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Let's Brunch Season 2 Episodes
Season 2 Episode Guide
8 Episodes 2020 - 2020
Episode 1
Bread for Brunch
23 mins
Fabulous host, Vanessa Gianfrancesco, loves Bread for Brunch, and you will love her perfectly fluffy Breakfast Bread, complete with a lesson on how to bake like her Nonna. Next, she 'proposes a toast' by turning that same bread into an exciting brunch spread with her Toast and Toppers; check out lots of toast-topping ideas like Hummus with Tomato Salad or Chocolate, Bananas, and Marshmallows - yum. Next, Vanessa builds the Ultimate Brunch Club Sandwich. Why choose between a California BLT and a good old fashioned Eggs, Ham, and Cheese, when you can stack up both in one towering, mouth-stretching sandwich? Finally, Vanessa bakes Cinnamon Bread Pudding; made with toasted bread, creamy custard, and brandy-plumped raisins, served with decadent brandy spiked caramel sauce.
Episode 2
Dim Sum Brunch
22 mins
Vanessa Gianfrancesco is your adventurous instructor for making these homemade versions of all of her favourite Chinese brunch dishes. Her Shrimp Dumplings use prepared wrappers, everyday ingredients, and tools found in any kitchen to make flavour-packed mouthfuls. Next, Pork Bao Buns combine roast pork, delicious hoisin, fluffy steamed buns, and crunchy fresh veggies for a treat that is sure to impress. For a heartier meal, Vanessa shares a great tip for making quick Congee with Beef at home - her version of the immensely satisfying classic is topped with crispy beef, scallions, and hard cooked eggs. Savoury brunch is always better with a sweet ending like Vanessa's Egg Tart, dressed up with fresh vanilla bean.
Episode 3
Brunch Around the World
23 mins
First stop on Vanessa's virtual tour is the Philippines for the popular midmorning meal, Tapsilog, made with seasoned and seared sirloin, garlic fried rice, and a sunny side up egg. Next stop? Vanessa globetrots to North Africa (without ever leaving the kitchen...) for Bisarra, a spice-packed bean purée that helps start Moroccan mornings with a protein punch. Columbia beckons next with Arepa de Huevo, fried egg is stuffed in a crispy handmade cornmeal bun and dressed with creamy avocado and tangy pickled red onions. Last, Vanessa goes tropical for Ackee with Cod - bright yellow ackee fruit is scrambled with peppers, onions, and spices, and served with a perfectly cooked black cod fillet for her take on Jamaica's favourite brunch.
Episode 4
Middle Eastern Brunch
22 mins
Fun and upbeat host Vanessa Gianfrancesco whips up four recipes inspired by the morning meals of the Middle East in this brightly flavoured episode of Let's Brunch. How do you feel about Falafel? Vanessa makes a quick oven-baked version that will leave you feeling great. Israel is a melting pot of cuisines and culture - you'll love Noodle Kugel, a creatively kosher casserole packed with rich custard, ricotta cheese, and dried apricots - yum. Next, shake off your morning munchies with Shakshouka, a saffron spiked tomato-veggie stew simmered with perfectly poached eggs. Semolina flour and honey are the stars of M'Shewsha, an Algerian pancake that is slowly pan-steamed until fluffy, then elevated by aromatic orange scented honey. Let your taste-buds roam.
Episode 5
Seafood Brunch
22 mins
Join playful host Vanessa Gianfrancesco for the best of Seafood Brunch. Hangtown Fry is a dish from Northern California's gold rush era with cracker-crusted oysters, velvety scrambled eggs, and crispy bacon. Next, she makes Smoked Salmon Croque Madame - melty Comte cheese, capers, creamy béchamel, and a sunny side up egg transform this humble meal into the finest grilled cheese sandwich you'll ever adore. Spanish Deviled Eggs are a new twist on the kid-friendly favourite; this version of the satanically-sanctioned snack is made with hard-boiled eggs, premium oil packed tuna, and sofrito. Butter poached lobster is the star of Vanessa's most decadent brunch yet, Lobster Roll with Hollandaise, served warm with black caviar.
Episode 6
Vegan Brunch
23 mins
Check out Vanessa's amazing Vegan Brunch ideas. In this episode of Let's Brunch, we join our warm host Vanessa Gianfrancesco in her inviting kitchen for a healthy and delicious meal that'll keep your energy up and your belly full. To start, Vanessa makes a Vegan BLT Salad with Avocado that is a perfect balance of smoky, crunchy textures, tart tomatoes, and creamy avocado richness. Next, Vanessa channels Provence with Veggie Socca, a traditional chickpea pancake loaded up with summer vegetables and fresh herbs. For her third dish, Vanessa brings the maple syrup drenched decadence with banana-battered Vegan French Toast smothered in piles of yummy fresh fruit. She turns to India for her final dish, Atta Dosa Masala, whole wheat crepes stuffed with rich and hearty curried potatoes.
Episode 7
More Brunch Around the World
22 mins
Join the ever-curious Vanessa Gianfrancesco for another brunch-venture around the world without ever leaving home. She begins the virtual voyage with a dish from Japan, her home-cook-friendly take on 'Omurice', an omelette stuffed with fried rice, earthy mushrooms, and sweet-tangy - ketchup? Yep. Her next stop is Mexico for Chorizo and Egg Tacos, with spicy homemade sausage, creamy scrambled eggs, and warm corn tortillas. Eastern Europe's Georgia is home to pizza's cool cousin Khachapuri; fresh baked, loaded with three cheeses, finished with egg and melty butter. Vanessa's last stop is Russia where she shows us her tricks for making Russian Crepes with Red Caviar; tangy kefir batter, lots of butter, and smothered in crème fraiche and salmon roe.
Episode 8
Italian Brunch
22 mins
Charismatic host Vanessa Gianfrancesco is inspired by her family's cultural home, Italy. Starting with flaky stuffed breakfast pastry, Sfogliatelle, she makes one with chocolate-hazelnut butter and another with bright, aromatic apricot jam. Rotolo di Frittata is a rolled and stuffed omelette layered with mild, sweet prosciutto cotto, sharp provolone cheese, and tangy arugula pesto. Next, Vanessa introduces a low-carb Grain Free Breakfast Pizza. What's the one thing that could improve breakfast pizza? How about a crust made of cheese? For the final recipe, Vanessa reminds us that brunch isn't just eggs, it's also bacon!Vanessa checks that box with her Piselli Brunch Pasta with summery green peas, creamy pasta, and mint, skillfully seasoned with Italy's bacon, scrumptious and savoury pancetta.
