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Five Minutes of Effort Yields a Rustic Tomato & Bread Gratin

YumSugar — Tue, 07 Jul 2009 15:00:03 -0700

At his seminar in Aspen, French cooking authority Jacques Pépin had a lot to say about boiling the world's most perfect eggs. While doing so, he also managed to make six stunning tomato dishes, using a number of in-season varieties, including a stacked Greek tomato salad, tomato-laced spaghetti with anchovies, and a tomato-bread gratin.

I just so happened to return from the neighborhood farmers market bearing a loaf of fresh-baked bread and vine-ripened cherry tomatoes, so I combined those with Parmesan to make Jacques's gratin. The simplistic French country dish highlights the seasonality of sweet cherry tomatoes, so don't skimp on quality ingredients, and be sure to buy local tomatoes. Get your hands on the recipe, which requires only five minutes of prep, after the break.

A Look at the Food & Wine Classic Quickfire

partysugar — Fri, 26 Jun 2009 08:00:39 -0700

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading

Jacques Pepin on the Perfect Boiled Egg

YumSugar — Thu, 25 Jun 2009 15:00:34 -0700

One of my favorite seminars at this year's Classic was a cooking demo performed by French luminary Jacques Pépin along with his daughter, Claudine. On this sunny Saturday in Aspen, you'd never have guessed that Jacques, who's cooked for Charles de Gaulle and with Julia Child, turns 74 this year: the ebullient chef and his witty daughter exchanged lots of lively banter, and managed to make a whopping six tomato dishes in 45 minutes!

Although I can't wait to make the pair's appetizing tomato dishes, the most useful facts were his tips on boiling eggs, which they used in a harlequin tomato salad. "Just cooking an egg white is like a big deal for me," Jacques said. To see how the world's most blissful boiled egg is made, read on

Top Chef Quiz: The Last New York Supper

partysugar — Thu, 12 Feb 2009 11:15:57 -0800

Last night's Top Chef was the final episode filmed in New York City. The remaining five cheftestants created glorified egg dishes and cooked for the culinary elite. Famed French chef Jacques Pepin was the guest judge. Did you watch? More importantly, how well did you pay attention? Find out now when you take my quiz.

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Top Chef Recap 5.12: The Last Supper

partysugar — Thu, 12 Feb 2009 00:08:00 -0800

We were down to the wire on last night's episode of Top Chef. With only 5 cheftestants left, they were truly put to the test in the final New York City elimination. Each had to make a special dish for a world-renowned culinary figure. Want to discuss the details? Well please (warning: spoilers ahead) read more.

Why hasn't Fabio won a quickfire challenge?
Was this the longest quickfire challenge? They had an entire hour to make eggs!
What would be your last supper?
Were you glad to see Harold the winner of season 1, during the commercial break? I was!
Is Stefan overly confident?
Whose last supper dish was the weakest? Whose was the strongest?
Was Fabio the unfair winner? After all, his dish - roast chicken, potatoes, and salad - was an easy, home-style dinner.
Was Tom especially hard on the cheftestants during judges' table?
Are you surprised Carla made it this far?
Who are your picks for the final three? I'll start: Stefan, Hosea, and Carla.
Are you excited for the final in New Orleans? I can't wait!

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Yummy Links: From Jacques Pepin to Parmesan Fondue

partysugar — Tue, 14 Oct 2008 07:45:45 -0700

Jacques Pepin on cooking for Obama. - 7x7
Looking for an indoor composting system? Choose one of these composters. - Chow
Learn how to make bacon brownies. - geeksugar
Jazz up your Fall table with adorable paper gourd place cards. - Epi-Log
This year save money by ordering Halloween candy online. - Serious Eats
Four hearty dishes to keep you warm on cool Fall nights. - Bon Appétit
Flex-it measuring cups: love it or hate it? - The Kitchn
Fondue, especially this parmesan fondue with pesto, is great party food. - GlamDish

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A Peek at the Food and Wine Classic Cook-Off

partysugar — Thu, 19 Jun 2008 15:00:09 -0700

The most hyped part of the Food and Wine Classic is the culinary competition that takes place on the last day of the festivities. The Classic Cook-Off pits the reigning Top Chef winner - this year it was Hung - against master French chef Jacques Pepin and his BFF Jean-Claude. The chefs were given a whole salmon, a bunch of ingredients leftover from the previous day's demos, and 18 minutes to create a dish and a cocktail. While Hung created a delicious-looking salmon and a frothy coconut-milk cocktail, the Frenchmen wowed the crowd with their salmon appetizer, salmon entree, wasabi cocktail, and souffle dessert. To catch a glimpse of the competition, check out our exclusive video below!

For more pictures of the cook-off challenge, including images from the second competition that featured Michael Symon and Tom Colicchio vs. Roy Yamaguchi; and a look at the celebrity chefs who were in the audience, read more.

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Inspired Side: Salad With Zucchini & Pecorino

partysugar — Sat, 14 Jul 2007 04:38:39 -0700

The French are known for creating characteristically simple dishes that highlight the natural flavor of a distinct ingredient. In this case, zucchini is the shining star. Crisp greens, ripe cherry tomatoes, and shaved pecorino cheese act as the backdrop in this delicious, quick salad. Slice the zucchini with a vegetable peeler to get super thin ribbons. Serve as a starter to an elegant dinner alongside grilled chicken or pork. It will also couple wonderfully with a light pasta. Don't let the summer go by without making this French inspired salad! For the recipe please read more

Mixed Greens with Zucchini and Pecorino
From Claudine Pepin (Jacques' daughter)

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces mixed greens
1 cup cherry or grape tomatoes
1 small, very firm zucchini, very thinly sliced lengthwise
Pecorino shavings

In a large bowl, whisk together the vinegar, mustard and garlic, then whisk in the olive oil. Season the dressing with salt and pepper.
Add the mixed greens, tomatoes and zucchini and toss well.
Garnish the salad with pecorino shavings and serve.

Serves 4.

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Colorful Side: Garlicky Cherry Tomato Bread Gratin

partysugar — Sat, 03 Mar 2007 00:10:10 -0800

When you hear the word gratin does a calorie/fat packed, decadent, cheesy, creamy potato dish come to mind? That's what used to pop into my mind until I realized that a gratin can be baked with all sorts of vegetables and minimal amounts of cheese. Now my preferred type of gratin is a tomato one rather than the classic potato version. Slow roasted tomatoes taste sweetly savory and scrumptiously succulent-even in winter-and this side is a colorful addition to any menu. Simple to make, it works great as a pot luck or dinner party dish because it can be made in advance. To add this must make favorite side recipe of mine to your collection, read more

Garlicky Cherry Tomato and Bread Gratin
From Jacques Pepin

One 5-ounce piece of day-old French baguette with crust, cut into 1-inch cubes (5 cups)
1 1/2 pounds small cherry tomatoes
1/3 cup extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 cup chopped flat-leaf parsley
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375°.
Lightly oil a 10-inch ceramic quiche dish.
In a large bowl, toss the bread cubes with the tomatoes, olive oil, garlic, parsley, Parmesan and salt and pepper.
Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender.
Serve warm or at room temperature.

Serves 6.

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Photos: Jacques Pepin on The Perfect Boiled Egg

YumSugar — Thu, 25 Jun 2009 14:20:55 -0700

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