HOME SUPPORT ONLINE STORE LOCAL PRODUCTIONS ABOUT JOBS CONTACT     
TV Schedules

KWSU Programs A-Z

KWSU Programs A-Z

On-Demand Online

Washington State University
PBS PBS Kids
Create
MHz Worldwide



Martha Stewart's Cooking School
Home Page: http://www.pbs.org/food/shows/martha-stewarts-cooking-school/
Channel: KWSU

Tuesday, October 7, 2014
10:00 AM
Sauces
A great sauce can take a dish from good to fantastic. In this episode, Martha goes over some classics, starting with bearnaise sauce, a derivative of hollandaise. Next she makes Kansas City barbecue sauce, which is tomato-based with a sweet-tart flavor. Tartar sauce - Martha's version includes capers, shallots and cornichons - and a tasty cocktail sauce are both beloved staples. Then Martha shows how to make salsa verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.



Tuesday, October 14, 2014
10:00 AM
Pork
There's no end to the number of impressive dishes you can make with pork. In this episode, Martha makes porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, glazed ham. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.



Tuesday, October 21, 2014
10:00 AM
Potatoes
In this episode, Martha offers a primer on this favorite starch. She begins with scalloped potatoes, also known as potatoes gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that's become synonymous with American food: potato salad. Then, in case your go-to mashed potato recipe needs an upgrade, Martha shows a few tricks to achieve the perfect pureed potatoes. Finally she shows how, in just a few easy steps, anyone can make smashed potatoes - crispy on the outside, creamy on the inside.



Tuesday, October 28, 2014
10:00 AM
Salads
Salads are a terrific way to make vegetables a main course. When Martha invites guests to lunch, she loves to make frisee aux lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her chopped salad is based on a recipe from her daughter, Alexis - a dish that's as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar salad, and then, stacked butter lettuce with a fresh citrus and yuzu vinaigrette.