We cook for many reasons.
Because we’re famished. Because it’s more economical. Because it can be relaxing or satisfyingly challenging. And because we take pleasure in pleasing others.
But we also cook for the memories it evokes. For flavors that are indelible, and for the times lived and shared with those we love, which we never ever want to forget.
Often, when I try a new recipe, it often makes me think of someone who has touched my life. This lamb dish by the one and only Jacques Pepin is no exception.
It’s from his newest tome, “Essential Pepin (Houghton Mifflin Harcourt), of which I received a review copy. It’s filled with more than 700 timeless Pepin recipes. It also comes with a fantastic DVD with demos of fundamental cooking techniques.
One bite of “Lamb Steaks with Soy, Vinegar and Garlic” has me back in my childhood home in San Francisco, watching my Dad in the kitchen preparing steaks in a sizzling frying pan.