A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.
Kevin demonstrates how to joint a chicken; a visit to a local chicken farm with a unique rearing style; Kevin cooks a big family barbecue. Recipes include: Coq au Vin; Chicken Stock; Chicken Risotto; Marie Rose Sauce; and Chilli Salted Chicken Wings.
Gutter fabricator Mike Vidulich installs a one-piece covered gutter that should never have to be cleaned. In the backyard, Roger shows Kevin the native plants he's using to turn a patch of lawn back to nature, as required by the local Conservation Commission. Master electrician Allen Gallant shows Kevin the existing aluminum wiring in the old part of the house and how he's safely working with it to update the recessed light fixtures and add new sconces over the mantel. Norm visits a factory in Londonderry, New Hampshire, to see how they're making and testing two types of windows for the project. Roger shows Kevin the infiltration system that is going to disperse the water from gutters into the ground.
Venice, more than any other European city, has an endlessly seductive charm. For centuries, it was nicknamed La Serenissima, "The Most Serenely Beautiful One"-and for good reason. Along with sampling the sumptuous art treasures of Venice and exploring its back-street wonders, we cruise its lagoon, stopping in fiery Murano for glass, pastel Burano for lace, and murky Torcello for a sense of where Venice was born.
Joseph makes his way to San Miguel de Allende, Mexico for the annual Fiesta de San Miguel, a celebration in honor of its patron saint. While taking part in miles of processions, enjoying the world's greatest fireworks display and dancing the night away accompanied by the music of dozens of local bands, he takes time to acquaint himself with the history and beauty of this UNESCO World Heritage colonial city which is famous for its artistic soul. During his stay he models for the artists at the famous Instituto Allende, soaks in the mystical Mayan Baths, steams with a shaman in a sweat lodge, sails across the city in a hot air balloon and parties with the best of them in El Jardin, San Miguel de Allende's main plaza. To top off his stay, he meets Chef Felipe of the Casa de Sierra Nevada, one of the town's top chefs, in the main market to pick up the fixings for his one-on-one cooking class featuring local cuisine. Vive Mexico!
Fresh vegetables and dip make a lively, and lovely, precursor to a delicious meal of baked swordfish with lemon, capers, and vinegar; plus versatile Boiled Potatoes with Fresh Mint Sauce.
Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.
Nick visits the cheese monger and the P-Patch and prepares Chicken Provolone with Tomato Sauce and a Salad with Spinach, Arugula & Shallots. Old school recipes made simple for today's busy home chefs.
Folic acid is essential for healthy red blood, and Christina prepares dishes rich in this valuable nutrient, including Spinach Salad with Candied Peanuts and Mangoes, and Kale-Filled Ravioli.
How does Sara get great food on the table every night with no effort at all? She cheats! Lucky for you. she'll reveal all her tricks and secrets in this episode. She'll show you fast Sticky Buns without the yeast, a way to bake risotto instead of stirring it with Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit and cheaters Wonton Ravioli stuffed with spinach, ricotta and mozzarella.
Seafood Master Chef Jasper White weighs anchor in the Ciao Italia kitchen and delivers Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Their Shells. Not to be outdone by Jasper's ocean-inspired creativity, Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach.
Quiche With Bacon; Eggs Jeannette; Flan With Green Herbs; Spinach, Ham And Parmesan Souffle.
Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano. Student: Cheryl Kovelchik.
In this episode, see an entirely different approach to dairy farming - the cows are raised naturally and humanely, producing exceptionally delicious milk. Then venture to North Carolina to meet a farmer growing heirloom corn and sugar cane. Back in the Victory Garden, it's time to harvest some greens, which Chef Marian uses in a crisp spinach salad.
Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles. Cheese? Please!
Culinary instructor and author Alamelu Vairavan prepares a flavorful and innovative dish called Spinach Poriyal along with an awesome stir-fry called Beets with Coconut Poriyal she will cook an easy to prepare and delicious flavorful Chicken Curry in a Hurry. Show Recipes: Spinach Poriyal/ Spinach Rice with Cashews; Chicken Curry in a Hurry; Beets with Coconut Poriyal.
Eva explores the mountain of the 12 ancient Greek gods and a vineyard with a unique selection of wines and Chef Yianni makes stifatho, moustalevria and spanakopita
Join the Meatless Monday Movement with these delicious Healthy Recipes: Spinach Burgers and Zucchini Fries. A grab-n-go snack crowd pleaser: Frozen Banana Peanut Butter Graham Cracker Sandwiches. Plus Robin's 20% Indulgent recipe: Magic Chocolate Cobbler with Ice Cream and Cherries.
The importance of eggs in everyday cooking; a visit to The Friendly Farmer chicken farm to see how they are taking organic egg production to a new level; the unique fruits produced in Wexford. Recipes include: Hollandaise Sauce; Eggs Benedict; Two Cheese Omelet; Goat Cheese and Basil Scrambled Eggs; Meringues; and Raspberry Souffle.
On the Road in Japan, Chef Ming Tsai sees first hand how Japan's famous miso is made as he visits one of the oldest miso factories still operating in Japan. Back in the kitchen, Ming learns miso cooking techniques from one of his college friends and her mother who share their secrets of cooking with miso, this week on Simply Ming..
Lidia whips up Mafalde Florentine Style - just like il Divino would have ordered it. She also cooks up savory Loin Lamb Chops in a Red Wine Sauce. For dessert - a rustic classic. Grandma Rosa's Apple Cake.
KCTS 9 COOKS: JUST DESSERTS is serious about sweets made by the best cooks we know – our viewers! Join hosts Mark Christopher and Chef Carol Dearth of Sizzleworks Cooking School with our guest cooks, preparing their favorite dessert recipes. The companion cookbook contains more than 350 fabulous dessert recipes, from cupcakes to crisps. Available at www.KCTS9.org/cooks.
More than 100 million Americans suffer from frequent digestive disorders and over 65% are overweight or obese. New York Times bestselling author and digestive expert Brenda Watson, C.N.C., discusses the solution in her newest Public Television special, Skinny Gut Vibrant You. Discover the newest science showing that the gut bacteria is different between overweight and lean people. Learn how balancing your gut bacteria, the most overlooked weight-loss secret today, can change your profile to that of a lean person resulting in weight loss and vibrant health. Skinny Gut Vibrant You is a game-changing program that helps people finally lose weight and keep it off for good.
Test cook Julia Collin Davison uncovers the secrets to making the Best Chocolate Tart. Next, gadget guru Lisa McManus reviews a few of her favorite kitchen gadgets. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Butterscotch Pudding at home.
Perfect Roast Leg of Lamb; Ratatouille; Stuffed Tomatoes.
In this second of two episodes on Europe's "City of Light," we ride a unicorn into the Middle Ages at the Cluny Museum, take a midnight Paris joyride in a classic car, get an extremely close-up look at heavenly stained glass in Sainte-Chapelle, go on a tombstone pilgrimage at Pere Lachaise Cemetery, and savor the Parisian cafe scene. Few cites are so confident in their expertise in good living-and as travelers, we get to share in that uniquely Parisian joie de vivre.