Parisian Gnocchi Chef Jacques Pépin Food

CHICKEN BOUILLABAISSE

Steps:

• For the Bouillabaisse: Mix the oil, garlic, saffron, lemon rind, salt, pepper, fennel seeds, herbes de Provence, onion, celery and carrot in a large bowl
• Add the chicken thighs and turn to coat
• Cover and refrigerate until you are ready to cook
• Transfer the contents of the bowl to a stainless steel pot and add the tomatoes, wine, water and potatoes
• Cover, bring to a boil over high heat, then reduce heat to low and boil gently for 25 minutes
• Add the sausage and cook for 5 minutes longer
• If adding Pernod or Ricard, stir it in now with the tarragon
• For the Rouille: Remove half a cooked potato and 1/4 cup liquid from the pot and place in a food processor with the garlic, cayenne and paprika
• Process for 10 seconds then add the egg yolk
• With the processor running, slowly add the oil until it is incorporated
• Taste for salt and adjust, if needed
• Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top
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JACQUES PéPIN'S DELISH CHEESE SPREAD IS A GENIUS USE OF LEFTOVER CHEESE

Steps:

• With the motor running, drop the garlic into a food processor and process for a few seconds, until coarsely chopped
• Add the cheeses, white wine and/or broth, salt (if needed), and pepper, and process for 30 to 45 seconds, until the mixture is soft and creamy
• Transfer to a crock, cover with plastic wrap, and refrigerate until ready to use
• To serve, spread generously on slices of bread or toast and eat cold; or arrange on a tray and broil for a few minutes to melt the cheese before serving

GNOCCHI PARISIENNE

Steps:

• In a small, heavy saucepan, melt the butter in the milk and bring to a boil.
• Remove the pan from the heat. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon.
• Return the pan to low heat and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat.
• Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds.
• Add the eggs, salt, 3 tablespoons Parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth.
• Heat about 3 -inches of water in a large saucepan, but do not bring to a boil. If the dumplings boil, they will cook too fast, expand and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven.
• Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash.
• Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up.
• Alternatively, fit a pastry bag with a 1-inch plain tip and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long.
• Or, you can use prepared gnocchi!
• Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently.
• Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool.
• Drain and use right away, or refrigerate for later use.
• At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size.
• Meanwhile, stir the melted butter and olive oil together in a small bowl.
• When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter.
• Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese.
• Alternatively, preheat the oven to 375°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned.
• Sprinkle with the basil, tomatoes and cheese shavings, and serve.