Mini Savory Cheesecakes on Arugula

A perfect light lunch or dinner first course for four, these blue cheese mini cheesecakes are rich, elegant and tasty. Depending on the saltiness of your cheese you may want to omit the salt in the recipe. The little gems are set on a bed of lightly dressed arugula (1 T. olive oil, 1 tsp. red wine or balsamic vinegar, dash of ground pepper). I served these as a first course to my pecan crusted razor clams with a nice glass of Penner-Ash 2012 Shea Pinot Noir.

Yet another Jacques Pépin recipe from "More Fast Food My Way," you can watch his video located here. 

Recipe

2 tsp. unsalted butter
1 slice bread, cut in cubes and put in food processor
8 oz. whipped cream cheese
2 large eggs
1/4 c. sour cream (I didn't have any so I used plain yogurt)
dash of salt and 1/2 tsp. freshly ground pepper
2 T. minced fresh parsley
1/4 c. crumbled blue cheese
3 cups arugula

Coat four 3/4 c. ramekins generously with the butter and bread crumbs. Mix the cream cheese in a medium bowl and add the eggs, sour cream, salt and pepper, most of the blue cheese (saving 4 chunks for later), and 1 T. of the parsley. Mix well with a whisk and pour into the souffle molds. Push one little chunk of blue cheese into the middle of the mold, and top with the remaining tablespoon of parsley. Put on a baking sheet and bake at 350-degrees for 20 minutes. Cool for 10 minutes before unmolding. Unmold in your hand and turn it over so it's right side up, and place on a bed of arugula.

– Jacques Pépin, "More Fast Food My Way"

Crusty Chicken Thighs with Mushroom Sauce

If you have never purchased chicken with the skin on and bone in, you must try these chicken thighs the way Jacques Pépin cooks them – skin side down in a dry non-stick pan on high heat, then covered for 16-18 minutes. Using the same pan make a mushroom sauce in 5 minutes with onion, garlic and mushrooms. From his "More Fast Food My Way" cookbook.

See Jacques prepare this dish and get the recipe here (starts at about the 2 min. 18 sec. mark)

Stuffed Scallops on Mushroom Rice

One of my favorite recipes from Jacques Pépin's "Fast Food My Way." The rice dish is made with arborio but less fuss than a traditional risotto preparation; butter and parmesan are added at the end. The scallops are cut in half and stuffed with a mixture of garlic, pine nuts, basil leaves and quickly fried (2 minutes per side). Couldn't be easier – or more delicious! I served this with a first course of Asparagus Custard, and a Cookie Dough Raspberry Tart for dessert.

If you have Amazon Prime, you can watch Jacques' "Under the Sea" episode for free – it also includes his Egg and Tomato Gratin first course, Greens with Quick Cream Dressing, and Pineapple Wedges in Caramel for a complete menu.

Greens with Quick Cream Dressing

To accompany the main course of Stuffed Scallops on Mushroom Rice I made Jacques Pépin's Mother's recipe, Greens with Quick Cream Dressing. Just before you serve the greens (6 to 8 cups of torn Boston lettuce is nice with this), put 1/4 c. heavy cream, 1/4 tsp. each of salt and pepper into a bowl and whisk vigorously for about 15 seconds, or until a little bit frothy. If it seems too thick, add a tablespoon or two of water. Stir in 1-1/2 tsp. red wine vinegar. Add the greens, toss briefly and serve immediately. Amazingly, this is low cal – 1 T. of heavy cream is 60 calories, while 1 T. of olive oil contains 120 calories – and it tastes wonderful!

Watch Jacques prepare this dish, and the others mentioned, on Amazon Prime, "Under the Sea" episode.

Asparagus Custard

With gorgeous, fat asparagus available at the farmers market, this Asparagus Custard was perfect for the first course (another recipe from Jacques Pepin's "Fast Food My Way") for my Stuffed Scallops on Mushroom Rice. It's worth watching his technique for peeling asparagus (click here to watch Jacques demonstrate the right way to peel asparagus in his Ragout of Asparagus recipe). The custard is an easy, quick recipe.  Serve on a bed of fresh arugula with a nice chardonnay – and that's it!

On Amazon Prime, this dish is featured in Jacques Pépin's' "Go Fish" episode.

Recipe

1 pound asparagus (about 13 fat spears), tough ends removed and bottom half of stalks peeled with a vegetable peeler
1 garlic clove, peeled and crushed
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Bring 2 cups of water to a boil, add asparagus, bring back to a boil and cook, covered, for 2-3 minutes. Drain. Cut off the top 3" and save for garnish (about 3 per serving). Put the rest in a food processor with the garlic and puree until smooth. Add the eggs, cream, salt (but save a little for the asparagus tip garnish) and pepper and process for 10-15 seconds.

Generously butter four custard cups or molds that hold 1/2 cup. Pour in the asparagus mixture and put them in a straight sided skillet that you used to cook the asparagus in, add enough  hot tap water to come halfway up the sides of your mold. Bake for 25-30 minutes at 350-degrees. A knife inserted in the center should come out clean. Remove molds from the skillet and let rest for 10 minutes before unmolding.

Split the asparagus tips lengthwise. For each serving I split one tip in half and put on top of the custard, and take one tip and split in quarters lengthwise and place around the plate. Then put the tips in a skillet with a pinch of salt and some butter. Heat gently until hot.

Unmold the custards onto four plates and arrange the asparagus tips on top.

– Jacques Pépin, "Fast Food My Way"

Eggs Mollet Florentine with Braised Beef Short Ribs

The Heathman Restaurant in Portland claims that this is Julia Child's favorite breakfast – I've ordered it many times but wanted to make a 5 Star version at home, and this is it! Prepared for Father's Day, Dad was in for a treat. Jacques Pépin provided the Eggs Mollet Florentine recipe (from "Essential Pépin," see his video), and Anne Burrell's recipe was used for the Braised Beef Short Ribs. Add a freshly baked croissant, cubed cantaloupe and lattes for an absolutely perfect meal!

Tip: I've discovered Authentic Gourmet frozen croissants from France available through QVC - they bake in about 25 minutes and are flaky, buttery and delicious!