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Pate Brisee Jacque Pepi

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  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  3. 1/4 teaspoon salt
  4. 1/3 cup ice water
  1. MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.

Warm Potato Salad – Jacque Pepin

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1 1/2 lbs cooked potatoes
1/4 c. mayonnaise
1.5 tbsp dijon mustard
2 tsp white wine or rice wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
finely chopped red onion to taste
finely chopped celery to taste
A few springs parsley minced
2 hard boiled eggs, chopped
Peel and chopped potatoes (yukon gold are best), cook till barely tender.  Drain.
Mix mayo, vinegar, salt, pepper, mustard, worcestershire in serving bowl.  Add potatoes and egg mix gently, add parsley and serve.