Corn Parfait

What a great way to use up all that fresh summer corn – Jacques Pépin's "gratin" of corn parfait recipe. Light, fluffy, the essence of sweet corn flavor – delicious! Goes very nicely with the feta stuffed lamb burger on a bed of greens.

Watch Jacques prepare this recipe here (starts at the 2:22 mark)

Recipe

1/2 T. butter
4 ears corn, husked
3 eggs
2 T. all-purpose flour
1 to 1-1/2 c. half 'n half
1 tsp. salt
1/2 tsp. pepper
1 T. Parmesan cheese, grated

Preheat oven to 375-degrees and butter a 1 quart gratin dish.

Cut the kernels off the ears of corn and put them in a food processor and puree – while it's running, add the eggs and flour. Turn off processor and add the salt and pepper. Turn on again and add the half and half through the feed tube and process for another 5-10 seconds. Pour into the buttered gratin dish and grate fresh parmesan generously over the top of the dish. Place gratin dish on a cookie sheet and put in the oven.

Bake for about 30 minutes or until just set, puffy, and nicely browned on top.

– Jacques Pépin, "More Fast Food My Way"

Sweet & Sour Bombay Lentils

This is my favorite Indian lentil recipe! A bit sweet, a bit spicy, thick and filling and contains about 11 grams of protein per serving. It's well worth the effort. Gather your ingredients before starting. I find it easier to line up the spices in little containers so it's all ready to go. Watch the turmeric though - it stains everything! The recipe is from my Indian cuisine go-to cookbook – Julie Sahni's "Classic Indian Vegetarian and Grain Cooking." Every recipe I have prepared from her book is excellent!

Recipe

FOR THE LENTILS
1-1/2 c. red lentils (masar dal)
1/2 tsp. turmeric
2 T. vegetable oil
4-1/2 c. water
1 heaping tsp. tamarind paste
1 T. brown sugar
1 tsp. salt
3 T. chopped fresh cilantro (for garnish)
3 T. shredded coconut, unsweetened or sweetened (for garnish)

Wash the lentils in several changes of water. Put in a saucepan with the turmeric, oil and water; bring to a boil. Stir often. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat and continue cooking for another 10 minutes or until soft. Add tamarind paste and brown sugar and cook an additional 10 minutes. Stir in the salt. Turn off heat and beat with a whisk for a minute or two to smooth and thicken the puree. Keep on a low simmer while preparing the spice-perfumed butter.

SPICE PERFUMED BUTTER
3 T. ghee (or vegetable oil)
1 tsp. cumin seeds
1 tsp. black mustard seeds
1/4 tsp. fenugreek seeds
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
2 tsp. garam masala

Heat the oil in a small frying pan (I use cast iron) over medium-high heat. When hot add the cumin seeds, black mustard seeds and fenugreek seeds. When the spices turn dark brown and the spattering of the mustard seeds subsides, add the turmeric, cayenne and garam masala. Let the spices sizzle for a second or two and immediately pour over the dal and mix well. Let it cook for an additional 5 minutes.

Serve sprinkled with chopped fresh cilantro and flaked coconut. Serves 4-6.

– Julie Sahni, "Classic Indian Vegetarian and Grain Cooking"

Middle Eastern Couscous with Saffron

I hadn't used Israeli couscous before so I was in for a treat. Larger in diameter that the regular couscous that everyone is familiar with, soft and flavorful it's a must for this dish. I served the couscous with Jacques Pépin's Turkey Scaloppine with Dried Morels - a perfect combination.

Recipe

2 T. olive oil
2/3 c. finely chopped onion
1/4 c. pumpkin seeds (+ 1 T. for garnish)
1 tsp. saffron (crush between your fingers before adding)
1 c. Israeli couscous
1-1/2 c. vegetable stock
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 sprigs fresh tarragon or parsley (for garnish)

Heat the oil in a medium saucepan over high heat and add the onion, pumpkin seeds, and saffron. Cook for 2 minutes, then add the couscous and mix well. Add the chicken stock, salt and pepper, stir, and bring to a boil. Reduce the heat to very low, cover and cook for about 10-12 minutes. Uncover, turn the heat up to medium and cook, stirring occasionally, for 3 or 4 minutes longer (so the grains are dry and fluffy). Serve garnished with the herb sprigs and a tablespoon of pumpkin seeds.

– Jacques Pépin, "More Fast Food My Way"

Vegetable Risotto

Hearty and creamy. Feel free to add whatever vegetables you like. For mine I used fennel, asparagus, peas, red pepper and mushrooms.

