Dining with Jacques Pépin May 12, 2012

7 PM

Appetizers:

Tapenade

My Merguez with Pork and Grilled “Bread”

Mini Croques-Monsieur

Cheese, Apple, and Nut Balls

Salad:

Endive Radicchio, Carrot and Walnut Salad

Entrée:

Pan Seared or Grilled Marinated Flank Steak

Vegetable:

Roasted Potatoes with Onions

Dessert:

Orange Cake with Grand Marnier

Almond Crumble Cookies

Drinks:

Wine, Beer, Coffee or BYOB

Tapenade

This olive spread is a staple in Provence, where it is

usually served with aperitifs or as an appetizer. Try it

on pita toasts, bagel chips, or fougasse, the famous

bread of Provence. It can also be added to sauces, to

ratatouille, or used as a garnish with smoked salmon

and other smoked fish or pâtés. Serve a chilled white or

rosé wine from Provence with the tapenade.

The traditional recipe for tapenade doesn’t contain

dried figs, but I think they are a great addition. Be

careful not to over process the mixture; it should be chunky, not creamy. Tightly covered it will keep for

up to 2 weeks in the refrigerator.

1 jar (8 ounces) oil-cured olives (or another variety of olive), pitted (1 1/4 cups)

1 can (2 ounces) flat anchovy fillets in oil

3 tablespoons capers, drained

4 or 5 dried figs (4 ounces total), cut into 1/4 to 1/2 inch pieces

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil (best possible quality)

Place all the ingredients in the bowl of a food processor and process for 4 to 5 seconds. Scrape down the

sides of the bowl, and process for 7 to 8 seconds longer, until the mixture holds together but is still

somewhat chunky.

Transfer to a small bowl and serve.

Makes 1 1/2 cups

My Merguez With Pork And Grilled Tortilla or Flat Bread

Nearly 50 years ago, when I left France, I was already familiar with

merguez, the traditional lamb sausage of North Africa. That part of the

world, called the Maghreb, encompasses Morocco, Algeria, and Tunisia,

all of which were part of the French colonial empire for many years. After

these countries gained their independence in the 1960s, many of the

Arabs settled in France, where they have lived for several generations.

Along with other North African dishes, merguez is very popular in

France. That little lamb sausage is a classic at any backyard barbecue or

picnic there, as popular as the hot dog is in the U.S.

Merguez are sometimes made only of lamb and often are a mixture of

beef and lamb. I make my merguez with lamb and pork, which many

Arabs would object to on religious grounds, but I feel that this combination works best. I make my

merguez without casings, forming the meat mixture into small patties.

INGREDIENTS

1 pound ground lamb

1 pound hot Italian sausage, casings removed

2 garlic cloves, minced

1 1/2 teaspoons ground cumin

3/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Kosher salt

Four 6-inch flour tortillas or a flat bread

Canola oil, for brushing

Herbes de Provence

16 Bibb lettuce leaves

DIRECTIONS

1. Put the lamb, sausage, garlic, cumin, paprika, cayenne and 1 teaspoon of salt in a bowl and mix

well. Form the meat into 16 balls and gently press into patties.

2. Light a grill or preheat a grill pan. Grill the patties over moderately high heat for about 6 minutes,

turning once, until well browned and just cooked through. Transfer to a plate and tent with foil to

keep warm.

3. Brush the tortillas with oil and season with salt and herbes de Provence. Grill for 20 seconds per

side, until lightly browned and crisp. Cut the tortillas into quarters. Arrange the merguez on a

platter lined with lettuce leaves and serve with the grilled tortillas.

Make Ahead

The merguez can be refrigerated for up to 3 days or frozen for up to 2 weeks.

Servings: Makes 1 Dozen Merguez

Mini Croques-Monsieur

For these tidbits, I use good Jarlsberg, Gruyère, Beaufort, or Comté

cheese and the best boiled ham that I can find at my market. The

sandwiches can be prepared ahead and baked as needed for a large

party or wedding reception.

Arrange 2 thick slices white bread next to one another on the counter

and cover 1 slice completely with slices of cheese. Add 1 slice ham to

cover the cheese and then add another layer of cheese and ham before

finishing with the other slice of bread. Spread about 1 teaspoon butter

on each side of the sandwich and arrange it on a foil-lined cookie sheet.

Bake in a preheated 375 degree oven for about 12 minutes, or until the croque-monsieur is brown and

crusty on both sides. Cool for about 5 minutes. Trim off the crust if you like and cut into 6 small

rectangles.

Serve hot with toothpicks.

Makes 6 Mini Sandwiches

Cheese, Apple, and Nut Balls

I use Camembert, Brie, and bleu cheeses for this flavorful hors d’oeuvre, but try other combinations with

cheeses you have on hand—and if you don’t have any pecans, other nuts can he substituted too. The little

balls can be served on small toasts.

