Julia and Jacques Cooking at Home by Julia ChildIn Julia and Jacques Cooking at Home, two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques P�pin are synonymous with good food, and in these pages they demonstrate techniques (on which they dont always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julias and Jacquess comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make:
- Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country p�t�
- Soups: from New England chicken chowder and onion soup gratin�e to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
- Eggs: omelets and tortillas; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for souffl�s
- Salads and Sandwiches: basic green and near-Ni�oise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
- Potatoes: baked, mashed, hash-browned, scalloped, souffl�d, and French-fried
- Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, saut�ed, braised, glazed, and gratin�ed
- Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meuni�re and the essentials of lobster cookery
- Poultry: the perfect roast chicken (Julias way and Jacquess way); holiday turkey, Julias deconstructed and Jacquess galantine; their two novel approaches to duck
- Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
- Desserts: cr�me caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them youll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
- And much, much more . . .
Throughout this richly illustrated book youll see Julias and Jacquess hands at work, and youll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
Jacques Pepin's Yellow Turnips and Mashed Potatoes
Jacques Pépin's Garlic Mashed Potatoes
Check out his go-to and easy-to-make mashed potatoes recipe, cooked exclusively to celebrate Rachael Ray's 1,th episode! Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender. Place a pot underneath a food mill to catch the cooking liquid you can use it in stocks, soups, or bread and drain the potatoes in the mill, then push them through the mill into a bowl. Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated. Leftover potatoes can be reheated in a microwave oven, fried as potato cakes in a skillet, or added to soup as a flavor enhancer and thickener. Embed Code Restart. Now playing.
Which I just learned was based on a PBS television series they did from The key to this recipe is the garlic and whipping cream. You will want to start this process about 20 minutes before the potatoes begin to boil. Peel the garlic and place in a small sauce pan. Next, pour in the heavy whipping cream until the garlic is covered. Heat over low-medium heat, watching periodically.
EVERYONE likes mashed potatoes; they are ''comfort food,'' pleasing to children and adults alike, haute cuisine buffs as well as fast food addicts. And nothing complements mashed potatoes like gravy -be it the natural juices from a veal roast, thickened pan drippings from a roast turkey, or, as in my menu today, vegetable sauce made for a meat loaf.
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Joyce, this is such a delicious meal, crusty mustard on tender chicken meat and yes I'll surely go for a second helping of fluffy mashed potato too! Yum, yum, yum!!! Aiyoh I need to wipe my saliva Joyce, seeing how tender, moist your chicken looks and fluffy your mashed potatoes look, I'm definitely convinced that the bowl holding your mashed potatoes need no washing at all hehe!! This meal looks so delectable. I can understand why the food finished in a jiffy ; Great way to welcome Jacques Pepin!!
Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth and creamy Garlic Mashed Potatoes , just like his Aunt did years ago. Then another dish from his childhood, Potato Ragout. The refined version of scalloped potatoes, known as Gratin Dauphinoise is next and finally, a French classic, Cream Puff Potatoes. Only the linked recipes are available online.