Category: Jacques Pepin

French onion soup
Jacques Pepin, Recipe, Soups & Salads, Test Kitchen

Unlock the Secrets of Jacques’s Onion Soup Mystery Recipe

On YouTube you can find an enormous number of videos showing how to make French onion soup gratinee. For example, Jacques Pépin has at least three different videos. But have you ever seen one video on French onion soup Lyonnaise-style?

French onion soup

Hello my friends, Chef Blondie here. – French Onion Soup Lyonnaise-style is a Jacques Pépin mystery recipe that makes a great French onion soup even better.

How did Jacques do it? What were his mystery ingredients?

Well, if you want to learn the answer, watch as my trusty sous chef and I show you what Jacques did.

Happy cooking!

What makes this onion soup recipe better than the rest?

Of course, Jacques has many variations of the typical French onion soup gratinee. But in this recipe, which comes from the Lyon region of France, the soup is much thicker than the usual kind.

In his cookbook Essential Pepin, Jacques recounts his personal recollection.

It’s often served as a late-night dish. When I was a young man, I often made it with my friends at 2 or 3 A.M. after returning home from a night of dancing. … It looks thick and messy, but it is delicious.

The Two Mystery Ingredients

What sets this recipe apart from all the others is what comes at the very end. It is an added touch that you can perform in the presence of your dinner guests. This simple addition adds warmth to a cold evening and brings people together.

When you take the basic onion soup out of the oven, it will still be bubbling. That is when you add two egg yolks to 1/2 cup of sweet Port wine and mix well. Then you make a hole in the crusty top of the hot onion soup and pour the egg and wine mixture into the opening. As you fold the mixture in, the soup becomes rich and creamy and develops a wonderful aroma.

While your friends huddle around watching, you instantly transform your once typical onion soup into a warm and romantic dish to be shared and savoured.

Key Differences in Jacques’s Onion Soup Lyonnaise-Style

Texture: The Gratinee has a thinner, more broth-like consistency. The Lyonnaise-Style is thicker and creamier due to the addition of egg yolks.

Preparation: The Gratinee is typically served in individual bowls with a crusty cheese topping. The Lyonnaise-Style is baked in a large tureen and served from the center.

Flavor Enhancements: The Lyonnaise-Style includes port wine. This adds a sweet, fruity depth to the soup, and egg yolks, which give it a richer, creamier texture.

The Role of Egg Yolks and Port Wine

Egg Yolks: They thicken the soup and add a velvety, luxurious texture. When mixed with the hot soup, they create a creamy consistency that elevates the overall mouthfeel.

Port Wine: This adds a sweet, complex flavor that adds wonderful undertones to the savory onions and cheese. It also gives the soup a unique depth and richness that is not present in the Gratinee.

What are the two mystery ingredients in Jacques Pépin's recipe for French Onion Soup Lyonnaise style? Chef Blondie will show you what they are and why they make a difference. Adapted from the cookbook Essential Pépin
Jacques Pepin, Main Dishes, Recipe, RV Living, SFH Food Talk & Recipes

How to Prepare an Elegant RV Meal

Join Chef Blondie as she shows you how to prepare an elegant yet easy RV meal by Jacques Pépin. In her latest YouTube video, “Dining by Candlelight,” she takes you on a culinary adventure inside the cramped kitchen of our cozy 24-foot motorhome. You will be amazed by the simplicity and style of this most appetizing dish!

When we arrived at our campsite, the outside temperature was 101°F. Nevertheless, my dear, fearless Chef Blondie demonstrated that she can handle the heat in the kitchen. She also made it clear that anyone can make a tasty dish, even on a getaway trip in a small, hot RV.

Reprise of an Easy RV Meal

On this RV trip, Chef Blondie decided to prepare a delightfully easy RV meal inspired by the legendary Jacques Pépin: Rice with Mushrooms and Steamed Asparagus. This is not the first time the soon-to-be-world-famous SFH Mobile Test Kitchen staff has made this dish. No, almost exactly one year ago, our intrepid crew made their very first YouTube video featuring this same recipe. (See Simple Rice with Mushrooms & Asparagus – Jacques’s Way for the original story and the printable recipe.)

Now one year and over 500 new subscribers later, Chef Blondie confidently steps out in front of the camera, without a script. She’s justly proud of her media ventures highlighting her culinary achievements and her useful cooking tips.

