Julia Child - Cooking with Master Chefs Season 1 Episode 8 Jean-Louis Palladin

In this episode of "Julia Child - Cooking with Master Chefs," viewers are introduced to the highly-acclaimed French chef Jean-Louis Palladin. Palladin, who has worked in some of the world's most prestigious kitchens, showcases his cooking skills as he prepares a number of delicious dishes with Julia Child.

The episode begins with Palladin and Child discussing the importance of using quality ingredients in cooking. Palladin talks about how he likes to use fresh herbs and spices in his dishes to bring out the flavors of the ingredients. He also emphasizes the significance of plating and presentation, explaining that beautiful presentation can enhance the overall dining experience.

Palladin then goes on to prepare one of his signature dishes, a roasted pepper tart with goat cheese and a walnut crust. He starts by preparing the crust, which consists of crushed walnuts, butter, and flour. He presses the mixture into a tart pan, pre-bakes it, and then sets it aside to cool. Next, he roasts red and yellow peppers, peels them, and slices them into thin strips. He layers the peppers on top of the cooled crust before spreading a mixture of goat cheese, cream cheese, and sour cream over the top. Finally, he garnishes the tart with a handful of fresh herbs and serves it to Child.

The next dish that Palladin prepares is a sautéed veal chop with garlic, rosemary, and white wine. He starts by seasoning the veal chop with salt, pepper, and fresh rosemary. He then sears the chop in a hot pan with butter, garlic, and olive oil. Once the chop is cooked to his desired level, he deglazes the pan with white wine and reduces the liquid to create a flavorful sauce. He serves the veal chop with roasted potatoes and spinach, and garnishes the dish with a sprig of rosemary.

The final dish that Palladin prepares is a dessert, a pear tarte tatin. He starts by caramelizing sugar in a skillet and then adding sliced pears to the pan. He cooks the pears until they are soft and coated in the caramel before transferring them to a baking dish. He then covers the pears with a sheet of puff pastry and bakes the tarte tatin until the pastry is golden brown. Once the tarte tatin is finished, he flips it over onto a plate to reveal the beautifully arranged pears coated in caramel.

Throughout the episode, Child and Palladin share culinary anecdotes and techniques as they cook together. Viewers are treated to an inside look at Palladin's cooking philosophy and style, and leave the episode with a number of new and exciting recipes to try at home.