Smoked Ham Glazed with Maple Syrup
Poulet à la Crème
Rack of Lamb with Spice Crust and Fried Potatoes
Braised Veal Breast with Pearl Onions and Artichokes
Poussins (or Cornish Hens) à la Russe
Chicken with Chili Sauce and Achiote Rice
Veal Chops Dijonnaise and Peas With Basil
Hamburger Royale
Hanoi Chicken Soup
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It is a great dish to make ahead for company. Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent. It is best if you poach the ham a day ahead, then bake it before serving.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Smoked Ham Glazed with Maple Syrup\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind\u003c/li>\n\u003cli>1/3 cup pure maple syrup\u003c/li>\n\u003cli>1/3 cup ketchup\u003c/li>\n\u003cli>2 tablespoons hot chili sauce, such as Sriracha\u003c/li>\n\u003cli>2 tablespoons balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the ham in a large pot, cover with hot water, and bring the water to 170 to 180 degrees (which will take about 40 minutes). Then cook, uncovered, for about 1 1/2 hours, or until the internal temperature is about 140 degrees. Let the ham rest in the water until the water is lukewarm, then remove it from the water and refrigerate. (This is best done the day before.)\u003c/li>\n\u003cli>When ready to finish the dish, preheat the oven to 400 degrees.\u003c/li>\n\u003cli>Trim off the leathery skin from around and underneath the ham with a sharp knife, but leave the rind on. Put the trimmed ham in a roasting pan. Mix together the maple syrup, ketchup, chili sauce, and vinegar in a bowl and brush the ham generously with the sauce.\u003c/li>\n\u003cli>Bake for 45 minutes. Brush again with the sauce and continue cooking for 15 to 20 minutes longer. Brush the ham with any remaining sauce, slice, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_1332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920.jpg\" alt=\"Jacques slicing the Smoked Ham Glazed with Maple Syrup on the set of Heart & Soul.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques slicing the Smoked Ham Glazed with Maple Syrup on the set of Heart & Soul. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipes for Smoked Ham Glazed with Maple Syrup from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630275,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":340},"headData":{"title":"Smoked Ham Glazed with Maple Syrup | KQED","description":"Recipes for Smoked Ham Glazed with Maple Syrup from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Smoked Ham Glazed with Maple Syrup","datePublished":"2015-08-28T03:26:59.000Z","dateModified":"2020-07-01T19:04:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1324 http://ww2.kqed.org/jpepinheart/?p=1324","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/smoked-ham-glazed-with-maple-syrup/","disqusTitle":"Smoked Ham Glazed with Maple Syrup","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1324/smoked-ham-glazed-with-maple-syrup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"This ham is delicious served hot or warm, as well as cold in sandwiches. It is a great dish to make ahead for company. Although this type of ham comes “fully cooked and ready to eat,” it improves considerably when poached in water, which removes some of the salt and makes the meat moist, tender, and succulent. It is best if you poach the ham a day ahead, then bake it before serving.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Smoked Ham Glazed with Maple Syrup\u003c/h3>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bone-in cured smoked ham from the shank end (about 6 pounds), with rind\u003c/li>\n\u003cli>1/3 cup pure maple syrup\u003c/li>\n\u003cli>1/3 cup ketchup\u003c/li>\n\u003cli>2 tablespoons hot chili sauce, such as Sriracha\u003c/li>\n\u003cli>2 tablespoons balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the ham in a large pot, cover with hot water, and bring the water to 170 to 180 degrees (which will take about 40 minutes). Then cook, uncovered, for about 1 1/2 hours, or until the internal temperature is about 140 degrees. Let the ham rest in the water until the water is lukewarm, then remove it from the water and refrigerate. (This is best done the day before.)\u003c/li>\n\u003cli>When ready to finish the dish, preheat the oven to 400 degrees.\u003c/li>\n\u003cli>Trim off the leathery skin from around and underneath the ham with a sharp knife, but leave the rind on. Put the trimmed ham in a roasting pan. Mix together the maple syrup, ketchup, chili sauce, and vinegar in a bowl and brush the ham generously with the sauce.\u003c/li>\n\u003cli>Bake for 45 minutes. Brush again with the sauce and continue cooking for 15 to 20 minutes longer. Brush the ham with any remaining sauce, slice, and serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_1332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920.jpg\" alt=\"Jacques slicing the Smoked Ham Glazed with Maple Syrup on the set of Heart & Soul.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/ham-jacques-slicing-on-set1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques slicing the Smoked Ham Glazed with Maple Syrup on the set of Heart & Soul. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1324/smoked-ham-glazed-with-maple-syrup","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4"],"tags":["jpepinheart_169","jpepinheart_241","jpepinheart_168"],"featImg":"jpepinheart_1333","label":"source_jpepinheart_1324"},"jpepinheart_978":{"type":"posts","id":"jpepinheart_978","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"978","score":null,"sort":[1440732307000]},"guestAuthors":[],"slug":"poulet-a-la-creme","title":"Poulet à la Crème","publishDate":1440732307,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"Chicken in a cream sauce is a specialty of the town where I was born, Bourg-en-Bresse. My mother’s simple recipe included a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. I have added white wine and mushrooms to make the dish a bit more sophisticated, and used chicken thighs, which are the best part of the chicken (1 1/2 thighs per person should be a generous serving for a main course). A sprinkling of chopped tarragon at the end makes it more special, but it is optional. I am not sure my mother would approve of my changes, but this is easy, fast, and good. Most of the time, my mother served hers with rice pilaf.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Poulet à la Crème\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>6 chicken thighs (about 3 pounds), skin removed(about 2 1/2 pounds skinned)\u003c/li>\n\u003cli>8 mushrooms (about 6 ounces), washed and sliced\u003c/li>\n\u003cli>1 1/2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1/2 cup dry white wine\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 tablespoon coarsely chopped\u003c/li>\n\u003cli>fresh tarragon (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high\u003cbr>\nheat for about 2 1/2 minutes on each side.\u003c/li>\n\u003cli>Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.\u003c/li>\n\u003cli>Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.\u003c/li>\n\u003cli>Serve sprinkled with the chopped tarragon, if desired.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipe for Poulet à la Crème from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630276,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":351},"headData":{"title":"Poulet à la Crème | KQED","description":"Recipe for Poulet à la Crème from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Poulet à la Crème","datePublished":"2015-08-28T03:25:07.000Z","dateModified":"2020-07-01T19:04:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"978 http://ww2.kqed.org/jpepinheart/?p=978","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/poulet-a-la-creme/","disqusTitle":"Poulet à la Crème","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/978/poulet-a-la-creme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Chicken in a cream sauce is a specialty of the town where I was born, Bourg-en-Bresse. My mother’s simple recipe included a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. I have added white wine and mushrooms to make the dish a bit more sophisticated, and used chicken thighs, which are the best part of the chicken (1 1/2 thighs per person should be a generous serving for a main course). A sprinkling of chopped tarragon at the end makes it more special, but it is optional. I am not sure my mother would approve of my changes, but this is easy, fast, and good. Most of the time, my mother served hers with rice pilaf.