Martha Stewart's Cooking School

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Season 1

Episodes

1. Eggs
Sep 27, 2012

Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.

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2. Sauces
Oct 4, 2012

Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

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3. Vegetables
Oct 11, 2012

Simple vegetable side dishes include 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.

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4. Stocks
Oct 25, 2012

Three common stocks - - chicken, beef, and vegetable.

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5. Butchering
Nov 1, 2012

Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.

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6. Rice
Nov 8, 2012

Fluffy white rice; pilaf; risotto; Thai fried rice.

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7. Dressing & Emulsions
Nov 15, 2012

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

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8. Steaming
Nov 22, 2012

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.

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9. Roasting
Nov 29, 2012

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.

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10. Braising
Dec 6, 2012

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.

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11. Poaching
Dec 13, 2012

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.

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12. Frying
Dec 20, 2012

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

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13. Pan Searing
Dec 27, 2012

Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.

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