Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Iowa Public Television


Caprial and John's Kitchen: Cooking for Family and Friends

The Gourmet Burger Cookout (#209)

This show is about building a great burger - unusual ingredients, tasty pairings and the art of putting it all together. Homemade Basil Buns; John's Burger with Bacon Aioli; Cappy's Mushroom Bacon Burger [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: CAPRIAL AND JOHN'S KITCHEN approaches food preparation the way it actually happens in so many American homes - as an activity shared by the entire family. Taped at the Caprial and John Pence's International Cooking School in Portland, Oregon, the series includes family-based episodes, with a focus on technique by teaching skills needed for braising, pasta-making and sauce preparation. Lively sequences in a number of exciting Oregon locations including the abundant Willamette Valley vineyards, Portland's colorful farmers' market, unique Asian groceries and chic new bakeries. CAPRIAL AND JOHN'S KITCHEN capture the husband-and-wife team at home, surrounded by their children and other family members, creating fun-filled, easy going pizza parties and ice-cream socials.

« Upcoming Episodes

All Episodes

  • Soups and Stews (#112)

    Great comfort food made simple - and delicious. Black Eyed Pea and Wild Mushroom Soup with Roasted Garlic-Herb Topping; Simple Beef Stew; Fruit Stewed in Late Harvest Wine, served over ice cream. [26 minutes]

  • Cooking Together (#201)

    The Pences visit the Oregon coast and illustrate how to properly select and prepare the best, fresh, wild salmon. Oven-Baked Salmon with Picholine Olive Sauce; Grilled Spice Rubbed Salmon on Sauteed greens Poached Salmon Sandwich with Curry Aioli [26 minutes]

  • Cooking with Herbs (#202)

    Caprial and John visit lush, aromatic herb gardens, finding delicious herbs to store and cook with in your home kitchen. Roasted Red Peppers Topped with Fresh Herbs and Shaved Parmesan CheeseSimple Pasta with Flat Leaf Parsley and Extra Virgin Olive Oil; Grilled N.Y. Steaks topped with Herb Pesto and Breadcrumbs [26 minutes]

  • Jewels of the Sea: Oysters (#203)

    Whether or not they improve your love life there are plenty of reasons to love oysters. The Pences learn the secrets of oyster shucking from the experts. Pan-fried Oysters with Spicy Red Cabbage Slaw; Oyster Stew [26 minutes]

  • Handcrafted Artisan Goat Cheese (#204)

    Caprial and John explore an artisan goat farm to learn more about this delicious and versatile cheese. Warm Broiled Goat Cheese Salad; Chicken Breast Stuffed with Goat Cheese and Roasted Garlic; Fromage Blanc Tart with Brown Sugar Crust [26 minutes]

  • Nuts for Hazelnuts (#205)

    It's hazelnut harvest time as the Pences create sweet and savory recipes with this favorite nut. Pork Chops Stuffed with Hazelnut and Sausage; Pear and Leek Soup with Hazelnut Compote [26 minutes]

  • Old World Varietals in the New World (#206)

    Take a trip through Oregon's wine country. Seared Scallops and Grilled Mushroom Salad are prepared. [26 minutes]

  • The Best of the Blues (#207)

    The Pences are crazy about bleu cheese. The husband/wife pair takes a trip to the award-winning Rogue Valley Creamery and shares their favorite recipes for cooking with bleu cheese. Grilled Flank Steak with Blue Cheese and Pepper Relish; Rolled Blue Cheese Bread [26 minutes]

  • Savoring Summer's Berries (#208)

    Nothing beats berry season in Oregon. Caprial and John show you how to prepare great recipes with the summer bounty. Mixed Berry Barbecue Sauce with Grilled Leg of Lamb; Mel's Butter Cakewith Berries, Lemon Curd, and Whipped Cream [26 minutes]

  • Lessons from the Wine Caves (#210)

    Learn the proper techniques for tasting wine at the Willamette Valley Vineyards. [26 minutes]

  • Cooking with Smoke (#211)

    Visit a cattle ranch in Oregon. Smoked Eggplant Dip & Smoked Balsamic Glazed Prime Rib are prepared. [26 minutes]

