123 replies to this topic

[Catronia]

This new show on the new(ish) Cooking Channel is absolutely delightful and exciting to me. The chef/hostess is charming but without faux quirks and she explains clearly what she is doing and why. The set is lovely and the only drawback is it makes me very sad that I can't go to France NOW. But the exciting part is that this show (and I am so sorry that I didn't really register the smart, talented and charming hostess's name) showcases someone executing French cuisine with no apologies or patronizing. Just great food, French food, presented in a great atmosphere by a lovely experienced cook, who explains things in an uncomplicated way.

I am loving this show! The apple tart alone was worth the time for the first few episodes, and I've already made a lot of good apple tarts.

What are your thoughts?

Edited by Catronia, Jun 4, 2010 @ 2:45 AM.

[Kveta]

While I would like to see this show the cable company here does not carry this channel. They have been cutting back on channels, even the tv guide. However, they do not cut back the cost.

I've always enjoyed apple tarts, and sometimes make the same dish with pears, accounting for pears "shrinking" more. I usually cheat on the crust too....

I'm getting from your post that the host speaks with a delightful French accent, and I would enjoy that too. Some of the FN host's voices can be a little grating and a nice French lilt would be nice.

[Sandman]

If this is the same French Food At Home that I know, the host is Laura Calder, who was born in Nova Scotia and trained at La Varenne in France. She's fluent in French but English is her first language, so I don't think there will be any question of hearing a French accent when she's speaking English. I get the show on Food Network Canada - I don't know anything about the Cooking Channel.

I like the show a lot; it's unfussy, mostly everyday contemporary French food, with generous use of the classics, done in an approachable way. Calder has a good sense of humour and doesn't take herself too seriously on the show. Very laid back; no diva behaviour here. (I've heard she can be quite a demanding boss - but then which chef isn't?) Most importantly, every. Single. Thing. I've made from her show works absolutely as advertised. Yum.

[calicowesley]

This is my husband's favorite show on the new Cooking Channel although I suspect the sweater dresses have a lot to do with it.

I made the Crushed Chickpeas yesterday - the ones with garlic and green olives she served under the salmon in the exotic show and I thought they were wonderful. Next I'm going to try her fennel and mushroom salad. Does anyone have her cookbook?

[Kveta]

No, I don't have the cookbook but based on the posts above, I'm going to get it!

Thank you for information about a show/chef I would be interested in, but would not have known about if not for this source!

[Catronia]

I'm glad I'm not the only one enjoying this show! I had read that many of the new channel's shows were previously filmed Canadian shows, and figured she might be French Canadian; her accent is not French, but has a bit of a lilt.

Yes! The chickpea recipe totally caught my attention, and I am also planning to make it soon -- the next time I need a fresh side for a sauteed/broiled/roasted meat dish. I also roast veg all the time, but look forward to tossing carrots and other sweet root veg with cumin in future. This show is really inspiring me as a cook, and pleasant to watch as well.

[Sandman]

If you get a chance to make the Tian Provençal (layers of Mediterranean vegetables baked slowly in a casserole), do it!

Edited to get all linky.

Edited by Sandman, Jun 5, 2010 @ 5:24 PM.

[Catronia]

Oh yum. Sandman, I hope that episode shows up in late July or so when the eggplants and tomatoes are in perfect season here. (Zucchini seem to go on forever and ever and ever...). I think the last time I enjoyed a cooking show this much was Jamie at Home, and that was quite a while ago!

Edited by Catronia, Jun 4, 2010 @ 9:08 PM.

[toolazy]

So far this is my favorite of the Cooking Channel shows I've seen. She's attractive, yes, but she obviously knows her shit and doesn't talk down to the audience.

[decolady01]

So far all of her recipes have looked good to me. I'd like to try the apple tart soon. Also liked the looks of her coconut flan and the vegetable tian. The only thing that bothers me is the height of her oven. It looks so awkward trying to put large heavy pots in there and when she was adding the water for the bain marie.

[chochpbiscuit]

I watch this show on CC whenever I get a chance. I made the apple tart for Father's Day and my family has really enjoyed it.

[Jennionthefarm]

Where did this go? The one show I really enjoyed, except for the freaking music(!) and now it's not on for days? Bastards.

[oakgal]

Oh, I love this show! I have her first cookbook and what I've tried so far has been excellent. I think she makes French food very approachable to the home cook. Plus, it all looks incredible and you just want to go out and get the ingredients. She did a terrific special a year or so ago called The Chateau Dinner. It was like a little holiday in France. Lovely.

Edited by oakgal, Jun 23, 2010 @ 8:01 PM.

[addicted_aardvark]

Where did this go? The one show I really enjoyed, except for the freaking music(!) and now it's not on for days? Bastards.

I know. I'd gotten so used to the way FN did weekend shows and weekday repeats. Now I have to "learn" and remember what CC does! A new episode was on Sunday morning and repeated on Tuesday a.m., but I managed to miss both!

oakgal - that's cool to know about her cookbook. I'll have to see if I can find it in a bookstore and give it a look (like I need more cookbooks).

[gailr42]

I got her French Food at Home from the library. There are no pictures at all, but it is still a nice book with some interesting recipes.

[oakgal]

That's the one I have - French Food at Home. It's true there aren't any photos but I just use the Food Network Canada site as an addendum if I want to see pictures. And you can never have too many cookbooks, addicted_aardvark!

