Tall Greek Tomato Salad

A fun and elegant way to serve a traditional Greek salad, piled high in a sculptural form with tomatoes, cucumber, feta, red onion, fresh oregano, and assorted olives in a lemon olive-oil dressing. I served this with lamb burgers with feta (another fabulous recipe from Jacques Pépin!). To serve, I held on to the tower and using a serrated knife and cut down the middle, turned 90-degrees and cut again.

Recipe

LEMON OLIVE OIL DRESSING
5 T. olive oil
2 T. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Combine all ingredients in a bowl and whisk.

TOMATO SALAD
4 tomatoes with stems attached
1 cucumber, unpeeled, cut into 1/4" thick rounds
8 slices red onion, 1/8" thick
Fleur de sel (I used regular salt)
4 oz. feta, cut into 1/4" slices, about same diameter as tomato (cut off square edges to try and make it roundish)
Mixture of about 24 olives (black oil-cured, kalamata, etc.)
2 T. fresh oregano (garnish)

Cut around the stem of the tomato so you can use it as a cap at the top; alternatively, you can cut out the stem and use a sprig of fresh oregano to stick out of the top. Cut a narrow slice from the base of the tomato so it will sit flat. Cut each tomato horizontally into 5 equal slices.

Place the bottom slice from each tomato in the center of four salad plates. Cover each slice with some of the cucumber slices and a slice of onion with a sprinkling of salt and a small spoonful of dressing. Put the second tomato slice on top and cover with feta slices and spoon a little of the dressing over the cheese. Add the third slice of tomato and top with cucumber slices, onion, and a little of the dressing. Add the fourth tomato slice and top with feta and a little dressing. Finally, add the last tomato slice.

Sprinkle the olives and some feta crumbles and any leftover cucumber on the bottom of the plate around the cucumber "tower" and a bit of salt and fresh oregano leaves. Drizzle dressing over the tomato tower, and around the plate and serve.

– Jacques Pépin, "More Fast Food My Way"

Feta Stuffed Lamb Burger with Yogurt-Cucumber Sauce

90-degrees today and a perfect dinner is Jacques Pépin's Feta Stuffed Lamb Burger on the grill! Served with a yogurt-cucumber sauce with fresh mint over a bed of lightly dressed mixed greens and a Penner-Ash 2012 Pinot - can't get better than that!

Recipe

YOGURT-CUCUMBER SAUCE
1 cucumber, peeled, seeds removed, and grated
1-1/2 T. chopped fresh mint
1 tsp. chopped garlic
3/4 tsp. salt
1 T. fresh lemon juice
1/2 tsp. freshly ground pepper
1 c. plain Greek yogurt

Mix all ingredients in a bowl (can be refrigerated up to one week).

LAMB BURGERS
1 lb. ground lamb
1 c. coarsely chopped mushrooms
1/3 c. coarsely chopped onion
1 tsp. finely chopped garlic
1/2 tsp. ground cumin
1 tsp. dried oregano ( I used a combination of dried and chopped fresh oregano)
1/2 c. crumbled feta (1/2-inch pieces)
1 T. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

In a bowl mix together the lamb, mushrooms, onion, garlic, cumin, and oregano. Form into 4 patties. Make a shallow depression in the center of each with your thumb and insert a chunk of the feta. Bring the edges together and press gently to enclose the cheese. Rub olive oil over the patties and grill over medium-high heat for about 12-18 minutes for medium.

I served on a bed of mixed greens with the dressing used for the Tall Greek Tomato Salad that I served with the burgers. Put a dollop of the yogurt-cucumber on top of the burger and serve.

– Jacques Pépin, "More Fast Food My Way"

Mushroom & Walnut Salad with Sour Cream Dressing

Fresh, light and perfect for lunch or a dinner first course. Button mushrooms, walnut pieces, scallions, lemon juice, sour cream, salt and pepper are combined and chilled in the fridge, covered, for an hour (or up to 5-6 hours). The perfect do-ahead meal. When ready to serve, spoon the mixture onto a few leaves of Boston lettuce and sprinkle with chopped fresh parsley, chives, or tarragon. Nice with a buttery chardonnay!

Based on Jacque Pépin's recipe in "Fast Food My Way."

Recipe

4 c. sliced mushrooms
3/4 c. walnut pieces
2/3 c. sour cream
1/2 c. minced scallions
2 T. fresh lemon juice
1/2 to 1 tsp. salt
1 tsp. fresh ground pepper
Boston Lettuce Leaves (about 2 to 3 leaves per person)
2-3 T. fresh chopped herbs (chives, parsley, or tarragon)

In a large bowl combine the mushrooms, walnut pieces, sour cream, scallions, lemon juice, salt and pepper. Mix well, cover and put in the fridge until ready to serve (1 to 5 hours ahead). When ready to serve, arrange lettuce leaves in four plates or bowls, spoon the mushroom salad onto the leaves, sprinkle with fresh herbs, and serve.

