The Kitchen Sessions With Charlie Trotter Episode Guide

Episode Guide

• Ain't That a Kick in the Head

  Tuna; fennel broth; sun-dried tomatoes; lentil puree; grilled tuna steaks.

• An Artist's Palate

  Salmon; crab salad; yogurt poppy seed dressing; almond vinaigrette.

• Beef

  Beef tenderloin; quinoa; vinaigrette; roasted root vegetables; pot-au-feu; soup stock; gnocchi.

• Catfish

  Smoked catfish; sweet-and-sour fennel; kumquat sauce; fried catfish; catfish tempura.

• Changes

  Snapper; corn risotto.

• Charlie Trotter's at 15

  An indulgent seafood soup contains cream, yucca, white cabbage and fresh fish fillets.

• Checkpoint Charlie

  Lobster; braised endive; potatoes; shrimp; asparagus.

• Cheese

  Wilted arugula salad with rabbit, figs and goat cheese; goat-cheese cheesecake with crispy pepper tuiles.

• Commitment

  Chilled spring pea soup with mussels, elephant garlic, fiddlehead ferns and whole roasted red onions; spring legume salad with quail eggs, ham and hazelnut vinaigrette.

• Complacency, Detrimental to Creative Process

  Salt-crusted heirloom beets with roasted chicken breast and mustard sauce; root vegetable pave with bison and meat reduction.

• Corn

  Grilled-corn soup with crab and arugula; corn cake with bacon and shrimp.

• Dessert

  Chocolate tart; mango; pineapple; upside-down cake; ice cream.

• Details

  Wild mushroom ragout; hot and sour mushroom soup with tofu and shrimp dumplings.

• Duck

  Duck breast salad; walnut vinaigrette; crispy duck confit; potato puree; collard.

• Duo

  Pairing wines with cheeses; crepes with soft, textured cheese and dried fruits; blue-cheese tart with sauterne jelly and apricots.

• Evolution

  Soft-shell crab with curried tomato sauce and cumin vinaigrette; open-faced tomato tart with white anchovies and caper vinaigrette.

• Evolution Revolution

  Scallops; crab cakes; mango slices; cilantro juice.

• Family Affair

  Pasta; linguini; mussels; tomato water; blue cheese ravioli.

• Fish Auction

  Hawaiian fish auction; snapper; beans.

• Fresh Fresh Fresh

  Asparagus soup; goat cheese; black olives; oils; sweet corn soup.

• Girardet

  Top chefs; scallop and cockle salad.

• Going the Extra Mile

  Langoustines with green curry sauce and scallions; asparagus and zucchini soup with crayfish.

• Going to Chicago

  Pork; salad with walnuts; cantaloupe; rice pancakes; pecan sauce.

• Greens

  Asian salad; lamb; watercress; garlic puree; monkfish; braised kale.

• Guess Who's Coming to Dinner?

  Pork tenderloin; cabbage; red onions.

• Hawaiian Tuna

  Hawaiian tuna; grilled tuna; avocado purée; seared tuna; oxtail; rutabaga.

• Humility

  Artichokes stuffed with curried duck, cumin rice and eggplant filling.

• Imagination

  Salads; beets; endive; goat cheese; sea bass; cilantro vinaigrette.

• Inspire/Focus

  Steamed cod with cauliflower mushrooms; seafood cassoulet with lobster, clams and cannelini beans.

• Let's Call the Whole Thing Soup

  Roasting garlic; cleaning mushrooms; bean soup; croutons.

• Lobster

  Lobster; tropical fruit salad; vanilla bean vinaigrette; lobster stock; lobster tart; chorizo.

• Lush Life

  Lobster; apricot curry sauce.

• Mushrooms

  Wild mushroom lasagna with arugula pesto; veal and wild mushroom pot pie.

• My Favorite Things

  Tortellini; balsamic vinaigrette; smoked chicken.

• Olive Oil

  Salmon poached in olive oil with basmati rice cake and leek confit soup; lamb with poached artichokes and red wine/kalamata olive sauce.

• Oysters

  Oysters; potato soufflé with mussels; oyster soup; lardons.

• Pasta

  Pasta; mozzarella lasagna; grilled vegetables; noodles; dough; sauteed mushrooms; broth.

• Performance

  Chicken; herb oil; fruit glaze; potato puree.

• Pork

  Pork tenderloin; roasted potatoes; vinaigrette; boar; caramelized endive; jasmine rice; mushrooms; barbecue sauce.

• Potatoes

  Twice-baked fingerling potatoes with duck confit; spiced venison with prune-studded potato wheels and braised celery.

• Poultry

  Ground chicken; chicken dumplings; pan-fried dumplings; stir-fried vegetables; trussing poultry; roasted Cornish hen; potato pave.

• Poultry

  Fennel and smoked chicken terrine with fennel puree; roasted duck with proscuitto-wrapped fennel bulb and balsamic-cherry reduction.

• Purpose

  Napa cabbage rolls with ivory salmon and braised cabbage; squash soup with brown butter, lobster and citrus.

• Reach for the Stars

  Beef; stew; chickpea puree; buckwheat noodles; tofu.

• Red Wine Territory

  Salmon; wine; portobello mushrooms.

• Salads

  Salad; grilled beef tenderloin; tossed salad; vinaigrette; roasted mushrooms; mushroom salad; prawn; haricot.

• Salmon

  Poached salmon; canape; noodles; salmon terrine; smoked salmon.

• Satisfaction

  Fennel salad with mustard vinaigrette, greens and almonds; raw cauliflower with balsamic red onions and wilted greens.

• Savory and Sweet

  Duck; sesame oil; mushrooms; spinach; rhubarb.

• Scallops

  Sauteed scallops; scallops in phyllo; braised legumes; crispy fried leeks; red wine vinaigrette.

• Service

  Banana bread pudding with white chocolate and bittersweet chocolate/marshmallow ice cream; chocolate pudding cake with coconut ice cream.

• Simply the Best

  Short ribs; beef tenderloin; polenta; shallot vinaigrette.

• A Song for Jean

  Duck; black olive vinaigrette; braised endive; roasted apples.

• Soup

  Cold cucumber yogurt soup; oysters; caviar; chicken stock; pumpkin soup; pheasant breast; fried ginger.

• Spices

  Paella-stuffed tomato with saffron vinaigrette; curried beef short-ribs with braised parsnips, carrots, rutabaga and potatoes.

• Spontaneous Combustion

  Tuna; potato; cucumber yogurt; smoked salmon; beets; onions; vinaigrette.

• Sweet 'n' Hot

  Desserts; fruit; homemade ice cream.

• Sweet Surrender

  Dessert; cherry brownie sundae; caramel creme brulee.

• Team

  Lemon verbena custard with lace cookies and fresh berries; carrot cake with creme fraiche frosting and buttermilk ice cream.

• Thinking Outside the Box

  Seafood; egg-drop soup; catfish; steamed sea bass.

• Tuna

  Tuna loin; marinated tuna; daikon salad.

• Under the Sea

  Salmon steaks; asparagus; eggplant puree.

• Variations on a Theme

  Chicken salad; vinaigrette; wine; roasted leeks.

• The Wild and the Raw

  Selecting seafood; scallops; chicken liver sauce; braised collard greens.

• Wine

  Garlic confit ravioli with red wine/olive sauce; halibut with red wine/corn sauce and yellow corn grits.