In this episode, Joanne shows us that we don't need to go to Morocco to get a nice variety of spices. She'll take us on a trip to a spice shop and then teach her student how to make four different spice blends using different ingredients. She'll also show us how to make Garam Masala and Adobo Rubbed Chicken Skewers. You won't want to miss this spicy show! Recipes: 4 Spice Blends: Ras El Hanout, Quatre Epices, Za'atar, Adobo; 2 Spice Skewers: Garam Masala and Adobo rubbed Chicken Skewers with Garlic Yogurt Sauce, Roasted Carrots with Quatre Epices. Student: Lauren Eastman.
Ellie prepares an ensemble of make-ahead dishes that are designed so that both party-giver and partygoers can equally enjoy the festivities. All these dishes can be cooked and frozen ahead of time and then simply reheated at party time. Go ahead: enjoy your own party. Recipes: Asian shrimp cakes served with 3 Ingredient Recipe: avocado-wasabi sauce; Chicken phyllo pies; Broccoli and sun-dried tomato flatbread; Chipotle black bean dip.
Kevin watches artist Pauline add historical texture to the master suite wall. The end of the project reveals many improvements: a new Victorian front porch, restored windows, relaxing master suite, functional living space and gorgeous open kitchen.
In REAL RAIL ADVENTURES: SWISS GRAND TOUR, television host, lifelong traveler and train buff Jeff Wilson journeys through several cities and towns in Switzerland by train, including Zurich, St. Gallen, Gstaad and Montreux, to take in the sights and learn about the local history and traditions of each destination. He also shares up-to-date travel advice to help viewers create authentic, memorable rail adventures of their own. The one-hour travel documentary showcases the construction marvels and visual splendors of the Swiss rail system, where majesty and machine meet. From world-class mainlines and stunning scenic routes to pioneering steam locomotives and historic cog trains, REAL RAIL ADVENTURES celebrates the triumphs of Swiss engineering and ingenuity. Engineers overcame the country's numerous natural obstacles - soaring peaks, plunging valleys and craggy terrain - by building impressive (and improbable) trestles, bridges and tunnels.
There is a party in the air with an Italian flair. Lidia teaches the viewer several dishes that will work for any party - including a selection of varies cheese, cured meat and Giardiniera-style vegetables; an easy and quick sweet and sour zucchini dish and lastly stuffed mushrooms made with a delicious mixture of scallions, red peppers and fresh parsley. Lastly there is still time for a delicious salad of poached seafood featuring shrimp, mussels and calamari.
Test cook Bridget Lancaster reinvents a classic, Cornish Game Hens. Then, equipment expert Adam Ried reviews French presses in the Equipment Corner. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make a perfect French Apple Tart.
Annabel Langbein picks heritage apples from a family orchard dedicated to preserving rare varieties in sunny Nelson, New Zealand. Returning to her lakeside cabin, she cooks a Mexican-style feast of succulent slow-cooked pork with smoky chili beans and guacamole, followed by the easiest, most refreshing apple and raspberry sorbets ever. Recipes from this episode: cinnamon apple fritters, garden gazpacho, Mexican rub, Mexican pulled pork, smoky chili beans, chunky guacamole, fresh flour tortillas, apple and berry sorbets.
Host Andreas Viestad visits Hardanger, the "apple orchard" of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.
Host Laura Theodore prepares recipes that are bursting with "just picked" flavor. She begins with refreshing "Garden Vegetable Basil Gazpacho" a chilled delight on a hot summer night. Next up, fresh from the farm ingredients inspire tempting "Zucchini Fettuccini with Fresh Tomato Salsa" and zesty "Arugula and Walnut Pesto Pasta" Apples stand front and center in "Autumn Apple Crisp." Inspired by the fresh flavors of summer, you'll easily create culinary delights in your own kitchen.
As Vivian returns from her Mississippi trip, she confronts her long absence from the dinner service at Chef and the Farmer. She visits an heirloom apple tree collector, Creighton Leigh, the Johnny Appleseed of the southern apple, who grows 800 varieties in the rolling hills of North Carolina's Piedmont. Savory and sweet heirloom apples make an appearance on the menu. Vivian, Ben, Theo and Flo don boots and grab shovels to plant their own southern apple tree on their Deep Run property.
Kevin starts with a lobster dish served with a mustard cream sauce and seared fillet of beef and blue cheese salad. Next, potato with a pie crust - a completely different way of serving Ireland's national vegetable. Then a quick and simple Waldorf salad. Finally, Kevin shares his mom's recipe for traditional apple pie.
Good Lady Apples Bon Femme; Stew Of Red Summer Fruit; Braised Pears In A Caramel Sauce; Flambeed Bananas; Apple Fritters.
Host Laura Theodore prepares breakfast recipes, beginning with a quick and refreshing "Raspberry-Banana Green Dream Smoothie." If baked treats are more like your style, then "Apple Muffins with Pumpkin Seeds" are sure to please. Want to change your morning fare up a bit? Try delectable "Rocky Mountain Toast." An old time favorite, "Awesome Oatmeal," is cooked up jazzy style, adding classic flavor to this breakfast line up.
