En español | Legendary chef Jacques Pépin, 79, is the author of 25 cookbooks. This recipe is adapted from his latest, Jacques Pépin: Heart & Soul in the Kitchen.
Caramelized Pear Custard
2 ripe hard pears, such as Bartlett or Comice (about 1 pound)
3 tablespoons sugar
2 tablespoons unsalted butter
1 1/2 cups half-and-half
1 teaspoon pure vanilla extract
1 tablespoon dark rum (optional)
2 large eggs, beaten with a fork
2 tablespoons pure maple syrup
1 tablespoon confectioners' sugar
How to Make
Preheat the oven to 400⁰F.
Peel and core the pears, and cut each into 6 wedges. Put them in a skillet with the sugar and butter and cook, uncovered, over high heat for 6 to 8 minutes, turning them once, until they are lightly caramelized. Transfer to a 4- to 5-cup gratin dish.
Mix together the half-and-half, vanilla extract, rum (if using), beaten eggs and maple syrup in a bowl. Pour the custard over the pears.
Place the gratin dish on a cookie sheet and bake for 15 to 25 minutes, until the custard is just set.
Serve at room temperature, with a sprinkling of the confectioners' sugar on top.
Nutrients per serving: 230 calories, 4g protein, 26g carbohydrates, 2g fiber, 12g fat, 94mg cholesterol, 50mg sodium
Grilled Chicken Tenders With Chimichurri Sauce
1 1/4 pounds chicken tenders (about 16)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup coarsely chopped fresh cilantro
1/3 cup minced scallions
1 tablespoon chopped garlic
1/2 cup julienned radishes
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon hot pepper flakes
1/2 teaspoon salt
2 tablespoons fresh lime juice
1/3 cup olive oil
Preheat the oven to 140 degrees. Heat a grill to hot (or heat a nonstick skillet until very hot).
Put the tenders in a bowl, sprinkle with the salt and oil, and stir until well coated.
Arrange the chicken tenders on the hot grill (or in the hot skillet) and cook for about 1 1/2 minutes.
Turn and cook for 1 minute on the other side, until just cooked through.
Transfer to a platter and keep warm in the oven while you prepare the sauce.
For the chimichurri sauce, mix all the ingredients together in a bowl. Serve the chicken coated with the sauce.
Nutrients per serving: 254 calories, 33g protein, 3g carbohydrates, 0g fiber, 14g fat, 83mg cholesterol, 504mg sodium
Excerpted from Jacques Pépin: Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved