Glossy Yellow
Pepper Soup with Asparagus Garnish
Total time: About 1 hour
Yield: 4 servings
Ingredients:
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8 oz. asparagus, preferably large
stalks with tight heads |
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2 1/2 cups water |
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3 yellow peppers (1 1/3 lbs.), seeded and cut into 1" pieces |
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1 large potato (9 oz.), peeled and cut into 1" pieces |
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1 large onion (8 oz.), peeled and cut into 1" pieces |
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3 cloves garlic, peeled
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1 tsp. salt
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1 1/2 tsp. sugar
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1/4 tsp. freshly ground black pepper
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2 Tbsp. unsalted butter
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2 Tbsp. extra virgin olive oil
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Preparation:
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Peel the lower third of the asparagus
stalks. Cut on the bias into 1/4"-1/2" thick slices.
(About 1 1/2 cups.) Boil 1/2 cup of the water in a saucepan,
and add the asparagus. Return the water to a boil, and
boil the asparagus for 30 seconds. Drain, reserving
the cooking juices, and set the asparagus aside. |
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Place the peppers, potato, onion,
garlic, salt, sugar, and pepper in a large saucepan, and add
the remaining 2 cups of water. Bring to a boil, add the reserved
asparagus cooking juices, cover, and reduce the heat to medium.
Cook the mixture for 30 minutes, then push it through a food
mill with a fine screen to remove the skin of the yellow peppers.
Add the butter and oil, and emulsify the mixture with handheld
immersion blender until smooth and creamy. Add the reserved
asparagus, stir, heat through, and serve. |
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Nutrition:
Calories
237. Protein 5 g. Fat 13.6 g. Saturated fat
4.7 g. Cholesterol 16 mg. Sodium 662 mg. Carbohydrate
27 g. Dietary fiber 2.4 g. |
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Petits Filets Mignons of Pork in Port Wine
Total time: 20 to 30 minutes
Yield: 4 servings
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Ingredients:
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1 large pork fillet, trimmed
of all surrounding fat (about 1 lb., 6 oz.) |
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1 Tbsp. unsalted butter |
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1 Tbsp. virgin olive oil |
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1/4 tsp. salt |
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1/4 tsp. freshly ground black pepper |
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1/3 cup port wine |
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1/2 cup chicken stock |
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1 1/2 Tbsp. ketchup |
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1 tsp. chopped fresh thyme |
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Preparation:
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Preheat the oven to 180 degrees.
Cut the trimmed fillet crosswise, from one end to the other,
into 8 small pork steaks or petits filets mignons, each about
1 1/4" thick. |
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Sprinkle the steaks with the
salt and pepper while heating the butter and oil in a large
saucepan. When hot, arrange the steaks in one layer in the
pan and cook over high heat for 2 1/2 minutes on each side.
Transfer the steaks from the saucepan to a gratin dish, and
place them in the oven to keep warm. |
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Add the port wine to the drippings
in the saucepan, bring to a boil, and cook over high heat
for about 1 minute. Add the chicken stock and ketchup, and
cook on high heat for another 2-3 minutes. (It should not
be too thick.) Add the thyme and mix well. Place two
small pork steaks on each plate, and spoon some sauce around
them. Serve immediately. |
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Nutrition:
Calories 297.
Protein 33 g. Fat 10.5 g. Saturated fat 3.7 g.
Cholesterol 97 mg. Sodium 266 mg. Carbohydrate
6 g. Dietary fiber 2 g.
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Carrots with Orange and Dill
Total time: About 30 minutes
Yield: 4 servings
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Ingredients:
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1 lb. carrots, peeled and cut
into 1" dice (3 cups) |
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3/4 cup freshly squeezed orange juice |
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1 Tbsp. unsalted butter |
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1/2 tsp. salt |
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1/2 tsp. freshly ground black pepper |
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1/4 cup (loose) dill leaves |
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Preparation:
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Place all the ingredients except
the dill in a stainless steel saucepan. Bring to a boil.
Boil, uncovered, over medium to high heat for 15 - 20 minutes,
until all the liquid has evaporated, and the carrots are tender,
and beginning to glaze in the butter Sprinkle on the
dill and serve immediately. |
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Nutrition:
Calories 97.
Protein 2 g. Fat 3.4 g. Saturated fat 1.9 g.
