Jacques Pépin: How to Chop Garlic

Master chef, legend, and one of the original food television superstars (pre-Food Network) Jacques Pépin’s knife skills are so elegant. Here, he purées garlic with his knife – no processor. I spend more time than I care to admit watching Chef Jacques cook. He is so soothing.

I also love this clip of Chef Jacques on the Rachael Ray show teaching cutting techniques. I hate how it’s on Aol (takes forever to load) but here it is: watch here.

Here is Jacques Pépin’s Classic Vinaigrette recipe. As summer approaches and our salad intake increases, double or triple the recipe, store in a jar and use within two weeks. This tastes identical (or even better) than the $6 bottled dressings bought in stores.

2 teaspoons chopped garlic
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup wine vinegar (red or white)
1 cup extra virgin olive oil

Combine all ingredients in a jar. Shake well before serving. Keeps refrigerated for up to 2 weeks.


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