Jefferson's Monticello - Part 3
During his years abroad as Minister to France, Jefferson's culinary tastes became refined. In this episode, we get to know James Hemmings, Jefferson's slave cook who accompanied Jefferson to learn the ways of French cuisine. We also meet Jefferson's long-time Monticello cooks, Edith Hern Fossett and Fanny Hern. Chef Staib prepares White Bean and Bacon Soup, Chicken Fricassee, and Herbed Barley.
ChannelOn NowUp Next
- Ch 410Julia & Jacques Cooking at HomePoached chicken, chicken pot pie and rustic apple tart dessert. Julia and Jacques show how simple it is to poach a chicken with vegetables, mushrooms and a little white wine, and then take that poaching liquid and use it with the leftover poached chicken for a flaky crusted chicken pot pie. The same simple pastry Julia makes for the pot pie is perfect base for a rustic apple and dried fruit tart.Julia & Jacques Cooking at HomeJulia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and creme Brulé vie for attention with creamy Chocolate Pot de Creme and Profiteroles with Ice Cream and Mocha Anglaise. This show is deliciously and elegantly decadent.