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Étoile's Crab Beignets with Ravigote Sauce Recipe

Étoile's Crab Beignets with Ravigote Sauce Recipe

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These fluffy, light-weight beignets — or fritters, as we say in English — make a perfect party snack. Whether piping hot or at room temperature, they are fabulous enjoyed as finger food, dipped in an accompanying ravigote sauce. The French-inspired ravigote is really a cross between an aioli and a tartar sauce — in this instance freshened up with shallots and fresh chervil.

For the sparkling wine in this recipe, we generally use Chandon Brut Classic, but any dry bubbly will suffice. The wine not destined for the batter will serve as an excellent libation for you and your guests. - Jeff Morgan

Adapted from the "Domaine Chandon Cookbook" by Jeff Morgan.


1 cup/130 grams all-purpose/plain flour

Salt and freshly ground black pepper

2 large eggs, at room temperature

3/4 cup/180 milliliters sparkling wine

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1/2 cup/120 milliliters extra-virgin olive oil

1/2 cup/120 milliliters canola oil, plus more for frying

1 tablespoon minced shallot

1 tablespoon minced fresh chervil

12 ounces/340 grams fresh Dungeness or other lump crabmeat, picked over for shell fragments and cartilage


In a large bowl, whisk together the flour and 1/2 teaspoon sea salt. Separate one of the eggs and add the yolk to the bowl with the flour mixture; place the white in a medium bowl. Add the sparkling wine to the flour mixture and whisk until well blended and a smooth batter forms. Cover the bowl with plastic wrap/cling film and set aside for 30 minutes to allow the bubbles in the wine to raise the batter (it should rise to about half again its size in bulk).

While the batter is rising, make the ravigote sauce. Separate the second egg. Put the white in the bowl with the other egg white and put the yolk in another medium bowl. Add the Dijon mustard and 1 teaspoon of the vinegar to the yolk and whisk to combine. Slowly whisk to combine. Slowly whisk in the oils in a fine, steady stream until a thickened and emulsified sauce forms. Whisk in the remaining 1 teaspoon vinegar and season with salt and pepper. Stir in the shallot and chervil and mix well. Cover and refrigerate until ready to use.

To finish the beignets, pour canola oil into a large, heavy-bottomed sauté pan with tall sides to a depth of 1 to 1 1/2 inches/2.5 to 4 centimeters. Place the pan over medium-high heat and heat until the oil begins to shimmer. While the oil is heating, whisk the egg whites until they form stiff peaks. Using a wooden spoon, gently fold the egg whites into the beignet batter. Fold in the crabmeat gently just until combined.

When the oil is shimmering or showing some small bubbles, lower tablespoon-size dollops of the crab batter into the hot oil (avoid crowding the pan) and fry until puffed and golden brown, 3 to 5 minutes. Use tongs or a slotted spoon to flip the beignets at least once, or several times if necessary, to prevent burning on either side.

When the beignets are done, transfer to paper towels/absorbent papers to drain. Let the oil return to shimmering hot between batches. Serve with ravigote dipping sauce on the side.

Corn and Crab Beignets With Yaji Aioli

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter. The aioli, spiked with the West African spice blend yaji, is ideal for dipping. It’s a flavor-packed condiment ideal for everything from seafood dishes (like these beignets) or grilled vegetables to just a warm baguette.

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Jump Lump Crabcakes

There are crabcakes, and then there are Mr. B’s crabcakes. Ours are so good because they’re primarily crabmeat, with a just enough breadcrumbs and mayonnaise to hold the mixture together. We serve them all day long—they’re brunch under poached eggs with hollandaise, they’re lunch with a salad, and they make a great starter for dinner.

We recommend using Japanese breadcrumbs called panko here for their incredible lightness. You can find them in specialty food markets and Asian markets. Fine dried breadcrumbs can be used in their place, but the cakes won’t be as light.

  • 1 pound jumbo lump crabmeat, picked over
  • 1/2 medium red bell pepper, diced fine
  • 1/2 medium green bell pepper, diced fine
  • 1/3 cup mayonnaise
  • 1/4 cup Panko
  • 3 scallions, sliced thin
  • juice of 1/4 lemon
  • 1/4 teaspoon Crystal hot sauce
  • 1/4 teaspoon Creole seasoning
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • ravigote sauce as accompaniment

In a large bowl combine crabmeat, bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning, being careful not to break up crabmeat lumps. Using a round cookie cutter (2 1/2 inches by 1 inch), fill cutter with mixture and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to help set.

