Episode 110: Easy and Elegant Seafood
Posted By Jacques Pepin On September 10, 2011 @ 5:11 pm In Episodes | Comments Disabled
[1]Jacques begins the step-by-step recipe with the supreme crustacean, Lobster in Artichoke Hearts [2]. This sets the tone for a show filled with wonderful gifts from the sea. He explains that shrimp is now one of the most consumed seafood’s in the country and Shrimp Pané on Watercress [3] is a recipe to make them shine. Jacques used to make Escoffier Quenelles [4] when working with Pierre Franey at the Le Pavillon in New York and now makes them for us using a food processor to make light work of the task. Finally, he waxes poetic on the virtues of one of the ugliest fishes in the sea and makes Monkfish Roulade [5] stuffed full of broccoli rabe.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin [6].)
Article printed from Essential Pepin: http://blogs.kqed.org/essentialpepin
URL to article: http://blogs.kqed.org/essentialpepin/2011/09/10/episode-110-easy-and-elegant-seafood/
URLs in this post:
[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/110-80x80.jpg
[2] Lobster in Artichoke Hearts: http://blogs.kqed.org/essentialpepin/?p=794
[3] Shrimp Pané on Watercress: http://blogs.kqed.org/essentialpepin/?p=808
[4] Escoffier Quenelles: http://blogs.kqed.org/essentialpepin/?p=781
[5] Monkfish Roulade: http://blogs.kqed.org/essentialpepin/?p=828
[6] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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