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250 of master chef Jacques Pépin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup
You don't need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin. Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.
From the Publisher
Raspberry Gratin from JACQUES PÉPIN QUICK & SIMPLE
This tasty dessert can be made with fresh berries or IQF (Individually Quick Frozen) berries. I always have a few packages of frozen unsweetened berries in my freezer. Serve the gratin warm, with crème fraîche or sour cream.
Preheat the oven to 375 degrees. Place the berries in a 5-cup gratin dish.
Place the pastry pieces in a bowl. Add the melted butter and brown sugar and mix well. Sprinkle on top of the berries.
Bake for about 25 minutes, until the gratin is nicely browned on top. Serve warm, with crème fraîche.
Keep a supply of IQF (Individually Quick Frozen) berries in your freezer for use in fruit desserts.
One 16-ounce bag frozen unsweetened raspberries, or 1 pint fresh raspberries
3 croissants or Danish pastries, or leftover cake, cut into ½-inch pieces (2 cups)
3 tablespoons unsalted butter, melted
½ cup packed light brown sugar
Crème fraîche or sour cream, for serving