Martha Stewart's Cooking School - Season 2

Martha Stewart's Cooking School - Season 2

Season 2

Network
DatesApr 4, 2013 - Jun 27, 2013
Previous SeasonNext Season

Episodes

Perfect Roast
Season 2Episode 130 min

Perfect Roast

A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay juicy after cooking, plus serving suggestions for festive occasions.
Apr 4, 2013
Stewing
Season 2Episode 230 min

Stewing

Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In this episode, Martha walks the viewer through 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.
Apr 11, 2013
Soups
Season 2Episode 330 min

Soups

Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variations. Watch Martha as she makes a nourishing chicken soup, that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
Apr 18, 2013
Vegetables
Season 2Episode 430 min

Vegetables

Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.
Apr 25, 2013
Pasta
Season 2Episode 530 min

Pasta

Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pasta specialist. You’ll learn how to make the dough and then form it into strands by hand or with a pasta machine, as well as hand-shaping dough into shapes such as farfalle and tortelli.
May 2, 2013
Pasta Sauces
Season 2Episode 630 min

Pasta Sauces

Traditional pasta sauce; slow-cooked Bolognese; puttanesca; carbonara; a light sauce made with bottarga.

May 9, 2013
Fishmonger
Season 2Episode 730 min

Fishmonger

If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner’s class on buying, butchering, and storing fish. They then demystify how to bone a round or flat fish and how to clean a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.
May 16, 2013
Sauteing
Season 2Episode 830 min

Sauteing

Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She’ll use these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and also show how to make flavorful pan sauces to serve as accompaniments.
May 23, 2013
Dumplings
Season 2Episode 930 min

Dumplings

Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings — gnocchi and gnudi — then shares her family recipe for Polish pierogi, which has been passed down through generations.
May 30, 2013
Grains
Season 2Episode 1030 min

Grains

An overview of popular grains including quinoa and bulgur wheat and how to cook them.

Jun 6, 2013
Preserving
Season 2Episode 1130 min

Preserving

In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
Jun 13, 2013
Legumes
Season 2Episode 1230 min

Legumes

Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressure cooker; chef Cesare Casella.
Jun 20, 2013
Shrimp
Season 2Episode 1330 min

Shrimp

Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
Jun 27, 2013

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