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Quick Almond and Plum Cake

Episode 124: Sweet Endings Recipe: Quick Almond and Plum Cake It takes just a few seconds to mix the flour, sugar, and almonds for this fast food-processor cake, and then you blend in the remaining...

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Crispy Tuiles a L’Orange

Episode 124: Sweet Endings Recipe: Crispy Tuiles a L’Orange (Orange Tuiles) Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange...

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Brandade De Morue au Gratin

Episode 125: Ocean Options Recipe: Brandade De Morue au Gratin (Brandade au Gratin) Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and...

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Sea Bass in Shredded Potato Skin

Episode 125: Ocean Options Recipe: Sea Bass in Shredded Potato Skin (Black Fish in Shredded Potato Skin) Black fish, also called tautog, is readily available on the East Coast during summer....

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Nage Courte of Striped Bass

Episode 125: Ocean Options Recipe: Nage Courte of Striped Bass (Poached Striped Bass in Flavored Broth) If you can’t find striped bass where you live, replace it with a fish of approximately the same...

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Ballottine of Chicken with Spinach Filling

Episode 126: Fowl Play Recipe: Ballottine of Chicken with Spinach Filling (Chicken Ballottine Stuffed with Red Rice or Spinach, Cheese, and Bread ) A ballottine is a whole chicken that has been boned...

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Roast Capon with Armagnac-Mushroom Sauce

Episode 126: Fowl Play Recipe: Roast Capon with Armagnac-Mushroom Sauce Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons...

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Individual Chocolate Nut Pies

Episode 103: Sweets For My Sweet Recipe: Individual Chocolate Nut Pies The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic...

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Darphin Potatoes

Episode 101: Savory Staples Recipe: Darphin (Paillasson) Potatoes Literally translated, paillasson means “doormat.” Raw potatoes are shredded, pressed into a nonstick pan, and cooked to create a...

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Green Couscous

Episode 101: Savory Staples Recipe: Green Couscous Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish....

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Monkfish Roulade

Episode 110: Easy and Elegant Seafood Recipe: Monkfish Roulade (with Broccoli Rabe Stuffing and Tarragon Tomato Sauce) A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli...

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Veal Chops with Caper Sauce

Episode 111: Cattle Call Recipe: Veal Chops with Caper (and Sage) Sauce This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they...

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Braised Beef in Red Wine

Episode 111: Cattle Call Recipe: Braised Beef in Red Wine An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce,...

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Spicy Rib Roast

Episode 111: Cattle Call Recipe: Spicy Rib Roast Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry...

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Good Lady Apples Bon Femme

Episode 112: Fruit Fete Recipe: Good Lady Apples Bon Femme For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed. Inexpensive...

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Stew of Red Summer Fruit

Episode 112: Fruit Fete Recipe: Stew of Red Summer Fruit Basil lends a delightful fragrance and a slightly licorice taste to this stew. A tasty hodgepodge of red summer fruits, it can be made in winter...

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Braised Pears in a Caramel Sauce

Episode 112: Fruit Fete Recipe: Braised Pears in a Caramel Sauce Sprinkling pears with sugar helps draw out their juices and makes a natural caramel. Depending on the ripeness of the pears, you may...

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Classic Ratatouille

Episode 113: Vegetable Bounty Recipe: Classic Ratatouille Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their...

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Tomatoes Maison

Episode 113: Vegetable Bounty Recipe: (Stuffed)Tomatoes Maison My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew. Most any...

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Lamb Navarin

Episode 114: Family Favorites Recipe: Lamb Navarin A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned...

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Pork Loin Tournedos with Cream and Calvados

Episode 114: Family Favorites Recipe: Pork Loin Tournedos with Cream and Calvados In this rich dish, pan juices that result from browning boneless pork steaks, or tournedos, are deglazed with applejack...

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Puerto Rican Pork and Beans

Episode 114: Family Favorites Recipe: Puerto Rican Pork and Beans My wife, Gloria, often prepares this dinner when we have guests. A satisfying one-dish meal, it can be cooked ahead and refrigerated or...

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Chocolate Paris-Brest Cake

Episode 115: All Puffed Up Recipe: Chocolate Paris-Brest Cake Resembling a wheel, this French pastry is thought to have been created by a Parisian pastry chef to celebrate the famous bicycle race from...

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Crystallized Puff Paste of Orange

Episode 115: All Puffed Up Recipes: Crystallized Puff Paste of Orange (Puff Pastry Tartlets with Oranges and Cream), Puff Pastry, Fast Puff Pastry Caramelized puff pastry rounds are covered with pastry...