Julia Child makes three French favorites: Tarte aux Pommes Classique, Tarte des Demoiselles and Tartin.
Annabel Langbein visits her neighbor's hazelnut orchard in New Zealand's Central Otago for the fall harvest, cooking up a rib-sticking pea and ham soup and a spiced apple cake for lunch. On the menu that night are artichokes fresh from the garden, chicken and leek gratin, and individual pear and hazelnut tarts. Recipes from this episode: rib-sticking pea and ham soup, one-pot spiced apple cake, artichokes with vinaigrette, Provencal crust, chicken and leek gratin, garlicky vegetable toss, hazelnut butter, individual pear and hazelnut tarts.
Neven returns to London, where Andy McFadden, head chef of the 1 Michelin star L'Autre Restaurant, prepares a delicious scallops ceviche. Later, Neven cooks local lamb with pea puree and rosemary jus, and a dessert called 'The Orchard,' which includes apple pannacotta with apple jelly, glazed apple tart, apple crumble and apple parfait.
The saying "an apple a day keeps the doctor away" takes on an entirely new meaning, as Christina rates the "crunch factor" of traditional apples, whips up Tofu and Apple Curry and makes an apple juice with a twist.
We all love cheese - who doesn't? But there can be too much of a good thing. Ellie answers an SOS from a home where cheese has completely taken over the menu. Ellie, a self-proclaimed cheesehead herself, shows how to keep from going overboard with cheese and instead utilize its best assets - its great flavor and health benefits. Recipes: Skillet mac and cheese; Parmesan-crusted chicken breast ; Pan-steamed broccoli with lemon, garlic and parsley.
KRISTEN KISH/Hungarian Stuffed Cabbage. Cabbage, like chicken or pasta, is a predominant comfort food in a variety of cultures around the world. Often stuffed and baked, it holds a plethora of flavor. Today on Simply Ming, Ming and Kristen Kish recreate cabbage dishes from their childhood. Ming makes Korean Steamed Lion's Head and Kish brings her grandmother's kitchen to Ming's with her Hungarian Stuffed Cabbage. Your kitchen will smell like cabbage all day, which is a good thing.
Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
Whether used in soups, roasted or stuffed, the Italians love their vegetables. In this episode, she makes a platter full of roasted peppers stuffed with tuna. She then creates a mellow dish of savory onions stuffed with lamb and sweet raisins. The cauliflower and tomato soup is one that warms the heart and any kitchen table.
Host Christopher Kimball visits the Dorset Union Store in Dorset, Vermont, where doughnuts are baked fresh daily. Then, test cook Bridget Lancaster uncovers the secrets to making easier muffin tin doughnuts. Next, tasting expert Jack Bishop challenges Chris to a tasting of grapefruit juice. Then, equipment expert Adam Ried reveals his top picks for pod coffee makers. And finally, test cook Julia Collin Davison shows Chris how to make whole-wheat blueberry muffins.
After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She'll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak. Recipes: Spring Panzanella, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, Jasmine Rice with Lemon Zest. Student: Ali Levesque.
In his first one-hour special, award-winning travel journalist Rudy Maxa (Smart Travels) ventures to Tahiti, Bora Bora and other atolls and islands in French Polynesia to experience their rich sea life, translucent waters and vibrant culture. RUDY MAXA'S WORLD: ESCAPE TO FRENCH POLYNESIA features brilliant underwater and aerial photography of some of the most beautiful waters and tropical islands in the world, while also examining the violent and colorful history of the islands. Maxa observes oyster-cultivation process at one of the major pearl farms, explores the underwater world of French Polynesia and visits the remote and sparsely populated Marquesas Islands, where dramatic mountains offer evidence of its volcanic origins.
Test cook Julia Collin Davison shows host Christopher Kimball how to make Perfect Poached Chicken Breasts. Next, equipment expert Adam Ried reviews mandolines in the Equipment Corner, and gadget guru Lisa McManus reviews kid-friendly knives. Finally, test cook Bridget Lancaster uncovers the secrets to the freshest Carrot-Ginger Soup.
In this episode, Andreas investigates what the sea and land can offer while travelling north on the Norwegian Coastal Express. Andreas uses food produce he finds along the way, an apple-stuffed roast of lamb in the lush fjords of western Norway, and in the bacalao capital of the north he makes a dish with the dry and salted cod. When everybody is asleep Andreas serves artic char, a late bite to the crew onboard the ship. On the fields of Troms the day after, he makes a plain potato dish with the taste of autumn and as main dish before arriving in Kirkenes. Andreas makes luxurious dumplings with reindeer meat inspired by the Sami people and the Russian influences of the north east of the country.
Host and professional wildlife photographer Doug Gardner photographs nesting shorebirds in the Lowcountry of South Carolina with nature photographer Eric Horan.