Camembert with Pistachio Crust
Smoked Ham Glazed with Maple Syrup
Poulet à la Crème
Instant Orange Cake
Sole Vin Blanc
Rack of Lamb with Spice Crust and Fried Potatoes
Wine-Sherbet Finale
Braised Veal Breast with Pearl Onions and Artichokes
Melon and Blueberry Medley
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To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios, and serve it garnished with dried cranberries.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Camembert with Pistachio Crust\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup pistachio nuts\u003c/li>\n\u003cli>1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>Crackers, for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Process the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should still be visible.\u003c/li>\n\u003cli>Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey. Sprinkle a layer of nuts on top of the Camembert and, holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly on the nuts so they stick.\u003c/li>\n\u003cli>Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese and serve at room temperature, with crackers.\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 Camembert with Pistachio Crust 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":240},"headData":{"title":"Camembert with Pistachio Crust | KQED","description":"Recipes for Camembert with Pistachio Crust from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1318 http://ww2.kqed.org/jpepinheart/?p=1318","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/camembert-with-pistachio-crust/","disqusTitle":"Camembert with Pistachio Crust","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1318/camembert-with-pistachio-crust","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I have always enjoyed a good Camembert, especially the raw-milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios, and serve it garnished with dried cranberries.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Camembert with Pistachio Crust\u003c/h3>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup pistachio nuts\u003c/li>\n\u003cli>1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>1/2 cup dried cranberries\u003c/li>\n\u003cli>Crackers, for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Process the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should still be visible.\u003c/li>\n\u003cli>Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey. Sprinkle a layer of nuts on top of the Camembert and, holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly on the nuts so they stick.\u003c/li>\n\u003cli>Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese and serve at room temperature, with crackers.\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/1318/camembert-with-pistachio-crust","authors":["5014"],"categories":["jpepinheart_109","jpepinheart_4"],"tags":["jpepinheart_165","jpepinheart_164","jpepinheart_167","jpepinheart_241","jpepinheart_166","jpepinheart_49"],"featImg":"jpepinheart_1322","label":"source_jpepinheart_1318"},"jpepinheart_1324":{"type":"posts","id":"jpepinheart_1324","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1324","score":null,"sort":[1440732419000]},"guestAuthors":[],"slug":"smoked-ham-glazed-with-maple-syrup","title":"Smoked Ham Glazed with Maple Syrup","publishDate":1440732419,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\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>[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":""},"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":""},"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_971":{"type":"posts","id":"jpepinheart_971","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"971","score":null,"sort":[1440731986000]},"guestAuthors":[],"slug":"instant-orange-cake","title":"Instant Orange Cake","publishDate":1440731986,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"I made this dessert one evening when friends came by for drinks and didn’t leave. I found a pound cake in the freezer and a couple of oranges and some leftover mascarpone in the refrigerator, although crème fraîche or sour cream would have done as well. Often these impromptu dishes work out the best.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Instant Orange Cake\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 seedless oranges (about 10 ounces each)\u003c/li>\n\u003cli>1/2 cup mascarpone cheese\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 pound cake (12 ounces), brown edges trimmed off all around, cut lengthwise into 3/4-inch slices\u003c/li>\n\u003cli>2 tablespoons Grand Marnier\u003c/li>\n\u003cli>1/2 cup orange marmalade\u003c/li>\n\u003cli>A few fresh mint sprigs, for decoration\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is exposed. Cut between the membranes of the orange and remove the segments (you will have about 25). Then squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup) and reserve it.