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Poulet à la Crème\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>6 chicken thighs (about 3 pounds), skin removed(about 2 1/2 pounds skinned)\u003c/li>\n\u003cli>8 mushrooms (about 6 ounces), washed and sliced\u003c/li>\n\u003cli>1 1/2 tablespoons all-purpose flour\u003c/li>\n\u003cli>1/2 cup dry white wine\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 tablespoon coarsely chopped\u003c/li>\n\u003cli>fresh tarragon (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high\u003cbr>\nheat for about 2 1/2 minutes on each side.\u003c/li>\n\u003cli>Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.\u003c/li>\n\u003cli>Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.\u003c/li>\n\u003cli>Serve sprinkled with the chopped tarragon, if desired.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/978/poulet-a-la-creme","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4"],"tags":["jpepinheart_26","jpepinheart_241","jpepinheart_62"],"featImg":"jpepinheart_979","label":"source_jpepinheart_978"},"jpepinheart_1260":{"type":"posts","id":"jpepinheart_1260","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1260","score":null,"sort":[1440731815000]},"guestAuthors":[],"slug":"rack-of-lamb-with-spice-crust-and-fried-potatoes","title":"Rack of Lamb with Spice Crust and Fried Potatoes","publishDate":1440731815,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"A rack of lamb always makes an elegant dinner. It is expensive and a somewhat small cut, though, so it is best served as part of a menu that includes several other dishes, like a soup or fish course, potatoes and string beans, and a salad. As part of an extensive menu, a lamb rack will serve four, providing one double or two single chops per person.\u003c/p>\n\u003cp>\"After I trim the fat from the outside of the rack, I coat it with a spicy rub and refrigerate it until cooking time. The rack can be cooked in a skillet on top of the stove or on a grill, which is how I do it in this recipe. If you plan to serve the rack as it comes off the grill, place it in a 275-degree oven for about 15 minutes, for a medium-rare result. If the rack is grilled a couple of hours ahead and allowed to cool in the kitchen, place it in a 275-degree oven for 30 minutes to reheat and finish cooking.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Rack of Lamb with Spice Crust\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large rack of lamb (about 1 1/2 pounds)\u003c/li>\n\u003cp> \u003cstrong>\u003cem>Rub\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2 teaspoons 5-spice powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons Spanish paprika\u003c/li>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 teaspoon garlic powder\u003c/li>\n\u003cli>1 teaspoon dry mustard\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon canola oil\u003c/li>\n\u003cli>Trim the lamb rack of as much surface fat as you can. (The weight of the trimmed rack should be about 1 1/4 pounds.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the Rub\u003c/em>\u003c/strong>\n\u003cli>Mix the 5-spice powder, cumin, paprika, cayenne, garlic powder, and dry mustard together. Coat the rack all over with the rub and refrigerate it until ready to cook, at least 30 minutes.\u003c/li>\n\u003cli>At cooking time, heat a grill until hot. Preheat the oven to 275 degrees.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Recipe: Fried Potatoes\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\"One of the tastiest ways to make potatoes is to boil them with the skin on until they are tender and then peel them, thickly slice, and fry them in oil. The outside gets crunchy and brown while the inside remains moist and creamy. The potatoes can be boiled ahead and then fried just before serving. I do not do much deep-frying at my house, preferring to use a minimal amount of oil in a skillet to achieve my goal. For this recipe, which uses 1 1/2 pounds potatoes, I fry the potato slices in two batches in 1 cup oil; at the end of cooking, I have about 3/4 cup oil left, which means that I’ve used only 1/4 cup oil, or 1 tablespoon per person.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 pounds Yukon Gold\u003c/li>\n\u003cli>potatoes (about 8)\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>About 1 cup canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan, cover with water, add 1/2 teaspoon of the salt, and bring to a boil. Boil for about 40 minutes, until tender. Drain and let cool enough to handle. Peel the potatoes and cut into 1/2-inch slices.\u003c/li>\n\u003cli>At serving time, pour the oil into a skillet; it should be at least 1/2 inch deep. Heat the oil to between 375 and 400 degrees. Place half the potatoes in the hot oil and cook, stirring occasionally, for about 6 minutes, or until nicely browned on both sides but still creamy inside. With a slotted spoon, transfer the potatoes to a platter. Repeat with the second batch of potato slices.\u003c/li>\n\u003cli>Sprinkle the remaining 1/4 teaspoon salt on top of the potatoes and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipes for Rack of Lamb with Spice Crust and Fried Potatoes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":642},"headData":{"title":"Rack of Lamb with Spice Crust and Fried Potatoes | KQED","description":"Recipes for Rack of Lamb with Spice Crust and Fried Potatoes from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rack of Lamb with Spice Crust and Fried Potatoes","datePublished":"2015-08-28T03:16:55.000Z","dateModified":"2020-07-01T19:04:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1260 http://ww2.kqed.org/jpepinheart/?p=1260","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/rack-of-lamb-with-spice-crust-and-fried-potatoes/","disqusTitle":"Rack of Lamb with Spice Crust and Fried Potatoes","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1260/rack-of-lamb-with-spice-crust-and-fried-potatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"A rack of lamb always makes an elegant dinner. It is expensive and a somewhat small cut, though, so it is best served as part of a menu that includes several other dishes, like a soup or fish course, potatoes and string beans, and a salad. As part of an extensive menu, a lamb rack will serve four, providing one double or two single chops per person.\u003c/p>\n\u003cp>\"After I trim the fat from the outside of the rack, I coat it with a spicy rub and refrigerate it until cooking time. The rack can be cooked in a skillet on top of the stove or on a grill, which is how I do it in this recipe. If you plan to serve the rack as it comes off the grill, place it in a 275-degree oven for about 15 minutes, for a medium-rare result. If the rack is grilled a couple of hours ahead and allowed to cool in the kitchen, place it in a 275-degree oven for 30 minutes to reheat and finish cooking.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Rack of Lamb with Spice Crust\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large rack of lamb (about 1 1/2 pounds)\u003c/li>\n\u003cp> \u003cstrong>\u003cem>Rub\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>2 teaspoons 5-spice powder\u003c/li>\n\u003cli>2 teaspoons ground cumin\u003c/li>\n\u003cli>2 teaspoons Spanish paprika\u003c/li>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 teaspoon garlic powder\u003c/li>\n\u003cli>1 teaspoon dry mustard\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon canola oil\u003c/li>\n\u003cli>Trim the lamb rack of as much surface fat as you can. (The weight of the trimmed rack should be about 1 1/4 pounds.