Real Time Cooking with Chef Patrice

Join us for our upcoming live cooking class! When you sign up, you will get access to the live broadcast on Saturday at 4PM ET and be able to view the broadcast as many times as you want forever. During the class you will also be connected with Chef Patrice in a live chat – so you can ask questions while you’re cooking. After signup, you will receive a link to the ingredient list and suggested equipment list for this class.

The real time class lasts for two hours, and you will be producing 2 courses for 4 people during the class. Bon appétit!

Note: If you’re not able to take the live broadcast class you can buy the class from this page or the video library after the class has aired.

    

French Onion Soup and Pan-Seared Lamb Chops Fresh Rosemary Jus Class#B6232

Learn how to cut and sear a lamb chop from the rack of lamb. We’ll top it off with sautéed oyster mushrooms and a compliment of creamy polenta.

This class also includes instruction forFrench Onion Soup!

    

Roasted Beet Salad Pan-Fried Goat and Braised Farm Raised Lamb Shank with French Lentils Class#B11619

Cooking Lamb Shank with French Lentils slow is the key to success with this dish. It’s the perfect dish to cook on Saturday and dig in on Sunday – life cannot get any better than that!

This class also includes a recipe for Roasted Beet Salad with Warm Goat Cheese.

    

Chicken Roulade with Yellow Bell Pepper and Mozzarella – Pudding and Caramel Sauce Class#A7138

For this class, I want to show you how to make a chicken roulade The advantage of this recipe is that you can make it with a large variety of ingredients as long as you use the right technique. .This week, we are making it with yellow bell peppers, baby spinach and mozzarella cheese.

    

Fresh Crab Custard with Chive Butter Sauce – Roast Beef with Fried Polenta and Spinach#A6793

Crab Custard with Chive Butter Sauce

The crab season is just around the corner! Let’s get a head start with a crab meat custard and chive butter sauce. This is perfect for a dinner party and your guests will want more. Share this class with them so they can have the recipe for themselves!

Roast Beef with Fried Polenta and Spinach

You might think that making a nice roast beef sounds easy, but do you know the proper techniques? Timing is everything. I will teach you what the professionals do to achieve success and make a perfectly cooked roast beef!

The fried polenta is delicious as well

Missed the last class?

You can preview it here and purchase it below!

Beef Wellington Béarnaise Sauce Tomato Provençale Class#A17473

Beef Wellington, Béarnaise Sauce and Tomato Provençale

A classic beef Wellington recipe is usually served at a wedding or any of holiday dinners. With layers of pâté, mushroom duxelles and puff pastry wrapped around a tenderloin.

For this class you will test your culinary skill and make a béarnaise sauce, challenging sauce to make but easy to accomplish as you follow along with Chef Patrice.

Champagne Granité with Lemon and Fresh Thyme

This granité or granita might be the best way to enjoy champagne. It’s light and refreshing, and fruity. And since New Year’s celebrations call for a bubbly of some sort, I decided to share this with you. For this class we will flavor it with lemon and fresh thyme.

Roasted Eggplant Soup with Fennel and Candied Pecan Almond Pithivier (King Cake) Class#A18957

Roasted Eggplant Soup with Fennel and Caramelized Pecan

I am a fan of eggplant soup, and this one is a winner, creamy-textured and bright tasting. Oven roasting the eggplant gives it a smoky flavor, but as opposed to some rustic versions, the soup has a smooth texture and a lovely pale color. It gets a good squeeze of lemon juice, a drizzle of olive oil and a sprinkling of honey caramelized pecan

Wonton Eggplant Ravioli with Mushroom Emulsion Class#A19759

I really can’t begin to describe how much I love this ravioli. Eggplant is the perfect filling with sautéed fennel to create texture you will love them too!

Lamb Moussaka with Eggplant Grilled Romaine Class#A20881

A creamy comforting Greek casserole, made with lamb for this class but you can substitute other ground meats such as turkey, veal, or other. Layered with roasted eggplant, tomato and a béchamel sauce, its comfort food for anyone!

Lettuce do nicely on the grill, but don’t leave it on too long. Chef Patrice will unleash the secret of grilling lettuce from your own kitchen.

Chicken Curry with Broccoli and Basmati Rice- Crèpes with Caramelized Apple Class#A17999

Chicken Curry with Spinach and Sautéed Cherry Tomatoes

Looking for the perfect French Style Chicken Curry recipe? You found it! Easy to make and as so much flavor you will love it! You can use chicken pieces, preferably thighs, but for this class you will use a whole bird and learn how to break it down.

Asparagus Soup with Spicy Caramelized Pecans Class#A21445

You can grill them, roast them, throw them in pasta, you can even wrap them in bacon, and the list just goes on and on, so many application for fresh asparagus. For this class you will be making them into a beautiful soup. Garnish with honey caramelized pecans, perfect balance of texture and flavors.

Homemade Pasta with Prosciutto Ham and Wild Mushrooms

This recipe is very easy to make and takes about 30 minutes to execute. Chef Patrice will teach you an easy way to make fresh pasta dough. The sauce is made with fresh grilled tomatoes, wild mushrooms and olive oil and finish with fresh basil and parmesan cheese.

Fish and Chips, Garlic Homemade Mayonnaise- Rhubarb Panna Cotta

Fish and Chips, Garlic Homemade Mayonnaise.

Aioli is just a fancy word for garlicky mayonnaise. And this magical garlicky homemade mayonnaise which is fabulous with sweet potato fries as a dipping sauce for fish and chips. The addition of whipped egg white to the beer batter makes it really light and crispy!

Rhubarb Panna Cotta

Panna Cotta is a simple yet fancy dessert. In this recipe it is flavored with vanilla and topped with rhubarb compote. It is the perfect dessert not to sweet not to heavy!

Chicken Wrapped in Bacon with Mozzarella Class#A21203

Let’s do something special this week! Chicken Paupiette with Spinach and Mozzarella Cheese Wrapped in Bacon. Braised with tomatoes, green olives and mushrooms it makes a perfect dinner for anyone!

Duck Breast Salad with Arugula Belgian Endive Class#A7750

Do you want to create a perfect lunch? This class we will be preparing a duck salad that is a complete dish and well balanced. The presentation will be beautiful and very colorful and will feature fresh raspberries and Belgium endives. The Rosé de Provence is not part of this list but is strongly recommended!

Warm Apple Tart with Vanilla Ice Cream

In this cooking class you will also learn how to work with puff pastry dough. You will be making a warm apple tart with vanilla ice cream and caramel sauce.

Chilled Avocado Soup with Ratatouille Niçoise Class#A8020

It only takes a few avocados to make a lot of soup. The soup is also made with chicken stock but can be substituted with vegetable stock to make a perfect vegetarian dish!

Salad Niçoise with Seared Fresh Tuna- Rhubarb Crème Brulé

Salad Niçoise with Seared Fresh Tuna

This classic French dish from Nice is perfect for a spring lunch. With a chill glace of Rosé from Provence makes it even better!

Rhubarb Crème Brulé

For dessert a light crème brulée with refreshing rhubarb and almond tuile cookie.