Jacques Pepin and Claudine Pepin

Jacques Pepin and his daughter did a demo on caviar. I don't use this ingredient (can I even call caviar an ingredient?), but figured that any time spent with the two of them would be worthwhile. The first thing they demoed was cabbage (sliced thin), chicken stock, garlic (added via a microplane), cream, white wine, shrimp and dijon mustard with fresh dill added at the end, with red caviar on top. Then there was a boiled red bliss potato with creme fraiche on top, with a bit of caviar on top of that. Then they did a tartare (either salmon or tuna).

Aspen Food and Wine, 2010

I have just signed up for the 2010 Aspen Food and Wine. The event starts off with Thomas Keller talking about preserves. Really? I cannot imagine. Then there is Mario Batali and Ligurian food. That should be entertaining and interesting. Then Morimoto will be demoing Japanese knife techniques. Would that I could have a knife and practice.

Then the next day, June 19th, starts off with Jacques Pepin. That's him on the left.

There have been so many good hints and shortcuts and inspiring dishes he shows the appreciative audience. The next demo is with Rick Bayless, my favorite Mexican chef. Then Jose Andres with be discussing salt. That's him on the right.

On Sunday I will be going to the Biggers demo on Quickfire Challenge.
Needless to say the days are full of tastings, with all of the wine you can consume, in beautiful Aspen, CO.
Wish you could join me!

Aspen Food and Wine

These pictures from last year's Food and Wine in Aspen. I get to see Jacques Pepin again. That alone makes me smile. The coamera isn't that great, but you can see the enthusiasm on their faces.

Dana Cowin, editor of Food & Wine.

Ming Tsai

Jose Andres was wonderfully entertaining and informative.

Jacques Pepin

Learning on Line

Yes, you can learn about cooking in the wild web world.

Try some Jacques Pepin videos.

I made the chicken and dessert with one, learning not only about the recipe, but learning from Jacques Pepin's comments as he prepared the dish. I also have watched :

I confess to watching this video several times before I tried pizza. A great person-to-person instructional, that was free. It enabled me to do a decent pizza.

I took a look at this: Learn to Cook Online

Whether you're a serious home cook or a culinary school hopeful looking to sharpen your cooking skills at home, our 10 week online cooking class will put you on the right path. Written by professional chefs, each lesson features up-to-date culinary tips and advice, not to mention tasty recipes. Topics include basic cooking techniques, seafood, meat and vegetable preparation, wine, and more.

Sounds interesting. Another on-line happening is the Free Culinary School I will report on both of those places soon.

Aspen Food and Wine

Aspen Food and Wine is my exception to hands-on learning cooking. Mainly because I live 7 miles from Aspen and two years ago Thomas Keller was here. As wonderful as he was, it was three years ago Jacques Pepin who sent me home with recipes and enthusiasm. I keep looking at his "Quick and Easy my Way" videos. Had a dinner party for 12 the other night with two of his concoctions. The first was a roasted chicken with mustard and herbs de Provence. The second was the Greek yogurt with honey and walnuts for desert. The guests raved. So, I get to go back this year, and the first thing I did was to sign up for Jacques Pepin. I have a serious crush on the man. Year before last there was a cheese and wine pairing with Laura Werlin. Wow. I learned a lot. This was hands-on, as we tasted wine with cheeses. This woman is the cheese person in this world at this time. I have signed up for her presentation again. Also signed up with Nancy Silverton — Mario Batali. They, with Joseph Bastianich, have opened up Osteria Mozza in LA. Here are a few of their menu items:

Calamarata with guanciale, tomato & spicy pickled peppers $18 Tagliatelle with oxtail ragu' $19 Francobolli di brasato al Pomodoro basil & ricotta al forno $18 Ricotta Gnudi with cotechino & carrots $19 Spaghetti all'Gricia $17 Maltagliati with wild boar ragu' $18 Calf's Brain Ravioli with sage & lemon $18 Corzetti Stampati with eggplant, olives & fresh ricotta $18 Raviolini di Vitello with thyme $18

Yum. Just my kind of thing. Then I signed up for a lecture by Giada De Laurentiis, one by Michael Richards (entitled "Playing with your Food")one by Ming Tsai, and the fun one :In the Kitchen with Top Chef with Colicchio and Gail Simmons ... with the winner of the 5th Top Chef contest. (Could it really be Carla?)