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the Rub\u003c/em>\u003c/strong>\n\u003cli>Mix the 5-spice powder, cumin, paprika, cayenne, garlic powder, and dry mustard together. Coat the rack all over with the rub and refrigerate it until ready to cook, at least 30 minutes.\u003c/li>\n\u003cli>At cooking time, heat a grill until hot. Preheat the oven to 275 degrees.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Recipe: Fried Potatoes\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\"One of the tastiest ways to make potatoes is to boil them with the skin on until they are tender and then peel them, thickly slice, and fry them in oil. The outside gets crunchy and brown while the inside remains moist and creamy. The potatoes can be boiled ahead and then fried just before serving. I do not do much deep-frying at my house, preferring to use a minimal amount of oil in a skillet to achieve my goal. For this recipe, which uses 1 1/2 pounds potatoes, I fry the potato slices in two batches in 1 cup oil; at the end of cooking, I have about 3/4 cup oil left, which means that I’ve used only 1/4 cup oil, or 1 tablespoon per person.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 pounds Yukon Gold\u003c/li>\n\u003cli>potatoes (about 8)\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>About 1 cup canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan, cover with water, add 1/2 teaspoon of the salt, and bring to a boil. Boil for about 40 minutes, until tender. Drain and let cool enough to handle. Peel the potatoes and cut into 1/2-inch slices.\u003c/li>\n\u003cli>At serving time, pour the oil into a skillet; it should be at least 1/2 inch deep. Heat the oil to between 375 and 400 degrees. Place half the potatoes in the hot oil and cook, stirring occasionally, for about 6 minutes, or until nicely browned on both sides but still creamy inside. With a slotted spoon, transfer the potatoes to a platter. Repeat with the second batch of potato slices.\u003c/li>\n\u003cli>Sprinkle the remaining 1/4 teaspoon salt on top of the potatoes and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1260/rack-of-lamb-with-spice-crust-and-fried-potatoes","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4","jpepinheart_114"],"tags":["jpepinheart_241","jpepinheart_145","jpepinheart_71","jpepinheart_144"],"featImg":"jpepinheart_1263","label":"source_jpepinheart_1260"},"jpepinheart_1056":{"type":"posts","id":"jpepinheart_1056","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1056","score":null,"sort":[1440730064000]},"guestAuthors":[],"slug":"braised-veal-breast-with-pearl-onions-and-artichokes","title":"Braised Veal Breast with Pearl Onions and Artichokes","publishDate":1440730064,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"While they are not always easy to find, veal breasts are inexpensive. There is a fair amount of meat around the bones and cartilage, and the taste is superb.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Braised Veal Breast with Pearl Onions and Artichokes\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 ounces pearl onions (about 20)\u003c/li>\n\u003cli>One 9-ounce box frozen artichoke hearts\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>1 bone-in veal breast (3 to 4 pounds)\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups coarsely chopped onions\u003c/li>\n\u003cli>12 peeled garlic cloves\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1/2 cup homemade chicken stock or canned low-sodium chicken broth\u003c/li>\n\u003cli>1/2 cup dry white wine\u003c/li>\n\u003cli>1 fresh thyme sprig\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cover the pearl onions with 11/2 cups water in a saucepan and boil gently for 10 to 12 minutes, until tender. Drain.\u003c/li>\n\u003cli>Combine the onions with the frozen artichokes and set aside.\u003c/li>\n\u003cli>Preheat the oven to 275 degrees.\u003c/li>\n\u003cli>Heat the butter in a Dutch oven or enameled cast-iron cocotte until hot. Sprinkle the veal breast all over with the salt and pepper, place it in the hot butter, and brown over medium-high heat for a good 15 minutes, turning the veal to brown it on all sides. Transfer the meat to a plate.\u003c/li>\n\u003cli>Add the chopped onions and garlic to the drippings in the pot and cook for 1 minute, stirring. Sprinkle the flour on top and mix well. Add the stock, wine, thyme, and bay leaves, mix well, and bring to a boil.\u003c/li>\n\u003cli>Add the veal, cover, and bring to a boil. Transfer the pot to the oven and braise for about 3 hours. (The recipe can be prepared ahead to this point and the veal set aside for up to 1 day. Bring to a simmer before proceeding.)\u003c/li>\n\u003cli>At serving time, transfer the pot to the stovetop, add the boiled onions and artichokes, and boil gently for 10 to 15 minutes.\u003c/li>\n\u003cli>Slice the veal and serve on hot plates, with the onions, artichokes, and a lot of the braising liquid, sprinkled with the chives.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipe for Braised Veal Breast with Pearl Onions and Artichokes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":392},"headData":{"title":"Braised Veal Breast with Pearl Onions and Artichokes | KQED","description":"Recipe for Braised Veal Breast with Pearl Onions and Artichokes from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Braised Veal Breast with Pearl Onions and Artichokes","datePublished":"2015-08-28T02:47:44.000Z","dateModified":"2020-07-01T19:04:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1056 http://ww2.kqed.org/jpepinheart/?p=1056","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/braised-veal-breast-with-pearl-onions-and-artichokes/","disqusTitle":"Braised Veal Breast with Pearl Onions and Artichokes","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1056/braised-veal-breast-with-pearl-onions-and-artichokes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"While they are not always easy to find, veal breasts are inexpensive. There is a fair amount of meat around the bones and cartilage, and the taste is superb.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Braised Veal Breast with Pearl Onions and Artichokes\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 ounces pearl onions (about 20)\u003c/li>\n\u003cli>One 9-ounce box frozen artichoke hearts\u003c/li>\n\u003cli>2 tablespoons unsalted butter\u003c/li>\n\u003cli>1 bone-in veal breast (3 to 4 pounds)\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups coarsely chopped onions\u003c/li>\n\u003cli>12 peeled garlic cloves\u003c/li>\n\u003cli>1 tablespoon all-purpose flour\u003c/li>\n\u003cli>1/2 cup homemade chicken stock or canned low-sodium chicken broth\u003c/li>\n\u003cli>1/2 cup dry white wine\u003c/li>\n\u003cli>1 fresh thyme sprig\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cover the pearl onions with 11/2 cups water in a saucepan and boil gently for 10 to 12 minutes, until tender. Drain.\u003c/li>\n\u003cli>Combine the onions with the frozen artichokes and set aside.\u003c/li>\n\u003cli>Preheat the oven to 275 degrees.\u003c/li>\n\u003cli>Heat the butter in a Dutch oven or enameled cast-iron cocotte until hot. Sprinkle the veal breast all over with the salt and pepper, place it in the hot butter, and brown over medium-high heat for a good 15 minutes, turning the veal to brown it on all sides. Transfer the meat to a plate.\u003c/li>\n\u003cli>Add the chopped onions and garlic to the drippings in the pot and cook for 1 minute, stirring. Sprinkle the flour on top and mix well. Add the stock, wine, thyme, and bay leaves, mix well, and bring to a boil.\u003c/li>\n\u003cli>Add the veal, cover, and bring to a boil. Transfer the pot to the oven and braise for about 3 hours. (The recipe can be prepared ahead to this point and the veal set aside for up to 1 day. Bring to a simmer before proceeding.)\u003c/li>\n\u003cli>At serving time, transfer the pot to the stovetop, add the boiled onions and artichokes, and boil gently for 10 to 15 minutes.\u003c/li>\n\u003cli>Slice the veal and serve on hot plates, with the onions, artichokes, and a lot of the braising liquid, sprinkled with the chives.