Julia Child - Cooking With Master Chefs

Name: S01:E03 - Patrick Clark
Genre: Lifestyle
Released: 1993-01-01T00:00:00.000Z
Duration: 24 min 51 s
Cast: Julia Child

Season 1 Episode 3 - Patrick Clark

1993 · 25 min

TV-G

Patrick Clark prepares seared salmon roulade with gazpacho sauce and horseradish-crusted grouper, and offers tips for buying and cooking fresh fish.

Subtitles: English

Emeril Lagasse prepares shrimp étoufée and a crab and crawfish boil, and demonstrates the secrets to the best roux and how to mix Creole seasoning.

At his home kitchen in Los Angeles, Michel Richard prepares a chocolate dome cake and hot chocolate truffles.

Patrick Clark prepares seared salmon roulade with gazpacho sauce and horseradish-crusted grouper, and offers tips for buying and cooking fresh fish.

Chef Lidia Bastianich prepares risotto with wild mushrooms and orecchiette pasta with broccoli di rape and sweet sausage.

Chef Charles Palmer prepares pepper seared venison steaks with pinot noir and sun-dried cherries and shares his expertise with wild game.

Chef Amy Ferguson-Ota prepares a green papaya salad with Thai vinaigrette and wok-seared ono (fish) served with a banana curry.

Robert Del Grande prepares sea scallops with wild mushrooms in green sauce and filets of beef in pasilla chile sauce.

Jean-Louis Palladin prepares foie gras with poached apples and roasts a duck breast.

Susan Feniger and Mary Sue Milliken prepare Thai melon salad, spinach and eggplant curry, and curried popcorn.

Jacques Pépin joins Julia to prepare a lobster soufflé.

Chef and restaurateur Jeremiah Tower grills chicken marinated in fresh herbs and prepares poached chicken stuffed with mushrooms.

Jan Birnbaum prepares a Cajun-inspired meal; Lidia Bastianich cooks a pasta and seafood dish.

Chef Andre Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.

Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.

Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce.

Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.

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