Combine flour, salt, and pepper on a plate and lightly dust cakes in flour.

In a large skillet melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the same manner. Serve cakes with ravigote.

This sauce is New Orleans through and through. It can be served with all sorts of seafood-boiled shrimp and crab, crawfish, fried oysters, and crabcakes.

  • 2 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon dry mustard
  • 1 1/4 cups mayonnaise
  • 1/2 red bell pepper, diced fine
  • 1/2 large Anaheim chile pepper or green bell pepper,
  • 1 hard-boiled egg, diced
  • 1 tablespoon finely chopped flat leaf parsley
  • 2 3/4 teaspoons prepared horseradish
  • 1 1/4 teaspoon Dijon mustard
  • 3/4 teaspoon dried tarragon
  • 3/4 teaspoon hot sauce
  • kosher salt and white pepper to taste

In a medium bowl whisk together lemon juice and dry mustard. Whisk in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard, tarragon, hot sauce, salt, and pepper.

Crab Cakes With Ravigote Sauce

In a large mixing bowl combine the crabmeat, red and green sweet peppers, green onions, Creole seasoning, pepper sauce, worcestershire sauce, table salt and pepper. Lightly mix with a fork, being careful to keep the lumps of crabmeat intact.

Gently blend in the mayonnaise and one lightly beaten egg, then 2 tablespoons of the breadcrumbs. Taste the mixture and adjust seasonings to your liking. Cover and refrigerate for one hour.

Line a cookie sheet with parchment paper. Shape the chilled crabmeat mixture into 8 equal-size balls. Place them on the parchment-lined sheet or pan.

Refrigerate the crab balls for about 3 hours, until they are firm. Preheat the oven to 350°F.

In a small mixing bowl, lightly whisk together 1 egg and the milk to make egg wash.

Place the seasoned flour in a pie pan, and the remaining scant 3 cups of breadcrumbs in a separate pie pan. Line a rimmed baking sheet with parchment paper. One at a time, gently and lightly dust the chilled crabmeat balls in the flour, then quickly moisten all over with the egg wash, letting excess liquid drain off. 8. Gently roll the crabmeat balls in the breadcrumbs and place them on the prepared baking sheet.
Heat the clarified butter in a heavy 12-inch sauté pan or heavy skillet over medium heat.

Meanwhile, line another rimmed baking sheet with parchment paper. Form the crabmeat balls into cakes about 3𔊬-inch thick, pressing them gently together to make them fairly solid, and place them on the prepared baking sheet.

Pan-fry four of the cakes in the heated butter, placing them in the sauté pan at least a half-inch to an inch apart, for about three minutes or until the undersides are nicely browned.

With a spatula, gently turn the cakes over and brown the other sides, about two minutes more. As the cakes brown, transfer them to a third parchment-lined baking sheet.

Repeat Steps 11 and 12 to brown the remaining four crab cakes.

Bake the cakes uncovered just until they are cooked through and lightly plumped, five to seven minutes.


Above: Jacques Pépin and his family on the set of HEART & SOUL.

JACQUES PÉPIN: HEART & SOUL is not just another series showcasing Jacques, his delicious recipes or his amazing technique. This is his last full series which will be his most personal yet featuring never-before-seen footage of his life.

HEART & SOUL will highlight Pépin's 60 years in the kitchen which includes his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments such as Meurice and Plaza Athenée and cooking for French President Charles DeGaulle.

It will also touch upon a key period in Pépin's life when he crossed the Atlantic and entered the kitchens of New York at Le Pavillon and his 10 years as director of research at Howard Johnson's.


The 26-episode series is a reflection of Jacques' history and will reveal a more personal side of the internationally renowned chef as we've never seen before.

Fans and cooking aficionados alike will be given an intimate access to his life from playing boules at home, visiting the market, and sailing the seas to gathering clams, tucking into lobster rolls at his favorite shack as well as sharing memories, anecdotes and insights into his philosophy of life.

Each episode will feature creative recipes that combine Pépin's culinary history and travel experiences with his expert teaching skills. Simple dishes for the novice and more involved creations for the seasoned cook will be shown and frugal tips will be offered.

