Jacques Pépin's Guide to a Fantastic Easter Dinner | Celebrates

In this surprise-filled celebration of Spring, Jacques Pépin and daughter Claudine prepare a sumptuous Easter dinner for friends. Salmon steaks with a tangy, fresh sorrel sauce and delicate little cucumber balls make an easy first course. And of course, there's lamb—in this case, spring lamb loins in ambush, coated with a ground lamb and vegetable mousse and served over fresh fava beans. Jacques' leek-and-mushroom pie brings just the right earthy flavors to go with the lamb. And on the side, there are roasted eggplant "cushions" garnished with lightly stewed tomatoes; and artichoke bottoms stuffed with brown-butter spinach, topped with a golden-brown gratin sauce. The meal ends as it began, with more grown-up Easter eggs: fluffy caramel snow eggs floating in custard cream. In a classic Pépin pairing, this ethereal dessert is served with Jacques down-to-earth, old-fashioned oatmeal cookies dipped in sumptuous chocolate.

Recipes in this video:
00:00 Chocolate oatmeal cookie recipe
3:38 Leek and mushroom pie recipe
9:06 Jacques goes gourmet mushroom shopping
11:32 Lamb loin in ambush recipe
18:51 Fava beans recipe
26:00 Roasted eggplant with stewed tomatoes recipe
29:30 Artichoke bottoms with brown butter spinach recipe
38:37 Salmon with sorrel sauce recipe
39:04 Cucumber ball recipe
46:02 Caviar tasting

Full artichoke bottom recipe is here: https://www.kqed.org/w/jacquespepin/s...

Jacques Pépin Celebrates: Easter
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About Jacques Pépin Foundation:
The Jacques Pépin Foundation is an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/

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