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UpRooted

UpRooted follows the adventures of North American mom and food lover, Sarah Sharratt as she navigates her way through her new life in rural France.

UpRooted with Sarah Sharratt on the Cooking Channel US 

Sarah Sharratt: My Life in France on Lifestyle Food, Foxtel Australia 

 

EPISODES

Host Sarah Sharratt and her husband Robert enjoy a romantic date night supper on the terrace of their chateau in rural France, as seen on Cooking Channel's UpRooted with Sarah Sharratt, Season 1.

UPROOTED TO FRANCE

This is where the adventure begins. Join me as I prepare a special date night meal. We take a short trip to visit a mushroom festival and then I roll up my sleeves and get hands on making cheese at a local fromagerie. To top it all off we enjoy a special wine from Monbazillac, a region known for its sweet wines.

Recipes featured in this episode include: Cream Cèpe Mushroom Soup, Roast Chicken with Lemon, Artichoke and Peppers, Pear and Ginger Cakes

SPECIAL THANKS TO:

  • Chateau Larchère, Thierry and Muriel Baudry
  • Fromagerie Van Der Horst, Montcaret France
An impressive buffet of grilled meats including beef, boar and bison set out for a summer BBQ in France, as seen on Cooking Channel's UpRooted with Sarah Sharratt.

A FRENCH BARBECUE

Sarah hosts a barbecue for friends and visiting family. It's a mixed grill extravaganza featuring bison, boar and beef accompanied by some great tasting hearty salads.

Recipes featured in this episode include: Barbecue Tomahawks, Slow Roasted Boar Leg, Dry Rubbed Bison Roast, Bob's Chimichurri Sauce, Farro Roasted Vegetable Salad, Beet and Goat Cheese Salad, Cherry Clafoutis

SPECIAL THANKS TO:

Strawberries growing in the greenhouse of the Le Fruitier Strawberry Farm in rural France as seen in Cooking Channel's UpRooted with Sarah Sharratt.

A FRENCH PICNIC

A trip to the famous pilgrimage town of Rocamadour and a nearby goat farm to make cheese is just the beginning of Sarah's French picnic. She also visits a local strawberry farm and is inspired to plan a picnic for the whole family.

Recipes featured in this episode include: Egg and Goat Cheese Phyllo Tarts, Spaghetti Frittata, Strawberry Lemonade, Strawberry Cobbler.

SPECIAL THANKS TO:

Duck Pâté prepared in Terrine dish by Sarah Sharratt and Benoit Chevallier on UpRooted

SPRINGTIME IN FRANCE

Sarah hosts a springtime lunch for visiting friends packed with lots of French classics. Sarah learns how to make duck paté from her local butcher and also visits a nearby bakery to learn how to make those famous French macarons.

Recipes featured in this episode include: Benoit's Duck Paté, White Asparagus with Gribiche sauce, Creamy Lemon Posset, Raspberry Macarons.

SPECIAL THANKS TO:

  • Butcher Chevallier, Pessac sur Dordogne, France. Boucherie.Chevallier@orange.fr
  • Chocolaterie La Ruchette, Riberac, France.
  • Evelyne Margariti, Asparagus Farm, Landes, France.
Sarah Shops at the Aligre Market, Paris, France during filming of Episode 107 for UpRooted

A FOOD LOVER IN PARIS

Sarah escapes to Paris to learn more about how Parisians eat. She also searches out the best pastry in Paris for a dinner party with girlfriends.

Recipes featured in this episode include: Smoked Salmon Crepe Cake, A New Old Fashioned Cocktail.

 SPECIAL THANKS TO:

  • Dr. Brigitte Picandet, Nutritionist
  • Pierre-Sang Boyer, Restaurant Pierre-Sang
  • Mido Yahi, Bartender and Co-Owner, Cafe Moderne
Sarah Sharratt, Host of UpRooted

A FRENCH THANKSGIVING

In this episode, Sarah learns that celebrating Thanksgiving in France is not as easy as you might think. Since the French don't celebrate this holiday, Sarah has to work a little bit harder to get those ingredients that she considers essential for her Thanksgiving meal.

Recipes featured in this episode include: Butternut Squash SoupRoast turkey with chestnut and sage stuffingratatouillepumpkin pie.

