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
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
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.
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.
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.
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.