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.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
1 day ago