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I'm really enjoying Mario Batali's "Big American Cookbook"
- Thread starter deb-in-mi
- Start date
Along those lines... Enjoying Jacques Pepin's "Heart and Soul in the Kitchen."
Full of easy recipes, little tricks, anecdotes from a lifetime of cooking. It was on deep-discount a couple of days ago on Amazon (Kindle), and now I'm almost at the point where I need a paper copy.
Full of easy recipes, little tricks, anecdotes from a lifetime of cooking. It was on deep-discount a couple of days ago on Amazon (Kindle), and now I'm almost at the point where I need a paper copy.
I think it would be hard to deny his abilities--both in chefdom and in the business of
restaurants. And he does have Lidia as one of his partners in most of them.
I watched his foodnetwork series and it was always interesting for the foods he was cooking==and it was in a kitchen with just a few people sitting across the island from him. His manner of speaking/explaining often "sounded" condescending, but I think it was just that.
I hated the Chew when first on, but Clinton saves it and they have pulled together a working crew. Simon still sort of annnoys me.
restaurants. And he does have Lidia as one of his partners in most of them.
I watched his foodnetwork series and it was always interesting for the foods he was cooking==and it was in a kitchen with just a few people sitting across the island from him. His manner of speaking/explaining often "sounded" condescending, but I think it was just that.
I hated the Chew when first on, but Clinton saves it and they have pulled together a working crew. Simon still sort of annnoys me.
Pat, We have the same taste....I love his artwork.....have you seen his dishes at Sur La Table.....
http://www.surlatable.com/product/PRO-2643013/?affsrcid=AFF0005&utm_source=bing&utm_medium=cpc&utm_campaign=Home&utm_term=Test_Target&creative=9318703788&device=c&matchtype=e&expiredSession=true&_requestid=2844196
http://www.surlatable.com/product/PRO-2643013/?affsrcid=AFF0005&utm_source=bing&utm_medium=cpc&utm_campaign=Home&utm_term=Test_Target&creative=9318703788&device=c&matchtype=e&expiredSession=true&_requestid=2844196
I just love it that they are contributing to making it
"cool to cook", vs. pressured contests on different shows, that seem silly / mindless to me.
Don't get me wrong, anything that encourages people to get in the kitchen is a hit for me, but I personally, am not a fan of the contests...
"cool to cook", vs. pressured contests on different shows, that seem silly / mindless to me.
Don't get me wrong, anything that encourages people to get in the kitchen is a hit for me, but I personally, am not a fan of the contests...
No, Gay, I didn't know about his dishes. Thank you for the link. He's an artist in
both the kitchen and the studio.
I'm thinking it's time to cook up one of his chicky recipes. Hmmm, maybe his Crusty Chicken with Mushrooms and White Wine that I recently saved to try.
both the kitchen and the studio.
I'm thinking it's time to cook up one of his chicky recipes. Hmmm, maybe his Crusty Chicken with Mushrooms and White Wine that I recently saved to try.
Made Jacques Pepin's Crusty Chicken with Mushrooms and White Wine sauce
last night. It was easy and yummy and I loved the crispy chicken skin. Paired it with a small green salad and a version of his Asparagus with Mustard Sauce in which I omitted the chopped hard-boiled egg topping for this meal. An easy to execute side dish while the chicken cooks.
Crusty Chicken Thighs with Mushroom Sauce
Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat into the sauce.
In this recipe, I cook the thighs in a skillet skin side down, so the skin becomes crisp, dry, and beautifully browned. Make sure to use a nonstick skillet with a tight-fitting lid, so as the skin fries, the flesh is cooked by the steam. The portions are relatively small here, but within the context of a menu this is enough meat.
4 large chicken thighs (about 1 3/4 pounds total), skin on
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup diced (1/4-inch) onion
1 1/2 tablespoons coarsely chopped garlic
3 cups washed and diced (1/2-inch) baby bella or white mushrooms
1/3 cup dry white wine
1 tablespoon chopped fresh chives, for garnish
Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.
Place the skillet over high heat and when the thighs start sizzling reduce the heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 degrees. If the chicken seems to be cooking too fast after 10 minutes or so, reduce the heat to low. The skin of the chicken should be very crisp and brown. Transfer the chicken skin side up to an ovenproof platter and place it in the oven.
Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.
To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.
4 servings
http://www.kqed.org/w/morefastfoodmyway/episode210.html
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PatNoCal/chicken%20Jacques%20Pepin.jpg~original
last night. It was easy and yummy and I loved the crispy chicken skin. Paired it with a small green salad and a version of his Asparagus with Mustard Sauce in which I omitted the chopped hard-boiled egg topping for this meal. An easy to execute side dish while the chicken cooks.
Crusty Chicken Thighs with Mushroom Sauce
Thighs are the part of the chicken that I enjoy most. When I cook them in stews or with a sauce, I remove the skin because when it is cooked with moisture, it gets rubbery and releases all its fat into the sauce.
In this recipe, I cook the thighs in a skillet skin side down, so the skin becomes crisp, dry, and beautifully browned. Make sure to use a nonstick skillet with a tight-fitting lid, so as the skin fries, the flesh is cooked by the steam. The portions are relatively small here, but within the context of a menu this is enough meat.
4 large chicken thighs (about 1 3/4 pounds total), skin on
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 cup diced (1/4-inch) onion
1 1/2 tablespoons coarsely chopped garlic
3 cups washed and diced (1/2-inch) baby bella or white mushrooms
1/3 cup dry white wine
1 tablespoon chopped fresh chives, for garnish
Arrange the chicken thighs skin side down on a cutting board. Using a sharp paring knife, trim off any excess skin at the edges and cut about 1/2 inch deep into the flesh on either side of the thigh bone. (This will help the meat cook more quickly.) Sprinkle the thighs with 1/2 teaspoon each of the salt and pepper and arrange them skin side down in one layer in a nonstick skillet with a tight-fitting lid.
Place the skillet over high heat and when the thighs start sizzling reduce the heat to medium, cover tightly, and cook for 16 to 18 minutes, checking occasionally to make sure the chicken is browning properly. Meanwhile, preheat the oven to 150 degrees. If the chicken seems to be cooking too fast after 10 minutes or so, reduce the heat to low. The skin of the chicken should be very crisp and brown. Transfer the chicken skin side up to an ovenproof platter and place it in the oven.
Discard all but 2 tablespoons fat from the skillet in which you cooked the chicken. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper on the mushrooms and then add the wine and any liquid that has accumulated around the thighs on the platter. Cook the sauce over high heat for about 1 minute to reduce the liquid.
To serve, divide the sauce among four hot plates. Place a thigh in the middle of the mushroom sauce on each plate, spoon some sauce over, sprinkle on the chives, and serve.
4 servings
http://www.kqed.org/w/morefastfoodmyway/episode210.html
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/PatNoCal/chicken%20Jacques%20Pepin.jpg~original
