"The editors of Southwest Airlines' inflight magazine Spirit have voted Jacques Pepin the Best Television Chef from a Top Ten list which included Emeril Lagasse, G. Garvin, Lidia Bastianinch, Wolfgang Puck, Tina Nordstrom, Mario Batali, Alton Brown, Ming Tsai and Rachael Ray. Spirit said "His french-inspired recipes are always solid, and he's one of the best technique teachers on television."
"Celebrate Easter the Jacques Pépin way as the famed television chef offers a variety of innovative ideas on how to spice up those holiday meals and throw a little something new into the mix. From a Caviar appetizer featuring Buckwheat Blini and frozen vodka, to salmon steaks with fresh sorrel sauce and tasty cucumber balls, Pépin offers a variety of ideas to work up those appetites with a variety of tasty treats. Lamb loins coated in Ambush, drenched in lamb and vegetable mousse, and served on a bed of fresh fava beans offer a delectable main course, with leek and mushroom pie, eggplant cushions, and stuffed artichoke hearts providing the ideal compliment to a scrumptious main course. Caramel snow eggs in custard cream and oatmeal cookies dipped in chocolate top the meal off perfectly, giving the meal a sweet final touch after a hearty Easter dinner." ~ Jason Buchanan, All Movie Guide
Jacques Pepin's Easter Celebration
In this surprise-filled celebration of Spring, Jacques and Claudine prepare a sumptuous Easter dinner for friends, starting with Caviar served with Buckwheat Blini and Frozen Vodka - the perfect adult answer to Easter eggs. Salmon Steaks with a tangy, fresh Sorrel Sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb - in this case, spring Lamb Loins in Ambush, coated with a ground lamb and vegetable mousse, served over fresh fava beans. Jacques' Leek-and-Mushroom Pie brings just the right earthy flavors to go with the lamb. And on the side, there are Eggplant "Cushions" garnished with lightly stewed tomatoes; and Artichoke Bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy Caramel Snow Eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth, old-fashioned Oatmeal Cookies dipped in sumptuous chocolate.