Easy RV Meals Come with Challenges & Rewards

To many, cooking in a motorhome might seem challenging, and it definitely is. Yet, with the right recipe and preparation RV Cooking brings great rewards. In this video, Chef Blondie demonstrates how simplicity and creativity can lead to gourmet meals, no matter where you are. This Jacques Pépin recipe showcases the fresh flavors of mushrooms and asparagus, making it a perfect choice for a romantic candlelight dinner in the camp setting of your choice.

In the video, Chef Blondie provides step-by-step instructions on how to prepare the rice and sauté the mushrooms to perfection. She also shares her tips for proper cooking of the asparagus and ensures that every bite is bursting with flavor. The warm, earthy tones of the mushrooms combined with the vibrant green asparagus create a visually stunning dish that’s sure to impress.

Set the Scene for Elegant Dining

easy RV meals

As we set the scene for our candlelight dinner, Chef Blondie emphasizes the importance of ambiance in dining. With soft lighting and a beautifully set table, she transforms our motorhome into a charming dining space, proving that you don’t need a fancy restaurant to enjoy a special meal.

Whether you’re an experienced cook or just starting out, this recipe is accessible and delicious. Perfect for camping trips or a cozy night at home, it’s a meal that brings comfort and satisfaction. So, grab your ingredients and join us on this culinary journey!

easy RV meals

Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes and cooking tips from Chef Blondie. Let’s make dining memorable, no matter where the road takes us!

pasta recipe
Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Summer

How to Cook Jacques’s Summertime Pasta – Chef Blondie’s Test results

The July sun is beating down and the mercury is rising, that makes this the perfect time to try Jacques Pépin’s Summertime Pasta. After all, the last thing the SFH Test Kitchen wants is to spend hours in a hot kitchen. But that doesn’t mean that we’re ready to sacrifice delicious, satisfying meals. The fact is, Jacques’s pasta recipe is the perfect solution for these sweltering July days. It’s quick, easy, and bursting with fresh, seasonal flavors.

summertime pasta

Hello my friends. – What I love most about this Summertime Pasta is how it allows the natural flavors of the produce to shine. There’s no need for heavy sauces or complex seasonings – just pure, unadulterated deliciousness. It’s the kind of meal that nourishes your body while delighting your taste buds.

One of the best things about this dish is how easily it can be adapted to suit your personal tastes and the ingredients you have on hand. For example, we added diced shallot to the recipe. Either shallot or red onion work beautifully to add a subtle, savory depth of flavor.

Although Jacques’s Summertime Pasta is similar to his Pasta Primavera recipe, the flavor is different due to the selection of vegetables. See our Post Pasta Primavera Your Grandkids will Love. Also check out Jacque’s cookbook Fast Food My Way for other quick and simple recipes.

Summertime Pasta in 4 Simple Steps

The beauty of this dish lies in its simplicity. With just a handful of wholesome ingredients – ripe tomatoes, zucchini, mushrooms, shallot, etc. – you can create a vibrant, flavor-packed meal that feels indulgent without weighing you down. And the best part? It all comes together in a matter of minutes. – Take a look at the four simple steps.

Step 1 – Mix the Vegetables

Start by dicing up the tomatoes, zucchini, mushrooms, and shallot. The small, uniform pieces not only look beautiful, but they also allow the flavors to meld together seamlessly. Toss these veggies with a bit of olive oil, salt, and pepper, and you’ve already got the makings of a delicious sauce.

Step 2 – Prepare the Pasta

About 20 minutes before serving time, bring salted water to a boil in a large saucepan or pot. Add the pasta, stir well, and return to a boil. Boil, uncovered, over high heat until cooked to your liking (slightly al dente for us).

Step 3 – Microwave Vegetables for 2 Minutes

While the pasta is cooking, put the bowl containing the vegetables in a microwave oven. Cook on high for 2 minutes, or until lukewarm. This helps to soften the tomatoes and zucchini, creating a perfectly balanced texture.

Step 4 – Drain the Pasta and Add to Vegetables

Drain the pasta thoroughly and add it to the warmed vegetable salad. Sprinkle with the Parmesan cheese and basil and toss well. Divide among four warmed soup plates. Serve immediately.

