Episode 116: Shell-ebration
Posted By Jacques Pepin On September 10, 2011 @ 5:05 pm In Episodes | Comments Disabled
[1]Crab Cakes with Avocado Sauce [2] are a hit with Jacques’ granddaughter Shorey, who shares a taste with him in the first segment. Then Jacques and Claudine reminisce about times-gone-by at the seashore hunting for clams and shellfish as they prepare dishes of Oysters Madison, named after the town where he lives, and Mussels Poulette and Gratinee [3] using wild mussels. Finally, he breaks open some huge clams (after setting them in the freezer for a while) and prepares crispy Clam Fritters [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-116-shell-ebration/
URLs in this post:
[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp116-80x80.jpg
[2] Crab Cakes with Avocado Sauce: http://blogs.kqed.org/essentialpepin/2011/09/18/crab-cakes-with-avocado-sauce/
[3] Mussels Poulette and Gratinee: http://blogs.kqed.org/essentialpepin/2011/09/18/mussels-poulette-and-gratinee/
[4] Clam Fritters: http://blogs.kqed.org/essentialpepin/2011/09/18/clam-fritters/
[5] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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