Cholesterol 8 mg. Sodium 332 mg. Carbohydrate
17 g. Dietary fiber 2.9 g.
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Roast Caramelized Pears
Total time: About 1 1/2
hours
Yield: 4 servings
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Ingredients:
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4 Anjou or Bartlett pears with stems (about 2 lbs.), all of
equal ripeness |
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2 Tbsp. unsalted butter |
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1 Tbsp. lemon juice |
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1/4 cup sugar |
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3 Tbsp. Madeira wine |
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Preparation:
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Preheat the oven to 425 degrees.
Do not remove the stems from the pears, but peel them with
a vegetable peeler. Using a melon baller, citrus spoon,
or half-teaspoon measuring spoon, remove the seeds from each
pear by digging them out from the base. In a small gratin
dish, melt the butter. Stir in the lemon juice.
Roll the pears in this mixture and sprinkle them with the
sugar. |
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Stand the pears upright in the
gratin dish, and place them in the oven. Cook for about
1 1/4 hours, basting the pears with their own cooking juices
every 15-20 minutes, until they are nicely browned and tender
when pierced with the point of a knife. The juices should
be caramelized and a rich brown color at the end of the cooking;
if they should begin to burn, prevent this by immediately
adding 3 to 4 Tbsp. of water. |
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When tender, remove the pears
from the oven. Add the Madeira to the dish, and stir
well to combine with the juices. Cool to room temperature.
Serve the pears with the accumulated juices spooned over and
around them. |
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Nutrition:
Calories 216.
Protein 1 g. Fat 5.4 g. Saturated fat 2.9 g.
Cholesterol 12 mg. Sodium 1 mg. Carbohydrate 43
g. Dietary fiber 4.8 g.
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Greens
and Sardine Salad
Yield: 4 servings
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Ingredients:
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1 4-oz. can sardines in olive oil |
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1/2 cup chopped onion |
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3 plum tomatoes, cut into 1-inch dice |
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2-1/2 Tbsp. virgin olive oil |
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1-1/2 Tbsp. red wine vinegar |
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1/4 tsp. salt |
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1/4 tsp. freshly ground black pepper |
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5 cups mixed variety of salad greens (Boston lettuce,
escarole, etc.) |
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Preparation:
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Trim, clean, and thoroughly dry the greens.
Lift the sardines from the juices and oil
in the can and cut them into 1-inch pieces.
Place in a large salad bowl, and add the juices
and oil from the can. Add all of the remaining
ingredients except the greens, and mix together
gently. At serving time, add the greens to
the bowl, toss to coat with the dressing,
and divide among four plates to serve. Alternately,
you can arrange the greens on individual plates
or a large platter and spoon the dressing
on top.
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Shoulder Steak with Herbs
Yield: 4 servings
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Ingredients:
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4 beef shoulder blade steaks, 5-6 oz. each |
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1-1/2 tsp. olive oil |
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1/4 tsp. salt |
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1/4 tsp. freshly ground black pepper |
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1/4 cup fresh herbs (tarragon, chives, parsley, etc.),
finely chopped |
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2 Tbsp. chopped shallots |
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1/3 cup water |
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1 Tbsp. unsalted butter |
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Preparation:
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Heat a large, sturdy skillet
(cast iron or heavy duty aluminum, not non-stick). Brush
the steaks on both sides with the oil, salt and pepper
them, and place them in the hot skillet. Cook over medium-high
heat to medium-rare (2-3 minutes on each side for 1-inch
steaks). Remove the steaks from the skillet to a platter.
Add the shallots to the drippings in the skillet, and
sauté them for 20 seconds. Add the water to the skillet,
mix it in well, and cook, stirring, until all the encrusted
juices in the skillet have melted. Add the butter and
the herbs to the mixture in the skillet and cook for
a few seconds, just until the butter melts. Spoon the
butter and herb mixture over the steaks and serve immediately.
You may keep the steaks in a 180-degree oven for 10-15
minutes before serving, but if doing so, wait until
serving to add the butter and herbs to the drippings
from the skillet.
