Program Reminder:

Martha Stewart's Cooking School

Ch.	Title	Description	#	Day	Date	Time	Length	RPT	CC	DVS	AD MD
10.1	Pan Searing	Martha demonstrates how to pan sear, a technique that produces consistently satisfying --and quick meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction. (13 of 13) WEB LINK	113	SA	05/11/13	11:00am	00:26:46	(RPT)	×	×	ST
10.1	Perfect Roast	A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes: a rib roast, crown roast of pork, and stuffed turkey breast--each a lesson in key roasting techniques. (1 of 13) WEB LINK	201	SA	05/18/13	11:00am	00:26:46	-	×	×	ST
10.1	Stewing	Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha covers the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite. (2 of 13) WEB LINK	202	SA	05/25/13	11:00am	00:26:46	-	×	×	ST
10.1	Soups	Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Martha shows how to make a nourishing chicken soup that's as easy as poaching a chicken. Then, learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup. (3 of 13) WEB LINK	203	SA	06/15/13	11:00am	00:26:46	-	(CC)	×	ST
10.1	Vegetables	Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Martha demonstrates these techniques and shows how you can use them to prepare an endless variety of perfect vegetable dishes in your own home. (4 of 13) WEB LINK	204	SA	06/22/13	11:00am	00:26:46	-	(CC)	×	ST
10.1	Pasta	Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli. (5 of 13) WEB LINK	205	SA	06/29/13	11:00am	00:26:46	-	(CC)	×	ST
36.1	Eggs	Martha teaches all you need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata. (1 of 13) WEB LINK	101	SU	05/26/13	12:30pm	00:26:46	-	×	×	ST
36.1	Sauces	Martha teaches classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Her quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce uses only four ingredients. (2 of 13) WEB LINK	102	SU	06/02/13	12:30pm	00:26:46	-	(CC)	×	ST
36.1	Vegetables	Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. She prepares steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad. (3 of 13) WEB LINK	103	SU	06/09/13	12:30pm	00:26:46	-	×	×	ST
36.1	Stocks	Making stock is an exercise in building flavors. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. Martha shares recipes and techniques for the three most common stocks: chicken (including a time-saving pressure-cooker version), beef and vegetable--as well as useful cooking and storage tips. (4 of 13) WEB LINK	104	SU	06/16/13	12:30pm	00:26:46	-	×	×	ST
36.1	Butchering	Fifth-generation New York City butcher Evan Lobel teaches how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. Martha and Evan demonstrate some of the most useful butchering techniques, including cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin. (5 of 13) WEB LINK	105	SU	06/23/13	12:30pm	00:26:46	-	(CC)	×	ST
36.1	Rice	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. Martha shares tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice. (6 of 13) WEB LINK	106	SU	06/30/13	12:30pm	00:26:46	-	×	×	ST
36.2	Pan Searing		113	SA	05/11/13	11:00am	00:26:46	(RPT)	×	×	ST
36.2	Perfect Roast		201	SA	05/18/13	11:00am	00:26:46	-	×	×	ST
36.2	Stewing		202	SA	05/25/13	11:00am	00:26:46	-	×	×	ST
36.2	Soups		203	SA	06/15/13	11:00am	00:26:46	-	(CC)	×	ST
36.2	Vegetables		204	SA	06/22/13	11:00am	00:26:46	-	(CC)	×	ST
36.2	Pasta		205	SA	06/29/13	11:00am	00:26:46	-	(CC)	×	ST