HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Jacques Pepin. Show all posts
Showing posts with label Jacques Pepin. Show all posts

Monday, February 6, 2012

Sausages and Potato Ragout a la Jacques Pepin



         I wish you had seen the look on Andrew’s face when he asked what was for dinner and I told him “Sausages and Potatoes”.  Was that a sneer or a recoiling?  Was he horrified or merely surprised?  You see, I had just that day received my copy of “Essential Pepin” (Houghton Mifflin 2011), the 700 recipe volume that caps the illustrious career of one the great ‘pioneers’ of good cooking in this country, Jacques Pepin.  Surely, Andrew must have thought, you could do better than this, especially for a first choice in this incredible collection.  Surely in a book that features virtually every French classic and an amazingly broad range of recipes representing Asia, India, China-- I could have found something more profound than sausage and potatoes.  But it was a winter night and I’d espied some beautiful fresh Italian sausages at the market that day.  And the whole dish looked amazingly easy.

Thursday, October 13, 2011

Duck a l’Orange adapted from Jacques Pepin’s recipe in Food and Wine




         Duck a l’Orange lives in our memory as one of our first introductions to restaurant food.  In Montreal, where we lived, it was fairly ubiquitous on the city’s better menus.  We loved it for its sweetness and its crunch.  For the dark duck meat and the crispy skin. For the orange sauce with its taste of Grand Marnier.  We remember feeling sophisticated just ordering it…although we likely didn’t know what the word sophisticated meant at the time.  At any rate, when this month’s Food and Wine arrived, an article written by Rux Martin, the editor of the soon-to-be-published “Essential Pepin” Jacques Pepin’s soon-to-be-released cooking anthology, intrigued us.