Ep 10. Homage to Julia Child

Trisha's Southern Kitchen season 5 episode 10, Homage to Julia Child, pays tribute to the iconic chef and author of Mastering the Art of French Cooking. Trisha Yearwood, a fan of Child's cooking style, takes viewers on a culinary journey as she prepares a menu inspired by some of Child's classic French recipes.

The episode begins in Trisha's kitchen, where she introduces viewers to the dishes she will be preparing throughout the show. She explains that while she has always been a fan of Southern cuisine, she has a deep appreciation for the flavors and techniques found in French cooking. Trisha goes on to highlight how Julia Child's influence extends beyond just food, but also in breaking down barriers for women in the culinary industry.

The first dish featured on the show is Child's classic quiche Lorraine. Trisha explains that the dish has become an American staple, but many do not realize its French origins. She demonstrates how to create the flaky crust and savory filling, incorporating her own touches, such as bacon and cheddar cheese.

Next, Trisha prepares a dish that honors Child's love for bold flavors: beef bourguignon. Trisha explains that the recipe can be intimidating due to the various steps involved, but assures viewers that the end result is worth the effort. She shows how to properly sear the meat and how to build layers of flavor with red wine, garlic, and bouquet garni.

Continuing with dishes inspired by Child, Trisha prepares coq au vin, which also features chicken braised in red wine, bacon, and onions. She adds her own twist to the recipe by using boneless, skinless chicken thighs and serving the dish over buttered egg noodles.

To balance out the rich flavors of the previous dishes, Trisha prepares a fresh side dish of haricots verts amandine, which is essentially green beans with almonds. She shows how to blanch the green beans for a vibrant color and crisp texture, and how to toast almonds for added flavor and crunch.

For dessert, Trisha prepares a simple yet elegant chocolate mousse. She explains that Child's recipe is relatively uncomplicated, requiring only a few ingredients, but the technique is crucial in achieving the proper texture. She demonstrates how to whip the heavy cream to stiff peaks, then gently fold it into the chocolate mixture to create a smooth and airy mousse.

Throughout the episode, Trisha shares personal stories about her admiration for Julia Child and the impact she has had on the culinary world. She also offers tips and tricks for executing the dishes featured on the show, such as using a food processor to make the quiche dough and using a Dutch oven for the beef bourguignon.

Homage to Julia Child is a fitting tribute to one of the most celebrated figures in culinary history. Trisha Yearwood's passion for cooking and her appreciation for Child's influence make for a heartfelt and informative episode. Viewers will walk away with a deeper understanding of Julia Child's impact on cooking and perhaps even a newfound appreciation for French cuisine.