If you have never purchased chicken with the skin on and bone in, you must try these chicken thighs the way Jacques Pépin cooks them – skin side down in a dry non-stick pan on high heat, then covered for 16-18 minutes. Using the same pan make a mushroom sauce in 5 minutes with onion, garlic and mushrooms. From his "More Fast Food My Way" cookbook.
See Jacques prepare this dish and get the recipe here (starts at about the 2 min. 18 sec. mark)
One of my favorite recipes from Jacques Pépin's "Fast Food My Way." The rice dish is made with arborio but less fuss than a traditional risotto preparation; butter and parmesan are added at the end. The scallops are cut in half and stuffed with a mixture of garlic, pine nuts, basil leaves and quickly fried (2 minutes per side). Couldn't be easier – or more delicious! I served this with a first course of Asparagus Custard, and a Cookie Dough Raspberry Tart for dessert.
If you have Amazon Prime, you can watch Jacques' "Under the Sea" episode for free – it also includes his Egg and Tomato Gratin first course, Greens with Quick Cream Dressing, and Pineapple Wedges in Caramel for a complete menu.
The Heathman Restaurant in Portland claims that this is Julia Child's favorite breakfast – I've ordered it many times but wanted to make a 5 Star version at home, and this is it! Prepared for Father's Day, Dad was in for a treat. Jacques Pépin provided the Eggs Mollet Florentine recipe (from "Essential Pépin," see his video), and Anne Burrell's recipe was used for the Braised Beef Short Ribs. Add a freshly baked croissant, cubed cantaloupe and lattes for an absolutely perfect meal!
Tip: I've discovered Authentic Gourmet frozen croissants from France available through QVC - they bake in about 25 minutes and are flaky, buttery and delicious!
I often prepare this Jacques Pépin recipe (from his cookbook, "More Fast Food My Way") when I get home late and want to cook something fast and easy with loads of flavor. Chicken breasts are stuffed with a mixture of olives, garlic, dried apricot, capers, anchovy fillets and olive oil combined in the food processor, seared in a hot skillet, and covered to cook for about 8 minutes. Setting the chicken aside, the same pan is used to saute mushrooms and onions, adding wine, then butter, salt and pepper and any of the juice left on the plate where the chicken is resting. I was in too much of a hurry and didn't wait an extra 30 seconds or so to fully incorporate the chicken juice into the mushroom mixture and emulsify it, that's why you see the oil-type droplets in the photo below. I was so hungry that I also neglected to sprinkle the top with chopped parsley, or chives!
To watch Jacques prepare this recipe click here (starts at about the 7 min. 15 sec. mark).
4 boneless, skinless chicken breasts (about 6 oz. each)
1 T. olive oil
1/2 tsp. salt (to taste)
1/2 tsp. freshly ground black pepper
1-1/2 c. Baby Bella mushrooms, sliced
1/2 c. onion, chopped
2 T. water
1/4 c. white wine
2 T. butter
2 T. fresh chives or parsley, chopped
TAPENADE:
3/4 c. mixed pitted olives (black oil-cured, kalamata, and green)
1 garlic clove, peeled and sliced thin
2 dried apricot halves, cut into small pieces
1-1/2 T. drained capers
8 anchovy fillets in oil
2 T. olive oil
For the tapenade put all the ingredients in the bowl of a food processor and pulse to make a coarse puree. Set aside.
Cut a horizontal slit in each chicken breast to create a pocket and stuff with the tapenade. Season both sides of the chicken with the salt and pepper. Heat the oil in a large skillet over medium heat; when hot, arrange the chicken breasts side-by-side in the skillet. Cook covered for about 4 minutes on each side. Transfer to a platter and keep warm in the oven (180-degrees).
Add the mushrooms and onion to the skillet and deglaze pan with a few tablespoons of water; cover and saute for about 2 minutes. Deglaze with 1/4 c. white wine, stir, and cook, uncovered, for 2-3 more minutes. Add 1-2 T. tablespoons of butter and stir in. Bring to a boil to emulsify it. Add a little salt and pepper to taste.
Serve a chicken breast on each of four hot plates; add any juice that has accumulated around them on the platter to the mushroom sauce in the pan and stir well. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts and sprinkle with the parsley or chives.