Occasionally family or guests are invited to cook alongside Jacques or join him in the dining room. Chefs from across the nation will, too, make a contribution, either from their own kitchen, through archival footage or on-camera acknowledgement of Jacques' tutelage and influence.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin carves a grand smoked ham glazed with maple syrup. JACQUES PÉPIN: HEART & SOUL highlights Pépin's 60 years in the kitchen, from his apprenticeship as a 13-year-old cooking in some of Paris' most revered establishments to his 10 years as director of research at Howard Johnson's.


Episode 1: “Fete Des Boules” airs Saturday, Sept. 26 at 3 p.m. - Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!

Photo credit: Courtesy of Wendy Goodfriend

Best friends Jacques Pépin (right) and pastry chef Jean-Claude Szurdak (left) on the set of HEART & SOUL.

Episode 2: “All In The Family” airs Saturday, Oct. 3 at 3 p.m. - Making memories with family is at the heart of Jacques’ kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother’s restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet á la crème paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Photo credit: Courtesy of Wendy Goodfriend

Jacques and his granddaughter Shorey on the set of Heart & Soul.

Episode 3: “Toast To Julia” airs Saturday, Oct. 10 at 3 p.m. - Jacques raises a glass – and a fork! – to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia’s favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin’s camembert with pistachio crust.

Episode 4: “Cooking From Le Pelican” airs Saturday, Oct. 17 at 3 p.m. - Jacques, alongside his daughter Claudine, recreates his mother’s restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step béchamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mère would have done. To end there’s a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Photo credit: Courtesy of Wendy Goodfriend

Jacques Pépin's daughter Claudine on the set of HEART & SOUL.

Episode 5: “Chef In Training” airs Saturday, Oct. 24 at 3 p.m. - A basket of fresh bread is a staple on Jacques’ dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins á la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crêpes with Nutella, lemon or jam.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin cooking swiss chard. Pépin and his daughter Claudine prepare country-style eggs and swiss chard gratin in episode 4 of HEART & SOUL.

Episode 6: “Autumn Leaves” airs Saturday, Oct. 31 at 3 p.m. - It’s easy to fall in love with Jacques’ seasonal menu, starting with a fresh, smooth tomato velvet soup – the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques’ go-to late-summer dish.

He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!

Episode 7: “La Cocina Olé” airs Saturday, Nov. 7 at 3 p.m. - Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques’ tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.

Episode 8: “Cooking For The Present” airs Saturday, Nov. 14 at 3 p.m. - Jacques’ illustrious cooking career includes time in the Élysée Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate soufflé for a perfectly sweet and splendid ending.

Episode 9: “Taste Bud Temptations” airs Saturday, Nov. 21 at 3 p.m. - Classic French cuisine didn’t include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a pièce de résistance for any brunch menu. Jacques’ granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!

Episode 10: “Global Gastronomy” airs Saturday, Dec. 19 at 3 p.m. - Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes

Photo credit: Courtesy of Wendy Goodfriend

In episode 10, Chef Pépin prepares a colorful feast of chirashi sushi.

Episode 11: “Offal Good” airs Saturday, Dec. 26 at 3 p.m. - In Jacques’ kitchen, nothing goes to waste! Today, he espouses the virtues of offal and prepares a menu of several underutilized “variety meats,” including one of his wife’s favorites, chicken livers in mushroom port sauce. Jacques then recreates a classic from his childhood in France using offal – tripe and pigs’ feet ragout. This hearty, slow-cooked dish flavored with a fragrant bouquet garni is accompanied by pommes persillé. Finally, he demonstrates the best techniques for curing and cooking beef tongue and tops it with a ravigote sauce.

Episode 12: “Catch O’ The Day” airs Saturday, Jan. 2 at 3 p.m. - Jacques’ summer itinerary always includes friends, fishing, and cooking the wonderful bounty from the sea. He begins with a grilled snapper with olive topping and then, as he loves all mollusks, he takes the time to demonstrate shucking clams two ways. The result is top neck clams with vinegar and scallion sauce, a tasty appetizer and Gloria’s linguine with clam sauce, direct from his wife’s preferred list. For the final seafood selection, he masterfully fillets and poaches fish for a delectable cod in light cream sauce.

Photo credit: Courtesy of Wendy Goodfriend

A plate of olive and grape “bunnies.”