Summertime Pasta – Summary

So, the next time the summer heat has you feeling uninspired in the kitchen, turn to Jacques Pépin’s Summertime Pasta. It’s a celebration of the season’s bounty and a testament to the power of simple, seasonal ingredients. What more could you ask for?

Happy Cooking!

Jacques Pépin's Summertime Pasta recipe is the perfect solution for sweltering summer days. It's quick, easy, and bursting with fresh, seasonal flavors.
chicken Llver pâté
Jacques Pepin, Recipe, SFH Food Talk & Recipes

How to Elevate Homestead Chicken

We prepared this inexpensive chicken liver pâté at the request of a friend. We found that this delightful dish can be prepared quickly from easily obtainable ingredients. This dish takes a product from a humble homestead and transforms it into a exquisite delicacy. With Jacques Pépin’s recipe for Chicken Liver Pâté you can elevate the mundane to a culinary masterpiece.

chicken liver pâté

Hello, my friends! Chef Blondie here.

Here at the SFH Test Kitchen, we found that Jacques Pépin’s recipe for Chicken Liver Pâté is the answer for, not one, but two important questions.

  • “I raise chickens on my homestead. What tasty dish can I make with all those livers?”
  • “I’m having guests over for dinner. What flavorful yet inexpensive hors d’oeuvres can I make for them?

Why make chicken liver pâté?

My Test Kitchen staff and I meet frequently to determine what recipes we should test. Often we decide on a dish that might fit our weekly meal plan, or what ingredients are available in the pantry. – In this case, we prepared this inexpensive pâté in answer to a longstanding request made by our friend Nick at the Quièvremont Vineyard & Winery.

One very important factor in our decision was that we were the beneficiaries of a most serendipitous windfall. The chicken livers came to us from our friends, the Howards. They have a homestead and they raise their own chickens. They graciously donated nearly two pounds of homestead chicken livers to the Serendipity Farmhouse Test Kitchen. Those livers were perfect for use in the country-style recipe devised by Jacques Pépin.

What goes into a country-style pâté?

The ingredients for this chicken liver pâté aren’t exotic or expensive. (See the recipe below.) The only unusual ingredient is two teaspoons of your choice of cognac or Scotch whisky. Since Scotch is a type single malt whisky, we decided to use a single malt made by Copper Fox Distillery, right here in Sperryville.

Happy Cooking!!

    We prepared this inexpensive pâté at the request of a friend. We found that this delicacy can be prepared quickly from easily obtainable ingredients. For those who raise meat chickens or those who have friends with chickens as we do, this dish is an elegant answer to the question, "What can I do with the chicken livers?"
    Jacques Pepin, Main Dishes, Recipe, Spring

    Pasta Primavera Your Grandkids will Love

    When you prepare it with the help of your children or grandchildren, Pasta Primavera becomes special. This adaptation of a recipe by Jacques Pépin gives you the opportunity to share in making a simple, tasty dish. It teaches the young ones in your life about the joys of fresh, seasonal ingredients. There’s nothing better than watching their faces light up as they savor all the vibrant flavors.

    pasta primavera

    Hello, my Friends. Chef Blondie here. – Spring is here! What could be better than making a dish with a name that literally means Springtime? Today, my Test Kitchen staff and I tried out the versatile pasta dish called Pasta Primavera. Jacques Pépin adapted a recipe made by his friend Ed Giobbi. Jacques so loved the recipe that it appears in at least four of his cookbooks.

    Now that our test is complete, we understand why Jacques has devised so many tasty variations of this recipe. – This is a perfect springtime dish. You’re going to love it!

    Why This Recipe Works

    There is a type cooking freedom and freestyle celebrated in this dish. The ingredient list for this recipe is not set in stone. Rather, it is set in springtime, or whatever season it may be when you choose to make it.

    In the four recipe variations we reviewed, there was the simple theme – choose the vegetables you like from what’s fresh in your garden or available in the store.

    pasta primavera

    Cooking with Your Children & Grandchildren

    Of the four recipe variations available to the Serendipity Farmhouse Test Kitchen staff, we selected one that Jacques calls Bow-Tie Pasta in Garden Vegetable Sauce for our test. This recipe appears in A Grandfather’s Lessons: In the Kitchen with Shorey. We thought it important to remind folks that cooking with the young ones in your life can be such a great gift. (See our post: Jacques’s Macaroni and Cheese – How to Cook with your Grandchildren.)

