On a crisp winter afternoon, Jacques and Claudine get inspired to make a comforting, stay-at-home menu—the kind that steams up the kitchen windows and fills the whole house with appetizing aromas. They start with Poached Ray Valerie in Brown Butter—a wonderfully succulent fish that's much loved in France, yet virtually unknown to American home cooks, and remarkably easy to prepare. A succulent Beef Shell Roast Napa in a rich Cabernet Sauvignon sauce comes together in less than an hour. And to accompany it, Jacques creates a Creamy Onion Custard with Tomato Coulis that's as soothing as it is sophisticated. Finally, a simple blackberry sauce transforms winter oranges into a satisfying dessert.
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