This was the last week to cook with Chef Jacques Pepin. It has been quite a fun 6 months trying so many of his wonderful recipes. Some of the dishes I made included:

Looking back I see that most of the dishes I made were sides. And that is usually what I have the most trouble deciding on with meals. Pepin made it easy. So I decided to say goodbye with just one more.


    Risotto with Vegetables

Which was delicious. So full of vegetables it is almost a meal in itself.

    1 cup of chopped peeled asparagus
    1 cup of frozen peas
    1 cup of julienned mushrooms
    1 cup of diced red (or orange) bell pepper
    2/3 cup chopped fennel

all mixed into a creamy risotto.

Pepin does his risotto a different way than I am used to. Usually one adds some broth a bit at a time and stir, stir, stir, stir until the rice is creamy. But Pepin sautees the cup of Arborio rice in butter and olive oil then adds 2 1/2 cups of the broth cooking only about 12 minutes and only stirring 2 or 3 times while keeping it on covered over medium heat. The last cup of broth is added with ALL the veggies {except the fennel which he added earlier} and cooks uncovered for another 5 minutes. This means of course that you aren’t completely tied to the stove cooking the risotto. And then, right before you serve it – add about 1/4 cup grated Parm. Perfect risotto!! And perfectly DELICIOUS.

The recipe is from Pepin’s Jacques Pepin’s Table on page 163. Also, there is a VIDEO where he makes this risotto along with some other dishes.

Stop by the IHCC webpage for more Au Revoir Chef Pepin Dishes.

My choice this week and I had to go with a shrimp dish.


And this was a good one. Even though I only made 1/4 of the recipe. One meal. But definitely a keeper and repeat. I was pulling out the ingredients and found I only had 4 ounces of orzo. Which is unusual because I usually keep it stocked. And did they have any at the store – NO!! So 1/4 recipe it was.

Shrimp, peas, basil, mint, shrimp, onions, lemon, all topped with feta right before serving. How can one possibly go wrong with that?

The recipe is on page 180 of Ellie’s Weeknight Wonders which is the book the Eating with Ellie group is working through for the moment. We will probably branch out into other books later. We’d love to have you join us. The recipes are listed on the EwE page. We post every Thursday. And we would add your choices to the rotation in December. Thank about it!

So many mushrooms in this dish. It was earthy. Rich. Filling. Delicious.


Hazan uses dried porchini mushrooms as well as fresh crimini to make this tasty pasta. Throw in some fresh tomatoes, onion, and parsley and you have the perfect meal.

The recipe is on page 90 of Hazan’s 30 Minute Pastas.

Check with Kayte, Peggy, Chaya, and Glennis and see if they made a pasta this week.

We only have two more weeks with Jacques Pepin and I still have plenty of recipes of his I want to make. So while I usually use other chef’s recipes for the PL I needed this one for Pepin.


I love Sweet Potatoes and this is the beginning of the season and they are starting to cure and gain sweetness. I am always looking for new ways to cook them. This one was perfect since the oven was on anyway.

    4 medium sweet potatoes (3 pounds), peeled and sliced 1 1/2 inch thick
    1/2 teaspoon salt
    3/4 teaspoon freshly ground pepper
    3 tablespoons unsalted butter, cut into 1/2-inch pieces
    1/3 cup pure maple syrup
    1/3 cup water

Peel and slice the sweet potatoes into 1″ slices. Place potato slices in water and bring to a boil. Lower the heat and cook until just tender
Place in a casserole dish and dot each slice with butter.
Drizzle maple sugar over potatoes and then sprinkle with water.
Bake 15 minutes at 400 degrees. Turn the slices over and bake an additional 25 minutes until tender and slightly browned. Original Recipe

I made about 1/4th of the recipe just for me. Easy. Sweet. Tasty. Definitely a repeat.

Other dishes in the Potluck this week? Visit with I Heart Cooking Clubs.

This weeks pick was from Kayte. And it was an interesting dish. Cauliflower, broccoli, and corn were about the only veggies I ate as a child and they are still my favorites. Finding new ways to cook them is always fun. Usually. I have to admit this was NOT one of my faves.