    Resources for Jacques’s Pasta Primavera

    Here are several Pasta Primavera recipe variations presented by Jacques Pépin:

    Of the four recipe Pasta Primavera variations available to the Serendipity Farmhouse Test Kitchen staff, we selected one that Jacques Pépin calls Bow-Tie Pasta in Garden Vegetable Sauce for our test. This recipe appears in A Grandfather's Lessons: In the Kitchen with Shorey. We thought it important to remind folks that cooking with the young ones in your life can be such a great gift.

    chuck roast
    Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes

    How to Master Jacques’s Peculiar Chuck Roast Technique

    The rich aroma of seared beef and fresh garden herbs fills our small farmhouse kitchen; today, we’re making Jacques Pepin’s “Small Chuck Roast with Red Onion Sauce.” Outside our window, the Redbud tree is showing off its springtime colors and our river is surging happily, filled with recent April showers. Whether inside or outside, I can’t think of a place I would rather be; after all, this is my beloved Serendipity.

    Hello, my friends. – For me, Spring is a thoughtful time of year – a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. It also reminds me that it’s now time to make seasonal selections of herbs from my own garden. And that’s why I chose Jacques Pepin’s rather unusual recipe for chuck roast. It’s a dish that clearly welcomes the transition from Winter to Spring.

    Peculiar Technique for a Chuck Roast

    I searched high and low for Jacques’s thoughts on the unusual technique he used for cooking the roast beef in this recipe. – I’m still searching.

    Pondering the Reasons for this Technique

    Although Jacques calls this a roast, that can be misleading. For example, he notes in his recipe that the meat can be grilled instead of being finished in the oven. He doesn’t say whether the meat should be sautéed before it is grilled. I assume he means for it to be either sautéed or braised first and then grilled. My Test Kitchen staff and I will have to try it out.

    After preparing this dish twice now, I think the success of this dish depends almost completely on sautéing the meat long enough for the heat to make its way to the center of the chuck roast. When you place it in the oven, which is only set at 170 degrees, you aren’t so much roasting it as you are actually just allowing the meat to finish and rest.

    Crowning this Chuck Roast with a Glorious Sauce

    In direct contrast to the deceptive simplicity of meat preparation, we found that preparing the sauce was a no-brainer. All you have to do is prep the ingredients and mix them together. – I’m sure this red onion sauce would work well on other types of meat as well.

    There is one caution, however. Go easy with the salt. This sauce doesn’t really need the ¼ teaspoon that is specified.

    Tips for Success

    Here are two tips for success in making this dish:

    • Even if the weight of the cut of chuck is correct, if the thickness is too great, you will have to increase your time for sautéing the meat.
    • Go easy on the salt in the red onion sauce.
    chuck roast

    Final Thoughts from Chef Blondie

    This recipe is tricky and deceptively simple. In fact, it proved to be a real challenge for the entire SFH Test Kitchen staff. Nevertheless, the effort was well worth it. This recipe forced us to ponder the mysteries of the peculiar cooking technique Jacques used. – He is a true master of the culinary arts.

    So, watch our video, try out this recipe, and, as always, Happy Cooking!

    Resources

    The recipe used here was adapted from Jacques Pepin’s Small Chuck Roast with Red Onion Sauce recipe on p. 215 of Jacques Pepin Heart and Soul in the Kitchen.

    For me, Spring is a thoughtful time of year - a time for reflection. Warmer weather tells me that my meal selections should use lower oven settings. I'm also reminded that it's now time to make seasonal selections of herbs from my own garden. And that's why I chose Jacques Pepin's rather unusual recipe for chuck roast. It's a dish that clearly welcomes the transition from Winter to Spring.
    Jacques's tomato soup
    Jacques Pepin, Preserving, Recipe, Soups & Salads, Test Kitchen

    How to use your frozen tomatoes

    You stored away your bumper crop and now you’re wondering how to use your frozen tomatoes. You’re also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pépin come to your rescue. Tonight the menu will include Jacques’s Velvet Tomato Soup made from your very own frozen tomatoes.

    So, read the general instructions below. They will enable you to make any type of tomato soup you like. They will also help you to use frozen tomatoes in any number of other dishes from chili to stew.

    The YouTube video and the attached, printable recipe will show you how to make Jacques’s fantastic Velvet Tomato soup à la Jacques Pépin.

    Jacques's tomato soup

    And remember: Happy Cooking!!!!

