Jacques Pépins Sausage Potatoes Onions And Mushrooms In Papillote Recipes

JACQUES PEPIN'S POTATO OMELET

Jacques Pepin's Potato Omelet image

I love Jaques Pepin's recipes,this is a favorite for breakfast or a light dinner.

Provided by Patsy G

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 c sliced onions
2 medium baking potatoes ( idaho),peeled,about 2 1/2 cups and thinly sliced
1 large tomato( about 8 ounces),cut into thin slices
6 large eggs,preferably organic
1/3 cup coarsely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

1. Heat the oil and butter in an 8- to 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides. Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute. Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork. Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set. Slide onto a platter, cut into wedges, and serve.

SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE

Sausage, Peppers, Onions, and Potato Bake image

This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!

Provided by Beccabo73

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
2 pounds Italian sausage links, cut into 2-inch pieces
¼ cup olive oil
4 large potatoes, peeled and thickly sliced
2 large green bell peppers, seeded and cut into wedges
2 large red bell peppers, seeded and cut into wedges
3 large onions, cut into wedges
½ cup white wine
½ cup chicken stock
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g

JACQUES PéPIN'S SAUSAGE, POTATOES, ONIONS AND MUSHROOMS IN PAPILLOTE

Jacques Pépin's Sausage, Potatoes, Onions and Mushrooms in Papillote image

Number Of Ingredients 13

Ingredients

1 pound Italian Sausage
1 pound Kielbasa cut in 4 pieces
4 g pearl onions - large
10 ounces Yukon Gold spuds (4)
6 ounces Whole baby bella mushrooms
8 ounces carrots cut large
8 cloves garlic, unpeeled large
2 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 tablespoons olive oil
1 bunch fresh parsley
1 bottle Dijon Mustard (optional)

Steps:

Preheat the oven to 400°F. Cut a piece of non-stick aluminum foil to measure 32 inches long by 12 inches wide and place the foil on a regular cookie sheet with half of it extended beyond the sheet.
Place all the sausages, vegetables, seasonings and oil on the foil on the sheet, reserving the parsley and mustard for later use. Fold the extended foil over the ingredients and secure the three open sides of the foil by rolling the edges of it twice on itself. Do not wrap it so the foil is tight around the ingredients; the food should be loose inside.
Place the cookie sheet with the papillote in the oven for one hour. Remove from the oven and let rest for 10 minutes. Open the foil; the food should be steaming hot inside. Pour the ingredients and juice onto a large platter, sprinkle with the parsley, and serve immediately, with mustard, if desired.

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JACQUES PéPIN

Jacques Pépin is a French–American chef, television personality, and author. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. He has been nominated 24 times for James Beard Foundation Awards, and in 2004 received the Légion d'honneur, France's highest order of merit.
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