Jacques Pepin Potato Gratin Food

JACQUES PEPIN'S POTATOES FONDANTES

Steps:

• Trim the potatoes of any eyes or damaged areas and wash well in cold water.
• Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
• Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
• Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE

Steps:

• Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

JACQUES PEPIN'S GRATIN OF EGGS

Steps:

• Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
• Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
• Add flour, mix well, and cook for 30 seconds.
• Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
• Pour over the eggs in the gratin dish.
• Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
• Place under the broiler for another 4 or 5 minutes to brown the top.
• Serve immediately.
• Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

AU GRATIN

Steps:

• Rinse the cod under cold running water, and place in a large bowl containing about 5 quarts of cold water. Let soak about 2 hours.
• Meanwhile, wash the potatoes, place them in a saucepan, and cover them with cold water. Bring to a boil, reduce the heat, and boil the potatoes gently about 45 minutes, until tender. Drain and set aside.
• After two hours, drain the cod and place in a saucepan with 2 quarts of cold water. Bring to a light boil (this will take 10 to 12 minutes), drain immediately, rinse the pot and return the cod to the pot with 1 quart of cold water. Bring to a boil, reduce the heat, and boil gently about 10 minutes. Remove from the heat, cover, and let the cod steep for about 5 minutes. Drain the cod in a colander and transfer it to a plate, removing and discarding any bones or pieces of skin.
• Place the cod and the garlic in the bowl of a food processor and process about 15 seconds, until smooth. Peel the potatoes and cut them into 2-inch pieces. Grate the skin of the lemon (you should have about 1 tablespoon of grated lemon rind), and squeeze the lemon to obtain about 1/4 cup of lemon juice (adding vinegar, if necessary to bring it to this level).
• Add the rind, potatoes and hot milk to the cod, and process about 1 minute, until smooth, stopping to clean the mixture off the sides and push it down into the bottom of the bowl midway through the processing. Add the lemon juice, black pepper and cayenne pepper, and process briefly to incorporate. Then, with the machine still running, add the oil slowly and continue processing until the mixture is very smooth. (You should have 6 to 7 cups of the brandade.)
• Lightly oil a 8-cup gratin dish and transfer the contents of the processor bowl into the dish, spreading it out evenly. Cover with plastic wrap and set aside until ready to serve.
• Preheat oven to 400 degrees.
• If the brandade is still slightly warm at serving time, remove the plastic wrap and place it in the oven for 10 to 15 minutes, until the top is lightly browned and it is hot throughout. If the brandade is cold, increase the cooking time about 10 minutes.
• Arrange the rounds of bread in a single layer on a cookie sheet. Place in a 400-degree oven about 10 minutes or until nicely browned.
• Mound some of the brandade on each of six individual plates. Serve with the croutons.