    How to use Frozen Tomatoes for Tomato Soup

    Frozen tomatoes can be an excellent ingredient for making delicious and flavorful tomato soup. Here’s how you can incorporate them into your soup recipes.

    Jacques's tomato soup

    Thawing and Preparation

    The first step is to thaw the frozen tomatoes. You can do this by placing them in the refrigerator overnight or running them under warm water for a few minutes until they soften.

    Once thawed, the skins should easily slip off. If not, you can make a small slit in the skin and peel it off.

    Adding to the Soup

    After peeling and removing any blemishes or cores, you can add the thawed tomatoes directly to your soup pot. Chop or crush them if you prefer a smoother texture. Some recipes recommend adding a teaspoon of sugar or a splash of balsamic vinegar to balance the acidity of the tomatoes.

    Cooking and Seasoning

    When making tomato soup with frozen tomatoes, it’s essential to simmer the soup for a longer time, around 30-40 minutes, to allow the flavors to meld and the tomatoes to break down. This extended cooking time also helps to evaporate any excess liquid released by the thawed tomatoes, resulting in a thicker, more concentrated soup.

    You can enhance the flavor of your soup by sautéing aromatics like onions, garlic, and herbs before adding the tomatoes and broth. Adjust the seasoning with salt, pepper, and your preferred herbs and spices.

    Blending and Finishing Touches

    Jacques's tomato soup

    For a smooth, velvety texture, you can use an immersion blender or a regular blender to purée the soup once it has finished cooking. If using a regular blender, be cautious of hot liquids and work in batches.

    Finally, you can add a splash of cream, a dollop of pesto, or garnish with croutons or grated cheese for a delightful finishing touch.

    Jacques's tomato soup

    By following these simple steps, you can create a rich, flavorful tomato soup using frozen tomatoes, ensuring that none of their freshness goes to waste. And that’s how to use your frozen tomatoes.

    Resources

    Jacques's tomato soup

    The recipe used here was adapted from Jacques Pepin’s Velvet Tomato recipe on p. 54 of Jacques Pepin Heart and Soul in the Kitchen. Over his lengthy career, Jacques has used several variations of this recipe.

    Other sources used in preparing this post and recipe:

    You're wondering how to use your frozen tomatoes. You're also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pepin come to your rescue. Tonight the menu will include Jacques's Velvet Tomato Soup made from your very own frozen tomatoes. We use a combination of ripe frozen tomatoes, sun-dried tomatoes, and concentrated tomato paste. Of course, fresh ripe tomatoes work just fine.
    beef chili by Jacques
    Jacques Pepin, Main Dishes, Recipe

    Simple Beef Chili by Jacques

    Why do you need to try a simple beef chili by Jacques Pépin? My Hubby and I can think of three good reasons. – First, it’s been a cold January, and Jacques’s recipe will warm you up. Second, the Super Bowl is coming up, and this chili makes a great halftime meal. Third, if you’re looking for a healthy chili that’s different from all the rest, you should try this recipe.

    beef chili by Jacques

    Hello, my friends! I’m sure you’ve had many types of chili with meat. The dish comes from Mexican and Spanish origins. Most modern-day versions use ground beef and are heavy-handed with the spices.

    Jacques Pépin comes from a very different cooking tradition. So, his rendition of the dish has subtle variations. For example, he uses lean stew beef rather than ground beef. He also leaves the use of hot sauce and other spices entirely up to you. – His goal was to create a recipe that is both healthy and easy to prepare.

    We in the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen were intrigued by his recipe. So, we decided to test it out and see how it stacks up against our favorites. In so doing, we learned a couple of important lessons along the way.

    Lessons Learned – Beef Chili by Jacques

    When we first read Jacques’s recipe for Beef Chili with Navy Beans, we were caught off guard by what he did with the beans. Jacques uses dry navy beans, but he doesn’t say to soak them. – In our experience, we’ve always soaked the beans overnight.

    Friends, this is where Jacques taught us two important lessons.

    Lesson 1: Use Newer Beans

    If you watch this video on Jacques’s Facebook page you will hear him say that the cooking time depends entirely on how old the beans are. If they are older, say 1 or 2 years, you will have to cook them longer. He uses newer beans and usually doesn’t soak them. – The beans from our pantry were fairly old. So, we had to add an extra hour of cooking time.