Episode 13: “Julia Remembered” airs Saturday, Jan. 9 at 3 p.m. - Jacques takes a stroll down memory lane as he lovingly prepares dishes once enjoyed with his dear cooking companion Julia Child. Jacques’ retrospective menu begins with a shucking lesson, the first steps towards an oyster chowder with potatoes, spinach and corn. Jacques then recreates Julia’s classic South of France eggplant-tomato gratin, a dish with layers of rustic flavors. He recalls going head-to-head with Julia for a winning hamburger royale using fresh ground beef and all the fixin’s.

Episode 14: “Gloria’s Favorites” airs Saturday, Jan. 16 at 3 p.m. - Jacques dedicates today’s dishes to his wife Gloria and their many years spent together in the kitchen. He kicks off with an extravagant, yet easy and elegant pressed caviar canape. Jacques then pops the top from a bottle of beer to make a simple batter for his corn fritters topped with smoked salmon. And while the oil is still hot, he browns fried eggplant fans to a perfect crispy crunch using a tempura batter. Next comes a quick bowl of Vietnamese Hanoi chicken soup served with zesty accoutrements. Finally, he utilizes often-overlooked offal for Gloria’s memorable pork kidneys with mushroom and vermouth sauce.

Episode 15: “Shorey’s Petite Appetite” airs Saturday, Jan. 23 at 3 p.m. - Shorey, Jacques’ granddaughter, joins him in the kitchen, bringing her petite yet progressive palate in tow! She follows along as Jacques prepares one of her favorites, escargots in baked potatoes. The two continue, creating stuffed tomatoes – a Pépin heirloom recipe passed down through several generations. Jacques then shares an afterschool favorite from his childhood, appropriately named pain de quatre heures or “the four o’clock bread,” filled with hazelnuts and chocolate. A crunchy bite of chocolate-pistachio brittle brings the lesson to a close and a smile to their faces.

Episode16: “Cuisine De Ma Cherie” airs Saturday, Jan. 30 at 3 p.m. - In honor of their love, Jacques prepares a meal of his wife Gloria’s favorites. First he creates a tasty herbed omelet with shrimp. He then goes on to combine cilantro with Gloria’s favorite ingredient, rice, to make cilantro rice, which pairs perfectly with a stew of calamari with saffron and cucumber, onion and mint salad. The whole meal is followed with a Pépin spin on a classic dessert, rice pudding with dried cherries and blueberry sauce.

Episode 17: “Sweet Endings With Shorey” airs Saturday, Feb. 6 at 3 p.m. - Jacques’ granddaughter Shorey is back in the kitchen and she’s all grown up … but she’s never too old for dessert! And it all starts with a little butter, freshly made for a quick tartine de confiture. Fresh fruit recipes follow with peaches marty and rhubarb-honey coupe with creamy yogurt sauce. Shorey’s love of chocolate isn’t forgotten with chocolate pistachio biscotti, which proves to be a perfect lesson in baking, as Jacques guides her measurements and mixtures. Finally, Shorey and Jacques shape mini chocolate truffles to round out their confectionary creations.

Episode 18: “Viva México!” airs Saturday, Feb. 13 at 3 p.m. - Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatán ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granité with mango and mojito cocktail.

Episode 19: “Kitchen Companions” airs Saturday, Feb. 20 at 3 p.m. - There’s never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn soufflé to go alongside Jean-Claude’s favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.

Episode 20: “Ocean Harvest” airs Saturday, Feb. 27 at 3 p.m. - Seaside living has, without a doubt, influenced Jacques’ repertoire of recipes to include the freshest fish caught close to his own backyard. On today’s show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna á la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or “to the tooth,” make for a decadent dish, delivered with aplomb!

Episode 21: “Cooking Clever” airs Saturday, April 2 at 3 p.m. - Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti á la Bolognese includes Jacques’ special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sautéed radicchio salad ends on a savory-bitter note.

Episode 22: “Heirloom Favorites” airs Saturday, April 9 at 3 p.m. - Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying sauté of rabbit with mushrooms and cream. And for dessert, he brings his mother’s apples in lemon sauce recipe back to life with fresh and simple ingredients.

Episode 23: “Just Ducky!” airs Saturday, April 16 at 3 p.m. - It’s a family reunion as Jacques’ daughter Claudine lends a helping hand in the kitchen. Together they sip wine, reminiscence and cook some of Claudine’s favorite duck recipes, including duck liver mousse with apples and sautéed duck breast with arugula salad and cracklings. Claudine and Jacques share the cutting board to chop up duck skin and whisk up a vinaigrette for this delectable dish. Granddaughter Shorey joins in the fun as she and her beloved Papi whip up a zesty batch of lemon mousseline before sitting down to enjoy this family feast at the dining room table.

