Demonstrating with a variety of fillings and toppings, Laura Calder uses Choux Pastry as the base for sweet afternoon Coffee Eclairs; chocolate-covered ice cream-stuffed Profiteroles; and an unforgettable Croquembouche.
Laura Calder creates a variety of dishes that are ideal for dining alone. A simple Pork Chop topped with Red Onion Confit accompanied by a Parsley Salad; hearty Bacon and Egg Salad; crispy Potato Omelet; and tastily topped Tartines, proves to be perfect options for a meal made for one.
Laura Calder prepares a French-African inspired dinner for friends with bright Minty Couscous; savory Salt Cod Beignets; Chicken Tagine with Olives and Preserved Lemons; exotic Marinated Vegetable Salad; and to finish, a spongy Orange Almond Cake.
Wine is an indispensable ingredient in all French kitchens. Demonstrating with reds and whites, Laura makes Eggs in a Burgundian Wine Sauce; creamy Coq au Riesling; pale sweet Orange Peel Wine; brilliant Red Cabbage with Red Wine; and a fre
Laura Calder shows how stocking your pantry with just a few French staples, dishes like tangy Chicken in Vinegar; Mustard Pork; Fish topped with Tapenade; Beef Tenderloin topped with classic Remoulade Sauce; and Frenchy Popcorn can come together easily, any day of the week.
Bread is one of the most famous French staples and the French are devoted to it. Laura Calder shows her bread allegiance by creating an incredibly airy Miracle Boule; soothing Bread Soup; dense Walnut Cake; sweet Pain Perdu; and Pan Bagnat, the favorite French picnic sandwich.
Laura Calder gives everyday vegetables the French treatment, creating a warming Red Pepper Mousse; crunchy Cauliflower Salad; stunning Pistou Soup; springy Pumpkin Cake; silky Sauted Cucumbers; and Glazed Pink Radishes.
Laura Calder invites you to taste the many flavors of France as she creates delicious, regional specialities: Crayfish Sauce from Nantes on Fish Mousseline; Flemish-inspired Beef in Beer; classic Salad Nicoise from Nice; Vichyssoise, a cool potato and leek soup made with the cooling waters from Vichy; and from Strasbourg, a subtle Onion Tart.
The time for fruit in France is in dessert and always best when in season. Laura Calder creates the famous Tarte Tatin; regal Winter Fruit Compote; summery Baked Stone Fruits; Berry Gratin with Ice Wine Sabayon; and finishes with a few simple ways to serve it up, all on its own.
Among the many great French pastries is the irresistible, light and buttery Puff Pastry. Laura Calder shows it off by making tangy Salmon en Croute; creamy Vol au Vents; a festive Gallette des Rois; and sweet Chaussons au Pommes.
Laura Calder proves that butter is one of nature's delicious miracles preparing Artichokes with a creamy Brown Butter Hollandaise sauce; a variety of Compound Butters infused with flavor; an elegant Beurre Blanc sauce; and for your sweet tooth, smooth and glossy Butterscotch Sauce to top whatever suits your fancy.
Laura Calder shows how easy, stylish and social Terrines can be, with pretty pots of Salmon Rillettes; an ideal year-round Vegetable Terrine with a ham mousseline base; a hearty Country Terrine; a refreshing layered Fruit Terrine; and an easy "cheater's" Terrine with blue cheese and dried fruit.
Conquering French cliches, Laura Calder prepares a menu for friends with the Bourgeous restaurant favorite Duck a l'Orange; Petit Pois a la Francaise; Potatoes Anna; and a really easy chilled Strawberry Souffle.
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