Recipe

2 T. olive oil
1/4 c. chopped onion
1 c. Arborio rice
32 oz. vegetable stock
2/3 c. chopped fennel bulb
5 asparagus spears, trimmed, peeled and cut into 1/2" pieces
1 c. frozen peas
1 red pepper, peeled (peel with a vegetable peeler), seeded and chopped
5 large mushrooms cut into 1/4" thick strips
3/4 tsp. salt
1/2 c. freshly grated Parmesan
2 T. butter

Heat the oil in a large skillet, then add the onion and sauté for 1 minute. Add the rice, stir well, then stir in 2-1/2 c. of the stock. Cook for 12 minutes, covered, over medium heat – stir 2 or 3 times otherwise the rice will stick to the bottom of the pan. Uncover and continue cooking, stirring occasionally, until the stock has been absorbed.

Add the fennel, along with another cup of the stock and cook, covered, for 5 minutes, stirring once or twice.

Add the remainder of the vegetables, the remaining stock and the salt and cook, uncovered for another 5-10 minutes, stirring until the mixture is creamy and the rice is tender. Remove from the heat, stir in the cheese and butter and serve immediately. Top with more grated parmesan.

– adapted from Jacques Pépin, "Essential Pepin"

Stuffed Artichoke Hearts

An elegant start to any meal. You can trim a whole artichoke to get at the heart, or buy frozen artichoke bottoms at any Mediterranean market. The cooking method is the same whether fresh or frozen (no need to thaw the frozen artichoke bottoms). I served as a first course to a grilled New York steak with lemon-thyme butter and vegetable risotto.

Recipe

2 T. butter
2 c. chopped mushrooms (1/2" pieces)
1 T. cognac
2/3 c. heavy cream
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 T. chopped mixed fresh tarragon and parsley
1/2 tsp. potato starch dissolved in 1 T. cold water
6 artichoke hearts (bottoms)
2 T. freshly ground parmesan (or pecorino romano)

Cook the artichoke hearts (bottoms) in 4 c. water, 2 T. olive oil, 2 T. fresh lemon juice and 1/2 tsp. salt. Bring to a boil, reduce the heat, and simmer 35-40 minutes until hearts are tender when pierced with a knife. Remove from heat, drain and arrange on a baking sheet.

For the sauce, melt the butter in a large saucepan over medium heat. Add the mushrooms and cook until the liquid from the mushrooms has evaporated. Add the cognac and cook for 30 seconds (you can flame it, or not). Add 1/4 c. of the cream, salt, pepper and herbs and bring to a boil. Add the dissolved potato starch, mix well and boil to thicken. Remove from the heat.

Preheat the broiler.

Whip the remaining cream until stiff and rapidly fold into the mushroom mixture; immediately fill the artichoke bottoms and sprinkle with the cheese. Put under the broiler for 2 minutes or until browned.

– Jacques Pépin, "Essential Pepin"

Asparagus with Mustard Sauce

The mustard sauce adds a bite to the smooth taste of asparagus. Best when served immediately after cooking the asparagus, while it's still warm. The sauce can be made ahead of time - cover and keep refrigerated until serving time.

Recipe

2 eggs, hard boiled and peeled
1-1/4 lbs. asparagus
salt
1 T. minced fresh chives for garnish

MUSTARD SAUCE
1/2 c. mayonnaise
2 T. Dijon mustard
1 T. water
1 T. red wine vinegar
Freshly ground black pepper

Put the hard boiled eggs, one at a time, in an egg slicer. Cut through them, then rotate 45-degrees in the slicer and cut through them again to create strips. If you don't have an egg slicer, chop with a sharp knife. Set aside.

If your asparagus are thick, peel the lower third with a vegetable peeler and snap off the ends, otherwise cut off the tough bottom part of the stalks. In a large saucepan, bring 3 c. salted water to a boil over high heat. Add the asparagus in one layer, cover partially and bring back to a boil; cook for 3-5 minutes (depending on thickness of the asparagus) until tender but still firm. Remove from the pan with a slotted spatula and put on a platter.

For the sauce put all the ingredients together in a small bowl and whisk until smooth.

At serving time, arrange the spears so the bottoms are close together and the tips are fanned out. Coat the lower third of the asparagus spears with the sauce and sprinkle the eggs and chives over and around them.

– Jacques Pepin, "More Fast Food My Way"