Episode 107: Economical Offal
Posted By Jacques Pepin On September 10, 2011 @ 5:14 pm In Episodes | Comments Disabled
[1]Using the whole animal has always been the practice for Jacques and he assembles this make-ahead charcuterie favorite, using the oft forgotten liver in the Pork Liver Pâté [2] step-by-step recipe. He follows this with a recipe designed to keep winter chills at bay, Roast Sausage with Potatoes [3]. Next is the hearty yet chic dish of Braised Sweetbreads in Mirepoix [4], it’s full of diced vegetables. Finally, a substantial country recipe for Braised Tongue with Lentils.
(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-107-economical-offal/
URLs in this post:
[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp107-80x80.jpg
[2] Pork Liver Pâté: http://blogs.kqed.org/essentialpepin/?p=569
[3] Roast Sausage with Potatoes: http://blogs.kqed.org/essentialpepin/?p=585
[4] Braised Sweetbreads in Mirepoix: http://blogs.kqed.org/essentialpepin/?p=552
[5] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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