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Christopher Kimball’s Milk Street Television
French Showstopper Desserts
Season 4
Episode 409
You don’t have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bête Noire, flavored with bourbon and orange. Inspired by France’s classic Gâteau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.
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26:46
Tagliatelle alla Bolognese; using ragu to make a lasagna variation with besciamella.
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26:46
Baked salmon with dill; acorn squash with vinaigrette; smashed potatoes; Vieux Carré.
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26:46
Quiche with mushrooms, bacon and Gruyère; cranberry and ginger buckle; corn pudding.
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26:46
German apple cake; Belgian cookies; Danish dream cake with coconut-brown sugar topping.
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26:46
Recipes include Palestinian upside-down chicken and rice and semolina-sesame cake.
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26:46
Spanish classics: chicken and bean paella, seared pork tenderloin, tomato and bread soup.
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26:46
Mexican recipes made easy: stewed beans with salsa fresca, tortilla soup, sweet corn cake.
26:46
Recipes for weeknight dinner inspired by the Bologna and Emilia-Romagna regions of Italy.
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26:46
“New” Australian cuisine is explored, with heavy influence from the flavors of Asia.
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26:46
Lemon-Saffron Chicken; Cumin-Coriander Potatoes; Egyptian Eggplant with Fresh Herbs.
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26:46
Oaxacan Green Mole with Chicken; Refried Black Beans; and a hearty Pozole Rojo.
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26:46
Christopher Kimball puts a Milk Street spin on new French classics.