Pepins Penne Ham And Vegetable Gratin Recipes

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PENNE AU GRATIN



Penne au Gratin image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

6 ounces penne pasta (2 1/4 cups)
1 1/2 teaspoons unsalted butter
1 tablespoon virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups milk
4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Steps:

  • Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
  • Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
  • When ready to finish the gratin, preheat the oven to 400 degrees.
  • Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
  • Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

ROOT VEGETABLE GRATIN WITH HAM AND GRUYERE



Root Vegetable Gratin With Ham and Gruyere image

This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping...

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups skim milk
2 garlic cloves, crushed
1 bay leaf
1 pinch ground nutmeg
4 russet potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1/4 lb turkey ham, chopped
1 cup gruyere cheese, shredded
1/2 cup plain breadcrumbs
salt
fresh ground black pepper
nonstick cooking spray

Steps:

  • Preheat the oven to 350°F
  • In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
  • Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
  • Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
  • Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 303.5, Fat 7.7, SaturatedFat 4, Cholesterol 35.9, Sodium 432.4, Carbohydrate 40.9, Fiber 4.2, Sugar 3, Protein 17.9

JACQUES PEPIN'S CHICKEN THIGHS



Jacques Pepin's Chicken Thighs image

Tasty, simple French cooking from the master. This is from his More Fast Food My Way. If you aren't familiar with his books, look for them. I love Fast Food My Way and Sweet Simplicity.

Provided by Pesto lover

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken thighs, bone in with skin
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely diced
3 large garlic cloves, chopped
10 ounces mushrooms, chopped into 1/2-inch dice
1/3 cup dry white wine
chives, chopped, for garnish

Steps:

  • Preheat oven to 175F.
  • Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
  • Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
  • Place chicken into non-stick skillet, skin side down, on high heat.
  • When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
  • Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
  • Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
  • Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
  • Cook over high heat for 1 minute, to reduce the liquid a bit.
  • Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

HAM AND VEGETABLE GRATIN



Ham and Vegetable Gratin image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1/4 pound low-sodium ham, chopped (about 3/4 cup)
3 tablespoons whole-wheat flour
1/2 teaspoon dried thyme
1 1/2 cups fat-free low-sodium chicken broth
2/3 cup low-fat (2 percent) milk
3/4 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper
1 small onion, chopped
2 large Yukon gold potatoes (about 1 pound), diced
1 10-ounce package frozen mixed peas and carrots
1 10-ounce package frozen mixed peas and carrots

Steps:

  • Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
  • Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

Nutrition Facts : Calories 392 calorie, Fat 51 grams, SaturatedFat 8 grams, Cholesterol 41 milligrams, Sodium 710 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 15 grams

SUMMER VEGETABLE GRATIN



Summer Vegetable Gratin image

While this recipe calls for summer vegetables, my brother and SIL prepared it for Christmas dinner 2009 and I loved it. Good as a vegetarian main dish or a side. It's not quite the same as other vegetable gratins already on RecipeZaar. Personally, I would make this with less olive oil, the amount of which I specified in the ingredients, but you can use the original amount if you prefer (just convert teaspoons to tablespoons). This can also be made ahead after assembly and before baking. Just pre-heat the oven. Try to buy the zucchini and squash of roughly the same diameter. I might serve this with bread to soak up the juices. To make this vegan, omit the parmesan cheese. They found this recipe on America's TV test kitchen.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 teaspoons extra virgin olive oil
1 lb zucchini, ends trimmed and sliced crosswise into 1/4 inch thick slices
1 lb summer squash, ends trimmed and sliced crosswise into 1/4 inch thick slices (yellow)
2 teaspoons table salt
1 1/2 lbs tomatoes, ripe and sliced 1/4 inch thick (3-4 large)
2 medium onions, halved lengthwise and sliced thin (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves, minced (or pressed through garlic press, about 2 teaspoons)
1 tablespoon fresh thyme leave, minced
1 large slice white bread, torn into quarters
2 ounces parmesan cheese, grated (about 1 cup)
2 medium shallots, minced (about 1/4 cup)
1/4 cup fresh basil leaf, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 400 degree. Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside.
  • Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl. Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible.
  • Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second doube layer paper towels on top of tomatoes and press firmly to dry.
  • Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set aside.
  • Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl. In large bowl, toss zucchini and squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions, Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40-45 minutes.
  • Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds). You should have about 1 cup crumbs. Combine bread crumbs, remaining teaspoon oil, parmesan and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread crumb mixture evenly on top of tomatoes. Bake until bubbling and cheese is lightly browned, 5-10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

GRATIN OF PENNE AND VEGETABLES



Gratin Of Penne And Vegetables image

Provided by Jacques Pepin

Categories     lunch, casseroles, one pot, pastas, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 18

3 quarts, plus 1/3 cup, water
1/2 pound penne, macaroni or bow-tie pasta
1 pound broccoli flowerets, cut into 1 1/2-inch pieces (4 cups)
8 ounces mushrooms, cut into 1/2-inch pieces
1 red pepper (8 ounces), seeded and diced (1 cup)
1/2 cup walnut pieces
2 tablespoons olive oil
10 ounces spinach -- damaged or wilted leaves and stems removed -- washed
3 tablespoons grated Parmesan cheese (see step 2.)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup grated Swiss cheese
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Bring the 3 quarts of water to a boil in a large pot and add the penne. Cook for approximately 8 minutes, until just tender, and drain. Rinse briefly under cool water to stop the cooking if you don't intend to assemble the dish immediately.
  • Bring 1/3 cup of water to a boil in a large skillet. Add the broccoli pieces, cover, return to the boil and cook for 3 minutes, or until most of the water has evaporated. Add the mushrooms, red pepper, walnuts and olive oil and mix well. Add the spinach, still wet from washing, cover and cook 2 to 3 minutes, or until it is wilted. (At this point, the vegetables can be combined with the warm pasta, seasoned with salt and pepper and served with a little grated Parmesan cheese as a side dish.) For the gratin, set the vegetables aside while you make the sauce.
  • For the bechamel sauce, melt the butter in a saucepan. Add the flour, mixing it in well with a whisk. Stir in the milk and bring the mixture to a boil, stirring with a whisk (especially around the edges where it might have a tendency to burn) until lightly thickened. Add the cream and salt and pepper, then return to the boil. Set aside.
  • When ready to serve, mix together the vegetables, pasta and bechamel sauce and stir in the Swiss cheese. Spread the mixture into a 10-to-12-cup gratin dish. If the ingredients are still hot, place the dish under a hot broiler for 5 minutes, until the top is lightly browned. If some of the ingredients are lukewarm or cool, heat the gratin for about 10 minutes in a 400-degree oven until bubbling hot, then brown for 5 minutes under the broiler. If the mixture is cool throughout, place the gratin in a 400-degree oven for approximately 15 to 20 minutes, then place under the broiler for 5 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 823 milligrams, Sugar 9 grams, TransFat 0 grams

JACQUES PEPIN'S POTATOES FONDANTES



Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

  • Trim the potatoes of any eyes or damaged areas and wash well in cold water.
  • Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
  • Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
  • Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
  • Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
  • Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

JACQUES PEPIN'S VINAIGRETTE IN A JAR



Jacques Pepin's Vinaigrette in a Jar image

Make and share this Jacques Pepin's Vinaigrette in a Jar recipe from Food.com.

Provided by PrimQuilter

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 323.2, Fat 36.2, SaturatedFat 5, Sodium 251.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.3

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