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1056/braised-veal-breast-with-pearl-onions-and-artichokes","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4","jpepinheart_114"],"tags":["jpepinheart_83","jpepinheart_82","jpepinheart_241","jpepinheart_84","jpepinheart_81"],"featImg":"jpepinheart_1058","label":"source_jpepinheart_1056"},"jpepinheart_1345":{"type":"posts","id":"jpepinheart_1345","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1345","score":null,"sort":[1440729750000]},"guestAuthors":[],"slug":"poussins-or-cornish-hens-a-la-russe","title":"Poussins (or Cornish Hens) à la Russe","publishDate":1440729750,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"Poussins, baby chickens weighing about 1 1/2 pounds each, are very similar to Cornish hens. Juicy and tender, they can be roasted whole, stewed, or grilled. If poussins are not available, use Cornish hens of about the same weight. I prepare the birds à la Russe, or in the Russian style: The poussins are halved and cooked mostly skin side down in a skillet with a weight on top to make them very crusty outside while remaining juicy inside. I use two bricks wrapped in aluminum foil as weights; you can place a skillet with a weight inside it on top of the birds to get the same result.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Poussins (or Cornish Hens) à la Russe\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 poussins or Cornish hens (about 1 1/2 pounds each)\u003c/li>\n\u003cli>2 teaspoons paprika, preferably Spanish\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the poussins (or Cornish hens) lengthwise in half and press on the halves with your hands to flatten them. Make an incision about 1/2 inch deep at the junction of the thighs and drumsticks to help the birds cook more evenly.\u003c/li>\n\u003cli>Mix together the paprika, salt, cumin, and cayenne and spread onto the skin and inside the halved poussins.\u003c/li>\n\u003cli>Heat the olive oil in a saucepan large enough to hold the 4 halves without overlapping. When the oil is hot, arrange the chicken halves skin side up in the pan and cook over medium-high heat, uncovered, for about 8 minutes.\u003c/li>\n\u003cli>Turn the halves skin side down and place two foil-wrapped bricks (or a heavy skillet with a weight in it) on top to press down on the meat. Cook over medium-low heat for about 20 minutes, or until the chicken skin is crusty and dark brown and the meat is cooked through.\u003c/li>\n\u003cli>Serve with the natural juices and a sprinkling of the chives.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_1342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920.jpg\" alt=\"Jacques on the set of Heart & Soul with Poussins (or Cornish Hens) à la Russe and Broiled Maple Sweet Potatoes. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-1342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-787x1180.jpg 787w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques on the set of Heart & Soul with Poussins (or Cornish Hens) à la Russe and Broiled Maple Sweet Potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipe for Poussins (or Cornish Hens) à la Russe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630278,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":386},"headData":{"title":"Poussins (or Cornish Hens) à la Russe | KQED","description":"Recipe for Poussins (or Cornish Hens) à la Russe from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Poussins (or Cornish Hens) à la Russe","datePublished":"2015-08-28T02:42:30.000Z","dateModified":"2020-07-01T19:04:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1345 http://ww2.kqed.org/jpepinheart/?p=1345","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/poussins-or-cornish-hens-a-la-russe/","disqusTitle":"Poussins (or Cornish Hens) à la Russe","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1345/poussins-or-cornish-hens-a-la-russe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Poussins, baby chickens weighing about 1 1/2 pounds each, are very similar to Cornish hens. Juicy and tender, they can be roasted whole, stewed, or grilled. If poussins are not available, use Cornish hens of about the same weight. I prepare the birds à la Russe, or in the Russian style: The poussins are halved and cooked mostly skin side down in a skillet with a weight on top to make them very crusty outside while remaining juicy inside. I use two bricks wrapped in aluminum foil as weights; you can place a skillet with a weight inside it on top of the birds to get the same result.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Poussins (or Cornish Hens) à la Russe\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 poussins or Cornish hens (about 1 1/2 pounds each)\u003c/li>\n\u003cli>2 teaspoons paprika, preferably Spanish\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cayenne pepper\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the poussins (or Cornish hens) lengthwise in half and press on the halves with your hands to flatten them. Make an incision about 1/2 inch deep at the junction of the thighs and drumsticks to help the birds cook more evenly.\u003c/li>\n\u003cli>Mix together the paprika, salt, cumin, and cayenne and spread onto the skin and inside the halved poussins.\u003c/li>\n\u003cli>Heat the olive oil in a saucepan large enough to hold the 4 halves without overlapping. When the oil is hot, arrange the chicken halves skin side up in the pan and cook over medium-high heat, uncovered, for about 8 minutes.\u003c/li>\n\u003cli>Turn the halves skin side down and place two foil-wrapped bricks (or a heavy skillet with a weight in it) on top to press down on the meat. Cook over medium-low heat for about 20 minutes, or until the chicken skin is crusty and dark brown and the meat is cooked through.\u003c/li>\n\u003cli>Serve with the natural juices and a sprinkling of the chives.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_1342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920.jpg\" alt=\"Jacques on the set of Heart & Soul with Poussins (or Cornish Hens) à la Russe and Broiled Maple Sweet Potatoes. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-1342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-787x1180.jpg 787w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/14/2015/08/jacques-poussin-sweet-potatoes1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques on the set of Heart & Soul with Poussins (or Cornish Hens) à la Russe and Broiled Maple Sweet Potatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1345/poussins-or-cornish-hens-a-la-russe","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4"],"tags":["jpepinheart_175","jpepinheart_241","jpepinheart_174"],"featImg":"jpepinheart_1343","label":"source_jpepinheart_1345"},"jpepinheart_894":{"type":"posts","id":"jpepinheart_894","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"894","score":null,"sort":[1440728786000]},"guestAuthors":[],"slug":"chicken-with-chili-sauce-and-achiote-rice","title":"Chicken with Chili Sauce and Achiote Rice","publishDate":1440728786,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"Chicken thighs are combined with dried mulato or ancho peppers, scallions, chorizo sausage, and Mexican oregano and garnished with chayote, sometimes called squash pears or mirliton. The thighs are served on a bed of rice mixed with onions sautéed in some of the chicken fat and flavored with achiote (also called annatto) paste.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Chicken with Chili Sauce and Achiote Rice\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 dried mulato or ancho chili peppers\u003c/li>\n\u003cli>2 chayote (about 12 ounces each)\u003c/li>\n\u003cli>4 chicken thighs (about 1 1/2 pounds)\u003c/li>\n\u003cli>1 cup coarsely chopped onion\u003c/li>\n\u003cli>1/2 cup coarsely chopped scallions\u003c/li>\n\u003cli>1/4 cup diced (1/2-inch) chorizo sausage (Mexican, Spanish, or domestic)\u003c/li>\n\u003cli>1 tablespoon coarsely chopped garlic\u003c/li>\n\u003cli>1 teaspoon dried oregano, preferably Mexican\u003c/li>\n\u003cli>1 1/4 cup diced (1-inch) tomatoes\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Achiote Rice (recipe follows)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Soak the chili peppers in water to cover for about 1 1/2 hours.