Minute Recipe: Goat Cheese Toast. Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst he admits to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole with Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish.
Minute Recipe: Goat Cheese Toast. Jacques makes the sweet, nutty flavors of winter squash tickle the palate with a warm and creamy Butternut Squash Velvet whilst he admits to supplying his brother with seeds of this New World squash. Blossoming roses of creamy fish in Fillet of Sole with Mushroom Sauce are paired with Peas, Mushrooms and Endive along with tips to help keep your sauce from breaking. The meal ends with an unusual combination of Seckel Pears in Coffee and a grated chocolate garnish.
Minute Recipe: Eggs and Anchovies. Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
Minute Recipe: Basil Cheese Dip. Born in Lyon, France, Jacques demonstrates his regional versions of fried and poached eggs as he makes the classic salad Fris?e aux Lardons. Then, with thoughts of summer, he makes Spaghetti with Fresh Tomato and Anchovy Sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking — but simple to assemble — Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes.
Minute Recipe: Basil Cheese Dip. Born in Lyon, France, Jacques demonstrates his regional versions of fried and poached eggs as he makes the classic salad Fris?e aux Lardons. Then, with thoughts of summer, he makes Spaghetti with Fresh Tomato and Anchovy Sauce. In a sweet ending, Jacques talks about spending time with his granddaughter while he makes an impressive-looking — but simple to assemble — Chocolate Cups and Chocolate Rocher with Hazelnuts and Cornflakes.
Chockfull of Surprises. Minute Recipe: Asian Chicken Livers. Surprising tastes, tricks, and techniques abound in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu, some of the best Californian brandy made makes its appearance in Cherries in Armagnac Sauce with Pound Cake.
Chockfull of Surprises. Minute Recipe: Asian Chicken Livers. Surprising tastes, tricks, and techniques abound in this show as Jacques checks the labels on canned ingredients to make Pumpkin Gratin. He hides treasures inside Tomato Surprise and naps the Grilled Striped Bass with Romesco Sauce. To complete the menu, some of the best Californian brandy made makes its appearance in Cherries in Armagnac Sauce with Pound Cake.
Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn’t throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula appear before Jacques shows the versatility of citrus by cutting Grapefruit Supr?mes and candying the rind.
Minute Recipe: Glazed Sausage Bits. When Jacques discovers a new bread at a local restaurant, he cannot resist developing his own version. The result is the first dish on the show, Tibetan Flatbread. The bread is cooked in a frying pan, and Claudine holds her breath as Jacques flips it after seven minutes. Next, Jacques reveals that he doesn’t throw out broccoli stems. In fact, the stems are his favorite part of the vegetable and also the main ingredient in his Risotto with Broccoli Stems. Salmon Burgers on Baby Arugula appear before Jacques shows the versatility of citrus by cutting Grapefruit Supr?mes and candying the rind.
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