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Episode 106: Special Spuds
Posted By Jacques Pepin On September 10, 2011 @ 5:15 pm In Episodes | Comments Disabled
Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth and creamy Garlic Mashed Potatoes, just like his Aunt did years ago. Then another dish from his childhood, Potato Ragout . The refined version of scalloped potatoes, known as Gratin Dauphinoise  is next and finally, a French classic, Cream Puff Potatoes .
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin .)
Article printed from Essential Pepin: http://blogs.kqed.org/essentialpepin
URL to article: http://blogs.kqed.org/essentialpepin/2011/09/10/episode-106-special-spuds/
URLs in this post:
 Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp106-80x80.jpg
 Potato Ragout: http://blogs.kqed.org/essentialpepin/?p=471
 Gratin Dauphinoise: http://blogs.kqed.org/essentialpepin/?p=485
 Cream Puff Potatoes: http://blogs.kqed.org/essentialpepin/?p=496
 Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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