Simple Jacques

Jacques Pepin was born in France in 1935. Pepin's love of cooking began at his parents' restaurant, Le Pelican, where he worked in the kitchen after school. At age 17, he moved to Paris and began working in some of the best restaurants at the time. In 1956, he worked as a chef for the French Navy, and then became personal chef to three heads of state, including Charles de Gaulle. In 1959, Pepin came to the United States, where he began working at Le Pavillon in New York City. After a few years, he was hired as director of research and new development for the Howard Johnson's restaurant chain, while simultaneously earning his Bachelor and Master of Arts degree in French literature at Columbia University. In 1970, after leaving Howard Johnson's, he opened a soup restaurant called La Potagerie, and later was in charge of food operations at the World Trade Center. Jacques has since published over 20 books, numerous articles for The New York Times and Food&Wine magazine, and hosted 9 acclaimed public television cooking programs. Busy man!

I read an article a few years ago, where Jacques was discussing how his food philosophy is simplification, inspiring his Fast Food My Way series of books. To his surprise, they have become his most popular cookbook series out of all his books! His belief that good food does not have to always be complicated has really resonated with people around the globe. A great example of this is his recipe for "Butternut Squash Velvet." This elegant soup takes less than 30 minutes to prepare, can be made ahead, and even freezes well! Although this chic velvety soup is effortless, it truly elevates any occasion, and would be a thoughtful beginning to any Thanksgiving feast!

Butternut Squash Velvet

Makes 5-6 cups.

Ingredients:
For the Soup
1 butternut squash (about 1 1/2 pounds), peeled, seeded, cut into 2-inch pieces
3/4 cup dices (1-inch) onion
1 cup sliced, leek, including some of the lighter green inner leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken stock, low-sodium if store-bought
1 cup water
1/2 cup heavy cream
For the Garnish
1/4 cup crushed pistachio nuts
A few sprigs of fresh chervil, dill, chopped fresh tarragon, or chives

Directions:
For the Soup
Put the squash, onion, leek, olive oil, salt, pepper, stock, and water in a large saucepan. Bring to a boil, cover partially, reduce the heat to low, and boil (I think he means simmer) gently for 20 minutes.

Emulsify with an immersion blender (See Gadgets) until smooth. You can use a regular blender or a food processor, but an immersion blender is more convenient. (The soup can be prepared to this point a day ahead, covered, and refrigerated or frozen.)

At Serving Time
Add the cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios and a sprig of fresh chervil or dill or a sprinkling of tarragon or chives.

Recipe from More Fast Food My Way, by Jacques Pepin.

Batten Down the Hatches!

I grew up on the Texas Gulf Coast and have been through several hurricanes. I realize how absolutely boring it can be, being couped up inside your home. For my friends and family in Eastern South Texas (or even if you're not), try this beautiful (and potent) cocktail in horror of Hurricane Harvey. Drink this and you are guaranteed a little fun! Good luck! X0X0

Hurricane

Ingredients:

3 parts dark rum (1 1/2 oz.)

3 parts light rum (1 1/2 oz.)

2 parts passion fruit syrup (1 oz.), if you can't find passion fruit syrup, just try any grenadine syrup blend

Fresh lime juice (1 tablespoon)

Directions:

Shake all ingredients with cracked ice in a cocktail shaker.  Strain into a chilled cocktail glass.

This makes one beautiful cocktail!

Pompeii, We Owe You One!

On August 24, 79 A.D., Mount Vesuvius erupted burying Pompeii in volcanic ash 10' deep. Mount Vesuvius is projected to have spewed an ash and pumice column about 66,000' high for about 18 hours. It is estimated that at least 2000 people died in Pompeii. Poor Pompeii. It was lost for about 1700 years before it's ancient ruins were accidentally discovered in 1749. Today, it is an UNESCO World Heritage Site and draws about 2,500,000 visitors every year.

As a result, Mount Vesuvius created an especially fertile soil perfect for growing the best plum tomatoes in the world, San Marzano tomatoes. If you are lucky enough to find these, you must make the classic Neapolitan pizza, Pizza Margherita, named after Queen consort, Margherita of Savoy. The crust is thin and crisp, topped sparingly with San Marzano tomatoes, fresh mozzarella, and fresh basil (the colors of the Italian flag). One of my favorites, this delicious pizza reinforcing the idea that less is definitely more!

Margherita Pizza

Makes 1 large pizza.

Ingredients:

1/2 recipe My Basic Pizza Dough

1, 28 oz. can San Marzano tomatoes, whole and peeled

4 oz. fresh buffalo mozzarella, drained if packed in water

1 garlic clove, thinly sliced

1/4 cup fresh basil leaves, torn or chiffonade

Kosher salt

1 tablespoon olive oil, plus more for the baking sheet

Directions:

Prepare pizza dough. Rinse and drain the tomatoes in a colander. Squeeze them by hand and allow to drain some more in the colander. (Be careful, I've squirted juice on my husband from across the kitchen!) Preheat oven to 500 degrees with rack on the lowest setting. When the dough is ready, roll it out as thin as possible. Place it on an oiled baking sheet. Spread the tomatoes across the dough, leaving room for the crust. Sprinkle with the sliced garlic. Tear the mozzarella into pieces and place over the tomatoes. Sprinkle with a pinch of salt. You can put the basil on now, but it will turn black while cooking; so, I prefer to put it on after it comes out of the oven. Bake according to My Basic Pizza Dough instructions. When done, garnish with the basil and a drizzle of olive oil. Yummy!