Living close to the shore in Connecticut offers Jacques the opportunity to celebrate the bounties of the sea. He loves seafood and begins this menu with a Picante Mussel Pilaf. Next, Jacques surprises viewers with a novel take on a breadcrumb coating for Onion-Crusted Sole with Anchovy Butter. He ends with a popular French dessert that's not quite an omelet...not quite a custard...it's an Apricot Clafoutis.
Visit the Website: www.kqed.org/w/morefastfoodmyway/
Episode #211 / Length: 26 minutes
- Wednesday, May 21st at 6:30 PM on KLRU Create