Raymond Blancs Kitchen Secrets

Details for torrent " Raymond Blanc's Kitchen Secrets (2010) mp4 "
This is a good course on French Cooking.


Raymond Blanc's Kitchen Secrets - Series 1 -
1. Chocolate
Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.
In this episode Raymond focuses on chocolate, creating four mouthwatering recipes: the simplest mousse, an impressive and rich chocolate delice, a fondant with a melting middle and his impressive signature dessert - café crème - a cup sculpted from chocolate and filled with a mousse and coffee sabayon. Raymond also visits protegé and champion chocolatier William Curley in his test kitchen in Richmond.

Raymond Blanc's Kitchen Secrets - Series 1 -
2. Fish
Raymond dives into the world of fish. Underused and affordable mackerel is used in his first recipe to create a light lunch or supper of grilled mackerel with a soy lime dressing.

Another of the cheaper fish available, pollock, is given a French twist with a sauce Grenobloise made with capers, butter and lemon, all served on a base of creamy mash.

Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops.

Raymond also heads to Rye in Sussex, where he joins fishing boat Amadeus on an early morning trip into the English Channel.


Raymond Blanc's Kitchen Secrets - Series 1 -
3. Apples
Raymond looks to the UK's favourite fruit, apples, for inspiration. He returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling. Oven-baked apples prove that this simplest of fruit can create a dish without much work, with the addition of a calvados caramel sauce and toasted nuts. Next, apples get a savoury twist as they are marinated with lemon verbena and olive oil to accompany a confit of fresh salmon. Raymond's piece de resistance is an apple souffle prepared using a hollowed-out apple, served with a sabayon and apple sorbet.

Raymond travels to Kent to learn how to graft apples from fruit expert William Sibley, so that he can grow many different varieties of apples on one tree in his own soon-to-be planted orchard.


Raymond Blanc's Kitchen Secrets - Series 1 -
4. Winter Vegetables

Raymond makes roots exciting! To start a simple salad of steamed beetroot with balsamic dressing, hot smoked salmon and horseradish creme fraiche. Next up is a creamy yet nutty celeriac puree served alongside a crisp-skinned roast wild duck with blackberry sauce. A simple and stockless watercress soup is a bowl of health on a winter's day and to round off, a celebration of the season: a winter vegetable salad featuring pumpkin, beets, wild mushrooms and a red wine reduction. Along the way, Raymond tries his hand at cutting watercress in Britain's watercress capital, Arlesford in Hampshire.

Raymond Blanc's Kitchen Secrets - Series 1 -
5. Game and Mushrooms
Raymond uses two wonderfully seasonal ingredients - game and mushrooms. His first recipe is delicate cep mushroom tortellini made using fresh pasta. He follows this up with a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts and dried fruits. Next is the simplest fricassee of wild mushrooms with herbs and croutons cooked in the company of restaurant maintenance manager Steve Truman. For the finale, a salt crust baked pigeon uncovers a technique perfect for cooking game and poultry. Along the way, Raymond and Steve join a shoot in Perthshire and go mushroom hunting in the Scottish woodlands.


Raymond Blanc's Kitchen Secrets - Series 1 -
6. Bread
Raymond focuses on bread and the miracle of yeast. His first recipe is a French classic, brioche, a buttery bread using eggs that is the easiest of bread recipes. Using this as a base, he makes a celebratory gateau a la creme brioche filled with a lemony creme fraiche. To follow, we get down to basics with a French country bread recipe essential to any baker's repertoire, that is formed into beer-topped rolls, a basket-shaped loaf and an olive-and-tomato-topped fougasse. To finish, there's a delicate yet spectacular dessert of apple croustade made from the thinnest pastry baked until crisp and golden.

Along the way, Raymond visits one of the UK's oldest flourmills, Shipton Mill in Gloucestershire, to experiment making bread with gluten-free flour.



Raymond Blanc's Kitchen Secrets - Series 1 -
7. Eggs and Cheese
Raymond uses two staple ingredients with infinite uses - eggs and cheese. He kicks off with a classic omelette made perfectly thanks to a secret technique.

The perfect sabayon is key to any cooks repertoire and this version makes a frozen parfait before Raymond returns home for a Maman Blanc classic, Floating Islands, clouds of meringue sitting atop a vanilla cream and covered with a chewy caramel sauce.

Raymond's next recipe requires the best of cheeses and he is brought a selection by award winning cheesemonger Patricia Michelson. A fine Comte from his home region in eastern France goes to making a family style souffle guaranteed to rise to the occasion.

For his finale a greengage casoulette is made from praline and topped with meringue and sabayon. Along the way, Raymond visits his old friend Eric Charriaux at his London fromagerie where they each choose their perfect cheese boards to enjoy at the end of a meal.



Raymond Blanc's Kitchen Secrets - Series 1 -
8. Tomatoes
Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.

Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother. The lightest tomato essence is not only a dish in itself, it forms the base of a fresh yet creamy risotto. A supper dish of stuffed tomatoes glazed with cheese takes us back in time and for the finale an impressive tomato-themed series of ices and sorbets cleanses the palate with elegance.

Along the way, Raymond visits the UK's tomato capital, Preston, to challenge the world of hydroponically grown tomatoes to prove their worth.