M. Pepin

Amid feisty cats and parents who won't behave, I am watching Jacques Pepin cook, today "economically."  His best idea was to save all the leavings and scrapings from vegetables not used, e.g., tomato skins, celery ends, carrot scrapings and onion skins, freeze them, then use them in soup stock.  I like this idea, and I I know many cooks save seafood shells and lobster tails to make a base for fish stews, and also, chicken and beef bones for other soups.  It does work.  Throw it in with water, and we have the basic definition of soup. Remember the story "Stone Soup?"  Add a pinch of this and that, and pretty soon it's dinner.

He made lentil stews with pork necks, though as he said, nearly any meat would do.  Again, it was a combination of lentils, spices, and the meat.  His directions are on his website; find it on PBS.org, or Google him. 

His recipes work, and are very practical, and not difficult.  He also gave a couple tips for boiling and peeling eggs, something  I have issues with.  He boils eggs in a "gentle boil", and before he drops in the eggs, he pierces the ends a little bit.  then, he takes them out and dips them in ice water. This makes them easier to peel.  He also said that, because of alkaline, too fresh eggs won't peel well.  Eggs kept for a couple of days, will  He boils them for six mins., and they become sort of "hard" poached, but not hard boiled eggs.

Next on PBS, "Sarah's Weeknight Meal" where she does a pasta carbonara with crumbled toast, bake bacon, and beaten eggs. 

Also, my whole life I've tried to make meringues and to beat egg whites stiff.  I just can't do it.  I'm interested in any tips from anyone on how to do this.  Needless to say, I can't even attempt soufflees, though my friend Pryor had Julia Child's chocolate souflee down a science!!