As the weather gets cooler, we look ahead to harvest time. Enjoy apple, pumpkin, squash and sweet potato recipes from Katie Brown, P. Allen Smith, Joanne Weir, Ian Knauer and many more. These versatile fruits and vegetables are great either as the main course or for dessert! Enjoy the many flavors of the harvest. (Marathon begins at 6 pm)
Moveable Feast With Fine Cooking
Sun, 11/02/2014 - 7:00pm
#101 Seattle, WA: Chefs Tom Douglas and Thierry Rautureau
Premieres September 7, 2013
Host/chef Pete Evans kicks off the culinary journey in Seattle, where he meets with chefs Tom Douglas and Thierry Rautureau. The chefs take Pete on his first crabbing trip to catch Dungeness crab in Puget Sound. In this launch episode, the series also visits Seattle’s legendary Pike Place Market and culminates with the chefs joining forces to create a delectable meal of Squid on Garlic Toast with Arugula, steaming Dungeness Crab and Pasta Ricotta Salata (Tom’s version of Mac & Cheese!), and Sand Dabs with Garlic Flowers and Morels—in a “pop-up” feast for 15 guests at a beach pavilion overlooking the water.
Fri, 10/31/2014 - 11:00am
Sowing the Seeds of Change…planting ideas for sustainability and self-sufficiency. You might think of it as a Midwest rust belt town, but community gardeners in Flint, Michigan are undergoing a variety of projects and planting the seeds of hope for economic revitalization. From green belts to green thumbs -- a couple works with children to hone their martial arts and gardening skills ("The Kings of Flint"); and two women toil with the local Flint government to get their garden growing ("Flint River Farm").
Fri, 10/31/2014 - 7:00pm
1107 Michael Schlow and Basting
On this episode of Simply Ming it is all about basting, a technique chef’s use that’s great for home cooks too. Chef Michael Schlow cooks with Ming and shows that basting is as easy as a flick of the wrist as we cook on the fly on Simply Ming.
CLODAGH'S IRISH FOOD TRAILS
Thu, 10/30/2014 - 2:30pm
In the colorful town of Dingle in Co Kerry, Clodagh visits a vibrant market. Then, she meets the Murphy brothers, ice-cream makers from New York; Thomas Ashe, who specializes in making black pudding; and Maya Binder, a local cheesemaker. She concludes the episode with a visit to the famous Doyle’s Seafood Bar.
Healthful Indian Flavors with Alamelo
Tue, 10/28/2014 - 2:00pm
Show # 201
Culinary instructor and author Alamelu Vairavan prepares an aromatic Lemon Rice, that will be pleasing to the eyes and to the palate, she will also prepare a delicious Butternut Squash Masala, a vegetable dish, that will spark your senses and an exquisite and easy-to-prepare Spice-Rubbed Seared Salmon.
Show Recipes: Spice-Rubbed Seared Fish (Salmon), Lemon Rice with Peanuts, Butternut Squash Masala
New Scandinavian Coking
Mon, 10/27/2014 - 1:00pm
#301 "Rich Farmland"
Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway's first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.
Create Saturday Marathon
Sat, 10/25/2014 - 6:00pm
Somewhere, beyond the sea…these paintings are waiting for you! Jerry Yarnell demonstrates how to paint a lighthouse scene step-by-step. Interested in watercolors for water paintings? Gary Spetz will show you how to paint the Sea of Cortez. And what would a painting marathon be without Bob Ross? Watch him create a rowboat that’s ready to set sail. With our artists’ help, you can take the sea home with you! (Marathon begins at 6 pm)
Paint This with Jerry Yarnell
Fri, 10/24/2014 - 12:30pm
Jerry provides step-by-step instruction on how to paint beautiful Eastern bluebirds on a diptych, two separate paintings brought together by technique to create one piece. Two 12x16 canvases are painted side by side with a connecting branch, birdhouse and Eastern bluebirds. To start the diptych, a fun and exuberant mottled background is painted simultaneously on both canvas with multiple colors and blended with a hake brush.