I should have liked this. A tapenade made with almonds, roasted red peppers, garlic, green olives and parsley sounded so good. But for some reason I just didn’t care for it. I added a little salt, but to no avail. I made 1/4 of the recipe and still have some of the tapenade, which I liked, left and I know it will be good with some toasted bread. But not the cauliflower.

Sorry, Kayte.

Check with the others via Eating with Ellie and see if I was the only one.

The recipe is on page 251 of Ellie’s Weeknight Wonders.

It is Fall, well, one day from, and the fall apples are coming into the stores. If we had an orchard near by I would be there every day to pick some fresh, but alack and alas we are way too far south for that. This is the time of the year when SOME of the apples are really good – Jazz, Fuji, Braeburn – so it was easy to find some good Fuji apples for Dorie’s Apple Kuchen…


…which is this weeks ‘assignment’ for Baking Chez Moi/Tuesday’s with Dorie. Since the Man’s birthday is this week and I always make Dorie’s “Bill’s Big Carrot Cake” from Baking From My Home to Yours {the BEST carrot cake recipe EVAH!!} for the occasion I only made 1/2 of this apple dessert in a 6″ springform pan.

The crust is sweet, the custard is creamy, the apples are softly crisp. Just a yummy dessert!!

The only change I made was to sub in some dried cranberries soaked in the rum rather than the raisins.


The rest of the Kuchens are on the BCM webpage so come on by. The recipe is on page 16 of Dorie’s Baking Chez Moi

It’s reveal day for Secret Recipe Club. The day we trot out the new recipes we have discovered on our ‘assigned’ foodie blog. The day we glorify the fun dishes we have made from someone else’s kitchen. This month I Homesteaded with April over at Angel’s Homestead.

April lives on three acres with her husband and lives by her definition of Homesteading:

    Engaging in a give-and-take relationship with the earth. Growing your own food, cooking from scratch, raising backyard livestock, collecting rainwater, simplifying your life, reducing your impact, and living in harmony with nature.

I discovered not only some easy and delicious recipes but some great ideas for the home as well. Like a great Emergency Substitution Chart when you run out of every day ingredients, Gardening 101 but since this is a COOKING Club…

If you been reading about my SRC adventures you KNOW I cannot make just one dish. I just find too many to decide on less than three. I mean it’s hard enough to narrow down to that let alone JUST ONE! I had decided to cook a roast for Sunday Dinner this month. That is something I don’t do often anymore for just the two of us. I remembered seeing that April had a Crock Pot Beef Roast on the blog so I used that one.


It was nice not having to worry about the cooking. And fragrance of that roast cooking wafted through the house all day.

To go with the roast that night I made her…


So good! I usually just cut the butternut in half, deseed it, and then nuke it adding cinnamon sugar after the fact. THIS was so much better!!! And so simple!!

    1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 6 cups, cubed)
    2 tablespoons pure olive oil
    2 tablespoons Organic Coconut Sugar I used Turbinado instead.
    1/2 teaspoon cinnamon
    1/4 teaspoon sea salt

Pre-heat oven to 400 degrees.
Place squash cubes into a large bowl, along with the olive oil, coconut sugar, cinnamon, and salt and toss together until the squash is well coated.
Spread the squash into one layer on a large foil covered baking sheet that has been lightly greased. Don’t crowd them or the pieces won’t brown.
Roast squash for 25 to 30 minutes, depending on your oven, turning the squash over and rotating the pan halfway through the cooking time, until the edges are browned and centers are tender.

Not wanting to stop there I made the dinner complete with her Fluffy Dinner Rolls.


If you need some rolls in about an hour or less THESE are the ones you need to make. These were the best rolls I have ever made. And I have made a lot of rolls!!!

It won’t be long before I go back and make her Philly Cheese Steak Pizza, Pecan Pie Muffins, or her Strawberry Cheesecake Parfaits.

Thanks April for some great EATS!

You can check out the other Secret Assignments by clicking below


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