I have not tasted them, but I am pretty sure there will be some difference in taste and texture.
I have some seeds for the Musquee d provance. Not sure how happy they would be here because of the heat, lack of space, and lots of problems with squash/cucumber bugs. I have seen them sold as a specialty squash in piles of Halloween pumpkins. If I can find one I will see how it works in your/Jaques’ recipe!
FRENCH......HAS TO BE GOOD.....SNX.
Spicy Cranberry Salsa
Think I'll add some spice to a classic Thanksgiving side with this Tex-Mex transformation that calls for 4 oz can Old El Paso™ chopped green chiles, teaspoon lime zest, 2 tb chopped fresh cilantro. Serve salsa chilled or at room temperature. Garnish with cilantro sprig.
Imagine. Eminent French chef Jacques Pepin likes the ubiquitous supermarket rotisserie chicken. PEPIN “Plump, brown, shiny, juicy, and eminently appetizing, these are good in pieces, served on romaine or Boston lettuce with my personal enhancement, a persillade, on top.”
Poulet Persillade
Separate the leaves of packaged, prewashed organic romaine or Boston lettuce. Spread them out on a large platter. Sprinkle with about 2 tablespoons olive oil, 2 teaspoons fresh lemon juice, salt, and freshly ground black pepper. Using kitchen shears, cut the rotisserie chicken into pieces, bones and all, and arrange on the salad. Spoon Sauce over chicken pieces. Serve.
SAUCE Heat 2 tb olive oil and tb butter in a skillet. When hot, add 2 tb chopped shallots and tb chopped garlic. Cook 10 seconds. Add about 3 tb coarsely chopped fresh parsley, cook 20-30 seconds longer; stir in the juice from chicken container.