Top Rated Jacques Pepin Recipes

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Chef Lyle
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
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by
emmalee1942
"The recipe is from Jacques Pepin's TV series, "More Fast Food My Way". It was developed after Pepin visited a Tibetan restaurant and wanted to re-create a pan-cooked flatbread. The advantage of the bread is that it cooks FAST. From start to finish no more than 20 minutes. The bread adapts well to flavor additions such as herbs or mushrooms, rosemary, etc."
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by
PrimQuilter
Another classic salad dressing. Serving size based on 1/4 cup.
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by
Kitchen Ninja
My favorite caramel recipe so far. The sugar gets hot enough to develop its full potential complexity, and the texture is creamy, but without so much dairy taste that it overwhelms the sugary goodness. I also like that it makes a smaller amount than other recipes I've seen. Having too much of this stuff around is dangerous!
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by
EdsGirlAngie
Perfect way to use up the spoils from the Easter egg hunt... this is almost identical to a dish that Ed and I had on our cozy cottage honeymoon, except that the eggs were served on a bed of thinly sliced smoked ham. Our personal preference is for a bit less onion; adjust as you wish. It's quick and delicious served with a side of the freshest fruit.
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by
Um Safia
A simple dressing created by Jacques Peppin, use it over a crunchy green salad or be a little more creative - I love it over grilled chicken breasts....yum!
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by
luisascatering
A clafoutis is somewhere between a sweet omelet and a custard. Made with fruit, often cherries or apples, it is a classic throughout France, with small variations from region to region and, sometimes, different names. It can be called flan aux fruits or a flognarde, but most often is known as clafoutis. This recipe is Jacques Pepin's (love him like crazy) and is made with canned apricots. Soooo ridiculously easy and the result is a delicious, heavenly dessert :-)
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by
Manami
This is from Sweet Simplicity: Jacques Pepin's Fruit Desserts. These are all he said it is and more! The batter becomes like a "tempura" batter because of the ice water. We added a large egg because it is included in the directions and not ingredients and it made sense. If there is anyone who can look it up for me, I would appreciate it. I copied the notes by hand, copy machine at library was broken, & I wasn't allowed to check the book out. We made these for the last night of Hanukah, there were a lot of over ripe bananas and went ahead and made the fritters. I had been saving this recipe for awhile - am glad I did.
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by
CTRmom
Buy the large (26-30 per pound) or the jumbo (12-16 per pound) shrimp for this recipe. Jaques indicates this recipe serves 4 as a first course. I double it and use it as our meal with crusty french bread and maybe a leafy green salad.
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by
Sue Lau
Chef Pepin's recipe for a tasty vegetarian stock.
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by
Chef Kate
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
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This classic comedy, in which four friends arrange a weekend of indulgence and gastronomic decadence, is a must-see for any film foodie. During the weekend they enjoy an enormous apple tart baked in the shape of a voluptuous woman's rear. We present master chef and arbiter of true French cooking Jacque Pepin's own apple tart recipe.
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