Jacques Pepin's Heart & Soul in the Kitchen - Season 1
Season 1
Episodes
Fetes Des Boules
Crab chips with salmon caviar; an egg and herb appetizer; camembert with pistachio crust; garden-fresh tabbouleh salad; tomato, mozzarella and onion salad; smoked ham glaze with maple syrup.
All in the Family
Parisian potage; poulet a la creme paired with rice soubise; orange cake.
Toast to Julia
Cooking from Le Pelican
Chef in Training
Autumn Leaves
Tomato velvet soup; sliced tomato gratin; grilled lamb shashlik; red cabbage, pistachio and cranberry salad with blue cheese.
La Cocina Olé
Cooking for the President
Taste Bud Temptations
Global Gastronomy
Offal Good
Catch o' the Day
Julia Remembered
Oyster chowder with potatoes, spinach and corn; eggplant-tomato gratin; hamburger royale.
Gloria's Favorites
Pressed caviar canape; beer-battered corn fritters topped with smoked salmon; fried eggplant; Vietnamese Hanoi chicken soup; pork kidneys with mushroom and vermouth sauce.
Shorey's Petite Appetite
Cuisine de ma Cherie
Herbed omelet with shrimp; cilantro rice; calamari with saffron; cucumber, onion and mint salad; rice pudding with dried cherries and blueberry sauce.
Sweet Endings with Shorey
Tartine de confiture; peaches marty; rhubarb-honey coupe with yogurt sauce; chocolate pistachio biscotti; mini chocolate truffles.
Viva México
Kitchen Companions
Octopus stew with onions, paprika and wine served over polenta; corn souffle; venison in sweet-and-sour sauce; prunes in red wine.
Ocean Harvest
Tuna a la minute; shrimp burgers with zucchini; grilled bacalhau with Meditteranean olives; pasta and shrimp with pressed caviar shavings.
Cooking Clever
Mussels with cream and chives on polenta; spaghetti a la Bolognese; tomato and potato salad with mustard sauce; sauteed radicchio salad.
Heirloom Favorites
Skinning a salami; classic dumpling dish; ricotta quenelles; flounder with lemon butter; saute of rabbit with mushrooms and cream; apples in lemon sauce.
Just Ducky
Duck liver mousse with apples; sauteed duck breast with arugula salad and cracklings; vinaigrette; lemon mousseline.
Cuisine Économique
Black lentil salad with eggs; pork neck and bean fricassee with fresh vegetables; spinach and ricotta lasagna paired with red wine.
Wonders of the Sea
Simple seafood salad; spicy shrimp with cocktail sauce; Creole-inspired blackfish beignets with spicy sauce.
Menu Memories
Salmon scaloppini with sorrel sauce; lamb breast navarin; green salad with mustard dressing; coffee panna cotta.
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