Episode 24: “Cuisine Économique” airs Saturday, April 23 at 3 p.m. - Jacques demonstrates how home cooking using quality ingredients doesn’t have to break the bank! This style of cooking, learned from his mother, brings together inexpensive ingredients that inspire creative dishes. Black lentil salad with eggs includes a lesson on how to properly boil an egg every time. Jacques adds fresh vegetables to the hearty dish of pork neck and bean fricassee. Then spinach and ricotta lasagna follows as a low-cost classic comfort dish that Jacques pairs with a bold yet budget-friendly red wine.

Photo credit: Courtesy of Wendy Goodfriend

Chef Jacques Pépin whipping eggs on the set of HEART & SOUL.

Episode 25: “Wonders Of The Sea” airs Saturday, April 30 at 3 p.m. - Arriving in New York with a repertoire of French recipes and techniques, Jacques joined the team at Howard Johnson to learn about American food. Today, he shares his expansive knowledge of that cookery, combining it with his traditional French training. Starting with a simple seafood salad, packed with a smorgasbord of marine favorites, then, continuing with the fish theme, making a spicy shrimp with cocktail sauce. He follows with some crispy, Creole-inspired blackfish beignets with spicy sauce, perfect for any brunch or light supper menu.

Episode 26: “Menu Memories” airs Saturday, May 7 at 3 p.m. - Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two ‘go green’ with a green salad with mustard dressing using Jacques’ favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.


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For Sauce: In a microwave-safe bowl, whisk the egg yolks. Whisk in 2 tablespoons of the lemon juice and the water. Cover and microwave on high about 40 seconds.

Using a clean whisk or fork, whisk the mixture again and microwave 10 seconds more. Continue microwaving in increments of 10 seconds two or three more times or until the mixture reaches 160 degrees F. Do not overcook the egg mixture should be the consistency of mustard. Remove the mixture from the microwave and let it cool 5 minutes.

Use just half of this mixture (save the rest for another use or discard it) and transfer it to a large bowl. Whisk in the remaining 2 teaspoons lemon juice, the dry mustard and salt. Add the creole mustard, horseradish and pepper sauce. Whisk until they are fully blended.

Slowly whisk in the oil in a thin stream to make a mayonnaise. Add the Worcestershire sauce and whisk until it's fully blended. Add the grated egg, red and yellow bell pepper and green onions. Stir until they are fully blended. Set the mixture aside.

Separate as many crab claws from the crab meat as possible for serving and set them aside. In a separate mixing bowl, place the rest of the crab meat and the ravigote sauce. Gently fold them together with a spatula, being careful not to break up the lumps of crab meat. Cover and refrigerate until ready to serve.

To serve, place a portion of shredded lettuce in the center of each serving plate. Top the lettuce with a slice of tomato. Using a small cup, ramekin or timbale as a mold, place about 1/3 cup of the ravigote on top of each tomato slice.

Dip the reserved crab claws in the sauce and garnish the plate with crab claws. Serve immediately.

Now you can have New Orleans-Style Beignets without leaving home!


  • 1 and 1/2 cups warm water, between 110 and 115 degrees (F)
  • 2/3 cup granulated sugar
  • 2 and 1/4 teaspoons active dry yeast
  • 2 large eggs, at room temperature
  • 1 cup evaporated milk
  • 2 and 1/2 teaspoons pure vanilla extract
  • 7 cups bread flour
  • 1 and 1/2 teaspoons salt
  • 5 tablespoons unsalted butter, at room temperature
  • 4 cups peanut oil, for deep frying
  • 2 cups confectioners’ sugar


  1. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!) beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
  3. Line a large rimmed baking sheet with three layers of paper towels, set aside.
  4. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
  5. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
  6. Dust with powdered sugar and serve at once!

Southern Crab Beignets

Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
In a large, deep skillet or pot, heat 2 inces of canola oil to 350 F.
Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color forms on the outside, 1 to 2 minutes.
Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
You can keep the cooked beignets warm in a 200 F oven, if desired.
Serve with White Remoulade Sauce.

White Remoulade Sauce:
Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.

The sweet crab is the perfect foil for the heat of the chiles.

Diet food, this ain't. Embrace the cream. Embrace the cheese. Embrace the crab.

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Watch the video: Ruffinos: How to Cook Crab Beignets (February 2023).