Aren't the originals always the best? I don't care what newfangled chef shows up on the scene, no one beats the original - Jacques Pépin. The guy is truly an institution in the culinary world; a legend in his own time. There are many reasons but on a basic level it is because his recipes are perfect for the home cook who loves getting a little creative in the kitchen. I like the fact that he's down to earth. As much fun as it is to watch and listen to him cook, the most amazing thing is his skill. I mean, darn, if he isn't wicked good with a knife. I think the only thing he can't do in the kitchen is say "cookie sheet" or "ice cream" without cursing...but hey, you try it with a French accent. Gives me a chuckle just thinking about it.
Anyhow, tonight we made Jacques osso buco recipe and it was so good; I highly recommend it. I didn't have any saffron laying around and it's expensive, so I paired the dish with yukon gold mashed potatoes instead of the rice. As for wine, I went with a red believe it or not. Veal is one of those exceptions where you can cook with a white but pair it with red. Barefoot makes a very suprising Zinfadel that is very inexpensive and tasty. I have become a big fan of the combination of value and quality this winery has to offer. I think many enthusiasts would be ill advised to write them off as a cheap producer and therefore a poor choice for those with chosey taste in wine. I have tried the Cab Sav, Sav Blanc, and Zinfadel and all have met my taste with approval. All the more when I consider that a bottle can be had for less than $7. Arguably not great wine, but IMO, suitable wine for any pallet. Give it a try and I think you'll agree.