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Martha Stewart's Cooking School Previous Broadcasts

Festive Occasions (Episode #509H)

KQED Plus: Fri, Jun 23, 2017 -- 8:00 AM

Get creative with kebabs, threading flavor-packed ingredients onto skewers. Grill pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef, mushroom and millet kebabs; and saffron-yogurt chicken kebabs.

Repeat Broadcasts:

  • KQED Life: Fri, Jun 23, 2017 -- 4:00 PM

Poaching (Episode #111H)

KQED Plus: Thu, Jun 22, 2017 -- 8:00 AM

Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs.

Arabian Gulf Breakfast (Episode #501H)

KQED Life: Wed, Jun 21, 2017 -- 4:00 PM

Join Martha as she simplifies time-honored recipes to bring a Gulf-style breakfast to your table: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet.

Shrimp (Episode #213H)

KQED Life: Mon, Jun 19, 2017 -- 4:00 PM

In this episode, Martha offers a primer on a favorite crustacean. She explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them. Basic cooking techniques result in delicious recipes for shrimp cocktail, an updated version of scampi, a traditional shrimp boil and simple grilled shrimp.

Kebabs (Episode #508H)

KQED Plus: Fri, Jun 16, 2017 -- 8:00 AM

Get grilling with Martha as she introduces exotic flavors to your next cookout. Learn four techniques for four grilled recipes: fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.

Repeat Broadcasts:

  • KQED Life: Fri, Jun 16, 2017 -- 4:00 PM

Braising (Episode #110H)

KQED Plus: Thu, Jun 15, 2017 -- 8:00 AM

Braising is a busy cook's best friend, and here's why: with little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. Martha shows you which cuts are ideal for braising and the best ways to cook them, sharing recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches.

Legumes (Episode #212H)

KQED Life: Wed, Jun 14, 2017 -- 4:00 PM

Martha sheds light on the wide world of legumes, exploring the many available varieties - from chickpeas to calypso beans - and how to cook them using three different methods: stovetop, oven and pressure cooker. Italian chef and bean aficionado Cesare Casella joins Martha to share some of his own recipes for exceptional bean dishes.

Preserving (Episode #211H)

KQED Life: Mon, Jun 12, 2017 -- 4:00 PM

Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.

Dates (Episode #507H)

KQED Plus: Fri, Jun 9, 2017 -- 8:00 AM

Explore the versatility of dates, a cornerstone of Gulf cuisine, in both savory and sweet dishes: date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles. Make a date with this super food!

Repeat Broadcasts:

  • KQED Life: Fri, Jun 9, 2017 -- 4:00 PM

Roasting (Episode #109H)

KQED Plus: Thu, Jun 8, 2017 -- 8:00 AM

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

Grains (Episode #210H)

KQED Life: Wed, Jun 7, 2017 -- 4:00 PM

By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods. Be inspired to prepare her recipes - which can be tossed together in no time - for breakfast, lunch or dinner.

Dumplings (Episode #209H)

KQED Life: Mon, Jun 5, 2017 -- 4:00 PM

Dumplings are a mainstay in nearly every cuisine across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations.

Entertaining for a Crowd (Episode #506H)

KQED Plus: Fri, Jun 2, 2017 -- 8:00 AM

Salute the Arabian Gulf's world-class hospitality as Martha prepares flavor-packed favorites fit for a crowd. The menu features chicken kabsa, stuffed cabbage and spiced lamb chops, orzo risotto with wild mushrooms, and a sweet cake called kumajj.

Repeat Broadcasts:

  • KQED Life: Fri, Jun 2, 2017 -- 4:00 PM

Steaming (Episode #108H)

KQED Plus: Thu, Jun 1, 2017 -- 8:00 AM

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

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