This episode features fresh, seasonal fruit. First, Chef Stellino creates Pears Braised in Red Wine Sauce. Then, Chef Patricia Williams from District in New York joins Nick to make Claufouti with Fruit.
Discover new ways to use light and glass in new homes and remodeling.
Iran's rich history goes back millennia, to the days when Persepolis was home to "the king of kings." In this episode, Rick Steves explores three historic capitals of Iran: Persepolis, with its splendid monuments; Shiraz, with the tombs of Iran's most beloved poets; and Esfahan, with its extraordinary mosques and endearing people.
In the southwest corner of France, Lourdes is one of the most important shrines in the Christian world. Famous as a site for healing miracles, over 7,000 cures have been documented. Burt takes us on a tour of the churches of Lourdes, discovers the story of the shrine's beginnings, visits the mysterious grotto, takes part in a torch light procession, uncovers the shrine's political significance in the history of France and its role in the story of woman's rights. He also interviews the doctor who was in charge for the investigation of the most recent medical miracle.
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
"Log on" to the latest sewing machine methods to digitize your designs. Visit a special school for professional quiltmakers as they learn. Meet Susan Fears, Marlene Bryant and Jennifer Gigias. See the latest photo printing techniques, Printed Treasures, as applied to quiltmaking.
Jerry provides step-by-step instruction on how to paint beautiful Eastern bluebirds on a diptych, two separate paintings brought together by technique to create one piece. Two 12x16 canvases are painted side by side with a connecting branch, birdhouse and Eastern bluebirds. To start the diptych, a fun and exuberant mottled background is painted simultaneously on both canvas with multiple colors and blended with a hake brush.
On a brisk winter day, host Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.
P. Allen Smith visits Monticello, the home of our third president and first foodie. At Thomas Jefferson's home Allen heads to the garden to see what is being harvested for their annual festival. Allen also goes inside Monticello to see what a dining experience in the home would have been like in the early 1800s.
Mary Ann travels to Pattie Bongiovanni's castle in the Piedmont region of Italy, where she makes herself home in Pattie's kitchen to prepare an antipasti table filled with memorable, regional treats, like Little Ricotta Cheese Balls, Peppers Castellana Style, and a bowl of crunchy vegetables perfect for dipping in a Bagna Cauda of extra virgin olive oil.
Joanne gives student Del a technique-intensive lesson on how to prepare beef rolled around vegetables, then shows him a special tool from Italy which they use to make grilled bread with ripe tomatoes and olive oil. Recipes: (1) BEEF ROULADE WITH ROASTED FENNEL AND SWEET PEPPERS, (2) GRILLED BREAD WITH RIPE TOMATOES AND OLIVE OIL. Student: Clodel "Del" Gosuico - Programmer. Wine Segment: Sparkling Cava from the area around Barcelona with Master Sommelier Andrea Robinson.
Justine Shapiro kicks off the journey with a road trip west across the United States. Starting in Washington, DC she follows the Blue Ridge Parkway to Nashville and Memphis, birthplaces of American country and soul. After a brief countryside respite in Arkansas, Justine hits the legendary Route 66 from Oklahoma to Arizona, where she visits the world's best-preserved meteor crater.
Richard talks with Ted Zoli, structural engineer on one of Charlestown's most iconic structures, the Zakim Bridge. At the project house, the front of the building is obscured by scaffolding - it will be used to replace the failing asphalt roof and to build the dormer. Inside, Tom shows Kevin how he'll modify the old chimney for the new gas fireplace units, and they see the framing progress, including the bump out for the breakfast area. The third floor master suite is framed up, except the dormer, still in regulatory limbo. In the backyard, mason Mark McCullough presents options for rebuilding the retaining walls. Norm visits a salvage yard that has architectural elements from the Greek Revival period. Several days later, Mark starts installing the retaining wall. Richard shows Kevin the progress on the rough plumbing and electrical.
This week on Rough Cut, we show the advantages to mass production by building a chair and then showing how we can duplicate their chair to make a set of four or six. It's easier than you think!
The house at the Garden Home Retreat is finally complete and Allen is having a party in the garden. Allen shows us a very popular area at the farm, the outdoor kitchen, plus ideas for poolside containers. He also tells us about some beneficial insects to have in the garden and great ideas for a Halloween party.
Napa Valley winemakers are gearing up for what looks like a vintage to remember. Elizabeth heads out to Chimney Rock's first pick of the season. At Markham Vineyards, Kim goes sampling at one of her favorite vineyards while Rutherford Hill plays catch-up from a disjointed preparation for harvest.
A fascinating land with a hard-fought history in a complex corner of Europe, Croatia is emerging as one of Europe's top destinations. Sampling the very best of Croatia, we start by exploring the fabled Dalmatian Coast from dramatic Dubrovnik to crusty Adriatic island ports. Heading inland, we hike through Plitvice Lakes National Park and enjoy the thriving capital city Zagreb. Our Croatian finale: the Istrian Peninsula and its enchanting port town of Rovinj.
We're all supposed to eat more greens, but how do you cook them? Well, Chef Jody Adams knows her foliage and she's going to help Ming make it tasty on the fly on this episode of Simply Ming.
Garlic Mashed Potatoes; Potato Ragout; Gratin Dauphinoise; Cream Puff Potatoes.
Join Lidia as she makes a quick and easy Tomato and Ricotta Crostini. A Tuna Salad with Boiled Zucchini, and take comfort with Eggplant and Rice Parmigiana.
Test cook Erin McMurrer shows host Christopher Kimball how to make the best Peaches and Cream Pie. Next, equipment expert Adam Ried reveals his top picks for rolling pins. Then, tasting expert Jack Bishop challenges Chris to a tasting of pie crust. And finally, test cook Julia Collin Davison uncovers the secrets to Cream Cheese Pound Cake.
Rice: Italy's unsung grain; the Barolo Grand Cru Villages; changing of the guard in the Scavino family; Risotto al Gattinara recipe.
Joseph's adventure begins along the shores of Lake Abaya and Chamo, two of the lakes of the 2,400 mile Rift Valley where modern man is said to have originated. After becoming acquainted with the lakes' fishermen, birds, crocodiles and hippos, he soldiers on across dry, wide stretches of savannah and forests that hug the river beds into the Lower Omo Valley. During his stay in the valley he has close encounters with the Konso, Hamer and Mursi people, mostly nomadic tribal people who still live untouched by modern inventions and amenities. In the towns, markets and tribal camps he meets the people and shares in their ancient customs and ceremonies. Although not without its challenges, this Travelscope adventure offers an unforgettable look at prehistoric cultures in transition.