recipes: #jacques pepin

  • fast & simple asparagus preparation
    We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself. Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt
  • lamb navarin
    The taste of lamb subtly permeates this entire stew, making it extremely comforting and delicious. In feeding this dish to our 3-year-old daughter, she very much enjoys the flavorful, tender carrots, so we make this recipe with more carrots than potatoes. lamb breast ribletsflouronionpotatoescarrotsgarlicblack pepperherbes de Provencewatersaltbaby peasbaguettefresh parsley
  • Lyonnaise frisee salad with bacon croutons
  • Poached Salmon in Ravigote (Wake Up) Sauce
  • roasted split chicken with mustard crust
    Like many recipes in Jacques Pepin's book More Fast Food My Way, this recipe is super simple and super good. We usually prepare this recipe per the instructions below, but we've also used this butchering technique and seasoning combination to prepare a whole butterflied chicken for cooking on the grill. saltherbes de ProvenceTabascoDijon mustardolive oilsoy saucedry white winegarlicwhole chicken