– Jacques Pépin, "More Fast Food My Way"
Canned tuna sauce over poached, skinless chicken breasts? Who knew! I was hesitant to try this recipe but when I took my first bite, my eyes got big with an unexpected surprise – WOW. Delicious. Jacques Pépin has done it again! He poaches the chicken in a vegetable broth and slices it; the sauce is made in a food processor with tuna, anchovies, mustard, and lemon; and served over a bed of undressed arugula. The bonus is that you can serve the flavorful poaching liquid as a first course soup! Use any leftovers to make an unusual and delicious sandwich on toasted bread with a slice of tomato.
From Jacques Pépin's "Fast Food My Way" as well as the video episode titled "Dining Al Fresco" (that you can watch for free if you have Amazon Prime).
For for Chicken
1/2 c. onion, sliced
1/2 c. leeks, sliced
1 c. mushrooms, sliced
1/2 c. carrots, diced
1/2 c. celery, diced
1 tsp. salt
1/4 tsp. freshly ground black pepper
5 c. water
4 boneless, skinless chicken breast halves
For the Tuna Sauce
(1) 2-ounce can anchovy fillets in oil (reserve 4 fillets for garnish)
(1) 3-ounce can tuna in oil
1 egg yolk
1 T. Dijon mustard
1 T. fresh lemon juice
1 T. water
1/4 tsp. salt
1/4 tsp. Tabasco
1/2 c. olive oil
4 c. arugula, loosely packed
1 T. capers, drained
1 T. fresh chives, chopped
For the chicken, combine the onion, leek, mushrooms, carrot, celery, salt, pepper and water in a large saucepan and bring to a boil. Reduce heat to medium-low and boil gently for 5 minutes. Add the chicken breasts and cook until broth returns to a boil, about 4 minutes. Boil for 15 seconds, then remove pan from the heat, cover, and let rest for 12 to 15 minutes to cook the chicken. Remove chicken from the broth and cut into 4 crosswise slices.
For the sauce, put the tuna and anchovies (minus the 4 fillets for garnish) in a food processor along with the oil from the cans. Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds. With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and sauce is smooth.
To serve, arrange the chicken slices over a bed of arugula and generously coat with the tuna sauce. Top each serving with one of the reserved anchovy fillets. Sprinkle capers and chives for garnish. Serve at room temperature.
– Jacques Pépin, "Fast Food My Way"
One of my favorite go-to recipes from Jacques Pépin's cookbook, "Essential Pépin." Who knew that you could make delectable crab cakes with canned crab (of course you can use fresh crab)! Keep a few cans in your pantry for those unexpected guests – they'll love you for it! One of my favorite tips is to use fresh bread crumbs. Cube a slice of bread, put it in a mini-processor, and voila! Breadcrumbs in seconds. His recipe calls for Tabasco, but I prefer Sriracha. The cakes are served over a bed of salsa made with tomato, avocado, red wine vinegar, peanut oil, salt and pepper, and the dish is sprinkled with chopped, fresh chives. Whenever I make this for lunch, or for a dinner first or main course, I'm one happy camper!
Click here to watch a video of Jacques preparing this wonderful dish!
CRAB CAKES
1/4 tsp. salt
8 oz. crabmeat
1/4 tsp. freshly ground black pepper
1/4 tsp. dried thyme
1 T. chopped fresh chives
1/8 tsp. Sriracha (or Tabasco)
3 T. mayonnaise
1-1/2 slices white bread, processed to make crumbs (3/4 c.)
2 T. peanut oil
SALSA
1 ripe avocado
1 ripe tomato, peeled, halved, seeded, and coarsely chopped
1 T. red wine vinegar
2 T. peanut oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 T. water
1 T. chopped fresh chives
FOR THE CRAB CAKES: Pick the crabmeat over for any shells or cartilage. Cut into 1/4-inch pieces (about 1-1/2 loosely packed cups).
Gently mix the crabmeat with the salt, pepper, thyme, chives, Sriracha, and mayonnaise in a bowl. Add the bread crumbs and toss them lightly into the mixture.
Divide into portions and form into patties about 1-inch thick. Handle gently, the cakes are fragile.
Heat the peanut oil in a large skillet. When hot, carefully place the patties in the skillet and cook over medium heat for 3-4 minutes on each side, until nicely browned.
FOR THE SALSA: Peel and pit the avocado and coarsely chop; combine the avocado and tomato in a bowl. Add the vinegar, oil, pepper, salt, and water, tossing gently to mix.
To serve, spoon the avocado mixture onto four individual plates and sprinkle with the chives. Place the crab cakes on top and serve.
– Jacques Pépin, "Essential Pépin"
