Learn From Master Chef Jacques Pepin


1. Anchovy, Parsley, and Carrot salad in Tomato boats

This salad with toast can be served as a first course.

Ingredients: anchovy fillets in oil, parsley leaves, garlic,

carrots, salt, black pepper, olive oil or vegetable oil,


Cut the anchovy fillets into pieces. Place them in a bowl and mix in the parsley, garlic, carrot, salt, pepper. Olive oil and vinegar. Cut the tomatoes in half and carefully hollow them out. Arrange the tomato shells on a serving platter and fill with the salad. 



2. Cheese and Spinach Souffle

3 tablespoons plus 1 teaspoon unsalted butter

3 tablespoons all purpose flour

1 1/4 cups cold milk

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

3 cups baby spinach leaves

1 1/2 cups grated Gruyere or Beaufort cheese (about 4 ounces)

4 large eggs, lightly beaten

3 tablespoons coarsely chopped flat-leaf parsley or basil

Melt 3 tablespoons of the butter in a medium saucepan over high heat. Add the flour and stir with a whisk until well combined and sizzling, then whisk in the cold mild and bring to a boil, stirring and mixing with the risk so he mixture doesn’t stick as it thickens. Boil for about 20 seconds, mixing continuously with the whisk. Add the salt, pepper, and nutmeg and remove the pan from the heat. 

Use the 1 remaining teaspoon butter to grease the Botton of a 3 to 4 cup oval gratin dish. Place the spinach in a bowl and microwave for 2 minutes, or until wilted.

By now, the white sauce should have cooled a little. Add the spinach and cheese to it and mix with the whisk. Add the eggs and parsley and mix well. For the mixture into the prepared gratin dish. This step can be done a couple of hours ahead and the dish kept in the refrigerator until cooking time. 

When you are ready to cook the soufflé’s, preheat the oven to 400 degrees. Place the gratin dish on a cookie sheet lined with nonstick aluminum foil for easy cleanup and bake for approximated 40 minutes, until well puffed and brown. Serve immediately.


3. Zucchini Canapes

Ingredients: Small zucchini, teaspoon salt, tablespoons grated parmesan cheese, teaspoon pigment d’Espelette or smoked paprika, poppy seeds, sesame seeds, extra-virgin olive oil.

Cut the zucchini crosswise into 1/2 inch thick slices and place in a bowl. Sprinkle with the salt and microwave for 2 minutes. 

Arrange the zucchini slices on a serving plate and sprinkle with the cheese and then the pigment d’Espelette, poopy seeds, and olive oil. Serve.


4. Broiled Eggplant

2 tablespoons oil.

2 small Chinese eggplants, cut lengthwise

1/4 teaspoon salt


1 clove garlic, crushed

1 teaspoon sugar

1 1/2 tablespoons light soy sauce

1 tablespoon toasted sesame oil

1/4 teaspoon Tabasco sauce

Preheat the broiler. Line a cookie sheet with nonstick aluminum foil and spread the oil onto it. Press the eggplant slices into the oil, turning them so they are coated on both sides, and arrange them in one layer on the cookie sheet. Sprinkle with the salt.

Place the eggplant under the broiler, 5 to 6 inches from the heat source, and broil for 5 minutes, until the surface is bubbly and brown spots have appeared. Turn the eggplant slices and broil for 5 minutes on other side.

While the eggplant is broiling, prepare the sauce: Mix all ingredients together in a bowl.

Transfer the broiled eggplant to a platter and immediately for the sauce over it. Set aside to cool, then serve.

Note: The sauce is also good on salads, or with sushi or poached fish.


5. Crabmeat With Tomato Relish

1 slice white bread

8 ounces cooked crabmeat

2 scallions, cleaned and minced fine

1 teaspoon chopped fresh ginger

1/4 teaspoon Tabasco sauce

1 large egg, beaten




1 cup peeled, seeded, and diced tomatoes

2 tablespoons olive oil

1 tablespoon chopped chives

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoon safflower or corn oil

Process the bread to crumbs in a food processor

Place the crabmeat, scallions, ginger. Tabasco, and egg in a bowl and mix gently with a fork to combine, Add the bread crumbs and toss just until incorporated. Using a spoon, divide the mixture into 4 parts.

Prepare the relish: Mix al the ingredients together in a bowl.

Heat the safflower oil in a large nonstick skillet. When the oil is hot, add the patties and astute over medium heat for about 2 minutes on each side until nicely browned. Transfer them to a plate. Serve immediately, with the tomato relish.

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