A Great Show this Friday! Come Take a Look

Photo Credit Anders Krusberg/‘The Martha Stewart Show’. 

One thing I just love about putting together my television show is meeting all of the talented and fascinating guests that appear each day. I learn so much from them, as I hope you do too. Well, if you love cooking and eating French food, then tomorrow's show is not to be missed, because we have not one, but three of New York's top French chefs -- really superstars of the culinary world!

Eric Ripert of the internationally acclaimed restaurant Le Bernardin will be sharing his recipe for braised halibut with peas "a la Francaise," which is a classic French method of cooking tender sweet peas in a light sauce with pearl onions and finely shredded lettuce. That sounds so wonderful with braised halibut.

Jean-Georges Vongerichten is not only one of the most famous chefs in the world, but he's also a savvy businessman and entrepreneur with 17 restaurants worldwide. We managed to grab him while passing through New York, and he has agreed to demonstrate his special recipe for roasted chicken and creamed spinach. Who doesn't love that?

Our third French chef is none other than Daniel Boulud, who has received countless awards and operates six of the finest restaurants in this country. I love the elegant dining at his flagship restaurant, "Daniel," and on Monday evening, we're having a special celebration at his latest venture, "Bar Boulud," but, more about that later. Daniel will show us how to cook Saumon Marchand de Vin -- salmon served with a red wine sauce, crispy bacon and sage and celery root puree. It sounds so delightful!

I would love to hear what you think after watching the show and perhaps preparing one of their recipes or two or three. Happy cooking!

Comments

[Pam From California]

I loof forward to all your shows and then when the season ends and along comes summer time I miss my daily compainion! I can't wait for fall to arrive so you are back again with all new episodes and I am HAPPY once more LOL.
I had the pleasure of speaking with John George last May on a specail Martha radio show titled, At Martha's Table, he was so sweet and pleasant to speak with. I hope you host another show like that one again on Sirius 112 it was fun!

[Hardboiledegg]

Oh my --I did a Google search on Le Bernardin ---and read the rest of the story-- about the early days of opening night to a michelin star to the monks drinking song .. Vi Va La Diferance

[Aran]

I cannot wait!

[Nan Ashby]

Yumm! I love chefs from the culinary French cuisine. Only wish one of them is single, because I certainly could easily marry a French chef. I'll be watching tomorrow and try to cook one of their delicious recipes. Thanks for this episode and I'm going to try to prepare one of their recipes but tell them I'm available. Nan

[Kathy]

Hi, Martha,
What a show this will be! All three of these French chefs---Eric Ripert, Jean-Georges Vongerichten, and Daniel Bouluf---have created some of my favorite recipes. I'll be watching to see them prepare these dishes. Then I'll try cooking the braised halibut with peas, pearl onions, and lettuce; roasted chicken and creamed spinach; as well as salmon with red wine sauce, bacon, and sage and celery root sauce. I can just imagine the delicious taste. Thanks for the glimpse into their worlds!
Kathy

[Nancy]

Wow, can't wait!

And may I say, Martha? You are simply gorgeous! Really...you have THE BEST bone structure and something about this picture just stood out. I just wanted to let you know that you are an inspiration to many of us for so many reasons.

[Claudine]

Oh I can not wait, I had hoped when you did the Italian chef days there would be French chefs coming. Anything French is my favorite. I will wait to plan dinner until I see the show Friday. Now I just need to wait until Friday. I have all of their cookbooks, they are just wonderful. Can't wait!
Claudine

[Jill]

Congratulations on the American Culinary Pioneer award. I loved today's segment with Patrick O'Connell featuring the Spring Pea minted soup - that is my most favorite part of seasonal cooking! I can't wait serve it in the demitasse cups. Can't wait to see tomorrow's show.

[JillB]

Congratulations on the American Culinary Pioneer award.

I loved today's segment with Patrick O'Connell featuring the Spring Pea Mint Soup - that is my most favorite part of seasonal cooking! I can't wait serve it in the demitasse cups. Can't wait to see tomorrow's show.

[Sherey]

I'll be watching! Love to see how top notch chefs prepare fish as i am always *fishing* for new ways to cook halibut and salmon...the family favorites!