\u003c/li>\n\u003cli>Mix the mascarpone cheese with the sugar.\u003c/li>\n\u003cli>Arrange the slices of pound cake side by side in the bottom of a gratin dish, pie plate, or glass platter (about 9 inches across and 1 inch deep) nice enough to go to the dining room.\u003c/li>\n\u003cli>Mix half the reserved orange juice with the Grand Marnier and sprinkle it on the cake slices. Spread the mascarpone on top and arrange the orange segments on top of the mascarpone.\u003c/li>\n\u003cli>Combine the remaining juice with the orange marmalade and coat the orange segments with it. Decorate with the mint.\u003c/li>\n\u003cli>Serve, using a large spoon to lift up the cake.\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 Instant Orange Cake 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":314},"headData":{"title":"Instant Orange Cake | KQED","description":"Recipe for Instant Orange Cake from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"971 http://ww2.kqed.org/jpepinheart/?p=971","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/instant-orange-cake/","disqusTitle":"Instant Orange Cake","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/971/instant-orange-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I made this dessert one evening when friends came by for drinks and didn’t leave. I found a pound cake in the freezer and a couple of oranges and some leftover mascarpone in the refrigerator, although crème fraîche or sour cream would have done as well. Often these impromptu dishes work out the best.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Instant Orange Cake\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 seedless oranges (about 10 ounces each)\u003c/li>\n\u003cli>1/2 cup mascarpone cheese\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 pound cake (12 ounces), brown edges trimmed off all around, cut lengthwise into 3/4-inch slices\u003c/li>\n\u003cli>2 tablespoons Grand Marnier\u003c/li>\n\u003cli>1/2 cup orange marmalade\u003c/li>\n\u003cli>A few fresh mint sprigs, for decoration\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Using a sharp knife, peel the oranges, removing the skin and pith so the flesh is exposed. Cut between the membranes of the orange and remove the segments (you will have about 25). Then squeeze the membranes over a small bowl to extract all the juice (about 1/3 cup) and reserve it.\u003c/li>\n\u003cli>Mix the mascarpone cheese with the sugar.\u003c/li>\n\u003cli>Arrange the slices of pound cake side by side in the bottom of a gratin dish, pie plate, or glass platter (about 9 inches across and 1 inch deep) nice enough to go to the dining room.\u003c/li>\n\u003cli>Mix half the reserved orange juice with the Grand Marnier and sprinkle it on the cake slices. Spread the mascarpone on top and arrange the orange segments on top of the mascarpone.\u003c/li>\n\u003cli>Combine the remaining juice with the orange marmalade and coat the orange segments with it. Decorate with the mint.\u003c/li>\n\u003cli>Serve, using a large spoon to lift up the cake.\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/971/instant-orange-cake","authors":["5014"],"categories":["jpepinheart_115","jpepinheart_4"],"tags":["jpepinheart_60","jpepinheart_59","jpepinheart_241","jpepinheart_61"],"featImg":"jpepinheart_1530","label":"source_jpepinheart_971"},"jpepinheart_1253":{"type":"posts","id":"jpepinheart_1253","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1253","score":null,"sort":[1440731920000]},"guestAuthors":[],"slug":"sole-vin-blanc","title":"Sole Vin Blanc","publishDate":1440731920,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"To give this classic dish a modern twist, I do not make a traditional velouté, a roux-thickened fish fumet or stock, for the sauce. Instead, I just poach the fish in wine and fish stock and add fresh butter at the end.\u003c/p>\n\u003cp>\"The best sole for this recipe would be real Dover sole (the market can fillet it for you), but since it is not always available and it is expensive, you can substitute fluke or another sole.