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Using a poblano pepper as a little boat can transform plain eggs and ham into a delicious meal. (Photo courtesy of Jacque Pépin Foundation )
Jacques Pépin, as part of his work with the Jacques Pépin Foundation, gives classes in basic cooking techniques to those who might be able to use them to further their careers. (Photo courtesy of Jacque Pépin Foundation )
If you’re a member of the Jacques Pépin Foundation, like I am, we are in luck! Volume 2 of the video cookbook launched March 9 and it’s included in our subscription. If you’re not a member, you should consider joining at $40 a year and here’s why: Yes, because of the online video cookbook, but also because the foundation is doing great work well worth supporting.
The foundation’s mission is supporting “free culinary and life skills training, through community based organizations, that helps individuals detached from the workforce gain confidence, skills, and employment in food service.” There’s always a need for that, but especially now as the economy works its way back to whatever the new normal will be. Many people found their lives and jobs disrupted, particularly in the food and hospitality industries.
One example of the foundation’s work is an event at the Billings Forge Community Works in Hartford, where it raised $30,000 for the culinary training program, while Pépin also hosted a hands-on class where he taught skills including how to use a knife, how to whip eggs, and how to fillet a dover sole. The foundation also has supported organizations in other parts of Connecticut, California, Arizona, and New York, and it has created video tutorials on making the most of Food Bank offerings and SNAP benefits, particularly for families that might be using those for the first time.
Volume 2 of the video cookbook will include recipes from a wide variety of chefs including Marcus Samuelsson, Carla Hall, Ingrid Hoffmann, Rick Bayless, Sara Moulton, Michael Voltaggio, Cat Cora, Michael Symon, and many more.
Find out more and join us at jp.foundation.
Here is a recipe from Pépin that, like most of his recipes, is both delicious and easy to make. It was a favorite of his late wife, Gloria Pépin.
“I would often make these for Gloria because she loved them, sometimes in regular red or green peppers, but often with a poblano, which is often hotter than a regular pepper,” he says. “Sometimes they can be very hot, sometimes mild, you have to taste to find out. Cutting the top off makes a perfect little receptacle, which can hold a variety of things. My friend Tom likes to top his with feta.”
Eggs in Pepper Boats
From Jacques Pépin
2 large poblano peppers, about 6 ounces each
1/3 cup diced ham
1/3 cup grated cheddar cheese
2 large eggs
1 tablespoon chopped chives
Freshly ground black pepper
Cut about one third off the top of each pepper lengthwise to create a receptacle. Using a sharp knife cut away the core and remove the seeds from inside. Place the pepper “boats” and the extra pieces of pepper in a skillet. Add ¾ cup water and bring to a boil over high heat, cover, and cook until just tender, about 5 minutes.
Pour out any extra water from the skillet. Arrange the ham, cheese, eggs, and a dash of salt and pepper, and herbs inside each poblano pepper. Add 2 tablespoons olive oil to the skillet and return the pan to medium-high heat. Cover and cook for about 5 minutes for slightly runny eggs, more if you would like your eggs firmer. Serve immediately.