I see that Daniel Boulud will be partnered up with a restauranteur in Vancouver in the near future and look forward to visiting their establishment when it opens. How exciting for us here on the West Coast!

[Kathy]

Martha,
Congratulations on the American Culinary Pioneer award! I was glad to be able to see it presented to you today by Patrick O'Connell from the Inn at Little Washington. You certainly deserve it.
Kathy

[Jan Erickson]

Hi Martha, I know you've had these three superchefs on your show before, but having all three on the same show is a first as far back as I can remember. That is going to be some show!!!! All three recipes sound scrumptous and I can't wait for the show to view each one. It's going to be hard to decide which recipe to try first! Thanks so much for sharing and I will try to let you know how mine turns out on Sirius radio 112 on Tuesday, if I can get through. Jan

[Kelley]

Martha,
The next time you are in Washington you should try Eric Ripert's fine restaurant here called West End Bistro. It is a fabulous spot for lunch. I has quite possibly the most delicious ham and guyere cheese sandwhich ever there last week.
Best-

[Frank]

What a great lineup.

[Andrew Ritchie]

Oh, I'll be watching! I just got the 40th anniversary edition of Julia Child's "Mastering the Art of French Cooking," and have been eager to get cookin' so I'll be intrigued to see these masters at work!

-Andrew

[Linda Gail]

Martha:)
Boy, you sure know to throw a party, because that is what this show will be. I can't wait to try the Salmon in red wine sauce. I love fish of all kinds and the halibut will not be far behind the salmon in my kitchen. Thanks for another great show.
Linda Gail

[Lynn @ theVintageNest]

Hi Martha, I will be watching tomorrows show on the French chefs. Enjoyed watching tonights show on the dirt pots you made for growing seeds indoors and plan on ordering that square dirt pot maker for my friend who just put up a green house in her garden. Pop on over to my blog where a bunch of us are having a Spring Bird House Party. Would make a great segment for your wonderful show. ~ Have a great day ~ Lynn

[serenakhoo]

you are amazing.never fail to amaze me!

[Kristen]

Ask Ripert to tell you the story of how he almost became a waiter- if it weren't for his parents coming to visit him in culinary school. It was in a collection of foodie stories- and is hilarious!!!

Enjoy Martha- what a treat to have such talent on your show.

[Joseph Brennan]

Martha:

I can't wait for Friday's "French Chef" show. I've enjoyed watching all 3 chefs on your shows throughout the years and I am especially looking forward to seeing Jean-Georges again.

One of my friends, Tony DiSalvo, was Executive Chef at the Jean-Georges flagship restaurant from 2001-2004 and of course worked closely with Jean-Georges and Johnny Iuzinni.

In 2004 Tony and his family moved to San Diego where he now is Executive Chef and Partner of Jacks LaJolla, which received a 4 star rating from the Mobile Travel Guide. Check out their website: www.jackslajolla.com

By the way, have you ever eaten at La Cremaillere located on Greenwich Road, a few miles from the Greenwich border in Bedford? My friend, Linda, took me there for lunch last May for my birthday. The menu is excellent. We had the duck confit (my favorite). The ambience of the 1750 farmhouse with its french murals is charming.

Have you ever considered doing a show featuring some of the wonderful places of interest in the Bedford/Katonah area? There are so many: Caramoor, Bedford Village Pastry (the blood orange & passion fruit jellies there are incredible) and of course, La Cremaillere.

[Michele]

Dear Martha,

i just have to remark how absolutely Beautiful you look the past month or so ... i mean you always look beautiful but
you look 40 and gorgeous
what a face!!!
well anyway its true you just don't age
its like angelic or something
it must be all those "good things"
whatever it is
its working

regards ,

Michele

the crafty cameleon

[Pamela]

I loved the Chicken and potato recipe but am wondering what great ideas you might have for the garlic that was in the chicken. I sure don't want to waste it.

[Sadaf]

I recorded this show so I could watch it this evening. It was fabulous. Three chefs of this caliber, together in one place, must have been an incredible experience. Each recipe shown was more delicious looking than the next. That roast chicken and potato dish looked so perfectly easy and yet so scrumptious!

I can't wait to try it.
Excellent show Martha! Thank you for highlighting such talent.

