Legendary chef Jacques Pépin is back on our screens with his new — and final — series Heart & Soul, and I can honestly say it’s his most personal show yet. After 60 years in the kitchen and nearly three decades in front of the camera (with me, Tina Salter, as producer at KQED for many of those years), it’s not an exaggeration to say he’s literally taught generations of us how to cook. This show — of which KitchenAid is a sponsor — will have Jacques showing you his timeless cooking technique and sharing his favorite recipes, but also features archival footage, his fondest memories and appearances from his closest friends and family.
To mark KitchenAid’s involvement with Heart & Soul, I’ve hand-picked three recipes from the show that lend themselves beautifully to using a KitchenAid® Food Processor or Diamond Blender for speed and ease, in the hope that you’ll recreate them for your family and friends at home. As Jacques would say, “‘appy cooking!”
“A quenelle is a football-shaped dumpling. These light and delicate quenelles take only a few seconds to prepare in a food processor (or in a bowl by hand), and they can be made a couple of days ahead of serving. Be sure to use good whole-milk ricotta cheese. The quenelles can be sautéed, as they are here, or baked in a cream sauce. They are a great accompaniment for grilled meat, poultry, or fish.” —Jacques Pépin
With this recipe, Jacques is “cooking down memory lane with some of the recipes from his family that his brother would love.” Heart & Soul sees him making the quenelles in his “beautiful, wonderful machine.”
Get the Ricotta Quenelles recipe here.
“For this soufflé, corn kernels are pureed in a blender with Gruyère, eggs, half-and-half, a chili pepper, and chives, then cooked in individual ramekins or a gratin dish. It makes a great first course for dinner or accompaniment for grilled meat or fish. The soufflé can be assembled a few hours ahead and baked when needed. It will come out of the oven puffy and should be eaten as soon as possible, since it tends to deflate.” —Jacques Pépin
Jacques grew up in a part of France that enjoys eating corn, and now likes to make his Corn Souffle. “We put it in the blender rather than the food processor here along with Gruyere, poblano, salt and pepper … into this fantastic machine with 3 eggs and half and half,” he says on the show. Everything is blended together in a KitchenAid® Diamond Blender and poured into buttered ramekins before baking. And the best thing is that it can all be prepared ahead of time!
Get the Corn Soufflé recipe here.
Shrimp Burgers on Zucchini
“I had a dish similar to this in a small restaurant in Mexico, and at [my wife] Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.” — Jacques Pépin
Jacques says that he didn’t taste shrimp until he came to America. Now he’s making an alternative burger out of them, cutting shrimp in half and setting aside the thicker part while he adds the tails to the bowl of his KitchenAid® Food Processor along with salt and pepper. “The salt will tighten the mousse because the albumin — when you add salt in it — will tighten,” he says on Heart & Soul. After combining the puree with the shrimp halves he shapes them into patties and cooks them for 2 to 3 minutes on each side. Try it yourself at home: these ‘burgers’ are utterly delicious.
Get the Shrimp Burgers on Zucchini recipe here.
Jacques Pépin’s Heart & Soul is now showing on PBS around the country. Check your local PBS station’s listings for details.
Please note: all photos in this post were taken by Wendy Goodfriend.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*