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Sole Vin Blanc\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Fish Stock\u003c/em>\u003c/strong>\n\u003cli>Reserved fish bones and skin (from below)\u003c/li>\n\u003cli>1/3 cup coarsely chopped onion\u003c/li>\n\u003cli>1/4 cup coarsely chopped celery\u003c/li>\n\u003cli>1 garlic clove, crushed\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>1 fresh thyme sprig\u003c/li>\n\u003cli>3/4 cup fruity dry white wine\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Fish and Sauce\u003c/em>\u003c/strong>\n\u003cli>1 fluke or other sole (about 2 pounds), gutted, boned, cut into 4 fillets, and skin removed; bones and skin reserved\u003c/li>\n\u003cli>1/4 cup finely chopped shallots\u003c/li>\n\u003cli>1/3 cup dry white wine\u003c/li>\n\u003cli>Reserved 1/2 cup fish stock (from above)\u003c/li>\n\u003cli>1/3 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cstrong>\u003cem>For the Stock\u003c/em>\u003c/strong>\n\u003cli>Put the fish bones and skin into a large saucepan and add the remaining stock ingredients. Bring to a boil over high heat, then stir well and boil over medium heat for 15 to 18 minutes.\u003c/li>\n\u003cli>Strain the stock (you should have about 1 1/2 cups stock). Set aside 1/2 cup of the stock for the sauce and freeze the remaining cup to use in a soup or sauce. (When cold, the fish stock will be like aspic because of the gelatin in the fish bones.)\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>\u003cem>For the Fish\u003c/em>\u003c/strong>\n\u003cli>Preheat the oven to 150 degrees.\u003c/li>\n\u003cli>Fold each fluke fillet into thirds, with the whiter side on the outside. The bundles should be about 2 inches thick. Place the bundles in one layer in a saucepan and add the shallots, wine, reserved fish stock, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil gently for about 1 1/2 minutes. Turn the fish bundles over, cover again, and cook for an additional 1 1/2 minutes. Transfer the fish to an ovenproof plate and keep warm in the oven.\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 Sole Vin Blanc 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":7,"wordCount":404},"headData":{"title":"Sole Vin Blanc | KQED","description":"Recipe for Sole Vin Blanc from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1253 http://ww2.kqed.org/jpepinheart/?p=1253","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/sole-vin-blanc/","disqusTitle":"Sole Vin Blanc","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1253/sole-vin-blanc","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"To give this classic dish a modern twist, I do not make a traditional velouté, a roux-thickened fish fumet or stock, for the sauce. Instead, I just poach the fish in wine and fish stock and add fresh butter at the end.\u003c/p>\n\u003cp>\"The best sole for this recipe would be real Dover sole (the market can fillet it for you), but since it is not always available and it is expensive, you can substitute fluke or another sole.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Sole Vin Blanc\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Fish Stock\u003c/em>\u003c/strong>\n\u003cli>Reserved fish bones and skin (from below)\u003c/li>\n\u003cli>1/3 cup coarsely chopped onion\u003c/li>\n\u003cli>1/4 cup coarsely chopped celery\u003c/li>\n\u003cli>1 garlic clove, crushed\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>1 fresh thyme sprig\u003c/li>\n\u003cli>3/4 cup fruity dry white wine\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Fish and Sauce\u003c/em>\u003c/strong>\n\u003cli>1 fluke or other sole (about 2 pounds), gutted, boned, cut into 4 fillets, and skin removed; bones and skin reserved\u003c/li>\n\u003cli>1/4 cup finely chopped shallots\u003c/li>\n\u003cli>1/3 cup dry white wine\u003c/li>\n\u003cli>Reserved 1/2 cup fish stock (from above)\u003c/li>\n\u003cli>1/3 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cstrong>\u003cem>For the Stock\u003c/em>\u003c/strong>\n\u003cli>Put the fish bones and skin into a large saucepan and add the remaining stock ingredients. Bring to a boil over high heat, then stir well and boil over medium heat for 15 to 18 minutes.\u003c/li>\n\u003cli>Strain the stock (you should have about 1 1/2 cups stock). Set aside 1/2 cup of the stock for the sauce and freeze the remaining cup to use in a soup or sauce. (When cold, the fish stock will be like aspic because of the gelatin in the fish bones.)\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>\u003cem>For the Fish\u003c/em>\u003c/strong>\n\u003cli>Preheat the oven to 150 degrees.\u003c/li>\n\u003cli>Fold each fluke fillet into thirds, with the whiter side on the outside. The bundles should be about 2 inches thick. Place the bundles in one layer in a saucepan and add the shallots, wine, reserved fish stock, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil gently for about 1 1/2 minutes. Turn the fish bundles over, cover again, and cook for an additional 1 1/2 minutes. Transfer the fish to an ovenproof plate and keep warm in the oven.\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/1253/sole-vin-blanc","authors":["5014"],"categories":["jpepinheart_110","jpepinheart_4"],"tags":["jpepinheart_132","jpepinheart_241","jpepinheart_143","jpepinheart_142"],"featImg":"jpepinheart_1257","label":"source_jpepinheart_1253"},"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":""},"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_1269":{"type":"posts","id":"jpepinheart_1269","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1269","score":null,"sort":[1440730264000]},"guestAuthors":[],"slug":"wine-sherbet-finale","title":"Wine-Sherbet Finale","publishDate":1440730264,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"Real fruit sherbet is made of fruit puree and sugar, with no egg, milk, or cream; it is called sorbet in French and sorbetto in Italian. Containers of store-bought sherbet or ice cream at the market start to soften on the outside before I can get them home. I unmold them and cut them into portions, which I wrap individually in plastic bags for storage in the freezer, so I can retrieve them one at a time when needed.\u003c/p>\n\u003cp>\"For this dish, I transfer the portions from the freezer to the refrigerator to soften a little while we eat the main course. Then I top them with berries and wine at the last moment.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Wine-Sherbet Finale\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pint raspberry sherbet\u003c/li>\n\u003cli>1 cup raspberries\u003c/li>\n\u003cli>1 cup blueberries\u003c/li>\n\u003cli>1 cup fruity dry red wine, such as Merlot\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>Pound cake or cookies (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the frozen sherbet from its container and cut it into 4 individual portions. Drop each portion on a square of plastic wrap and form into a ball, and return to the freezer.\u003c/li>\n\u003cli>Forty-five minutes to 1 hour before serving, transfer the sherbet portions to the refrigerator.\u003c/li>\n\u003cli>At serving time, unwrap the portions and place each in a stemmed wineglass or glass dessert dish. Spoon the berries over and around the sherbet. Mix the honey with the wine and divide among the glasses. Serve, if desired, with pound cake or cookies.\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 Wine-Sherbet Finale 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":6,"wordCount":281},"headData":{"title":"Wine-Sherbet Finale | KQED","description":"Recipe for Wine-Sherbet Finale from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1269 http://ww2.kqed.org/jpepinheart/?p=1269","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/wine-sherbet-finale/","disqusTitle":"Wine-Sherbet Finale","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1269/wine-sherbet-finale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Real fruit sherbet is made of fruit puree and sugar, with no egg, milk, or cream; it is called sorbet in French and sorbetto in Italian. Containers of store-bought sherbet or ice cream at the market start to soften on the outside before I can get them home. I unmold them and cut them into portions, which I wrap individually in plastic bags for storage in the freezer, so I can retrieve them one at a time when needed.\u003c/p>\n\u003cp>\"For this dish, I transfer the portions from the freezer to the refrigerator to soften a little while we eat the main course. Then I top them with berries and wine at the last moment.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Wine-Sherbet Finale\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pint raspberry sherbet\u003c/li>\n\u003cli>1 cup raspberries\u003c/li>\n\u003cli>1 cup blueberries\u003c/li>\n\u003cli>1 cup fruity dry red wine, such as Merlot\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>Pound cake or cookies (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the frozen sherbet from its container and cut it into 4 individual portions. Drop each portion on a square of plastic wrap and form into a ball, and return to the freezer.\u003c/li>\n\u003cli>Forty-five minutes to 1 hour before serving, transfer the sherbet portions to the refrigerator.\u003c/li>\n\u003cli>At serving time, unwrap the portions and place each in a stemmed wineglass or glass dessert dish. Spoon the berries over and around the sherbet. Mix the honey with the wine and divide among the glasses. Serve, if desired, with pound cake or cookies.