SURIMI SALAD WITH GREENS (JACQUES PEPIN)
Jacques Pepin says he keeps a package of surimi in his fridge for last minute appetizers or first-courses. This is a very nice, lightly dressed salad that you can adjust to your tastes. I make about half of it as a light lunch.
Provided by duonyte
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the salad greens in a medium bowl. I reduce the surimi into smaller flakes or pieces, but it's up to you.
- Divide the greens among four plates, top with greens.
- I often add other herbs - garlic chives, thyme or lemon thyme, dill. I also omit the salt - surimi is salted, and I really don't think the salad needs additional salt, but do it to your taste.
Nutrition Facts : Calories 17.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.1, Sodium 153.3, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.3
JACQUES PEPIN'S VINAIGRETTE IN A JAR
Make and share this Jacques Pepin's Vinaigrette in a Jar recipe from Food.com.
Provided by PrimQuilter
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar.
- Shake well before serving.
- Keeps refrigerated for up to 2 weeks.
Nutrition Facts : Calories 323.2, Fat 36.2, SaturatedFat 5, Sodium 251.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.3
PEPIN'S PENNE, HAM AND VEGETABLE GRATIN
I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us
Provided by SheCooksToConquer
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
- Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
- Make the White Sauce:.
- Melt butter in saucepan, add the flour, and whisk it together until smooth.
- Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
- Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
- Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
- Sprinkle Parmesan cheese on top.
- Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
- Serve immediately.
- NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
- SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.
Nutrition Facts : Calories 622.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 116.2, Sodium 1142.2, Carbohydrate 59.5, Fiber 7.3, Sugar 2.8, Protein 27.9
SURIMI SALAD
Make and share this Surimi Salad recipe from Food.com.
Provided by cervantesbrandi
Categories Crab
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut imitation crab legs in half inch pieces at an angle and place in a bowl. Add all other ingredients except for salad dressing, dill, salt, and pepper.
- Mix the salad together to combine and add dressing and dill. Stir again to combine.
- Last season the salad with salt and pepper to taste and stir once to combine. Chill in the refrigerator for 10 minutes up to 20 minutes and serve.
Nutrition Facts : Calories 98.9, Fat 8, SaturatedFat 1.3, Cholesterol 9, Sodium 350.4, Carbohydrate 5.1, Fiber 0.7, Sugar 2.4, Protein 2.1
CARAMELS BY JACQUES PEPIN
My favorite caramel recipe so far. The sugar gets hot enough to develop its full potential complexity, and the texture is creamy, but without so much dairy taste that it overwhelms the sugary goodness. I also like that it makes a smaller amount than other recipes I've seen. Having too much of this stuff around is dangerous!
Provided by Kitchen Ninja
Categories Candy
Time 15m
Yield 20-40 caramels, depending on how you cut them
Number Of Ingredients 5
Steps:
- Prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
- Place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds. Set mixture aside, close enough to be reached quickly.
- Combine water, corn syrup, and sugar in a straight-sided pan. Stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
- Heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes. The steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
- Remove the lid and attach a candy thermometer. Cook to 320 degrees F or until the sugar begins to turn amber around the edges. This may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
- As soon as the thermometer hits 320 F, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine. Temperature will drop to just above 200°F.
- Continue cooking until the mixture reaches your desired temperature: 240 degrees F for very soft caramels, 245 for soft-but-chewy, 250 for hard.
- When the desired temperature is reached, pour the mixture immediately into the prepared loaf pan. Allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size. They're very rich, so I like small pieces.
- Wrap in squares of waxed paper to store. The softer ones will need to be refrigerated, the medium and hard ones will not. These also freeze well if you want to store them longer-term.
Nutrition Facts : Calories 112, Fat 6.8, SaturatedFat 4.3, Cholesterol 20.4, Sodium 37.7, Carbohydrate 13.4, Sugar 11.1, Protein 0.2
FRENCH HERBED OMELETTE
Make and share this French Herbed Omelette recipe from Food.com.
Provided by Polar Bear
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs, pepper and salt in a bowl.
- Stir in the herbs.
- Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
- When the oil and butter are hot, add half the egg mixture.
- Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
- When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
- Roll the omelet by bringing together 2 opposite edges.
- Invert in a plate.
- Repeat process using remainder of ingredients to create a second omelette.
- Serve immediately, half an omelet per person.
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