Aspics | The French Chef Season 1 | Julia Child
Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Recipe: Pan fried foie gras, pear puree & pickles pear, by Adam Handling
More recipes on my-vb.co.uk
Chocolate Mousse and Caramel Custard | The French Chef Season 1 | Julia Child
Julia Child whips up two famous French desserts, showing how to beat egg yolks and sugar, how to caramelize a mold, how to make and bake a custard and how to unmold a dessert.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter:
Facebook:
Wine & Desserts Episode 1: Sauternes and Yuzu Tart | Sisters Sans Gluten
A friend of ours, Iker Berasaluuce is a fantastic wine expert and taster based in Vienna, Austria and we decided a collab that highlighted wine + desserts was in order!
For this first episode we developed a recipe for a gluten free yuzu (an incredible Japanese and Southeast Asian citrus - think lemon + mandarin orange) tart and Iker paired it with an absolutely gorgeous Sauternes - a sweet white wine from Bordeaux. The citrus, tropical notes, oak, vanilla in the wine really pulled out the sweetness of the pastry crust and tempered the tartness of the yuzu.
The wine: Petit Guiraud Sauternes 2016
Recipe here for the yuzu tart:
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Confiture de melon au thé vert
Une belle idée pleine d'originalité pour le petit déjeuner par exemple. Invitez l'été à votre table.
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Ingrédients pour 3 portions :
2 melons de cavaillon
2 citrons
800 g de sucre semoule
de thé vert au jasmin taste of Inspirations
2 melons de cavaillon
de thé vert au jasmin taste of Inspirations
800 g de sucre semoule
Temps de préparation : 1 heure + 6 heures de macération
Épluchez les melons, retirez les graines et coupez la chair en petits dés (1 kg net). Versez-les dans un grand plat et ajoutez le sucre (80% du poids du melon), ainsi que le jus des citrons. Mélangez, couvrez d’un film alimentaire et laissez macérer 6 heures.
Au bout de ce laps de temps, versez le mélange dans une bassine à confiture ou une casserole en inox à fond épais. Ajoutez les sachets de thé et amenez à petit bouillon. Laissez infuser 10 min., puis retirez le thé.
Augmentez le feu et poursuivez la cuisson 25 min. en tournant et en écumant. Comptez le temps de cuisson à partir du moment où la masse est à ébullition même quand vous tournez dedans.
Mixez légèrement et versez dans des pots à confiture stérilisés. S’il s’agit de pots à couvercle, fermez et retournez jusqu’à refroidissement complet.
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Poached Pears
Searching for an easy yet elegant seasonal dessert? Look no further! Poached pears, simmered in white wine, honey, vanilla, & spices.