    Lesson 2: Save Time – Soak the Beans

    From our Test Kitchen perspective, we would definitely soak the beans overnight. We think this would reduce the cooking time.

    How to Cook Beef Chili with Navy Beans – Jacques’s Way

    beef stew with red wine

    Now that we’ve learned some of Jacques’s techniques for making a healthier chili, here’s his recipe as adapted and tested by the SFH Test Kitchen.

    The original recipe appears on page 207 of the cookbook Jacques Pépin’s Simple and Healthy Cooking.

    Happy Cooking!!

    beef stew with red wine
    Jacques Pepin, Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

    Recipe to Warm the Heart & Soul

    These January days are growing colder. It’s the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. And as Christmastide draws to a close, perhaps you’ve decided it’s time to move away from rich holiday foods. You probably want to get back to a healthier way of eating. Today, Chef Blondie will show you a recipe by Jacques Pépin that’s just what you need to get started. It’s both warming and healthy.

    beef stew with red wine

    Hello, my Friends! Chef Blondie here.

    All of us at the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen greatly enjoyed our Christmas and New Year’s feasts. But now it’s time to start eating healthy again. That’s why I’ve chosen a recipe from Jacques Pépin’s Simple and Healthy Cooking.

    While this recipe isn’t all that simple, it certainly is healthy. And it sure is tasty. It’s more than worth the extra effort. As usual, Jacques not only gives us a great recipe. He also shows us ways to make it healthier. He does this by reducing the amount of fat and salt. And, at the same time, he compensates by increasing flavor and aroma. So, let’s gather our mise en place and see how he does it.

    Ingredients for Beef Stew with Red Wine

    beef stew with red wine

    Jacques says that it’s best to use meat from the shoulder blade or shank. That’s because it’s moist even when most of the fat has been removed. – Remember, Jacques’s objective was to make this dish healthier. – We used stew meat from a well-trimmed chuck roast, cut into 1½” to 2″ cubes.

    How do you make Beef Stew healthier?

    I gave my Hubby a research assignment. I asked him to determine just exactly what did Jacques do to make his Beef with Red Wine recipe healthier than his well-known Beef Stew in Red Wine Sauce. After he muttered under his breath, scratched his balding head, and shrugged his shoulders a couple of times, my reluctant Hubby got to work. – Here’s what he found.

    Jacques thoughtfully eliminated ingredients that were high in fat and carbohydrates. He reduced the quantity of other ingredients. For example, he cut extra virgin olive oil in half. The recipe only used 1.5 cups of wine, instead of a whole bottle. Wherever possible he reduced sodium levels. Then, to make up for the deletions, he added more aromatic herbs and vegetables.

    beef with red wine

    The result of his recipe modifications was a beef stew with spectacular flavor and aroma.

    Bouquet Garni for Beef Stew with Red Wine

    Jacques doesn’t say so directly, but he uses a simple technique to enhance the aroma and flavor of this beef stew. How does he do it? – The beef is stewed gently in chicken stock and red wine flavored with a bouquet garni. A bouquet garni (garnished bouquet) is a bundle of aromatic herbs that is used to add flavor to soups, stews, sauces, and other dishes.

    beef stew with red wine

    To make our bouquet garni, we followed Jacques instructions, using a string to tie together a bundle of herbs consisting of:

    • 4 or 5 sprigs fresh thyme
    • 3 bay leaves
    • a small bunch of fresh parsley
    • a half a stalk of celery
    • a few sprigs of rosemary and oregano.
    beef stew with red wine

    How to cook Beef Stew with Red Wine Jacques’s Way

    beef stew with red wine

    Now that we’ve learned some of Jacques’s techniques for healthier cooking, here is his recipe as adapted and tested by the SFH Test Kitchen.

    The original recipe appears on page 201 of the cookbook Jacques Pépin’s Simple and Healthy Cooking. His introduction to the book says it all.

    “… to all cooks Who believe, as i do, that good cooking and good health are inseparable …”

    Happy Cooking!!