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Choux á la Crème

Episode 115: All Puffed Up Recipe: Choux á la Crème (Cream Puffs with Chocolate Sauce) Similar to ones my mother used to prepare, these cream puffs are filled with blackberry preserves and whipped...

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Mussels Poulette and Gratinee

Episode 116: Shell-ebration Recipe: Mussels Poulette and Gratinee (Mussels in Cream Sauce) This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner...

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Clam Fritters

Episode 116: Shell-ebration Recipe: Clam Fritters The little touch of tarragon gives these fritters a delicious, different taste. The fritters are drained on a wire rack rather than on paper towels,...

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Crab Cakes with Avocado Sauce

Episode 116: Shell-ebration Recipe: Crab Cakes with Avocado Sauce (Salsa) Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some...

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Brioche

Episode 117: Rollin’ In Dough Recipe: Brioche Brioches are buttery, moist, light breads made with a yeast dough. The perfect accompaniment to a café au lait in the morning, brioche can be made as a...

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Gros Pain

Episode 117: Rollin’ In Dough Recipe: Gros Pain (Big Bread) Gros pain, or “big bread,” was the regular daily home bread of every French family when I was a kid. It is a bit coarser in texture than a...

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Long Proofed Baguette

Episode 117: Rollin’ In Dough Recipe: Long Proofed Baguette (Baguettes) The long rising time in this recipe gives the baguettes a better texture and a more pronounced flavor. To have fresh-baked bread...

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Soda Bread

Episode 117: Rollin’ In Dough Recipe: Soda Bread When you’re pressed for time, soda bread is the prefect solution, since this Irish classic requires only a few minutes of work. In fact, if you turn on...

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Flat Potato Omelet

Episode 118: Egg-ceptional Recipe: 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...

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Venison Steaks in Sweet-Sour Sauce

Episode 119: Game Day Recipe: 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...

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Skillet Duck with Red Oak Salad

Episode 119: Game Day Recipe: Skillet Duck with Red Oak (Lettuce) 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...

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Sautèed Rabbit with Morels and Pearl Onions

Episode 119: Game Day Recipe: Sautèed (Braised) 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...

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Tomato Chowder With Mollet Eggs

Episode 120: Souper Soups For Supper Recipe: Tomato Chowder With Mollet Eggs (and Croutons) A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft...

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Black Bean Soup with Bananas

Episode 120: Souper Soups For Supper Recipe: Black Bean Soup with Bananas I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with...

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Onion Soup Lyonnaise-Style

Episode 120: Souper Soups For Supper Recipe: Onion Soup Lyonnaise-Style From the Lyon region of France, this onion soup is much thicker than the usual kind. It’s often served as a late-night dish. When...

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Garlic Soup

Episode 120: Souper Soups For Supper Recipe: Garlic Soup There are almost endless possibilities for variation here. Potatoes are my favorite thickening agent for garlic soup, but it can also be...

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Macaroons

Episode 121: Light As Air Recipe: Macaroons Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle. Commercial almond paste can be used...

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Chocolate Roll

Episode 121: Light As Air Recipe: 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...

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Chocolate Soufflè Cake With Raspberry Sauce

Episode 121: Light As Air Recipe: Chocolate Soufflè Cake With Raspberry (Raspberry-Rum) Sauce Fluffy and delicate, this light cake contains fewer egg yolks and less butter than is customary. Serve at...

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Grilled Swordfish With Spicy Yogurt Sauce

Episode 122: Good Catch! Recipe: Grilled Swordfish With Spicy Yogurt Sauce Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence. The steaks are served...

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Baked Mackerel With Potatoes And Onions

Episode 122: Good Catch! Recipe: Baked Mackerel With Potatoes And Onions (Mackerel with Potatoes, Onions, and Tomatoes) Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good....

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Poached Trout In Vegetable Broth

Episode 122: Good Catch! Recipe: Poached Trout In Vegetable Broth Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets...

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Spinach, Ham, and Parmesan Soufflé

Episode 123: Eggs-quisite Recipe: Spinach, Ham, and Parmesan Soufflé (Broccoli Rabe, Ham, and Parmesan Soufflé) The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and...

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Quiche with Bacon

Episode 123: Eggs-quisite Recipe: Quiche with Bacon The dough for this quiche is made with butter and lard (or vegetable shortening). The result is very flaky, with the taste of the lard complementing...

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Flan With Green Herbs

Episode 123: Eggs-quisite Recipe: Flan With Green Herbs (Flan of Green Herbs with Raw Tomato Sauce) In home-cooking, a flan — be it sweet or savory — is a custard. The choice of herbs and greens used...

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Chocolate Mint Trufflettes

Episode 124: Sweet Endings Recipe: Chocolate Mint Trufflettes These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can...

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