12 ounces cheese: a mixture of Camembert, Brie, and bleu

2 apples (12 ounces total), unpeeled

1 teaspoon finely ground black pepper

1 cup chopped pecans

Small toast rounds about 1/4 inch thick about 40 rounds

2 tablespoons chopped chives, for garnish (optional)

Cut the cheese into pieces and chop for 10 to 15 seconds in a food processor to combine the textures

and tastes (or crush and mix the pieces of cheese with a fork). Place the cheese in a bowl.

Rinse, halve, and core the apples; then cut them into thin sticks about 1/4 inch long. Stir them into

the cheese mixture. Sprinkle with the pepper.

Arrange the nuts in a single layer on a cookie sheet, and toast in a 400-degree oven until lightly

browned, approximately 6 to 8 minutes. Add the nuts to the cheese-apple mixture, and stir together

thoroughly. Refrigerate for at least 1 hour to firm the cheese.

Form the cold cheese-apple-nut mixture into small balls, and place a ball on each toast.

Sprinkle with the chives, and serve.

40 To 45 Hors d'oeuvres

Endive, Radicchio, Carrot, and Walnut Salad Serves 4

Made with two bitter greens, endive and radicchio, this salad awakens

the taste buds. Carrots and walnuts provide a nice contrast in both

taste and texture, and the mustard-flavored vinaigrette complements

them.

2 Belgian endives, washed

1 small head radicchio, washed

2 carrots, peeled and shredded on the large holes of a box grater or in a food processor (1 1/2 cups)

1/2 cup walnut pieces

Dressing 1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

Cut 1 1/2 inches from the root end of the endives and the radicchio head and cut these pieces into 1/2

inch chunks. (You should have about 3 cups.) Reserve the endive and radicchio leaves.

Combine the root-end chunks with the shredded carrots and nuts in a bowl.

For the Dressing: Combine all the dressing ingredients in a small bowl. Add the dressing to the endive

and radicchio pieces, carrots, and nuts. Toss well.

Arrange the reserved radicchio leaves attractively on four plates and spoon the dressed mixture into the

center of the leaves. Arrange the endive leaf tips so they stand, pointed tips up, next to one another all

around the dressed salads.

Serve immediately.

Pan-Seared or Grilled Marinated Flank Steak

For this recipe, a well-trimmed flank steak is grilled briefly then

finished in a 300-degree oven. I like my steak medium rare, and this

recipe reflects my preference; if you prefer your meat more well

done, however, simply cook it longer. Ideally the steak should be

cooked on the clean rack of a very hot grill. If this is not possible,

cook it on top of the stove in a heavy aluminum or cast-iron pan,

since both of these have good heat transfer. Don’t use a nonstick pan

here; those pans don’t react well to extremely high temperatures.

The steak can be marinated for up to a day before it is cooked. The

marinade, a mixture of honey, soy sauce, garlic, coriander, and

cayenne pepper, can be altered to suit individual tastes.

1 Flank Steak (about 3/4 inch thick weighing about 1 1/4 pounds),

trimmed of all surrounding fat

Honey-Coriander Marinade

1 tablespoon honey

2 tablespoons soy sauce

5 to 6 cloves garlic, peeled, crushed, and finely chopped (1 tablespoon)

1/2 teaspoon ground coriander seeds

1/4 teaspoon cayenne pepper

1. Mix all the marinade ingredients together in a gratin dish large enough to hold the flank steak. Place the

steak in the dish, turning it to coat all sides with the marinade. Cover with plastic wrap, and marinate in

the refrigerator for at least 1 hour.

2. At cooking time, heat a grill until very hot, or preheat a heavy aluminum or cast-iron skillet or saucepan

for at least 5 minutes over high heat, until it is very hot. Prewarm the oven to 300 degrees.

3. Remove the steak to a plate. Pour the marinade into a saucepan and bring to a boil. Set aside. Place the

steak on the hot grill or skillet, cook over high heat for 1 1/2 minutes, turn, and cook for 1 1/2 minutes on

the second side to sear the meat and give it a well-browned exterior. Return the meat to the marinade,

and place it, uncovered, in the warm oven to “relax” and continue cooking in its own heat for at least 10

minutes and up to 40 minutes.

4. To serve, cut the steak on the diagonal into very thin (1/8 inch) slices, and serve with the marinade on

very hot plates.

Yield 4 Servings

Oven-Roasted Potatoes and Onions

Baked cut side down in a minimum of oil (much of it remains in the pan afterward). These halved

potatoes emerge brown and moist and have fewer calories than fried potatoes. They are great with

grilled meat. To save on cleanup time, line the baking pan with foil.

4 baking (Idaho) or large all-purpose potatoes (about 8 oz each), washed

4 medium mild onions, such as Vidalia or Maui (about 5oz each), not peeled

1 1/2 tablespoons peanut or safflower oil

1/4 teaspoon salt

Preheat the oven to 400 degrees, with a rack in the bottom third.

Split the potatoes lengthwise in half. Cut the onions crosswise in half.

