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From Fast Food My Way

SallyBR1's picture

Another great and simple recipe from the Master of all Cooks (Jacques Pepin, of course)

Salad of tomatoes and zucchini

very simple indeed. He slices the zucchini with a veggie peeler (start from each side, stop before reaching the seeds) - Very thin slices. Add them to a bowl and sprinkle 1/2 tsp salt. Let it rest while you prepare the rest, rinse salt off before serving.

Dice 2 large tomatoes (large dice), mix with diced mozarella, add lemon juice, olive oil, salt, pepper - a bit of chopped cilantro. Mix and allow to sit for a little while

Assemble the tomatoes/mozarella in the center of a plate, zucchini ribbons around

=============================

I used a ring to mound the tomatoes in the center, it looked so beautiful unmolded that I could not believe I made it!
Plus, it was absolutely wonderful as far as taste goes. We had these great tomatoes bought at the farmer's market, dense, juicy - I am going back for more this weekend

Actually dinner was great yesterday - apart from this salad I also made "Thai salmon filets in phyllo parcels" (from Delia Smith's Summer Collection), "Baby spinach with scallions and lemon" (Fine COoking #69), and plain white rice.


Edited 8/23/2005 2:21 pm ET by SallyBR1

Risottogirl's picture

(post #31305, reply #1 of 20)

I just adore him! And he is so cute and charming in person as well.


Most of the stuff in the book is so dead-on simple, you just want to say duh, why didn't I think of that last night when I couldn't figure out what to make for dinner.


Also excellent from same book:


Halibut on fresh polenta with pepper oil (great now with our wonderful corn, I make the pepper oil with jarred piquillo pepper instead of fresh)


Summertime pasta (most people have probably always done some version of this with garden bounty, but its a nice reminder)


Stuffed scallops on mushroom rice (I just make my standard mushroom risotto, but his rice is very good)


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SallyBR1's picture

(post #31305, reply #2 of 20)

Ok, since you love the book too

You gotta try his baked salmon (the one in which he bakes the salmon in the serving dish at low temp) - a nice sprinkle of nuts on top (I made it four times, changing the nuts and spices slightly, a definitely keeper, the salmon ends up exactly how I like it: moist, tender, cooked to perfection!

The gratin of pasta with ham and veggies (he uses peas and corn) -

Not to forget - broccoli puree with brown butter and garlic: simplicity, simplicity. Same for his pea puree.

And the little shrimp casserole (don t remember exactly the name he gave to the dish) - very very good

THose are some I remembered from the top of my head - but I will try the ones you recommend

I never tried any of his "fast" desserts, but I am not much of a dessert person anyway.

susieq's picture

(post #31305, reply #3 of 20)

Try the carmelized canned peaches...they don't last long enough to make it onto pound cake!  Especially good in cold weather, served warm when fresh peaches are just a memory...

tcurda's picture

(post #31305, reply #4 of 20)

I do need to get this book...

Hmmm, got a Barnes & Noble discount coupon in the mail today, I just might go there tomorrow after chemo and pick that up.

Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.


Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.
peejay's picture

(post #31305, reply #17 of 20)

Yep, you need to get this book. I got it for my Birthday on Tuesday (woohoo! and thanks dear). Pepin is absolutely brilliant with utter simplicity. JP is to Rachel Ray as a Ferrari is to a Yugo. Sorry Rachel but there's no denying it.

tcurda's picture

(post #31305, reply #18 of 20)

I picked it up yesterday (Wednesday) and I've been buried in it since. It's not only a fountain of great ideas, it's a wonderful distraction from the issues I've been dealing with these past few days. I'm going through and picking out recipes/meals that Imay be able to tolerate once the chemo side efects wear off some.

Great book!!!

Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.


Tom aka tomcatt

Live today like there's no tomorrow.

Smile - People will wonder what you're up to.
Gretchen's picture

(post #31305, reply #19 of 20)

I don't think I have ever heard RR pretend to be a French chef of note. In my opinion, she fills a much different niche--and does it with real ingredients.