– Jacques Pépin, "Fast Food My Way"

Chicken Supreme Kiev-Style

The man can do no wrong! Jacques Pépin's Chicken Supreme Kiev-Style ("Good Life Cooking") is a must have recipe to include in your list of favorites. Boneless, skinless chicken breasts are butterflied and lightly pounded between two sheets of plastic wrap to achieve a uniform thickness; a mixture of sautéed onion, garlic, mushroom, salt, pepper, and fresh cilantro is set in the middle of the chicken breast and then folded over to enclose the stuffing, dipped in milk (I used soy milk) and rolled in fresh bread crumbs seasoned with salt, pepper, and more fresh cilantro with a touch of olive oil to prevent the crust from burning. Bake in a 400-degree oven for 20 minutes. The result is an herbal-infused, moist, crunchy mouthful ... absolutely delicious! Definitely use fresh herbs as dried herbs would not do this dish justice. If you don't care for cilantro, substitute your favorite herb. Tarragon, dill, thyme, or another fresh herb would work well here. Parsley might be okay if that's all you have, but it wouldn't pack enough of a punch, in my opinion. Serve with a simple green salad and a glass of Penner-Ash Viognier, and that's it!

Recipe

4 boneless, skinless chicken breasts (trim fat)
Mushroom Filling:
   1-1/2 T. virgin olive oil
   1-1/2 c. onions, chopped
   8 oz. mushrooms, cleaned and chopped (3 cups)
   3-4 garlic cloves, peeled, crushed, and chopped
   1/2 tsp. salt
   1/4 tsp fresh ground black pepper
   2 T. fresh cilantro, coarsely chopped
Coating:
   4 slices cubed white bread (put in food processor to make crumbs (about 2 cups)
   2 T. olive oil
   2 T. fresh cilantro, chopped
   1/2 tsp. salt
   1/2 tsp. fresh ground black pepper
   1/4 c. milk (or milk substitute)

Slice horizontally almost all the way through the chicken breast, open like a book, put between two sheets of plastic wrap and pound lightly to achieve an even thickness. For the filling, heat olive oil over medium high heat, add onion and saute for 2 minutes. Stir in mushrooms, garlic, salt, and pepper and cook, covered, for 3 minutes. Add the cilantro, stir and transfer mixture to a plate to cool.

When the filling is cooled, mound one portion in the middle of each chicken breast. Fold meat over the filling to enclose it completely. For the coating, mix the bread crumbs, cilantro, salt and pepper in a bowl, add the 2 T. of olive oil, stir and set aside.

Dip the chicken breasts in the milk, then roll in the bread crumb mixture, arrange on a roasting pan and bake for 20-25 minutes in a 400-degree oven.

– Jacques Pépin, "Good Life Cooking"

Shrimp with Cabbage and Red Pepper

Silky, smooth, elegant and ridiculously easy to prepare, you must try this recipe by Jacques Pépin ("More Fast Food My Way"). He calls it Shrimp with Cabbage and Red Caviar, but I substituted diced red pepper for the fish eggs. I had leftovers the next day and it was really good served cold.

Watch Jacques prepare this fabulous dish here. Starts at 7 min. 15 sec. mark.

Recipe

6 c. shredded savoy cabbage
1 c. chicken stock
2 garlic cloves
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. dry fruity white wine
3/4 c. heavy cream
20 shelled uncooked medium to large shrimp
1 T. dijon mustard
2 T. minced red pepper (Jacques' recipe uses 2 T. red salmon or trout caviar)
2 T. shopped fresh dill (garnish)

Put shredded cabbage in a large skillet with the chicken stock. Grate garlic over the cabbage; add salt and pepper and bring to a boil. Cover and boil over high heat for 5 minutes, or until most of the liquid is gone. Cabbage should be tender but still firm.

Add the wine and cream to the cabbage and boil for 1 minute. Add the shrimp, cover and bring back to a boil, and cook for 1-2 minutes. Shrimp should be pink and firm. Add the mustard and stir into the sauce to thicken it.

Spoon the cabbage onto four warmed plates and arrange the shrimp and sauce over it. Garnish each serving with some minced red pepper and a sprinkling of fresh dill.

– Jacques Pépin, "More Fast Food My Way"

Mini Savory Cheesecakes on Arugula

A perfect light lunch or dinner first course for four, these blue cheese mini cheesecakes are rich, elegant and tasty. Depending on the saltiness of your cheese you may want to omit the salt in the recipe. The little gems are set on a bed of lightly dressed arugula (1 T. olive oil, 1 tsp. red wine or balsamic vinegar, dash of ground pepper). I served these as a first course to my pecan crusted razor clams with a nice glass of Penner-Ash 2012 Shea Pinot Noir.

Yet another Jacques Pépin recipe from "More Fast Food My Way," you can watch his video located here. 

Recipe

2 tsp. unsalted butter
1 slice bread, cut in cubes and put in food processor
8 oz. whipped cream cheese
2 large eggs
1/4 c. sour cream (I didn't have any so I used plain yogurt)
dash of salt and 1/2 tsp. freshly ground pepper
2 T. minced fresh parsley
1/4 c. crumbled blue cheese
3 cups arugula

Coat four 3/4 c. ramekins generously with the butter and bread crumbs. Mix the cream cheese in a medium bowl and add the eggs, sour cream, salt and pepper, most of the blue cheese (saving 4 chunks for later), and 1 T. of the parsley. Mix well with a whisk and pour into the souffle molds. Push one little chunk of blue cheese into the middle of the mold, and top with the remaining tablespoon of parsley. Put on a baking sheet and bake at 350-degrees for 20 minutes. Cool for 10 minutes before unmolding. Unmold in your hand and turn it over so it's right side up, and place on a bed of arugula.

– Jacques Pépin, "More Fast Food My Way"