These reinvented oysters Rockefeller are perched upon spinach that has been sauteed with red pepper flakes. On top is a buttery shallot-bacon sauce.
About Jacques Pepin
Soft Caramels
Oct 30, 2007 by
Soft, creamy, easy-peasy, foolproof caramels wrapped in wax paper for gift-giving are certain to earn you heaps of loot from grateful giftees.
- Quick Glance
- 45 M
- 1 H
- 12
Steamed Lobster with Herb Sauce and Lobster Bisque
Jul 06, 2007 by
Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.
- Quick Glance
- 2 H
- 4 H
- 0
Brown Rice
Jun 13, 2001 by
Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.
Sauteed Okra
May 09, 2001 by
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Pear Chutney
May 08, 2001 by
A wonderful accompaniment for the tender meat and spiciness of lamb curry. The chutney’s flavor tastes better when made ahead. It will keep for weeks.
Lamb Curry with Pear Chutney, Brown Rice, and Okra
May 06, 2001 by
Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.