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Hurricane Punch; Big Crowd Roasted Garlic Chicken with Angel Hair Pasta; Roasted Vegetable Salad with Goat Cheese; Cranberry Apple Crisp.

Garlic Roasted Yuca, Mediterranean Mixed Vegetable Gratin, Classic Bistro Potato Gratin Dauphinoise

Today, Tapenade, Pasta Salad with Rose Petals, Grilled Chicken with roasted Vegetables

Planning is everything when you're cooking for a crew. Today, Sara covers the basics of family cooking. Rump Roast with Vegetables; Beef Miroton; Roast Beef Hash; Roasted Vegetable Soup; Roast Vegetable Salad

Pasta with Green & Roasted Garlic, Pasta with Fresh Vegetable and Mozarella, Pasta & Seafood

Robiola White Truffle Pizza; Roasted Peppers; Fried Smelt and Vegetables with Skordalia; Keftedes.

Vegetable Gateau, Sole Roulade W/ Black Olive Paste, Roasted Peppers, Capers and Basil

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.

Pan-Fried Halibut Filets with Roasted Vegetable Chile Broth, guest actress/gymnast Cathy Rigby