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Roasted Potatoes and Onions
Yield: 4 servings
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Ingredients:
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4 baking or all-purpose potatoes (about 8 oz. each) |
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4 onions (about 5 oz. each), unpeeled (Vidalia or Maui
a good choice) |
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1-1/2 Tbsp. peanut or safflower oil |
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1/4 tsp. salt |
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Preparation:
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Preheat the oven to 400
degrees. Wash the potatoes and remove any dark or damaged
spots, but do not peel them. Split potatoes in half
lengthwise, and cut the onions in half crosswise. Pour
the oil on an aluminum jelly roll pan. Sprinkle the
salt over the potatoes and onions, and place them cut
side down in one layer on the oiled pan. Place the pan
on the bottom rack of the oven (or, if you want the
underside of your vegetables very crusty, on the oven
floor). Bake for 40 minutes, until the vegetables are
tender when pierced with a fork, lightly browned on
top, and dark brown on the underside. Set the potatoes
and onions aside to rest for 10 minutes, lift with a
spatula and serve.
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Creme au Chocolat (Chocolate Mousse)
Yield: 4 servings
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Ingredients:
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1-1/2 cups whole milk |
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1 Tbsp. instant coffee |
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1 whole egg, plus 1 egg yolk |
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1-1/2 Tbsp. all-purpose flour |
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3 Tbsp. sugar |
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6 oz. bittersweet chocolate, broken into a few pieces |
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1 oz. unsweetened (bitter) chocolate |
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1 Tbsp. sliced almonds |
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Cookies (optional) |
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Preparation:
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Preheat the oven to 400 degrees.
Bring the milk and instant coffee to a boil in a saucepan.
Meanwhile, place the egg, egg yolk, and sugar in a bowl and
mix well. Add the flour, and mix it in well. Whisk about 1
cup of the hot milk and coffee into the egg mixture in the
bowl and combine well. Then, pour the contents of the bowl
back in the saucepan and bring the mixture to a boil, stirring
constantly with a whisk. Transfer the hot mixture to a bowl,
add the chocolate pieces, and mix every 2-3 minutes, until
the chocolate has melted and is mixed in well. Cool at room
temperature (approx. 1 hour). Spread the sliced almonds on
a cookie sheet and place them in the 400-degree oven for 6-8
minutes, until they are nicely browned. Set aside. Divide
the cold dessert among four dessert bowls or cups. Sprinkle
with sliced almonds, and serve alone or with cookies.
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Grilled Chicken with Tarragon Butter
Yield: 4 servings
This chicken is grilled just long enough so that most
of the fat drains away and it takes on the characteristics
of grilled meat; then it finishes cooking in its own
juices in a warm oven. For fewer calories, remove
and discard the chicken skin, but only just before
serving, since the skin keeps the meat moist as it
cooks. Dot with delicious tarragon butter, which replicates
the flavor, but not the calories, of a bearnaise sauce.
Or, paint Tarragon Oil on the chicken pieces with
a pastry brush just before serving. Jacques Pépin
serves this chicken with a classic accompaniment,
Sauteed Haricots Verts and Shallots.
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Ingredients:
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1 chicken (about 3 lbs.),
quartered, with the carcass bones removed (and reserved
for stock, if desired) |
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1/2 tsp. salt |
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Tarragon Butter |
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1 1/2 Tbsp. unsalted butter |
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1 1/2 Tbsp. virgin olive oil |
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2 Tbsp. chopped fresh tarragon |
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1/4 tsp. salt |
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Preparation:
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Preheat the oven to 225 degrees.
Sprinkle the chicken pieces with the salt, and place them
on a medium to very hot grill. Grill for about 20 minutes,
turning the pieces occasionally, until they are nicely browned
on all sides. Transfer to a tray and bake for at least 20
minutes, or as long as 1-1/2 hours to finish cooking. To make
the tarragon butter, place all of the ingredients in a blender
or food processor and process until smooth. To serve, take
chicken from the oven and remove the skin, if desired. Serve
one quarter per person, dotted with the tarragon butter, or
brushed with the Tarragon Oil.
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Nutritional analysis per serving (with tarragon butter, skin
on chicken):
Calories 443
Protein 41 g
Carbohydrates .3 g
Fat 30 g
Saturated fat 9 g
Cholesterol 144 mg
Sodium 532 mg
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Tarragon
Oil
Yield: 1 cup
Herb-flavored oils add a new dimension to salads and stews,
and they are delicious brushed on grilled meat, fish, or poultry.
Blanch the tarragon leaves to keep the essential bright green
color. The puree will retain its bright color and fresh flavor
in the oil.
