With a menu inspired by the forest, Laura Calder makes a light Fiddlehead Soup; juicy Juniper Beer Bird with a creamy Celeriac Puree; soft Stuffed Mushroom Caps with Goat Cheese; and Millefeuilles stuffed with whipped cream and blackberries.
Laura Calder cooks for a chef friend and presents an unpretentious menu of cumin-scented Aubergine Charlottes with a fresh Tomato and Coriander salad; Grilled Sea Bass with a Roasted Red Pepper Sauce on smooth Broccoli Puree; and the best Chocolate Cake ever.
Flavors from the Mediterranean shine the way as Laura Calder makes an olive-studded Fougasse; a roasted Fennel Salad with orange, olives and red onion; Pork Chops with more olives; Citron Confit with a branch of heirloom tomatoes on the side; and Apricot Salad with Pistachios with the faintest hint of flower water.
Laura Calder makes a full meal that's so simple to transport: bright Carrot and Orange Juice Soup; juicy Rolled Pork Florentine; tangy Celeriac Remoulade; sweet Honey Fleur de Lys; and Spiced Nuts with Rosemary.
Requiring no fuss or help from kitchen gadgets, Laura Calder prepares an effortless menu of buttery Roast Chicken with a tumble of crisp-edged roasted vegetables; easy Mixed Greens with Walnut Vinaigrette; a light and airy Cheese and Herb Souffle; and to finish, an extraordinarily simple Applesauce Apple Tart.
Laura Calder takes a break from rule-ridden recipes and turns a bunch of casual dishes into a perfect meal with fiery Paprika Chicken; a beautiful salad of Shaved Vegetables; savory Rice Pilaf; and a sweet Hazelnut Roll filled with whip cream.
Laura Calder prepares a French-style barbecue with all her favorites: wobbly Wine Jelly with Grapes; tangy Potato Salad; a refined Salade Greque; and of course skewers -- Fish and Seafood Brochettes: pink shrimps with zucchini ribboned around them; monkfish and lemon skewers in herbes de provence marinade; and Marinated Chicken and Fig Brochettes.
Laura Calder travels back in time, creating retro dishes like creamy Coquilles Saint-Jacques; striking Oeufs en Gelee; funny looking, but fabulous, Tacky Canapes; and a fluffy Rhubarb Parfait.
In a stunning menu that's more than just beautiful, Laura Calder makes delicate Fish Wrapped in Lettuce and served with Dill Cream Sauce, beautiful radishes and peas; colorful Asparagus with Orange Sauce decorated with shavings of Parmesan; and a very pretty Raspberry Tart.
Laura Calder creates a special menu using luxurious ingredients: light Lobster Stew with Spring Vegetables; dainty Cucumber Rolls topped with Roe; sophisticated Foie Gras Tartines; and real Strawberry Ice Cream, with crispy Orange Almond Tuiles.
Laura Calder throws a cocktail party for friends and presents the perfect bite sized menu: a crispy Pissaladiere; tasty Sausage and Apple Skewers; chic Shrimp in Mustard Mayonnaise; for dipping fresh vegetables, a rich Rosemary Chevre sauce; and, for something exotic, Quails Eggs in Zaatar.
With preserved foods making such a comeback, Laura Calder makes a few of her very own bistro favorites -- Duck Confit; a ruby Red Currant Jelly; the always useful Canned Tomatoes; and Canned Peaches for a taste of summertime in the dead of winter.
Laura Calder takes timeless dishes and adds French touches to each. Creating Turkey Paupillettes with Chestnuts and Brussels Sprouts, a holiday dinner in one pan; pureed French Mashed Potatoes; an exquisite Sardine Platter; and a fresh Blueberry Tart.
New Wed. 9|8c