Gretchen

Gretchen
peejay's picture

(post #31305, reply #20 of 20)

Well I don't know what french chefiness has to do with it but I wasn't trying to blast Rachel Ray. She makes a lot of *good* dishes quickly with mostly everyday ingredients. My point is that Pepin, using simple, mostly everyday ingredients, quickly makes *FABULOUS* dishes.

Tom - hope it's going well for you. I highly recommend the "instant" veggie soup. I made it Wednesday using canned low-salt chicken broth and some aging veggies from the crisper drawer; it's wonderful. It was as good if not better for lunch on Thursday. It's very low effort, nutritionally superb and doesn't stress the innards. Might be perfect for you.

Risottogirl's picture

(post #31305, reply #5 of 20)

I have been cooking salmon (and tuna) this way for several years, I really like the silky texture.


I don't actually "own" the book. A friend bought it when we were shopping and then left it in my car - LOL!


I hauled home a PILE of random cookbooks and food mags from France and we just have NO space in this tiny apartment, so I am NOT buying cookbooks.


Honest, I am NOT.


I do have some self control.


LOL


 


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Lee's picture

(post #31305, reply #7 of 20)

I also love the slow roasting method for salmon.  It works well with cod, Chilean seabass (a fond memory), grouper and halibut.  I've never tried it with tuna, which we like practically raw.  I sear it fast and hot.

MEANCHEF's picture

(post #31305, reply #6 of 20)

To me salmon cooked this way is very good but too reminiscent of poached.  I like some char.

SallyBR1's picture

(post #31305, reply #8 of 20)

I like some char too - the problem I have with salmon is that the slight hint of overcooking makes it unpleasant to me

It is hard to get a grilled salmon with a lot of char and still almost rare inside (well, at least with our grill)

This recipe somehow compensates by the addition of nuts on top -

Gretchen's picture

(post #31305, reply #9 of 20)

Try using salmon steaks instead of fillet for the char.  Get the grill REALLY screaming hot, sear, turn it down, close and then turn after a few minutes.


Sally, I did the broccoli puree last night to go with Karen's Basque chicken.  I was less than blown away by it.  Do you get your butter REALLY brown?  And do you puree to a smooth green, or are there little floret bits left. 


Gretchen
Gretchen
SallyBR1's picture

(post #31305, reply #10 of 20)

I get the butter really brown - I think it gives it great flavor

And I pureed the heck out of it, until it was pretty smooth - usually it needs a bit of the cooking water to get it right

We absolutely love it, made it countless times - I don t overcook the broccoli, if anything I stop when it still has some bite

Gretchen's picture

(post #31305, reply #11 of 20)

Well, then I'll try it again. The broccoli was definitely not overdone.

Gretchen

Gretchen
Marcia's picture

(post #31305, reply #12 of 20)

Could it be that you're not wild about purees? I always think they'd be better with more liquid as a soup, but that's just me.

Gretchen's picture

(post #31305, reply #13 of 20)

No, that wasn't the problem. It just didn't have any "oomph" flavor to me--just broccoli.  Need to pay attention to the garlic and the browning I think.

Gretchen

Gretchen
Lee's picture

(post #31305, reply #14 of 20)

What did you think of the chicken?  It's on my to-do list.

Gretchen's picture

(post #31305, reply #15 of 20)

We liked it and it was a very pretty dish--I used several colors of peppers. I only sort of made it by the recipe--I had "raw" chorizo instead of dry so I fried it out in large pieces.  And although I browned my chicken as directed, after it braised, it wasn't brown so I took the pieces out and put under the broiler to crisp up and brown--put back in the sauce.  Also used sweet smoked paprika.  It was a tasty dish. I'll try it again with the right chorizo.  The taste had a nice little bite, but not too hot.

Gretchen

Gretchen
Lee's picture

(post #31305, reply #16 of 20)

Thanks for the review.  I'll give it a try.