Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more. In "Martha's Stewart's Cooking School, " you get just that.
Episode # 207
If you love to eat seafood but balk at preparing it at home, you'll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner's class on buying, butchering and storing fish. They then demystify boning a round or flat fish and cleaning a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.
Saturday, May 18, 2013
Length : 26 min
MPT2
Episode # 205
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.
Saturday, May 25, 2013
Length : 26 min
MPT
Episode # 208
Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere - and shows how to make flavorful pan sauces to serve as accompaniments.
Saturday, May 25, 2013
Length : 26 min
MPT2
05:00 PM
Episode # 206
Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.
Saturday, May 11, 2013
Length : 26 min
MPT2
05:00 PM
Episode # 205
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.
Saturday, May 04, 2013
Length : 26 min
MPT2
05:00 PM
Episode # 204
Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Let Martha guide you through these techniques and show you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.
Saturday, April 27, 2013
Length : 26 min
MPT2
11:30 AM
Episode # 203
Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Watch as Martha makes a nourishing chicken soup that's as easy as poaching a chicken. Then learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT
05:00 PM
Episode # 203
Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Watch as Martha makes a nourishing chicken soup that's as easy as poaching a chicken. Then learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup.
Saturday, April 20, 2013
Length : 26 min
MPT2
11:30 AM
Episode # 202
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT
05:00 PM
Episode # 202
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
Saturday, April 13, 2013
Length : 26 min
MPT2
05:00 PM
Episode # 201
A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes - a rib roast, crown roast of pork, and stuffed turkey breast - each a lesson in key roasting techniques. Learn how to achieve perfect roasts, including the best cuts for roasting, ways to ensure they stay juicy after cooking and serving suggestions for festive occasions.
Saturday, April 06, 2013
Length : 26 min
MPT2
11:30 AM
Episode # 201
A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes - a rib roast, crown roast of pork, and stuffed turkey breast - each a lesson in key roasting techniques. Learn how to achieve perfect roasts, including the best cuts for roasting, ways to ensure they stay juicy after cooking and serving suggestions for festive occasions.
Saturday, April 06, 2013
Length : 26 min
MPT
