Jacques Pépin Quick & Simple

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250 of grasp chef Jacques Pépin's traditional and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup

You don't want a kitchen brigade, decades-honed abilities, or costly components to prepare dinner and eat like grasp chef Jacques Pépin. Just like the remainder of us, he doesn't at all times have as a lot time or vitality as he'd like to place collectively a satisfying meal. So, he got here up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, spectacular fare. Covering selfmade staples and each course, with ideas for kitchen instruments and tools, pantry staples, and methods to simplify and enhance each dish you make, this foundational, traditional assortment is crucial for each busy house prepare dinner who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, ready in beneath an hour. Or, for more healthy fare, Suprêmes of Chicken with Paprika comes collectively in beneath thirty minutes. Originally revealed as The Short-Cut Cook, this revised version is a testomony to Jacques' timeless meals and recommendation, and now consists of stunning pictures.

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Raspberry Gratin from JACQUES PÉPIN QUICK & SIMPLE

serves 6

This tasty dessert might be made with contemporary berries or IQF (Individually Quick Frozen) berries. I at all times have a couple of packages of frozen unsweetened berries in my freezer. Serve the gratin heat, with crème fraîche or bitter cream.


Preheat the oven to 375 levels. Place the berries in a 5-cup gratin dish.

Place the pastry items in a bowl. Add the melted butter and brown sugar and blend nicely. Sprinkle on prime of the berries.

Bake for about 25 minutes, till the gratin is properly browned on prime. Serve heat, with crème fraîche.

Keep a provide of IQF (Individually Quick Frozen) berries in your freezer to be used in fruit desserts.


One 16-ounce bag frozen unsweetened raspberries, or 1 pint contemporary raspberries

three croissants or Danish pastries, or leftover cake, minimize into ½-inch items (2 cups)

three tablespoons unsalted butter, melted

½ cup packed mild brown sugar

Crème fraîche or bitter cream, for serving

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