Martha Stewart's Cooking School
Imagine having lifestyle expert 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. Based on her eponymous best-selling book, Martha as host will give home cooks a culinary master class. Each half-hour episode will feature demonstrations of classic dish preparations and expert cooking techniques.
Pasta Sauces (#206H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Jun 29, 2013 -- 1:30pm email reminder
Rice (#106H) Duration: 26:46 STEREO TVG
If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice.
- KQED Plus: Sun, Jun 30, 2013 -- 11:00am email reminder
Fish Monger (#207H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Jul 13, 2013 -- 1:30pm email reminder
Dressing and Emulsions (#107H) Duration: 26:46 STEREO TVG
Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar. She also makes a creamy blue cheese dressing - just the thing for drizzling onto a wedge of iceberg lettuce. And you can make your own mayonnaise, too. Follow Martha's step-by-step instructions, then use it to prepare the most delectable BLT.
- KQED Plus: Sun, Jul 21, 2013 -- 11:00am email reminder
Sauteing (#208H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Jul 27, 2013 -- 1:30pm email reminder
Steaming (#108H) Duration: 26:46 STEREO TVG
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.
- KQED Plus: Sun, Jul 28, 2013 -- 11:00am email reminder
Also on KQED.org this week ...
"The Bay Bridged" Music for June
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