\u003c/li>\n\u003cli>Remove the chilies from the soaking liquid; reserve 1/2 cup of the liquid. Break the peppers open, discard the stems and seeds, and chop the peppers very coarsely. (You should haveabout 3/4 cup.)\u003c/li>\n\u003cli>Peel the chayote, cut it in half, and remove and discard the seeds. Cut each chayote half into 4 wedges.\u003c/li>\n\u003cli>Arrange the chicken thighs skin side down in a large nonstick skillet and cook, partially covered, over medium-high heat for about 15 minutes, until nicely browned. Remove all but about 2 tablespoons of the fat from the pan; reserve the 2 tablespoons fat for the rice.\u003c/li>\n\u003cli>Turn the chicken so the browned skin side is up, scatter the onion, scallions, chorizo, and garlic around the chicken, and cook for 3 minutes. Add the oregano, tomatoes, wine, chopped chilies, reserved soaking liquid, and chayote. Season with salt to taste, cover, and boil gently for 10 minutes.\u003c/li>\n\u003cli>Serve the chicken with the rice on the side, or serve the rice as a base under the chicken, placing a chicken thigh on top of each portion of rice, and arrange the chayote wedges around the chicken. Spoon on the sauce and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Achiote Rice\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup very coarsely chopped onion\u003c/li>\n\u003cli>2 tablespoons chicken fat (reserved from Chicken with Chili Sauce)\u003c/li>\n\u003cli>2 teaspoons achiote (annatto) paste\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 cup short-grain white rice (or another rice of your choosing)\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cook the onion in the chicken fat in a saucepan over low heat for 3 to 4 minutes.\u003c/li>\n\u003cli>Mix the achiote paste well with the water to dissolve, then add to the onion, along with the rice and salt, and stir well.\u003c/li>\n\u003cli>Bring to a boil, cover, reduce the heat, and cook gently for 20 minutes, or until the rice is tender.\u003c/li>\n\u003cli>Serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipes for Chicken with Chili Sauce and Achiote Rice from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630279,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":499},"headData":{"title":"Chicken with Chili Sauce and Achiote Rice | KQED","description":"Recipes for Chicken with Chili Sauce and Achiote Rice from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chicken with Chili Sauce and Achiote Rice","datePublished":"2015-08-28T02:26:26.000Z","dateModified":"2020-07-01T19:04:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"894 http://ww2.kqed.org/jpepinheart/?p=894","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/chicken-with-chili-sauce-and-achiote-rice/","disqusTitle":"Chicken with Chili Sauce and Achiote Rice","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/894/chicken-with-chili-sauce-and-achiote-rice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Chicken thighs are combined with dried mulato or ancho peppers, scallions, chorizo sausage, and Mexican oregano and garnished with chayote, sometimes called squash pears or mirliton. The thighs are served on a bed of rice mixed with onions sautéed in some of the chicken fat and flavored with achiote (also called annatto) paste.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Chicken with Chili Sauce and Achiote Rice\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 dried mulato or ancho chili peppers\u003c/li>\n\u003cli>2 chayote (about 12 ounces each)\u003c/li>\n\u003cli>4 chicken thighs (about 1 1/2 pounds)\u003c/li>\n\u003cli>1 cup coarsely chopped onion\u003c/li>\n\u003cli>1/2 cup coarsely chopped scallions\u003c/li>\n\u003cli>1/4 cup diced (1/2-inch) chorizo sausage (Mexican, Spanish, or domestic)\u003c/li>\n\u003cli>1 tablespoon coarsely chopped garlic\u003c/li>\n\u003cli>1 teaspoon dried oregano, preferably Mexican\u003c/li>\n\u003cli>1 1/4 cup diced (1-inch) tomatoes\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Achiote Rice (recipe follows)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Soak the chili peppers in water to cover for about 1 1/2 hours.\u003c/li>\n\u003cli>Remove the chilies from the soaking liquid; reserve 1/2 cup of the liquid. Break the peppers open, discard the stems and seeds, and chop the peppers very coarsely. (You should haveabout 3/4 cup.)\u003c/li>\n\u003cli>Peel the chayote, cut it in half, and remove and discard the seeds. Cut each chayote half into 4 wedges.\u003c/li>\n\u003cli>Arrange the chicken thighs skin side down in a large nonstick skillet and cook, partially covered, over medium-high heat for about 15 minutes, until nicely browned. Remove all but about 2 tablespoons of the fat from the pan; reserve the 2 tablespoons fat for the rice.\u003c/li>\n\u003cli>Turn the chicken so the browned skin side is up, scatter the onion, scallions, chorizo, and garlic around the chicken, and cook for 3 minutes. Add the oregano, tomatoes, wine, chopped chilies, reserved soaking liquid, and chayote. Season with salt to taste, cover, and boil gently for 10 minutes.\u003c/li>\n\u003cli>Serve the chicken with the rice on the side, or serve the rice as a base under the chicken, placing a chicken thigh on top of each portion of rice, and arrange the chayote wedges around the chicken. Spoon on the sauce and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Achiote Rice\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup very coarsely chopped onion\u003c/li>\n\u003cli>2 tablespoons chicken fat (reserved from Chicken with Chili Sauce)\u003c/li>\n\u003cli>2 teaspoons achiote (annatto) paste\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 cup short-grain white rice (or another rice of your choosing)\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cook the onion in the chicken fat in a saucepan over low heat for 3 to 4 minutes.\u003c/li>\n\u003cli>Mix the achiote paste well with the water to dissolve, then add to the onion, along with the rice and salt, and stir well.\u003c/li>\n\u003cli>Bring to a boil, cover, reduce the heat, and cook gently for 20 minutes, or until the rice is tender.\u003c/li>\n\u003cli>Serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/894/chicken-with-chili-sauce-and-achiote-rice","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4","jpepinheart_113"],"tags":["jpepinheart_26","jpepinheart_64","jpepinheart_241","jpepinheart_63"],"featImg":"jpepinheart_1525","label":"source_jpepinheart_894"},"jpepinheart_1085":{"type":"posts","id":"jpepinheart_1085","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1085","score":null,"sort":[1440728661000]},"guestAuthors":[],"slug":"veal-chops-dijonnaise-and-peas-with-basil","title":"Veal Chops Dijonnaise and Peas With Basil","publishDate":1440728661,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"In this classic recipe of veal with mushrooms, veal chops are sautéed and the pan juices deglazed with wine and demi-glace (an intensely flavorful reduction of veal, chicken, or beef stock), then finished with cream and mustard to make a luscious, smooth sauce. Good demi-glace is available at specialty stores, but if you are unable to obtain it, substitute chicken stock reduced by half.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Veal Chops Dijonnaise\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 veal rib chops (about 7 ounces each)\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 tablespoons canola oil\u003c/li>\n\u003cli>2 cups sliced mushrooms\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1/4 cup demi-glace (see headnote)\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003cli>1 tablespoon Dijon mustard\u003c/li>\n\u003cli>1 tablespoon chopped fresh tarragon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 140 degrees.\u003c/li>\n\u003cli>Sprinkle the chops with the salt and pepper. Heat the oil in a 12-inch nonstick skillet. When the oil is hot, add the chops and cook over medium-high heat for 1 1/2 to 2 minutes on each side. Transfer to a plate and keep warm in the oven while you make the sauce with the pan drippings.