Episode 106: Special Spuds
Posted By Jacques Pepin On September 10, 2011 @ 5:15 pm In Episodes | Comments Disabled
[1]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 [2]. The refined version of scalloped potatoes, known as Gratin Dauphinoise [3] is next and finally, a French classic, Cream Puff Potatoes [4].
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin [5].)
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:
[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp106-80x80.jpg
[2] Potato Ragout: http://blogs.kqed.org/essentialpepin/?p=471
[3] Gratin Dauphinoise: http://blogs.kqed.org/essentialpepin/?p=485
[4] Cream Puff Potatoes: http://blogs.kqed.org/essentialpepin/?p=496
[5] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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