Jacque Pepin Recipes Printable

Jacques Pépin’s Butternut Squash Velvet Soup

WEBNov 20, 2011 · For the soup. 1 tablespoon extra-virgin olive oil. 1 tablespoon bacon fat. 1 butternut squash (about 1 1/2 pounds), peeled, …

1. Maman's Cheese Soufflé. This soufflé recipe came from a brilliant "mistake" made by Jacques Pépin’s mother. When she got married, she was 17 and his father was 22.
2. Gnocchi Parisienne. Taking gnocchi a step further and baking them might just be the ultimate reward. They transform into pillowy puffs, crisp and golden on the outside with light, custardy centers.
3. Crêpes Suzette. While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Jacques Pépin finds it easier to prepare largely in advance when entertaining.
4. Leeks with Tomato Vinaigrette. Braising leeks over low heat renders them very tender and amplifies their mild, sweet onion essence. Sliced grape tomatoes (a diversion from Jacques Pépin’s classic approach of skinning and dicing tomatoes) and a Dijon vinaigrette put a tangy, juicy spin on this dish.
5. Fromage Fort. Fromage fort is the ultimate way of using leftover cheese. Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese, and goat cheese together with his mother's leek broth, some white wine, and crushed garlic.

Preview

See Also:

Show details