Some people like to savor over a relaxing cup of tea or coffee. Others garden. Some read a good book. I realized today that I record 5 days of Jacques Pépin on PBS and Saturday mornings, stay in bed with Composition Book in hand, to see what little nuggets of gold I can get from him.
First and foremost? Cook with the kids. I love cooking with my daughter and son-in-law….. especially my son-in-law who volunteers to sous chef for me at family events.
My son is only first coming around, but for a lifetime has not listened to my cooking advise nor does he care to cook with me because he says me cooking for him, shows him love.
And then of course, there are the Cooking Classes I do with kids. Always a joyful experience for me!
Back to Saturday mornings …. this morning there was this one ‘gem’ I never thought about. Peppercorns. Never really considered the difference between the colors and flavors. Well, his explanation only makes sense: Green is not ripe, black is ripe and dried, white the black peppercorn exterior skin is removed. So the green has less flavor, the black is perfect and the white is cleaner and of course used in sauces that wouldn’t look good to have black flakes in them. Simple right?
YES CHEF!
I thought I would take the rest of this blog to talk about some of the other interesting things I’ve learned from Jacques.
First, you can take pizza dough, spread it out on the sunshiny side of a piece of tin foil (that’s the side that does not stick), mold it into a rectangle, cut 4 slices (score them down to the bottom then pull them into their own oval) and do the four evenly throughout the dough, season with herbs de provence and fleur de sel (course salt), then paint olive oil on top, drizzling both in the holes and around the edges for a crunchy not stick finish. He cuts it into small little pieces and serves it with soup. Talk about bumping up the flavor and experience of soup and salad for lunch or dinner!
You see why I like him so much and consider watching him a small little vacation?
YES CHEF!
Alrighty then!
I try not to eat cheese, so this tip is not for me. But if you have a couple or two (or a handful of singles) coming over for drinks, how about a quick, delicious appetizer? Take a round or even a small round of camembert cheese. Process pistachios in your food blender. Cover the camembert with honey first, (even the sides) then roll it in pistachios, and top it with pistachios. Place dried cranberries or dried tart cherries around the edges. You’ve got color, presentation and flavor. It didn’t cost much in either time or money. Add a plate with grapes, or dark grapes and strawberries next to it. Serve that with a nice bottle of wine and you’re in business.
Now that I am eating healthier, many of Jacques recipes are just ideas for me that I re-create with a vegetable palate in mind. But I will look through my notes and start a series of what I have learned and enjoy from one of my favorite chefs Jacques Pépin.
Yes. He’s that same guy that used to cook with Julia Child. And I just realized he ends his show by saying ‘Happy Eating’. Great minds think alike! lol
Happy Healthy Eating,
