Recipes By Jacques Pepin
159 recipes found
Country Omelet
Cold Omelets
Jacques Pepin's Banana Ice Cream
Crepe Purse With Mushroom Duxelle
Potato Savonnettes
For my potato savonnettes recipe, thick potato slices are cooked over high heat with a little butter, a dash of oil and water to cover. Some of the water is absorbed by the potatoes, and the remainder evaporates, creating a crusty, brown exterior and a moist center.
Scallops In Leek Sauce And Caviar
Turkey Cutlets In Anchovy-Lemon Sauce
Cured Salmon Gravlax
Cooked Turkey Soup
Corn Salad
Haddock on Polenta With Tarragon Sauce
Grilled Tuna Belly
Pissaladiere Baguettes
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Asparagus With Brown Butter
Writing in 1991, Jacques Pépin talked of his love of asparagus, stemming back to his childhood in France. His approach to the vegetable is as uncomplicated as it gets. “It is best when cooked in just enough water to steam it,” he wrote. “It is ready — tender but still a bit firm to the bite — after a few minutes.” Topped with a brown butter sauce, it’s a perfect accompaniment to meat, poultry or fish, but also just as at home with some white rice, part of a simple weeknight meal.
