Jacques Pépin
Jacques Pépin's Latest Posts
Baked Mackerel With Potatoes And Onions
Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.
Grilled Swordfish With Spicy Yogurt Sauce
Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence.
Chocolate Soufflè Cake With Raspberry Sauce
Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at room temperature, with or without the sauce.
Chocolate Roll
Light, delicate, and tender, this chocolate roulade is made without flour and bakes very quickly. It is a bit fragile to roll, but the result is delectable.
Macaroons
Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle.
Tomato Chowder With Mollet Eggs
This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.
Sautèed Rabbit with Morels and Pearl Onions
This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.
Skillet Duck with Red Oak Salad
Easy and delicious, this duck is cooked in much the same way as Southern fried chicken — fried in its own fat in a covered pot so steam develops, making the meat very moist and tender and the skin crisp.
Venison Steaks in Sweet-Sour Sauce
Venison is traditionally served with a sweet-sour sauce. This one contains currant or raspberry jelly for sweetness and vinegar — cooked with shallots and added at the end — for a contrasting sour taste.
Flat Potato Omelet
In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered with thin slices of tomato.