[cranberry]

I watch this show on the Food Network in Canada. It's the only cooking show I watch regularly (used to love Ina, but her recipes just seem like variations of each other after a while). I absolutely love Laura Calder! She's charming without trying, and somehow both elegant and slightly dorky at the same time; she usually floats about her kitchen with grace but they also show little bits like when she was struggling with uncoiling the cord to her mixer -- a small but funny moment. Actually, that mixer was a rare moment because she usually advocates whipping and mixing by hand.

Most important, her recipes rock. I've made quite a few of them and they always turn out great.

I wonder about her eye-level oven. I guess it makes it easier to keep an eye on things but I'm not sure about how it would work with moving heavy dishes in and out.

edited b/c heaving dishes and heavy dishes are not the same thing

Oh, I forgot to ask... for those of you viewing on the Cooking Channel, are they showing it from the first season? In the first season, she was in a brightly-lit kitchen and her hair was swept back like in the photo on the cover of her book. I think the theme song was more upbeat, too. I prefer the look of the newer seasons when she's in a dimmer kitchen (with the "come over, come over" French-style theme).

Edited by cranberry, Jun 30, 2010 @ 3:39 PM.

[addicted_aardvark]

She's charming without trying, and somehow both elegant and slightly dorky at the same time;

Interesting I'd not have thought that description up, but reading it, it does seem to fit.

As to season, no swept back hair. Down casually. Not sure about the kitchen lighting. But there was an episode where she was making desserts and ran out to feed one of them to kids selling lemonade outside.

[chessiegal]

Right, no swept back hair. I don't think I have ever seen a TV chef more comfortable in their own skin. I get the feeling watching her she would be exactly the same if it was just the two of us and no cameras rolling.

[Ladyraske]

Just caught two episodes of this show (Sunday lunch & Artistic) and loved it. How nice to have a non-spastic, non-yelling chef who makes amazing food. Not only that but nothing she's made in those two episodes would be really hard to replicate!

[Sandman]

She's charming without trying, and somehow both elegant and slightly dorky at the same time;

That's a perfect description!

There's an episode where she parboils potatoes and then slightly crushes them (to increase the surface area exposed to the roasting surface, I think) before roasting them in the oven. As she's going through the minor but repetitive labour of flattening the little red potatoes under the bottom of a pot, Calder looks into the camera and says dryly "Don't look at me; I didn't make this up." I found that little touch of snarkiness endearing.

Squished Baby Potatoes. Every recipe in that episode, actually, is dead easy and thoroughly delicious. I've made them all at least once.

Edited by Sandman, Aug 10, 2010 @ 12:52 AM.

[Intuition]

I like her but I just wish she would stop talking through what looks like clenched teeth, LOL.

[allfarkledup]

Well, a few of you have asked about the apple tart. I tried it, twice.

First try: way too much ingredients and ended up more of a cheesecake with apples and almonds on top, than a tart. Real thick. Plus, it burnt because the recipe says to sprinkle slivered almonds on top and cook at 400 degrees for 40 minutes. Way too long. Anybody knows that the slivered almonds would burn at 400 degrees for 40 minutes, much less the rest of the tart. And this was after first cooking the crust at 400 degrees before the filling, which also burnt.

Second try: I cut down the ingredients by two-thirds and put the filling on the pastry and cooked it all together (not pastry crust first) at 375 for 20 minutes. Perfect and much easier.

I like the “easy pastry dough.”

[Jersey09]

This is becoming my fav cooking show. Love the host. You Canadians are so lucky with your Food Network hosts! Glad they brought her onto the Cooking Channel. I just hope it lasts.

Any feedback on Laura Calder's cookbooks would be greatly appreciated.

[mousie]

I have her first cookbook. I believe it was written before she started doing television. It's a very plain book, no photos at all. The recipes are interesting but a little quirky. I have not had a chance to try any yet.

I will eventually purchase her new book too. I think that one is more aligned to the way she cooks on the show.

I have only tried one recipe from the show, the lentil soup with crispy chorizo "croutons". It was simple but very tasty and a nice way to use the flavorful Spanish chorizo.

[vera charles]

I started watching this show because I am usually fixing dinner myself during the 4:00 - 5:00 hour and turn on Cooking Channel for Nigella. I just left the tv on and have grown to really enjoy Laura.

What a find! The food looks great, the host is not annoying -- so different from most of the Food Network offerings in the evening.

[decolady01]

I really do enjoy this show. Laura's style and presentation appeal to me. She has a recipe for Saffron Fiddlehead Soup that I adapted to use asparagus in place of the fiddleheads. (We don't get fiddleheads down south.) It really is delicious!

Edited by decolady01, Jan 15, 2011 @ 6:51 PM.

[grisgris]

I had no idea this show had its own forum. Count me in on the Laura-love! I think that she's the perfect cooking show host. She knows what she's doing, is calm, direct, doesn't try to be OTT sexy and makes the food look easy and delicious. No silly scenarios, involvement with family, etc., -- everything I find so annoying on FN shows.

I'm not even that interested in French food. I caught on to this show after watching Nigella and it has quickly risen to the top echelon of my favorite TCC shows (nobody unseats Nadia.)

[qvole]

I got both of her books from my library's interlibrary loan service -- they're described at her website, here. She says that a third book is coming out soon, about dinner parties, & a new season of the TV show.

[copperdryad]

Is it a requirement that American women who study food in France talk funny? LOL

Silly aside, I like her show. She doesn't try to be more than she is--or less than she is in the case of some cook hosts. She's calm and soothing, well-spoken (hee), and her food isn't run-of-the-mill slop. Maybe best of all, she doesn't hang a brand on a buzz word. Her show and food have integrity. I hope they will keep her around.