Episode 1 - Made-from-scratch kind of guy
Episode 1 - Made-from-scratch kind of guy
Recipe 1 - Roasted beets salad with balsamic vinegar glaze
Recipe 1 - Roasted beets salad with balsamic vinegar glaze
Episode 2 - Raw eggs forever
Episode 2 - Raw eggs forever
Recipe 2 - Chocolate mousse with orange zest
Recipe 2 - Chocolate mousse with orange zest
Episode 3 - Sugar-free dancing
Episode 3 - Sugar-free dancing
Recipe 3 - Buttermilk & cream scones
Recipe 3 - Buttermilk & cream scones
Episode 4 - 6AM Pasta
Episode 4 - 6AM Pasta
Episode 4 - Fresh pasta with sage butter
Episode 4 - Fresh pasta with sage butter
Episode 5 - Cheesecake reality check
Episode 5 - Cheesecake reality check
Recipe 5 - Red berries cheesecake
Recipe 5 - Red berries cheesecake
Teaser season 1
Teaser season 1
Baking dance
Baking dance
Episode 1 - Made-from-scratch kind of guyJeanne meets a made-from-scratch guy who teaches her the secret of balsamic vinegar glaze. Her roommate Kirsten gives her valuable love advice. 
Recipe 1 - Roasted beets salad with balsamic vinegar glaze
Episode 2 - Raw eggs foreverJeanne and old friend Paul make chocolate mousse together. Paul tells Jeanne she has a libido displacement. Jeanne has a lot to say about eggs.
Recipe 2 - Chocolate mousse with orange zestChocolate mousse with orange zestserves 66 ounces (180g) of dark chocolate4 egg whites2 egg yolks ⅔ cup (100g) of sugar½ cup (120cl) of whipping cream the zest of one orange½ cup (120cl) of whipping cream (optional)2 tablespoons of sugar1/2 cup of raspberries (or strawberries)peach blossoms (or other flowers for decoration)
Episode 3 - Sugar-free dancingFriend of friend and ballet dancer Peter gives a one-on-one dance lesson to Jeanne. She gives him homemade scones. It doesn’t go so well. 
Recipe 3 - Buttermilk & cream sconesButtermilk & cream scones serves 83 cups of flour (use a mix of white and whole wheat flour)½ teaspoon of bicarbonate of soda2 teaspoons of baking powdera pinch of salt ⅓ cup (70 g) of sugar1 stick (113g) of unsalted butter, cut in squares and chilled1/2 cup (120g) of buttermilk3/4 cup (180g) of sour cream or crème fraîche1 tablespoon of vanilla extract ⅔ cup (120g) of raisinsPreheat the oven at 350°F (180°C).Mix all the dry ingredient together (flour, bicarbonate of soda, baking powder, sugar). Use your fingers to incorporate the cold squares of butter.Add the cream, buttermilk, and raisin and use a wooden spoon, or your hands to turn into a ball of dough. Add a little bit of extra flour if necessary - the dough should not stick.Sprinkle flour on parchment paper and roll the dough into a rectangle shape. Fold the dough in three, like an envelope, and roll again. Repeat this process 3 or 4 times - this will create nice puffy scones with layers of butter (this technique is originally used to make puffed pastry).Cut the scones into square - about 12 squares. Line a baking tray with parchment paper, and arrange your scones evenly, leaving space between them so that they don’t stick to one another while baking.Bake the scones for about 20 minutes, until lightly golden.Eat warm with clotted or sour cream and jam. Leftover scones can be stored in a metallic container and reheated in the oven, or in a toaster.
Episode 4 - 6AM PastaJeanne meets Carl, a young chef at a party. He takes her back to his kitchen for an early morning fresh pasta making session.
Episode 4 - Fresh pasta with sage butter
Episode 5 - Cheesecake reality checkJeanne makes a cheesecake while waiting for Carl’s text. Kirsten is back with precious love and technology advice. 
Recipe 5 - Red berries cheesecakeA few notes before you begin baking your cheesecake.Cheesecake is an adventure, your first time probably won't be perfect not because you suck but because all ovens are different and baking a cheesecake is actually a tricky process. Before you make the cheesecake, take all your ingredients out of the fridge a few hours before, this will soften the cheese, otherwise it's going to be a battle with your mixer. I usually cut the cream cheese with sour cream for a lighter, more airy cheesecake. You can experiment with the fruit topping: when rhubarb comes around, I caramelize rhubarb in the oven with a little bit of sugar and use that as a topping. Just under the fruits, I usually make a fruit coulis (here, it's a few strawberries blended with sugar) : you can make it with blueberries too. A springform pan is important as you can easily remove your cheesecake once it's cool. I usually make this over two days. Day one, I make the crust and bake the cheesecake. Day two, I make the strawberry coulis and decorate the cheesecake. Red berries cheesecake - the recipeNo-sugar graham cracker crust7 ounces/ 200g graham crackers 1 stick/ 113 g of unsalted butter, soft and cut in dice. 1/4 teaspoon saltUse your hands or a food processor to grind the crackers. Add the diced butter and use your hands (or a food processor) to mix it all into a paste. Press onto the bottom of the springform pan until it's evenly distributed and flat like a crust. Chill in the freezer to set while you make the filling.Vanilla cream cheese filling4 packages of cream cheese (a package of cream cheese is usually 225g, so x 4 it's 880g: that's a lot of cream cheese!)8 ounces/ 225g of sour cream 1 1/4 cups / 250g of sugar3 tablespoons/ 50g of flour4 large eggs 1 teaspoon vanilla extract the seeds of one vanilla bean. (optional: the zest of one lemon)Preheat your oven at 450°F/ 200°C.Using a hand held mixer on medium speed (or better a stand in mixer if you have one) mix together the cream cheese and the sour cream with the sugar until it comes together. Add the eggs one by one and keep mixing between each addition on a lower speed. Add the vanilla bean, the vanilla extract and the lemon zest if using any. Do not over mix but mix long enough so that the filling is soft and lump free. Take your springform pan out of the freezer and add you filling. Spread the top evenly.To the oven! Place your springform pan onto a baking tray to avoid dripping (or line with aluminium paper) - this step is important as even new solid springform tend to leak a little and at 450°F, any butter leak will start burning. Bake at 450°F for about 15/20 minutes or until puffed - stay close to your oven as the top can start browning very fast. Once it's nicely puffed, turn down the temperature to 300°F / 150°C and bake for another hour until set - it's ok if the center is still a little wobbly. Try to resist opening the oven while it's baking, as this will create cracks in your cheesecake. Take out of the oven, let cool on the counter top and then chill in the fridge for 8 hours (or overnight).Strawberry coulis1 cup/ 200g strawberries (you can use frozen ones)1/2 cup of sugarBlend the strawberries and the sugar together. Heat up over medium heat and let simmer for 5 minutes to reduce it. Once it's cooled, spread the coulis on the chilled cheesecake.Fruits on top1 cup of blueberries1 cup of raspberriesConfectioners sugarLine the top of the cheesecake with the berries and gently sprinkle some confectioners sugar over it (using a small sieve).The cheesecake will keep for a few days in the fridge.
Teaser season 1
Baking dance
info
prev / next