Jacques Pepin's Kitchen: Encore With Claudine

Cucumber and Mint Soup

Page 30

Small Light Country Loaves

Page 31

A Variation: Small Light Country Loaves with Mixed Grains

Page 32

Vegetable Sandwich

Page 33

Cheese Sandwich

Page 35

Fish Sandwich

Page 36

Ham Sandwich

Page 37

Bread Galettes on Salad Greens

Page 38

Banana-Mint Ice Cream with Rum-Raisin Sauce

Page 40

Glossy Yellow Pepper Soup with Asparagus Garnish

Page 44

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce

Page 46

Corn-and-Ham-Stuffed Tomatoes

Page 48

Apple Rpunds with Calvados Glaze

Page 49

Cream of Tomato Soup with Basil Oil

Page 54

Basil Oil

Page 56

Fish, Spinach and Pasta Gratin

Page 57

Roasted Red Snapper

Page 59

Stew of Spring Vegetables

Page 60

Orange Cubes in Orange Baskets

Page 61

Cream of Turnip and Sweet Potato Soup with Leek Julienne

Page 64

Cauliflower Salmis

Page 65

Chicken with Saffron Rice

Page 67

Pineapple in Apricot Sauce

Page 68

Spinach and Mozzarella Salad with Croutons

Page 72

Broccoli Velvet Puree

Page 73

Seafood Combo Shoreline

Page 74

Individual Chocolate Nut Pies

Page 76

Stuffed Tomatoes Emilia

Page 80

Anchovy Pita Pizzas

Page 83

Shrimp-Cilantro Pita Pizza

Page 83

Green Pita Pizza

Page 84

Tomato and Herbs de Provence Pita Pizza

Page 84

Chicken Pita Pizza

Page 85

Yellow Pepper, Gruyere and Pine Nuts Pita Pizza

Page 85

Stew of Eggplant and Chinese Sausage

Page 86

Candied Grapefruit, Orange and Lemon Chips

Page 87

Cranberry Bean and Tuna Salad

Page 90

Baked Mackerel Marie-Louise

Page 91

Glazed Carrots with Olives

Page 94

Apricot Compote

Page 95

Artichoke Hymn to Spring

Page 98

Salmon Grenobloise

Page 100

Orzo with Arugula Sauce

Page 102

Cherry Compote

Page 103

Broiled Striped Bass with Broccoli Rabe andAnchovies

Page 106

Spicy Chicken Breasts

Page 108

Cucumber-Yogurt Relish

Page 110

Celeriac Puree

Page 111

Cantaloupe Sherbet

Page 112

Tomato, Basil and Cheese Souffle

Page 116

Veal Shank Printaniere

Page 117

California Arborio Rice and Pecans

Page 118

Bread Pudding Souffles with Chocolate-Bourbon Sauce

Page 121

Gratin of Asparagus and Ham

Page 124

Penne au Gratin

⭐ 5.0 · 1 review · Page 127

Endive, Radicchio and Walniut Salad

Page 128

Grapes and Raisins in Citrus Sauce

Page 129

Scallop and Potato Napoleons with Chive Sauce

Page 133

Stuffed Butternut Squash

Page 135

Grilled Steak with Lemon-Thyme Butter

Page 137

French Vanilla Ice Cream

Page 138

Vincent's Almond Shortbread Cookies

Page 139

Tuna Steaks with Tapenade Coating

Page 142

Braised Duck with Fennel and Olives

Page 144

Noodles and Peas

Page 146

Rhubarb and Berry Nectar with Mint

Page 147

Lentil and Barley Soup

Page 150

Bean Sprout Salad

Page 151

Catfish with Fresh Peas in Zucchini "Boats"

Page 153

Apples Grandma

Page 154

Broccoli Cream with Tapioca

Page 158

Wild Rice with Pignola Nuts and Peas

Page 159

Monkfish Americaine

Page 161

Roast Caramelized Pears

Page 162

Pates of Mushroom with Tomatillo Sauce or Tomato Dressing

Page 166

Grilled Marinated Pork Fillet

Page 168

Eggplant Ragout

Page 170

Corn Panbread

Page 171

Baked Peaches with Almonds

Page 172

Sauteed Shrimp, Potato & Escarole Salad

Page 176

Carrots with Orange and Dill

Page 177

Petits Filets Mignons of Pork in Port Wine

Page 179

Phyllo Tart with Fruit Salpicon

Page 180

Rice Noodle Sticks with Dried Mushroom Stew

Page 184

New Zealand Green Mussels Stuffed Alexandre

Page 185

Sauteed Turnip Greens

Page 188

Top-Crust Cherry Pie

Page 189

Poached Trout in Vegetable Broth

Page 195

Braised Rabbit with Morels and Pearl Onions

Page 197

Potato Slabs Raclette

Page 200

Pears in Chocolate

Page 201

Sea Bass with Green Olives

Page 204

Chicken Leg "Sausage" with Mushroom Sauce

Page 207

Essence of Tomato "Petals" with Tarragon Oil

Page 209

Apricot and Hazelnut Biscotti

Page 210

Fillet of Sole in Artichoke Bottoms

Page 215

Horseradish and Cottage Cheese Dip

Page 217

Spicy Rib Roast

Page 219

Skillet Lettuce "Packages"

Page 220

Apricot Feuillete

Page 221

Mock Puff Pastry

Page 221

Halibut Antiboise

Page 226

Poulet au Riz

Page 227

Beet Salad with Pecans

Page 230

Pecan-and-Armagnac-Stuffed Dates

Page 231

Salted Codfish Faro

Page 234

Exotic Roast of Pork

Page 236

Spicy Celery with Garlic

Page 238

Plum Cobbler

Page 239

Cod in Basil and Almond Sauce on Zucchini-Potato Bed

Page 242

Stuffed Quail with Grape Sauce

Page 244

Gratin of Leeks

Page 247

Peaches in red Wine

Page 249

Arugula Salad with Salmon Crackling and Garlic Chips

Page 252

Endive with Tarragon Oil

Page 253

Baked Salmon in Green Herb Sauce

Page 254

Tarragon Oil

Page 256

Quick Almond and Plum Cake

Page 257

Shrimp Pane on Watercress

Page 262

Roast Rack of Lamb with Lamb Timbales

Page 265

Spinach with Pignola Nuts and Croutons

Page 267

Berries Rafraichis

Page 268

Berry Jam

Page 270

Cooking With Claudine (Jacques Pepin's Kitchen)

Jacques Pepin

KQED Books · 1996 · ISBN 9780912333878