Dear Mr. Pépin,
I made a recipe of yours last night. It wasn’t the first time I have made this recipe, in fact, I have made it several times but it has been far to long since it has graced our table, rest assured, this will not happen again. Just in case I haven’t been clear it was beyond delicious as always.
I remember the night I watched you make the gratin on TV. It must have been about three in the morning or somewhere around there. I was still working in the restaurant business and it had been a long night on the line. Now I was home, my wife fast asleep in bed, and I out in the living room and on the couch with a beer in my hand winding down. I was flipping through a food magazine and doing the same with the channels on TV.
At the time I had not seen but a couple shows in any of your many series because our local PBS station didn’t carry them or they were on at times when I wasn’t around. But here you were in the wee hours of the morning in front of the camera, your heavy French accent, broad smile, all as unmistakeable as the sparkle in your eyes. You caught my attention right away.
I watched as you peeled shrimp and even went so far as to show me how to pinch the tails between my thumb and forefinger, then wiggle, and finally you gently pulled and I watched as all the tail meat slipped out of its casing without any waste. Then you sliced a handful of the freshest white mushrooms with such speed and accuracy it could have been a magic trick. You wasted no time doing the same with a couple of green onions.
All the while you were discussing and telling the audience why you were doing things the way you did them. Like the time I watched you make cauliflower soup and you used the entire cauliflower not just the white florets. You told us how the leaves were full of flavor and nutrients and how in France it would have been a crime to throw them out.
What I watched that night was not the norm. I had seen enough food TV to know. There were no bams, no yelling at young chefs until they cried or some person telling me I can’t cook at home because I am not as skilled as they, no, I didn’t even see someone saying organic, local or sustainable because you didn’t need to say the words to teach them.
No, it was someone doing the hard job of quietly, but realistically, teaching people how to cook and be successful in their own home kitchens. What I saw before my very eyes was a man passionate about food, the table and living. Someone helping people to use and understand simple, easily obtainable fresh ingredients that would deliver great taste at dinner time. It was someone extremely talented in the kitchen, who understands how food works and who has spent years building on techniques he was taught as a child. A person who understands if people are successful in the kitchen they will continue to cook, maybe even start to like, enjoy and use these skills the rest of their life.
You are and will continue to be a wonderful role model and I want to say thank you.
Makes 4 servings
1 pound of raw shrimp, 26-30 size is great, peeled and deveined
2 cloves of garlic, minced finely. You want it to cook so really mince it.
2 green onions, chopped
1 cup white or cremini mushrooms, wiped of dirt, and julienned
3/4 scant cup bread crumbs
1/2 cup parmesan, grated
4 tablespoons unsalted butter, melted and cooled
kosher salt and fresh ground white pepper
1/4 cup dry white wine
1. Heat you oven to 400˚F.
2. Place bread crumbs and the parmesan into a bowl. Add 2 tablespoons of melted butter and season the mix with salt and pepper. Mix everything really well to distribute the butter this will help a great deal in getting the top to brown evenly.
3. Put the shrimp into another mixing bowl and add green onions, mushrooms and garlic. Toss to combine, season with salt and pepper then combine this mixture with half the breadcrumbs. Sprinkle with the white wine and toss again.
4. Fan the shrimp out in individual gratins or one large gratin or casserole. Top with the remaining breadcrumbs.
5. Bake for 10 to 15 minutes or until the top is brown and the shrimp are cooked through. If you have over lapped the shrimp a great deal it might take longer to cook and you may need to back the oven down to 375˚F so the topping doesn’t brown to quickly. Serve.