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Ingredients:
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2 cups water, for blanching |
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1 cup (lightly packed) fresh tarragon leaves |
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1/2 tsp. salt |
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1 cup corn, canola, or peanut oil |
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Preparation:
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Boil the water in a saucepan.
Add the tarragon leaves, stir, and cook for about 30 seconds,
or just until the water returns to a boil. Drain the leaves
and rinse under cool tap water. Chop coarsely with a sharp
knife, and then place in the bowl of a mini-chop or blender
with the salt and 1/2 cup of the oil. Process until thoroughly
blended. Stir in the remaining oil, and refrigerate until
ready to use.
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Nutritional analysis per serving
Calories 124
Protein .3 g
Carbohydrates .6 g
Fat 13.7 g
Saturated fat 1.7 g
Cholesterol 0 g
Sodium 69.1 mg
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Suggested Wine:
Cambria Tepusquay
Vineyard, Syrah, 1992
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Sauteed Haricots Verts and Shallots
Yield: 4 servings
Try to find authentic haricots verts, thin French green beans,
for this classic dish. If these are impossible to locate,
use the smallest, firmest regular string beans you can find.
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Ingredients:
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1 1/2 cups water |
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1 lb. haricots verts (very thin French green beans), or very
small regular string beans, tips removed |
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1 Tbsp. unsalted butter |
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1 Tbsp. peanut oil |
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2 shallots, peeled and finely chopped (2 Tbsp.) |
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1/4 tsp. salt |
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1/4 tsp. freshly ground black pepper |
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Preparation:
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Boil the water in a large saucepan.
Rinse the beans, and add them to the boiling water. Cook,
covered, over high heat for 7-8 minutes, until the beans are
tender but still firm to the bite. Most of the water will
evaporate. Drain the beans, and spread on a large platter
to cool. At serving time, heat the butter and oil in a skillet.
When hot, add the shallots, and saute for about 10 seconds.
Add the beans, salt, and pepper, and continue to saute for
about 2 minutes, until the beans are heated through.
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Nutritional analysis per serving
Calories 90
Protein 2 g
Carbohydrates 8 g
Fat 6.4 g
Saturated fat 2.4 g
Cholesterol 7.8 mg
Sodium 142 mg
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Tartelettes aux Fruits Panaches
Yield: 4 servings
A minimum of flour and butter are used in the dough for these
small, flavorful fruits panaches, (mixed fruit) tarts, which
take their flavor from the fresh fruit.
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Ingredients:
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2/3 cup all-purpose flour, plus
a little flour to roll out dough |
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3 Tbsp. cold unsalted butter, cut into 3 equal pieces |
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1 Tbsp. canola oil |
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1/2 tsp. sugar |
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1/8 tsp. salt |
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1 Tbsp. ice water, if needed |
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4 small ripe apricots (8 to 10 oz.) |
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4 small ripe dark plums (8 to 10 oz.) |
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2 Tbsp. sugar |
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Preparation:
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Preheat oven to 400 degrees.
Place the flour, butter, oil, 1/2 tsp. sugar, and salt in
a food processor, and process for about 10 seconds. Try to
gather the dough together into a ball and remove it from the
bowl -- if it is still dry to the touch, add the ice water
and process for another 5-6 seconds; then remove the dough
and form a ball. Lightly flour a flat work surface, and roll
the dough into a very thin layer (no more than 1/8" thick).
Cut into four round 5" disks, gathering and re-rolling all
of the trimmings. Carefully transfer the disks to a large
cookie sheet or jelly roll pan, leaving a few inches of space
between them. Cut the apricots and plums into thin wedges,
and arrange them alternating in a wedge spiral on top of each
dough disk. Sprinkle the fruit with the remaining sugar, and
bake the tartelettes for 30-35 minutes, until the fruit is
soft and the dough cooked through and nicely browned. Remove
from the oven, and with a broad spatula, quickly transfer
the tarts to a rack or platter to cool. Serve the tartelettes
lukewarm or at room temperature.
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Nutritional analysis per serving
Calories 277
Protein 3.75 g
Carbohydrates 38.6 g
Fat 12.8 g
Saturated fat 5.7 g
Cholesterol 23.3 mg
Sodium 71.4 mg
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highlights
food blog: bay area bites
holiday recipes
jacques pépin recipes
about KQED
