILED EGGS ON FRENCH LETTUCES
(adapted from The Splendid Table’s How to Eat Supper)

2 large eggs, hard boiled and peeled
1/2 tsp Dijon mustard
1 tsp chives, finely minced
1-2 Tbs milk
2 tsp yogurt
1 tsp white wine vinegar
salt and pepper to taste
1 T olive oil

Dressing
leftover egg yolk filling
3 Tbs olive oil
1 tsp Dijon mustard
2 Tbs milk
2 tsp white wine vinegar
salt and pepper

Salad
mixed greens of your choice

Cut the boiled eggs in half lengthwise, remove the yolks and place them in a small bowl. Add all the ingredients for the filling, mashing it well to form a cream. Carefully fill each egg white half with the mixture, but do not overfill, make it exactly like the egg yolk would be. You will have excess filling that will be used as part of the dressing.

Heat a tablespoon of olive oil on a non-stick pan, and add the egg halves, cut side down. Sautee for 3-4 minutes, until golden. Reserve.

Make a dressing by mixing well all the ingredients. To serve, place the salad greens on a plate or serving bowl, drizzle some of the dressing and mix. Place the sauteed eggs on top, sprinkle a little more dressing, adjust seasoning with salt and pepper.

ENJOY!

to print the recipe, click here

Comments: Some people dislike hard boiled eggs, or even fried eggs.   I love them all. The only thing that turns me off is uncooked egg white floating on top of my sunny-side-up eggs.  I hope that even a deviled-egg-hater might enjoy this preparation. The subtle crunchiness on the hard-cooked eggs gives it a bit of  substance, making the salad seem more filling. The use of the excess egg yolk filling as part of the dressing is a brilliant touch.  It’s a nice light lunch for those of you without high cholesterol issues (or with a prescription vial of a statin in the cupboard!).

For another tasty example of using sauteed hard boiled eggs, take a look at this post by Ilva, a proof that great cooks think alike! 😉

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