[carillon]

Dear Martha,
I'm going to try the chicken; it looked so easy, and I love comfort food!
Jean-Georges is involved in some kind of a new restaurant venture here in Phoenix in the near future. I can't remember the particulars, but I'll be blogging about it as soon as I hea more!
Loved the show...and all of those 3 chefs!
Carillon in Phoenix

[Robby]

This was an amazing show!!! Probably one of my favorites. As a young student chef it was great to see some of the best French chefs making dishes that I can work on at home!

Chef Jean-Georges roast chicken looked to die for and those potatoes!!! I cannot wait to give that one a go!

[Nan Ashby]

I loved the show. The roast chicken and potatoes looked so good and the creamed spinach looked delicious. I would have never seen or used these recipes if it weren't for your show.Thanks so much for such a scrumptious show.Nan

[patty]

I made the chicken recipe of jean-georges last night. It was delicious. I could have used less oil however. I also never added the 2 tspoons of water at the end because I still had so much oil left in the skillet. The flavor of the chicken and potatoes were wonderful. The garlic and herbs permeated the meat and potatoes perfectly. The best part, it only took a little over an hour from start to on the table.

[Lisa from Cali]

Hi Martha,
Love the show with the 3 Haute Cuisine Chefs! We would love to visit each one of their restaurants if we ever go to NY. I especially would like to try Le Bernardin since Letterman raved about it on his show while talking to guest Anthony Bourdain. I would probably try the Jean-Georges roasted chicken recipe. Now, how about bringing in Hubert Keller, Laurent Manrique, Phillipe Jeanty, Roland Passot of SF? :)

[nika]

Ripert is always fun to watch while messing around with his pal Bourdain.. LOVED him with Bourdain in a recent episode where they were both slaving away in the Les Halles restaurant in NYC ..

I missed this show and will keep my PVR set to catch it when it comes back around.

[Kathie]

Wow! what a show. I had company on Friday when the show aired in Philly. The woman and I watched with relish as these talented men produced dished that seemed so simple to make. I know that their talent makes the recipe look simple and hope some day to have the opportunity to dine in one of their resturants.

[ShopLittleGifts]

Wow, I watched this show - everything looked so delicious. Plus the trick on roasting a chicken for 18 minutes on 3 sides, that's interesting, I will definitely try it out. I still remember the show when Eric Ripert made baby food look so gourmet. Really need to head out to NYC for some of these yummy dishes.

[Carol J. Wooley]

Martha,

Extremely excellent show. I enjoyed every minute of it, plus I am taping the midnight show so I can keep it.

[Catherine Smith]

Yum yum. Tonight I prepared the chicken, potatoes and creamed spinach. Delish! And so simple.

I did make one small change. Instead of adding water in the final turn of the chicken I added a little bit of super dry vermouth. It was perfect. (Not to go around correcting a famous chef's recipe -but I needed to make it "my own").

Thank you so much, Martha, this was a terrific show! Next up on our menu is the halibut.

[Leticia Tutunjian]

Dear Martha,

I was out on spring break the last week of March and set the recorder to tape your shows for the week, but for some reason nothing was recorded is there a way that I can catch up on those shows? Love your show wish it would air in the evenings.

[Susan Brewster]

I loved the french chef show!! And Martha you were at your best They were lucky to be so fully appreciated.
I loved seeing the photos of your staff party and think it is so great that so many of your staff are your friends and have stayed so long. One of the parts of the show I enjoy is seeing you interact with your staff, especially the young moms!!So fun!!! I dvr all your shows and watch everyone.. I planned all my parties using your first book which you signed in East Lansing Mi many years ago 20? My daughters bid on 4 tickets to your show at a local auction for charity and presented them to me for christmas.... the best gift. but now I have to plan my trip When do you start filming again in the fall???? I just can't wait to come and be part of the audiance!!!! Thanks for all the fun ideas and life style info. I also watch all the craft programs which I love too!! You have done so much to promote style and good living in our country!!See you soon!!!

[Lisa Lawless]

Thank you for featuring these amazing chefs all in one day! The quality of skill and food presented was greatly appreciated. I have no need for the 'dinner in a minute' info that's become so prevalent.