NEW! Google Custom Search

Loading

schnitzel: Chez Jacques

schnitzel's picture

I have always admired Jacques Pépin, he is my culinary hero.


His latest book is beautiful: Chez Jacques: Traditions and Rituals of a Cook, and it has an eclectic mix of recipes. I will focus on his cooking techniques, work through the book keeping in mind the seasons, and availability of ingredients. 


This will be a fun journey.

Table of contents for Chez Jacques



Edited 10/6/2007 8:18 am ET by schnitzel

SallyBR1's picture

(post #67183, reply #38 of 551)

and let's not forget

it is "gratin dauphinois" (gratin is masculin)

but

pommes de terre dauphinoise (pomme de terre is feminin)

 


 


"You don't scare me. I've got a Jack Russell and he is the Chief"

Lee's picture

(post #67183, reply #39 of 551)

Yup, that I do remember.  You'd think after 8 years of French I'd never forget the niceties of French grammar, but, as the saying goes, use it or lose it.

knitpik's picture

(post #67183, reply #27 of 551)

You're correct.

schnitzel's picture

(post #67183, reply #19 of 551)

In the book he calls it pomme mousseline, or mousselike texture. And in Paris, the potatoes are pressed through a tamis.


ICDOCEAN1's picture

(post #67183, reply #529 of 551)

I love the book!  It is the only that sits on my table!  Next to a stack of FC mags of course. 


One recipe that I always make is the Fromage Forte, always very good and always different since the cheese drawer has such a variety.  It is on the menu for today.


I hope you like the book as much as I do...




 


Gretchen's picture

(post #67183, reply #530 of 551)

Actually, after I cleared my STACKS of cookbooks off of tables in the den, my Chez Jacques also remains to be enjoyed.


And Tracy introduced us to fromage fort (pretty sure it was she) before the book came out. Jacques had probably already put it elsewhere too, maybe.


And for sure Schnitzel has passed on her love of the book to ALL of us with her picutures of her dishes which darn near rival those IN the book.  Made me HAVE to get it also finally.


Gretchen
Gretchen
schnitzel's picture

(post #67183, reply #531 of 551)

I really like the book, too. I've made 41 recipes so far and still going as the mood strikes me.

Jean's picture

(post #67183, reply #533 of 551)

I'm still trying to figure out a way to sneak it into the house.





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #67183, reply #534 of 551)

I really wanted the edition with his artwork, but it's too much $$$.

Gretchen's picture

(post #67183, reply #535 of 551)

I want the menus he did to frame for my kitchen. I'm trying to figure out a way to copy them.

Gretchen

Gretchen
schnitzel's picture

(post #67183, reply #536 of 551)

They are lovely. Here's a different one...

PreviewAttachmentSize
Jacques_Pepin-menu.jpg
Jacques_Pepin-menu.jpg66.85 KB
Gretchen's picture

(post #67183, reply #537 of 551)

OK, how'd you do that--scanner?  Hunh? Hunh? Howdja do it?!!!  'o)

Gretchen

 

OH, man, you absolutely rock. I have printed this out and it is so cute!!! Did it on photo paper.


Edited 5/11/2008 3:31 pm ET by Gretchen

Gretchen
schnitzel's picture

(post #67183, reply #538 of 551)

I found that one online.

Gretchen's picture

(post #67183, reply #539 of 551)

Thank you!!!

Gretchen

Gretchen
schnitzel's picture

(post #67183, reply #540 of 551)

You're welcome. Happy Mother's Day!

Jean's picture

(post #67183, reply #541 of 551)

That's cool. Wish I had a spot for it. Hmmm.





Humor is a rubber sword - it allows you to make a point without drawing blood. Mary Hirsch
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Marcia's picture

(post #67183, reply #542 of 551)

Those aren't exactly your average brown eggs, are they? Perfectly stunning, and I can't believe I'm saying that about an egg. :-)

ICDOCEAN1's picture

(post #67183, reply #545 of 551)

I wonder if there is a book or some other source for his pictorial menus?  I have often looked through the index and admired the menu artwork. 



 


Gretchen's picture

(post #67183, reply #546 of 551)

I went to his website and there are some of his other paintings but no more menus. I LOVE them!!

Gretchen

Gretchen
ICDOCEAN1's picture

(post #67183, reply #547 of 551)

I did the same thing and looked everywhere with no luck. 



 


schnitzel's picture

(post #67183, reply #16 of 551)

There is a short video/interview of Jacques discussing his book here, from a CT news station. I just love him.

Edit: Sadly, the link has expired. :·(



Edited 5/5/2007 2:06 pm ET by schnitzel

schnitzel's picture

(post #67183, reply #29 of 551)

Next recipe...


Golden Hill Potatoes (Pommes Mont d'Or)


Basically a gratin of leftover mashed potatoes, beaten eggs, and Swiss cheese, topped with parmesan. Baked in a hot oven until puffed, almost like a soufflé, and a "golden hill" of beautifully crusted, golden potatoes. Delicious, and was so easy to throw together.


A lovely accompaniment to our chateaubriand. ;·)

Still getting acquainted with my new camera. By the time I took a picture, the "puff" was no longer, in typical soufflé fashion. 


PreviewAttachmentSize
golden_hill_potatoes.jpg
golden_hill_potatoes.jpg53.38 KB
Sondra's picture

(post #67183, reply #30 of 551)

Lovely potato dish.  Looks like a keeper.

MadMom's picture

(post #67183, reply #31 of 551)

Did it taste as good as it looks? 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

schnitzel's picture

(post #67183, reply #32 of 551)

Tasted and smelled terrific! And I ate more than I should have.


DeannaS's picture

(post #67183, reply #33 of 551)

That looks delicious! I might have to try it if we ever have leftover mashed potatoes.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

Jean's picture

(post #67183, reply #34 of 551)

Sounds like the mashed pos I did from Come for Dinner with the addition of egg. Will it work with frozen mashed pos do you think. I found a container in the freezer just yesterday. Would you post the recipe please?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
schnitzel's picture

(post #67183, reply #36 of 551)

I think thawed frozen potatoes would be fine, Jean.


Golden Hill Potatoes (Pommes Mont d'Or)


For about 2 1/2 cups cold mashed potatoes, beat 3 eggs, and stir them in to the potatoes along with 1 cup grated Swiss cheese. Butter a gratin dish, spread potato mixture evenly in the dish, and sprinkle a little parmesan cheese on top.

Preheat the oven to 400°F. Bake for 35 to 45 minutes.


Great accompaniment to roasted poultry, steak, or lamb chops.


Jean's picture

(post #67183, reply #37 of 551)

Thanks, the egg/potatoes ratio is what I was needing.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Marcia's picture

(post #67183, reply #35 of 551)

Gorgeous!