Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.
Tue, 12/03/2013 - 4:30pm
Join the editors from Woodsmith magazine as they show you how to build a beautiful heirloom-quality bookcase. It all starts with a basic plywood case. Plus, you’ll learn quick and easy ways to change the look of the bookcase to fit your style.
Mon, 12/02/2013 - 7:00pm
Cooking on the fly with Ming in this week’s episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming’s pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.
Sewing with Nancy
Sun, 12/01/2013 - 6:00am
Create attractive floral accessories using small pieces of fabric and some savvy techniques. Felted Poppies, Rosettes, and Petals; Bias Strip Blooms; and Budding Yo-yos are some of the first fabric flowers that you’ll learn to make in this two-part series with Amy Barickman and Nancy. Combine texture, fiber, dimension, and shaping for these dramatic accessories that are easy options for gifts.
Sat, 11/30/2013 - 6:00pm
The old adage states, “it’s better to give, than to receive". With the holiday season approaching quickly, take notes from our gift specialists, Katie Brown, Joseph Rosendo, Donna Dewberry and Nancy Zieman. They’ll take you to the finest holiday markets and you’ll learn how to add that extra special detail to a homemade gift. Show someone how much you care, with the gifts of love that you give.
Sing for Your Supper with Bob Waggoner
Fri, 11/29/2013 - 1:30pm
Bob serves up a beautiful Skillet-Seared Foie Gras over a sweet potato mousseline with candied pecans in a maple-yuzu vinaigrette. Next, he and the audience “chef of the day” create a delectable Seared Angus Beef Tenderloin over Pencil Asparagus, accompanied by pearl onions and smoked bacon-thyme jus and paired with a luscious cabernet.
Hubert Keller: Secrets of a Chef
Thu, 11/28/2013 - 7:30pm
Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.
Moveable Feast with Fine Cooking
Tue, 11/26/2013 - 7:00pm
A farm fresh meal from Millstone Farm's best ingredients includes a delicious meal of eggs in lettuce wraps, slow roasted pork shoulder and baby turnips, greens and fennel fritter salad.
Paint This with Jerry Yarnell
Mon, 11/25/2013 - 12:30pm
(12x16 Gallery Wrap in Acrylic) In this opening segment Jerry starts with a grayed in canvas and applies an even coat of gesso. Next the red horizon and blue sky is created by adding light pigment to the gesso and blending to create the cool atmosphere required for this painting. Snow is next added to the foreground using a chisel edged glazing technique. The penguins are next blocked in using the negative space drawing technique. A great tip on how to mix black is given as the session ends.