\u003c/li>\n\u003cli>Add the mushrooms to the pan and cook for about 1 minute. Add the wine and demi-glace, bring to a boil, and boil for about 2 minutes. Stir in the cream and boil for about 30 seconds. Finally, mix in the mustard, but do not boil. Add any juices that have accumulated around the chops to the pan.\u003c/li>\n\u003cli>Arrange a chop on each of four very hot plates. Coat with the mushroom sauce, sprinkle with the tarragon, and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Recipe: Peas with Basil\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\"There is nothing better than fresh peas just out of the pod in late spring, and they are always worth a special trip to a local farm or farmers’ market when they’re in season. (Frozen baby peas make a fine substitute at other times of year.) Basil is plentiful in my summer garden, and this dish is a delicious variation on the old favorite of peas and mint.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound (a good 3 cups) shelled small fresh peas (about 6 pounds peas in the pod) or one 1-pound bag baby peas, thawed\u003c/li>\n\u003cli>2 1/2 tablespoons unsalted butter\u003c/li>\n\u003cli>3/4 teaspoon sugar\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup shredded fresh basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the peas, butter, sugar, salt, pepper, and water in a saucepan, bring to a boil, and boil over high heat for about 5 minutes, stirring occasionally, until most of the water has evaporated and the peas are tender.\u003c/li>\n\u003cli>Add the basil, mix well, and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipes for Veal Chops Dijonnaise and Peas With Basil from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin.","status":"publish","parent":0,"modified":1593630280,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":501},"headData":{"title":"Veal Chops Dijonnaise and Peas With Basil | KQED","description":"Recipes for Veal Chops Dijonnaise and Peas With Basil from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Veal Chops Dijonnaise and Peas With Basil","datePublished":"2015-08-28T02:24:21.000Z","dateModified":"2020-07-01T19:04:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1085 http://ww2.kqed.org/jpepinheart/?p=1085","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/veal-chops-dijonnaise-and-peas-with-basil/","disqusTitle":"Veal Chops Dijonnaise and Peas With Basil","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1085/veal-chops-dijonnaise-and-peas-with-basil","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"In this classic recipe of veal with mushrooms, veal chops are sautéed and the pan juices deglazed with wine and demi-glace (an intensely flavorful reduction of veal, chicken, or beef stock), then finished with cream and mustard to make a luscious, smooth sauce. Good demi-glace is available at specialty stores, but if you are unable to obtain it, substitute chicken stock reduced by half.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Veal Chops Dijonnaise\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 veal rib chops (about 7 ounces each)\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 tablespoons canola oil\u003c/li>\n\u003cli>2 cups sliced mushrooms\u003c/li>\n\u003cli>1/4 cup dry white wine\u003c/li>\n\u003cli>1/4 cup demi-glace (see headnote)\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003cli>1 tablespoon Dijon mustard\u003c/li>\n\u003cli>1 tablespoon chopped fresh tarragon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 140 degrees.\u003c/li>\n\u003cli>Sprinkle the chops with the salt and pepper. Heat the oil in a 12-inch nonstick skillet. When the oil is hot, add the chops and cook over medium-high heat for 1 1/2 to 2 minutes on each side. Transfer to a plate and keep warm in the oven while you make the sauce with the pan drippings.\u003c/li>\n\u003cli>Add the mushrooms to the pan and cook for about 1 minute. Add the wine and demi-glace, bring to a boil, and boil for about 2 minutes. Stir in the cream and boil for about 30 seconds. Finally, mix in the mustard, but do not boil. Add any juices that have accumulated around the chops to the pan.\u003c/li>\n\u003cli>Arrange a chop on each of four very hot plates. Coat with the mushroom sauce, sprinkle with the tarragon, and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003ch3>Recipe: Peas with Basil\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\"There is nothing better than fresh peas just out of the pod in late spring, and they are always worth a special trip to a local farm or farmers’ market when they’re in season. (Frozen baby peas make a fine substitute at other times of year.) Basil is plentiful in my summer garden, and this dish is a delicious variation on the old favorite of peas and mint.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound (a good 3 cups) shelled small fresh peas (about 6 pounds peas in the pod) or one 1-pound bag baby peas, thawed\u003c/li>\n\u003cli>2 1/2 tablespoons unsalted butter\u003c/li>\n\u003cli>3/4 teaspoon sugar\u003c/li>\n\u003cli>3/4 teaspoon salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup shredded fresh basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the peas, butter, sugar, salt, pepper, and water in a saucepan, bring to a boil, and boil over high heat for about 5 minutes, stirring occasionally, until most of the water has evaporated and the peas are tender.\u003c/li>\n\u003cli>Add the basil, mix well, and serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipes from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1085/veal-chops-dijonnaise-and-peas-with-basil","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4","jpepinheart_114"],"tags":["jpepinheart_97","jpepinheart_95","jpepinheart_241","jpepinheart_92","jpepinheart_94","jpepinheart_96","jpepinheart_81","jpepinheart_93"],"featImg":"jpepinheart_1090","label":"source_jpepinheart_1085"},"jpepinheart_1307":{"type":"posts","id":"jpepinheart_1307","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1307","score":null,"sort":[1440727241000]},"guestAuthors":[],"slug":"hamburger-royale","title":"Hamburger Royale","publishDate":1440727241,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"I had a great, juicy, flavorful hamburger at my friend Jean-Claude’s house, and he told me he had made it with beef brisket. I tried it myself with great success. I buy brisket from the thick, or fatty, end, which has more flavor than the flat end. If you do not have a meat grinder (I have one that attaches to my KitchenAid mixer), ask the butcher to grind the meat for you. I sometimes buy a whole brisket and grind some of it, keeping the rest to braise slowly.\u003c/p>\n\u003cp>\"I make hamburgers that weigh about 5 ounces each and cook them on a grill or in a grill pan on top of the stove. Do not press on the hamburgers as they cook, or you will lose the juices.\u003c/p>\n\u003cp>\"The ciabatta rolls available at my market make great hamburger buns; I usually toast them and rub them with garlic. I also like to put cheese on my hamburgers—Comté, Beaufort, or Gruyère. I arrange the cheese on top of the finished burgers and then run them under the broiler to melt it. I make 8 patties and freeze half of them for another time; you can halve the beef quantity if you prefer.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Hamburger Royale\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>One 2 1/2-pound piece beef brisket, ground\u003c/li>\n\u003cli>4 ciabatta rolls (about 3 ounces each and 4 inches across), split\u003c/li>\n\u003cli>1 large garlic clove\u003c/li>\n\u003cli>4 slices (about 4 ounces) Comté, Beaufort, or Gruyère cheese\u003c/li>\n\u003cli>About 6 leaves iceberg lettuce\u003c/li>\n\u003cli>4 thin slices mild onion, such as Vidalia or Maui\u003c/li>\n\u003cli>4 thick slices ripe tomato\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>Ketchup, mustard, and/or mayonnaise, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Divide the ground meat into 8 portions of about 5 ounces each and form them into patties about 3/4 inch thick. Wrap 4 of the patties and freeze them for future use.