Pour the oil onto a foil-lined baking sheet. Sprinkle the salt over the potatoes and onions and arrange

them cut side down in one layer in the pan. Bake for 40 min, or until the potatoes and onions are tender

when pierced with a fork, lightly browned on top, and dark brown on the underside. Let the potatoes and

onions rest for 10 minutes; serve the onions in their skins.

Lift the potatoes and onions from the pan with a spatula and serve.

Orange Cake with Grand Marnier

I use a prepared sponge cake from the supermarket for this recipe,

first trimming it to remove the outer surface, which tends to be dark,

damp, and sugary. The Suzette butter, which I also use in the crepes

recipe makes an easy and flavorful buttercream. The cake is served

with a Grand Marnier sauce and garnished with thin slices of orange.

Not much sugar is used in the Suzette butter or in the sauce because

commercial cakes are quite sweet. Serves: 6

1 sponge cake (8 ounces), 1 1/4 to 1 1/2 inches thick or Sponge Cake recipe next page. Although not the

same, you can use an Angel Food Cake from the store.

Suzette Butter

4 tablespoons (1/2 stick, 2 ounces) unsalted butter, softened

1/2 teaspoons grated orange rind

2 tablespoons orange juice

1 tablespoon confectioners’ sugar

3 tablespoons orange Juice

Grand Marnier Sauce 8 ounces sour cream

1 tablespoon Grand Marnier liqueur

1 tablespoon confectioners’ sugar

Garnish 1 large seedless orange

Trim the gooey, sugary outer surface off the cake, and split the cake into two layers, each about 3/4 inch

thick.

Prepare the Suzette butter:

Place the softened butter in the bowl of a food processor and add the orange rind, 2 tablespoons or

orange juice, and 1 tablespoon confectioners’ sugar. Process until combined. (At first the mixture will not

incorporate; keep processing until the liquid is absorbed.)

Spread the Suzette butter over the top of one of the cake layers, and place the other cake layer on top.

Sprinkle it with the remaining 3 tablespoons orange juice. At this point the cake can be wrapped in plastic

wrap and stored in the refrigerator for up to 24 hours.)

Make the Grand Marnier sauce: Mix the sour cream, Grand Marnier, and 1 tablespoon confectioners’

sugar. Set aside.

Completely remove the remaining skin, including the cottony part underneath, from the orange

(previously grated for the orange rind), and cut the orange into about 12 thin slices.

At serving time, place a spoonful of sauce on each dessert plate. Arrange two small wedges of cake on the

sauce and top with one or two orange slices. Serve immediately.

Sponge Cake next page

Perfect Sponge Cake*

1 1/4 cups sifted cake flour

1/4 teaspoon Baking Powder

6 eggs

1/2 teaspoon cream of tartar

1 1/2 cups sugar

1/3 cup cold orange juice

1/4 teaspoon salt

1 teaspoon vanilla

Set oven at 325 degrees. Use 12 inch tube pan. Sift flour with baking powder. Separate eggs, putting

whites in large bowl, yolks in next size.

Beat whites at high speed until frothy and sprinkle in cream of tartar, continue beating until whites stand

in peaks, about three minutes. Add 1/2 cup sugar very gradually and beat until you have a smooth satiny

meringue. Set aside.

Beat yolks at high speed for 2 minutes. Pour in orange juice and beat 1 more minute. Add remaining

sugar very gradually, add salt and vanilla and beat until mixture looks light and smooth.

Remove yolks from mixer and fold flour into yolk mixture until mixture is smooth. Do not beat. Pour this

batter into whites and fold until all patches of whites disappear. Pour into ungreased pan and bake for 1

1/4 hours. Cool upside down on rack.

* Although not the same, you can use an Angel Food Cake from the store.

Almond Crumble Cookies

About 2 Dozen

1 cup whole unblanched almonds

1/2 cup all-purpose flour

2 tablespoons sugar

4 tablespoons (1/2 stick) cold unsalted butter

1/2 teaspoon pure vanilla extract

2 tablespoons water

1/2 cup confectioners’ sugar

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for about 8 minutes, or

until lightly browned. Cool completely; leave the oven on. Line a cookie sheet with a reusable nonstick

mat or spray it with nonstick cooking spray. Process the almonds, flour, and sugar in a food processor for

about 30 seconds, or until powdery Add the

butter, vanilla, and water and process for 10 seconds, or until the dough comes together.

Divide the dough into about 24 pieces, each about the size of a large cherry. Roll the dough pieces

between your palms to form balls and arrange the balls an inch or so apart on the lined cookie sheet.

Using two fingers, flatten the cookies slightly. Bake for about 22 minutes, until lightly browned all over.

Put the confectioners’ sugar in a large bowl.

Let cool for a few minutes. While the cookies are still warm, toss or roll them in the confectioners’ sugar

to coat them on all sides. Transfer to a tray to cool completely. Store in an airtight container. They will

keep for 2 weeks. Save any excess confectioners’ sugar to use in other desserts.