 SPECIAL THANKS TO:

  • Chateau Fontana. Gensac, Bordeaux.
  • Butcher Chevallerie. Passaic sur Dordogne, France. Boucherie.Chevallier@orange.fr
Walnut Tart with Butterscotch Sauce Recipe prepared by Sarah Sharratt during Episode 102 of UpRooted

THE NUT ROUTE

Sarah discovers the famous walnuts from her area in Southwest France this week. She visits a local walnut farm to see how these nuts are harvested and then goes to a nut press, or moulin, to see and taste the freshly pressed nut oil. The menu is packed with walnuts: walnut ravioli, lamb stuffed with walnuts and arugula and a walnut tart with butterscotch sauce.

Recipes featured in this episode include: Walnut Ravioli in a Parmesan Cream Sauce, Rolled Leg of Lamb with Walnut and Arugula Stuffing, Walnut Tart with Butterscotch Sauce

SPECIAL THANKS TO:

  • Les Vergers de Guillou, Nut Farm, Jean-Christophe Mouret, lesvergersdelaguillou.com
  • Le Fournil du Talmeunier, Bakery, Port Sainte Foy
Apple and Armagnac Tresse Recipe Prepared by Sarah Sharratt during episode 104 of UpRooted

THE PIGEON HUNT

In this episode Sarah joins local hunters in the annual tradition of hunting wood pigeon, or as the French say "palombe". She also visits a famous armagnac producer, Darroze Armagnacs. Equipped with many pigeon, Sarah throws a dinner party for the hunters completed with roasted pigeon and some other French favorites.

Recipes in this episode include: Roast Pigeon with Fennel and Sausage stuffing, Pommes Dauphinoise, Apple and Armagnac Tresse

SPECIAL THANKS TO:

  • Christian and Valerie Gallot and the many other hunters
  • Marc Darroze, Darroze Armagnac
  • Benoit Gaillard, wine merchant, Ets Martin, St. Émilion
UpRooted - Season 1 - Episode 106

A FRENCH CHRISTMAS

Join Sarah and her family as they prepare for a Christmas in France. It can be tough being so far away from family during the holidays but Sarah tries her best to make this a Christmas the kids will remember. New traditions mix with old in this seasonal special.

Recipes in this episode include: Mulled White Wine, Caviar with Crème Fraiche Blinis, Seafood Platter, Swiss Meringue Tower with Pomegranate and Passion Fruit

SPECIAL THANKS TO:

  • Laurent Desverlanges, Caviar de Neuvic
  • Thierry Macon, Libourne Fishmonger
  • Bordeaux Christmas Market
The beautiful scenery enjoyed with the Pyrenees Mountains seen in French Basque Country as seen on UpRooted

LITTLE BITES OF BASQUE

Sarah travels to the French Basque country that sits along the border with Spain and the Pyrenees mountains. She discovers the many famous Basque products that originate in this area including sheep's milk cheese, local kintoa ham and the spicy piment d'espelette. It's a gastronomic tour ending with Sarah's own take on a tapas dinner with girlfriends.

Recipes in this episode include: Ham and Cheese Bites, Piment Chocolate Pudding, Piperade, Patatas Bravas and Gilda Lollipops.

SPECIAL THANKS TO:

Champagne Risotto with Truffles Recipe Prepared by Sarah Sharratt on UpRooted

THE BLACK TRUFFLE

In this episode Sarah learns all about the famous black truffles from Périgord, France. Secretively hunted by locals and highly prized by greats chefs around the world, Sarah discovers all you need to know about these little fungi that grow underground. The episode culminates in, what else, a truffle themed dinner shared with local winemaking friends.

Recipes in this episode include: truffled brie, beef tenderloin with Périgord truffle sauce, champagne risotto with truffles, cinnamon and cardamom chocolate truffles.

SPECIAL THANKS TO:

  • Marine and Gregory Dubard, Vignobles Dubard
  • David Capy, Bordeaux Chocolatier
  • Monsieur Guy Rethore, truffle hunter, and his dog Uba
Grilled oysters with butter and garlic sauce, as prepared by host Sarah Sharratt on Cooking Channel series, UpRooted.

THE OYSTER FARMER

In our season finale, Sarah visits the town of Arcachon located on the west coast of France. Sarah rolls up her sleeves and helps harvest oysters in the Bay of Arcachon. After that, it is a trip to the local fish auction and the town's food market. Loaded with fresh oysters and fish, Sarah returns home and creates a special dinner to be enjoyed with her family.

Recipes in this episode include: fish ceviche, raw oysters with mignonette and soy and ginger sauce, grilled oysters, limoncello granita.

SPECIAL THANKS TO:

  • Sylvie Dies, Oyster farmer
  • Arcachon Town Hall
  • Arcachon fish market