Episode 208: The Egg First!
Jacques loves all eggs, all ways! Cooking them correctly is an important technique, and who better to demonstrate the perfect hard-cooked egg than a master of technique! Jacques begins this menu with hard-cooked eggs used as a garnish for his Asparagus Fans with Mustard Sauce. Simply seared in moments, Scallops Grenobloise is the ultimate fast dish and when served with Potato Gratin with Cream, it makes a rich main course. Jam Tartines with Fruit Sherbet conclude the menu.
Minute Recipe: Red Pepper Dip
Printer-friendly recipe [pdf]
Roasted red peppers are sold at the deli counter. I transform them into a fast dip to enjoy with cocktails.
Cut enough roasted red bell pepper into 1-inch pieces to make 1 cup. Transfer to a food processor. Add 2 tablespoons sunflower seeds or pumpkin seeds, 1/4 cup cream cheese, 1 tablespoon olive oil, and 1/4 teaspoon each salt and freshly ground black pepper. Process until smooth. Serve with crunchy breadsticks.
Makes about 1 1/2 cups