\u003c/li>\n\u003cli>At serving time, heat a grill until hot or preheat a grill pan for about 3 minutes. Preheat the broiler.\u003c/li>\n\u003cli>Toast the rolls on the grill or in a toaster oven and rub them with the garlic.\u003c/li>\n\u003cli>Arrange the hamburgers on the hot grill or in the grill pan and cook for 3 to 4 minutes on each side. Put 1 slice of cheese on each patty and run the patties under the hot broiler (about 2 inches from the heat source) for 1 minute.\u003c/li>\n\u003cli>Arrange the lettuce leaves on top of the bun bottoms, add the onions and tomatoes, and sprinkle with a little of the salt and pepper. Top with the burgers, sprinkle on the remaining salt and pepper, and finish with the tops of the buns. Enjoy as is or with ketchup, mustard, and/or mayonnaise.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipe for Hamburger Royale from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. ","status":"publish","parent":0,"modified":1593630545,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":506},"headData":{"title":"Hamburger Royale | KQED","description":"Recipe for Hamburger Royale from Heart & Soul in the Kitchen by Jacques Pépin. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hamburger Royale","datePublished":"2015-08-28T02:00:41.000Z","dateModified":"2020-07-01T19:09:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1307 http://ww2.kqed.org/jpepinheart/?p=1307","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/hamburger-royale/","disqusTitle":"Hamburger Royale","source":"Recipes","sourceUrl":"http://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1307/hamburger-royale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I had a great, juicy, flavorful hamburger at my friend Jean-Claude’s house, and he told me he had made it with beef brisket. I tried it myself with great success. I buy brisket from the thick, or fatty, end, which has more flavor than the flat end. If you do not have a meat grinder (I have one that attaches to my KitchenAid mixer), ask the butcher to grind the meat for you. I sometimes buy a whole brisket and grind some of it, keeping the rest to braise slowly.\u003c/p>\n\u003cp>\"I make hamburgers that weigh about 5 ounces each and cook them on a grill or in a grill pan on top of the stove. Do not press on the hamburgers as they cook, or you will lose the juices.\u003c/p>\n\u003cp>\"The ciabatta rolls available at my market make great hamburger buns; I usually toast them and rub them with garlic. I also like to put cheese on my hamburgers—Comté, Beaufort, or Gruyère. I arrange the cheese on top of the finished burgers and then run them under the broiler to melt it. I make 8 patties and freeze half of them for another time; you can halve the beef quantity if you prefer.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Hamburger Royale\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>One 2 1/2-pound piece beef brisket, ground\u003c/li>\n\u003cli>4 ciabatta rolls (about 3 ounces each and 4 inches across), split\u003c/li>\n\u003cli>1 large garlic clove\u003c/li>\n\u003cli>4 slices (about 4 ounces) Comté, Beaufort, or Gruyère cheese\u003c/li>\n\u003cli>About 6 leaves iceberg lettuce\u003c/li>\n\u003cli>4 thin slices mild onion, such as Vidalia or Maui\u003c/li>\n\u003cli>4 thick slices ripe tomato\u003c/li>\n\u003cli>1/2 teaspoon salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>Ketchup, mustard, and/or mayonnaise, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Divide the ground meat into 8 portions of about 5 ounces each and form them into patties about 3/4 inch thick. Wrap 4 of the patties and freeze them for future use.\u003c/li>\n\u003cli>At serving time, heat a grill until hot or preheat a grill pan for about 3 minutes. Preheat the broiler.\u003c/li>\n\u003cli>Toast the rolls on the grill or in a toaster oven and rub them with the garlic.\u003c/li>\n\u003cli>Arrange the hamburgers on the hot grill or in the grill pan and cook for 3 to 4 minutes on each side. Put 1 slice of cheese on each patty and run the patties under the hot broiler (about 2 inches from the heat source) for 1 minute.\u003c/li>\n\u003cli>Arrange the lettuce leaves on top of the bun bottoms, add the onions and tomatoes, and sprinkle with a little of the salt and pepper. Top with the burgers, sprinkle on the remaining salt and pepper, and finish with the tops of the buns. Enjoy as is or with ketchup, mustard, and/or mayonnaise.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/1307/hamburger-royale","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4"],"tags":["jpepinheart_162","jpepinheart_163","jpepinheart_161","jpepinheart_160","jpepinheart_241"],"featImg":"jpepinheart_1316","label":"source_jpepinheart_1307"},"jpepinheart_900":{"type":"posts","id":"jpepinheart_900","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"900","score":null,"sort":[1440727024000]},"guestAuthors":[],"slug":"hanoi-chicken-soup","title":"Hanoi Chicken Soup","publishDate":1440727024,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"I enjoy the Hanoi Soup, or Pho, that my wife makes at home in the conventional way, with boiled beef and noodles and some sliced raw beef added at the last moment. It is similar to a French pot-au-feu and a meal in itself. One day I decided to make a version with chicken. The stock, flavored with burnt shallots and ginger, as well as star anise, has a distinctive taste. First I simmer the charred shallots and ginger and anise in chicken stock (or chicken bouillon cubes in water). Then I poach a whole chicken in the stock. Once it is cooked, I pull the meat into pieces and finish the soup at the last moment with bean sprouts, shredded bok choy, tree ear mushrooms, and cellophane noodles (also called mung bean vermicelli).\u003c/p>\n\u003cp>\"The soup is served with an array of garnishes, including cilantro, red onion, chili peppers, quartered limes, scallions, and fish sauce, all of which guests can add at will to their hot soup. It is a complex dish, but most of it can be prepared ahead.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Hanoi Chicken Soup\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8 (makes about 3 quarts)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 small shallots (unpeeled)\u003c/li>\n\u003cli>1 piece ginger, about 3 inches long, halved lengthwise\u003c/li>\n\u003cli>3 quarts homemade chicken stock, or canned low-sodium broth or 2 chicken bouillon cubes plus 3 quarts water\u003c/li>\n\u003cli>1 teaspoon salt (omit if using bouillon cubes), or to taste\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 whole chicken (3 1/2 to 4 pounds)\u003c/li>\n\u003cli>1 1/2 cups sliced red onions\u003c/li>\n\u003cli>3 cups (8 ounces) bean sprouts\u003c/li>\n\u003cli>1/2 cup (3/4 ounce) dried tree ear mushrooms, reconstituted in 1 1/2 cups warm water\u003c/li>\n\u003cli>2 small bundles (about 6 ounces) cellophane noodles (mung bean vermicelli)\u003c/li>\n\u003cli>3 cups shredded small bok choy (both green and white parts)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Garnishes\u003c/em>\u003c/strong>\n\u003cli>2 jalapeño peppers, seeded and finely diced\u003c/li>\n\u003cli>1 1/2 cups fresh cilantro leaves\u003c/li>\n\u003cli>8 scallions, minced (3/4 cup)\u003c/li>\n\u003cli>2 limes, quartered\u003c/li>\n\u003cli>Vietnamese fish sauce (nuoc nam)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cli>Impale the shallots and ginger on a metal skewer and burn over a gas flame for about 5 minutes, turning the skewer so the shallots and ginger are charred on all sides. Or run under a preheated broiler for a few minutes, until charred.\u003c/li>\n\u003cli>Drop them into a stockpot (preferably narrow and tall, so the chicken will be immersed in the stock). Pour in the chicken stock and salt (or water and bouillon cubes) and add the star anise. Bring to a boil and boil gently, covered, for 10 minutes.\u003c/li>\n\u003cli>Let the stock cool to lukewarm.