\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/1269/wine-sherbet-finale","authors":["5014"],"categories":["jpepinheart_192","jpepinheart_115","jpepinheart_4"],"tags":["jpepinheart_149","jpepinheart_87","jpepinheart_241","jpepinheart_148","jpepinheart_147","jpepinheart_150","jpepinheart_146"],"featImg":"jpepinheart_1278","label":"source_jpepinheart_1269"},"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":""},"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_1064":{"type":"posts","id":"jpepinheart_1064","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"1064","score":null,"sort":[1440730017000]},"guestAuthors":[],"slug":"melon-and-blueberry-medley","title":"Melon and Blueberry Medley","publishDate":1440730017,"format":"standard","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{},"content":"\u003cp>\"The secret of a great melon recipe is to get a ripe, sweet, juicy fruit, and that is not always easy. The stem end of the fruit should be fragrant and the other end a bit soft when pressed. Cavaillon and Charantais melons, two of my favorite varieties, are sometimes available at my market. Use whatever type your market offers, provided the melon is ripe.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Melon and Blueberry Medley\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 ripe melon, such as Cavaillon, Charantais, or cantaloupe (2 1/4 to 2 1/2 pounds)\u003c/li>\n\u003cli>1 cup blueberries\u003c/li>\n\u003cli>1/3 cup pure maple syrup\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>4 fresh sage sprigs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel the melon as you would an apple, removing any green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices, or rings, about 3/4 inch thick from each melon half. (Save the rest of the melon for another use.)\u003c/li>\n\u003cli>Combine the blueberries, maple syrup, and lemon juice in a bowl.\u003c/li>\n\u003cli>At serving time, place a ring of melon on each of four plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a sprig of sage. 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":"Recipe for Melon and Blueberry Medley 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":5,"wordCount":238},"headData":{"title":"Melon and Blueberry Medley | KQED","description":"Recipe for Melon and Blueberry Medley from Heart & Soul in the Kitchen by Jacques Pépin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1064 http://ww2.kqed.org/jpepinheart/?p=1064","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/27/melon-and-blueberry-medley/","disqusTitle":"Melon and Blueberry Medley","source":"Recipes","sourceUrl":"https://ww2.kqed.org/jpepinheart/category/recipes/","path":"/jpepinheart/1064/melon-and-blueberry-medley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"The secret of a great melon recipe is to get a ripe, sweet, juicy fruit, and that is not always easy. The stem end of the fruit should be fragrant and the other end a bit soft when pressed. Cavaillon and Charantais melons, two of my favorite varieties, are sometimes available at my market. Use whatever type your market offers, provided the melon is ripe.\" --\u003cem>Jacques Pépin\u003c/em>\u003c/p>\n\u003ch3>Recipe: Melon and Blueberry Medley\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 ripe melon, such as Cavaillon, Charantais, or cantaloupe (2 1/4 to 2 1/2 pounds)\u003c/li>\n\u003cli>1 cup blueberries\u003c/li>\n\u003cli>1/3 cup pure maple syrup\u003c/li>\n\u003cli>3 tablespoons fresh lemon juice\u003c/li>\n\u003cli>4 fresh sage sprigs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel the melon as you would an apple, removing any green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices, or rings, about 3/4 inch thick from each melon half. (Save the rest of the melon for another use.)\u003c/li>\n\u003cli>Combine the blueberries, maple syrup, and lemon juice in a bowl.\u003c/li>\n\u003cli>At serving time, place a ring of melon on each of four plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a sprig of sage. 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/1064/melon-and-blueberry-medley","authors":["5014"],"categories":["jpepinheart_115","jpepinheart_4"],"tags":["jpepinheart_87","jpepinheart_241","jpepinheart_85","jpepinheart_86"],"featImg":"jpepinheart_1066","label":"source_jpepinheart_1064"}},"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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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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