Martha's Cooking School
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There is no end to the amount of impressive dishes you can make with pork. 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 ... 25:09 Expired
Martha offers a primer on a favourite starch - potatoes. She begins 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... 25:09 Expired
Salads are a terrific way to make vegetables your main course. When Martha invites guests to lunch, she loves to make frisée 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 she got from her daughter Alexis - a dish th... 24:39 Expired
We enjoy corn in many different forms. Martha first demonstrates corn fritters, a sweet and savory treat topped with honey. Next she shows how to make corn stock, which can serve as the base for a tasty summer corn chowder - Martha’s version uses potatoes and cream. And finally, a childhood favorite all grown up - homemade... 25:10 Expired
We all know we should be eating vegetables whenever possible, but it’s important to switch up the types that we cook with. Martha shows how to make four extremely tasty dishes using vegetables that may not be in everyone’s regular rotation - steamed artichokes with tarragon butter, braised leeks, fried okra, and whole roas... 25:10 Expired
Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favourites. First she cooks up a mushroom barley soup that’s based on her mother’s recipe. Next she makes couscous royale, a great way to showcase this v... 25:10 Expired
A great sauce can take a dish from good to fantastic. Martha goes over some classics, starting with Béarnaise sauce, a derivative of Hollandaise. Next she makes Kansas City barbecue sauce, which is tomato-based with a sweet-tart flavour. Tartar sauce - Martha’s version includes capers, shallots, and cornichons - and a tast... 25:11 Expired
Martha shows viewers how to prepare chicken paillard - which sounds fancy but is really quite simple - as well as chicken pot pie, and spatchcocked chicken. 25:11 Expired
Martha walks the viewer through four onion dishes that make use of different cooking techniques. 25:11 Expired
Roasting is a wonderful technique for a formal dinner or a casual get together. Watch Martha as she makes roast rack of lamb, an ideal choice when you want to impress your guests. 25:09 Expired
Who doesn’t love a big bowl of noodles? In this episode, Martha shows viewers how to make three of her favourites. 25:11 Expired
Martha explores braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favourite - homemade corned beef. And finally, Martha demonstrates how to make lamb shanks with t... 25:10 Expired
One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous paella that’s brimming with tender chicken, pork, seafood, and vegetables. Next she demonstrates one of her favorites - stuffed peppers with fluffy rice, pine nuts, raisins, and he... 24:49 Expired
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. 24:49 Expired
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. 24:49 Expired
Martha sheds light on the wide world of legumes, exploring the many available varieties, from chickpeas to calypso beans, and how to cook them using three different methods - stovetop, oven, and pressure cooker. Italian chef and bean aficionado Cesare Casella joins Martha to share some of his own recipes for exceptional be... 24:49 Expired
Martha offers a primer on a favourite crustacean. She explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them. 24:49 Expired
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, ch... 24:49 Expired
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. 24:49 Expired
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. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay j...