\u003c/li>\n\u003cli>Add the chicken, breast side down, to the stockpot. (The chicken should be submerged in the stock; if need be, place an inverted plate or small pan lid on top to weight the chicken down.) Cover and bring to a strong boil, then reduce the heat and boil gently for 15 minutes. Shut off the heat and let the chicken, still covered, poach in the hot stock for about 1 hour.\u003c/li>\n\u003cli>Meanwhile, bring 3 cups water to a boil in a medium saucepan. Add the sliced onions and blanch for about 15 seconds. Using a skimmer, transfer the onions to a sieve and cool under cold running water then drain and reserve for garnish.\u003c/li>\n\u003cli>Add the bean sprouts to the water, bring the water back to a strong boil, and cook for about 3 minutes. Drain in a sieve, cool the sprouts under cold water and set aside.\u003c/li>\n\u003cli>After the hour of poaching, remove the chicken from the stock and strain the stock. When the chicken is cool enough to handle, remove and discard the skin and bones and tear the meat into 2-to 3-inch pieces. Put the meat in a small bowl and set aside, covered with 1 cup of the hot stock to keep it warm.\u003c/li>\n\u003cli>Scoop off and discard some of the fat from the top of the stock. Add the reconstituted mushrooms and their liquid to the stock, bring to a boil, and boil for 10 minutes.\u003c/li>\n\u003cli>Meanwhile, put the noodles in a bowl, add 8 cups hot water, and set aside for 10 minutes to soften. Run hot tap water over the bean sprouts to heat them.\u003c/li>\n\u003cli>Add the bok choy to the boiling stock and boil for 2 minutes. Add salt if needed.\u003c/li>\n\u003cli>To serve, set out all the garnishes (including the red onions) on the table so your guests can add them as desired. Divide the noodles among six to eight large soup plates. Add the bean sprouts and chicken pieces and fill the bowls with the hot stock and bok choy. Serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Recipes for Hanoi Chicken Soup from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. ","status":"publish","parent":0,"modified":1593630545,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":812},"headData":{"title":"Hanoi Chicken Soup | KQED","description":"Recipes for Hanoi Chicken Soup from Heart & Soul in the Kitchen by Jacques Pépin. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hanoi Chicken Soup","datePublished":"2015-08-28T01:57:04.000Z","dateModified":"2020-07-01T19:09:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"900 http://ww2.kqed.org/jpepinheart/?p=900","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/hanoi-chicken-soup/","disqusTitle":"Hanoi Chicken Soup","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","templateType":"standard","featuredImageType":"standard","path":"/jpepinheart/900/hanoi-chicken-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I enjoy the Hanoi Soup, or Pho, that my wife makes at home in the conventional way, with boiled beef and noodles and some sliced raw beef added at the last moment. It is similar to a French pot-au-feu and a meal in itself. One day I decided to make a version with chicken. The stock, flavored with burnt shallots and ginger, as well as star anise, has a distinctive taste. First I simmer the charred shallots and ginger and anise in chicken stock (or chicken bouillon cubes in water). Then I poach a whole chicken in the stock. Once it is cooked, I pull the meat into pieces and finish the soup at the last moment with bean sprouts, shredded bok choy, tree ear mushrooms, and cellophane noodles (also called mung bean vermicelli).\u003c/p>\n\u003cp>\"The soup is served with an array of garnishes, including cilantro, red onion, chili peppers, quartered limes, scallions, and fish sauce, all of which guests can add at will to their hot soup. It is a complex dish, but most of it can be prepared ahead.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Hanoi Chicken Soup\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8 (makes about 3 quarts)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 small shallots (unpeeled)\u003c/li>\n\u003cli>1 piece ginger, about 3 inches long, halved lengthwise\u003c/li>\n\u003cli>3 quarts homemade chicken stock, or canned low-sodium broth or 2 chicken bouillon cubes plus 3 quarts water\u003c/li>\n\u003cli>1 teaspoon salt (omit if using bouillon cubes), or to taste\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 whole chicken (3 1/2 to 4 pounds)\u003c/li>\n\u003cli>1 1/2 cups sliced red onions\u003c/li>\n\u003cli>3 cups (8 ounces) bean sprouts\u003c/li>\n\u003cli>1/2 cup (3/4 ounce) dried tree ear mushrooms, reconstituted in 1 1/2 cups warm water\u003c/li>\n\u003cli>2 small bundles (about 6 ounces) cellophane noodles (mung bean vermicelli)\u003c/li>\n\u003cli>3 cups shredded small bok choy (both green and white parts)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Garnishes\u003c/em>\u003c/strong>\n\u003cli>2 jalapeño peppers, seeded and finely diced\u003c/li>\n\u003cli>1 1/2 cups fresh cilantro leaves\u003c/li>\n\u003cli>8 scallions, minced (3/4 cup)\u003c/li>\n\u003cli>2 limes, quartered\u003c/li>\n\u003cli>Vietnamese fish sauce (nuoc nam)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cli>Impale the shallots and ginger on a metal skewer and burn over a gas flame for about 5 minutes, turning the skewer so the shallots and ginger are charred on all sides. Or run under a preheated broiler for a few minutes, until charred.\u003c/li>\n\u003cli>Drop them into a stockpot (preferably narrow and tall, so the chicken will be immersed in the stock). Pour in the chicken stock and salt (or water and bouillon cubes) and add the star anise. Bring to a boil and boil gently, covered, for 10 minutes.\u003c/li>\n\u003cli>Let the stock cool to lukewarm.\u003c/li>\n\u003cli>Add the chicken, breast side down, to the stockpot. (The chicken should be submerged in the stock; if need be, place an inverted plate or small pan lid on top to weight the chicken down.) Cover and bring to a strong boil, then reduce the heat and boil gently for 15 minutes. Shut off the heat and let the chicken, still covered, poach in the hot stock for about 1 hour.\u003c/li>\n\u003cli>Meanwhile, bring 3 cups water to a boil in a medium saucepan. Add the sliced onions and blanch for about 15 seconds. Using a skimmer, transfer the onions to a sieve and cool under cold running water then drain and reserve for garnish.\u003c/li>\n\u003cli>Add the bean sprouts to the water, bring the water back to a strong boil, and cook for about 3 minutes. Drain in a sieve, cool the sprouts under cold water and set aside.\u003c/li>\n\u003cli>After the hour of poaching, remove the chicken from the stock and strain the stock. When the chicken is cool enough to handle, remove and discard the skin and bones and tear the meat into 2-to 3-inch pieces. Put the meat in a small bowl and set aside, covered with 1 cup of the hot stock to keep it warm.\u003c/li>\n\u003cli>Scoop off and discard some of the fat from the top of the stock. Add the reconstituted mushrooms and their liquid to the stock, bring to a boil, and boil for 10 minutes.\u003c/li>\n\u003cli>Meanwhile, put the noodles in a bowl, add 8 cups hot water, and set aside for 10 minutes to soften. Run hot tap water over the bean sprouts to heat them.\u003c/li>\n\u003cli>Add the bok choy to the boiling stock and boil for 2 minutes. Add salt if needed.\u003c/li>\n\u003cli>To serve, set out all the garnishes (including the red onions) on the table so your guests can add them as desired. Divide the noodles among six to eight large soup plates. Add the bean sprouts and chicken pieces and fill the bowls with the hot stock and bok choy. Serve.\u003c/li>\n\u003c/ol>\n\u003chr>\n\u003cp>\u003cem>Recipe from \u003cstrong>Heart & Soul in the Kitchen\u003c/strong> by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/900/hanoi-chicken-soup","authors":["5014"],"categories":["jpepinheart_111","jpepinheart_4","jpepinheart_108"],"tags":["jpepinheart_26","jpepinheart_39","jpepinheart_241","jpepinheart_40"],"featImg":"jpepinheart_907","label":"source_jpepinheart_900"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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