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      RECIPE TITLE "Jacques Pepin's Les Oeufs Jeannette"
    recipe excerpted from: The Apprentice: My Life in the Kitchen Copyright © 2003 by Jacques Pépin

    ... more great recipes from Jacques Pepin on our GREAT CHEFS page!

    yields Serves 4time--- difficultyeasy

    When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our "meat" dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad.
    Our favorite egg recipe, however, was my mother's creation of stuffed eggs, which I baptized "eggs Jeannette." To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.

      RECIPE INGREDIENTS

    6 jumbo eggs (preferably organic)
    1 teaspoon chopped garlic
    2 tablespoons chopped fresh parsley
    2 to 3 tablespoons whole milk
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons vegetable oil (preferably peanut oil)

    DRESSING
    2 to 3 tablespoons leftover egg stuffing (from above)
    4 tablespoons extra-virgin olive oil
    1 tablespoon Dijon-style mustard
    1 tablespoon water
    Dash of salt and freshly ground black pepper

      RECIPE METHOD

    FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
    Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing.
    Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter.

    FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
    Coat the warm eggs with the dressing, and serve lukewarm.

    Copyright © 2003 by Jacques Pépin. Reprinted by permission of Houghton Mifflin Company.


    HOT! We recommend:

    bookJacques Pepin Celebrates
    Like Julia Child, Jacques Pépin offers readers delectable French-based recipes while teaching vital, confidence-building techniques. Jacques Pépin Celebrates is another winning signature venture that offers 200 recipes with terrific color-photo-illustrated techniques. Containing largely updated recipes from Pépin's out-of-print Art of Cooking, and the companion to his eponymous public television series, the book provides formulas for a wide range of celebratory as well as everyday dining occasions. This is not a resource for last-minute cooking, but one that rewards cooks not only with great food, but with the tools they need to expand their repertoires gloriously.
    Organized in chapters from soups to sweets, "Celebrations" offers both single-dish recipes, such as Salmon in Sorrel Sauce, and "multi-dish" main-course specialties, including Venison Steaks with Black Current Sauce, Chestnut Purée in Zucchini Boats, and Cranberry Relish. Homey dishes abound, and readers will want to make the likes of Cocotte Veal Shanks, Gratin of Butternut Squash, and Ham Georgia with Peach Garnish. A detailed section on bread making yields such treasures as Black Pepper Bread with Walnuts, while two dessert chapters offer such delights as Chocolate-Orange Tart with Candied Orange Peels, Caramel Snow Eggs, and Mocha Success Cake. With the step-by-step photos, which treat subjects as diverse as pan lining and pepper peeling; useful asides by Pépin's daughter and colleague, Claudine; and instructive commentary throughout, the book is another Pépin hit. --Arthur Boehm Click here to buy
    bookJacques Pépin More Fast Food My Way
    From "a great teacher and truly a master technician" (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant "minute" recipes.
    Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it "fabulous," "chic," and "elegant." Now America's first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.
    "Minute recipes": Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits
    Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)
    Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)
    Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)
    Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes) Click here to buy
    bookJulia and Jacques Cooking at Home  is the companion volume to Julia Child and Jacques Pepin's PBS series of the same name. The setup works like this: the two opinionated TV cooks confront different ingredients on each show, then make their way through to the finished dishes that make up a meal. The recipes reveal themselves along the way.
    What's most important here--and it shows up in the cookbook--is that there is no one way to cook. The point of the book isn't to follow recipes, but to cook from the suggestions. And Julia and Jacques have many, many suggestions wh en it comes to home cooking in the French style. And many tips, for that matter.
    Take chicken, for example. "Not everything I do with my roast chicken is necessarily scientific," Julia says. "For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it--and, more important, I like to give it." Julia sets her chicken on a V-rack in a roasting pan in a 425-degree oven that she then turns down to 350 after 15 minutes. Jacques roasts his bird at 425, on its side, right in the pan. "To me," he says, "it's very important to place the chicken on its side for all but 10 minutes of roasting." After 25 minutes he turns his chicken over, careful not to tear the skin, and lowers the heat to 400. The bird finishes breast-side up for the last 15 to 20 minutes.
    This book is divided into chapters on appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats, and desserts. The she said-he said format works throughout, and a lot of what's said you may realize you have heard before. There are no big surprises here. But it's good fun, a decent reminder of some of the classics of French tradition, and a chance to loosen up and simply cook at home with a couple of masters--one to the right of you, one to the left. You decide which hamburger's the right one for you. --Schuyler Ingle Click here to buy
    bookThe Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort
    # Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.Make crackers by spritzing wonton wrappers with oil and bake until golden.
    # Use frozen butternut squash for quick soup.
    # Freeze salmon and cream cheese appetizer rollups for easy slicing.
    # Prepare cheese straws appetizers with frozen puff pastry.
    # Need an elegant entrÉe in record time?
    SautÉ pork cutlets with prunes and steak sauce.
    # Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
    # Mix melted chocolate with whipped cream for quick chocolate mousse.
    # Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.  Click here to buy
    bookJacques Pepin's Simple and Healthy Cooking
    "Having read and used all of Jacques Pepin's remarkable books, I did not think he could top himself - and here he is with Simple and Healthy Cooking. He has done it again." -- Morley Safer, TV correspondent, 60 Minutes
    "Healthy cooking should taste good, and Jacques has done it in this very attractive new book full of good ideas." -- Pierre Franey, author of Cooking In France and host of the TV cooking series of the same name.
    "It is with my greatest pleasure, both personally and professionally, that I recommend this delightful book of Jacque's Pepin's to anybody who wants to cook, live and eat well. He is the ideal guide." -- Barbara Kafka, author of Party Food, columnist for Gourmet magazine and TV personality.
    "This book is a definite must for those who enjoy cooking and eating simple and delicious food." -- Martin Yan, author of Yan Can Cook and host of the TV cooking series of the same name.
    Click here to buy

     

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