    Any time is the perfect time for a dinner of Beef Stew with Red Wine to warm the heart and soul. While this recipe by Jacques Pépin isn’t all that simple, it definitely is healthy. And it sure is tasty. It’s more than worth the extra effort. Jacques shows us ways to make it healthier by reducing the amount of fat and salt. At the same time, he compensates by increasing flavor and aroma.
    Jacques's mac and cheese
    Jacques Pepin, Main Dishes, Miss Blondie, Recipe, SFH Food Talk & Recipes, Test Kitchen

    Jacques’s Macaroni and Cheese – How to Cook with your Grandchildren

    Jacques Pépin did this macaroni, spinach, and ham gratin recipe with his granddaughter Shorey. The cookbook A Grandfather’s Lessons – In the Kitchen with Shorey tells the beautiful story. In the book, we find that Jacques’s macaroni and cheese recipe is a dish with flavorful additions that would make any child happy.

    So, if you have grandchildren, this is a great recipe to make with them. This SFH Test Kitchen post and the linked YouTube video will show you how to do it.

    Jacques's mac and chees

    Hello, my friends.

    It’s important as grandparents to spend time with your grandchildren and teach them how to how to cook. You know, it’s just a wonderful sharing experience. Here’s just one memorable example from over 20 years ago.

    My Junior Chef Masters Chocolate Chip Cookies

    When my first grandson was two, he and I made cookies together. It was such a beautiful experience for both of us.

    Here is my junior chef with a chocolate chip cookies recipe in hand. As you can see, he has already put on his apron and is ready to head to the kitchen. – He intends to master that recipe.

    When cooking with your grandchildren, keep in mind that the world is a bigger place for them than it is for you. However, what they lack in size, they will make up for with enthusiasm. – Let them feel like the kitchen belongs to them.

    Your grandchild will learn how to cook by watching you. They see how you read directions from the recipe. When you pick up a bag of chocolate chips, they will do the same. Sometimes they will even copy your facial expressions. – Judging from my grandson’s expression here, I must have really had some concerns about what to do with these chips.

    When you’re cooking with your grandchildren, remember, the kitchen is not a classroom where you have to be. The kitchen is the heart of the home and a place where you want to be.

    Preparing for the Great Event
    Following Directions from Granny
    Inspecting the Work
    Just Had a Little Taste
    Happy Time in the Kitchen

    When all is said and done, the truly magic moment is when your grandchildren taste something they made with their own hands.

    That is a moment that both of you will cherish and remember forever.

    Jacques’s Macaroni and Cheese Test Results

    Unfortunately, no grandchildren were available for this Test Kitchen adventure. That meant I had to work with my dear Hubby. Although he has some childlike characteristics, I wouldn’t say he’s a good substitute for any of my 13 beautiful grandchildren. Nevertheless, he did his best. – That might be because macaroni and cheese is one of his favorite dishes.

    Here’s what the able staff of the soon-to-be-world-famous SFH Test Kitchen learned during this test.

    1. Level of the Challenge

    This is not a difficult recipe. It is well-suited to a youthful palate. A young person can easily grasp the approach Jacques and Shorey used with this dish.

    2. Selection of Good-quality Ingredients

    Most of the ingredients used are commonly found in the kitchen or easily attainable. The only exception in Jacques’s recipe was Spanish Paprika. In a case like this, you can provide your grandchild with a simple explanation about an unusual ingredient.

    For example: Paprika is a spice made from dried and ground chiles. In Spain, the name for paprika is pimentón, which is Spanish for pepper. If you use Spanish paprika instead of regular paprika, it will add a smoky flavor to the dish.

    3. Use of Cooking Techniques

    For sure, this recipe employs several cooking techniques not used in a simple chocolate chip cookies recipe. You are the best judge of your grandchild’s abilities. You can decide if this recipe is too advanced or just right for your junior chef.

    4. Development of Macaroni and Cheese Taste and Flavor

    The introduction of spinach and ham bring a new dimension in flavor to the classic comfort food we call mac and cheese. Because the spinach is chopped and blended in with the other ingredients, children won’t really think of this as a vegetable dish.

    How to Cook Macaroni and Cheese Jacques’s Way

    Jacques's macaroni and chees

    So, without further ado, here is Jacques’s recipe as adapted and tested by the SFH Test Kitchen.

    The original recipe appears on page 114 of the cookbook A Grandfather’s Lessons – In the Kitchen with Shorey. The cookbook was written by Jacques Pépin in collaboration with his granddaughter, Shorey. It contains recipes that are simple, elegant, and fun to prepare.

    Jacques Pépin did this recipe with his granddaughter. It's a mac and cheese dish with flavorful additions that would make any child happy.