Jacques Returns to “The Tonight Show with Jimmy Fallon”
Chef Pépin carves a turkey with Jimmy, offering tips and witty banter for holiday prep
On November 23, 2022, Jacques returned to “The Tonight Show with Jimmy Fallon” to discuss Thanksgiving and provide culinary tips in the kitchen. He carved a turkey with Jimmy and Questlove, offering tips and witty banter for holiday prep. They highlighted the launch of Cook with Jacques Pépin & Friends: Volume 4 on Giving Tuesday, November 29, and encouraged the viewers to join the JPF Membership to support the charitable mission of changing lives through culinary education. Check out the Pumpkin Gratin recipe below from their holiday table.
Image Credit: Rosalind O’Connor/NBC (@FallonTonight)
The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States–sweet, in a pie–I thought it was a mistake. I’ve come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pure pumpkin (not pumpkin pie filling) speeds things up.
- 1 teaspoon unsalted butter
- 1 (15 ounce) can 100% pure pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- ¾ cup grated Swiss cheese
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
- Preheat the oven to 350°F. Coat a 6-cup gratin dish with the butter.
- Spoon the pumpkin puree into the bowl of a food processor. Add the eggs, cream, Swiss cheese, salt and pepper. Process for 10 to 15 seconds to combine.
- Pour the pumpkin mixture into the buttered gratin dish. Sprinkle the Parmesan on top and bake until set and lightly browned on top, about 35 to 45 minutes.
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