  • Creating The Perfect Picnic (#212)

    What could be better than enjoying time with friends and family in the perfect setting with delicious food? Chilled Roasted Red Pepper Soup; Spinach Dip with Crostini; Mocha Chunk Cookies [26 minutes]

  • Hosting A Cookie and Champagne Party (#213)

    Caprial and John share one of their favorite party themes. You will learn how to prepare cookies that your friends can take home and techniques for opening and storing champagne. Sugar Cookies; S'More Sandwiches; Champagne festive cocktail [26 minutes]

  • Dinner at the Beach (#214)

    The Pences visit the dock for fresh crab and share flavorful ways to prepare your next catch. Smoked Salmon Spread; Steamed Clams with Oil-Cured Tomatoes and Brown Garlic; Fresh Cracked Crab with Spicy Jalapeno Aioli and Cilantro Mint Butter [26 minutes]

  • A Taste of Asia (#215)

    Caprial and John prepare their favorite Pacific Rim dishes and share ideas for introducing these great Asian flavors to your cooking. Fried Pork Potstickers; Red Curry Braised Pork; Warm White Chocolate Ginger Cheesecakes [26 minutes]

  • The Brews (#216)

    Visit a local brewery in The Pacific Northwest and learn tips for pairing beer and food. [26 minutes]

  • Gourmet Camping (#217)

    A visit to the Columbia Gorge. Grilled Cheese Bruschetta & Marinated Beef Tenderloin are prepared. [26 minutes]

  • Pears & Chocolate - Match Made In Heaven (#218)

    Visit a local pear orchard and learn to prepare Pear Tart with Chocolate Cookie Crust. [26 minutes]

  • Mustard: The Worlds' Best Condiment (#219)

    There is so much more to mustard than meets the eye. Caprial and John show just how deliciously versatile this seemingly common condiment can be. Pork Chops with Honey, Mustard and Herb Glaze; Three-Mustard Vinaigrette on Seasonal Greens with Shaved Fennel; Homemade Mustard [26 minutes]

  • Northwest Apple Harvest (#220)

    It's harvest season in the Northwest. After a trip to a local orchard, Caprial and John show the versatility of apples in three delicious dishes. Warm Spinach Salad with Apple Dressing; Cider and Mustard Braised Short Ribs; Oven Roasted Apples with Caramel Sauce [26 minutes]

  • Vegetable Harvest Dinner (#221)

    Baked Acorn Squash Stuffed with Wild Rice, Vegetable Saute and Veggie Focaccia are prepared. [26 minutes]

  • Spuds for All Seasons (#222)

    Olive Oil Fried Potatoes with Sea Salt, Potato Souffles and Potato Fritters with Salsa Verde. [26 minutes]

  • Cocktail Party (#223)

    The Pences certainly know how to throw a party. Before your next soiree, learn how to make these simple, yet delicious savories for your guests to nibble. Caramelized Onion Tarts; Fontina Bacon Fritters; Roasted Red Pepper Dip with Crostini [26 minutes]

  • Culinary Diamonds: Truffles (#224)

    Wild Mushroom Flans with Black Truffle Oil and Pasta with Braised Chicken and Black Truffles. [26 minutes]

  • Apres Pumpkin Hunting Dinner (#225)

    Vegetable Bread Soup, Romaine Hearts with Herb Dressing and Pumpkin Pudding with Sticky Caramel. [26 minutes]

  • A Holiday Brunch (#226)

    It's the time of year to celebrate with friends and family. Caprial and John prepare a delicious brunch for those special holiday mornings. Smoked Salmon Hash; Poached Eggs; Italian Donuts; French Press Coffee [26 minutes]

  • New Varieties of Cherries (#301)

    Flank Steak with Cherry and Onion Chutney and Chocolate Shortcakes with Sour Cherry Compote. [30 minutes]

  • Cooking with Cane Berries (#302)

    Blackberry Pie with Pecan Crumble and Raspberry Almond Cakes are prepared. [30 minutes]

  • Farmers' Market (#303)

    Fresh Crab Cocktail with Roasted Pepper Coulis and Warm Potato Salad with Simple Roast Chicken. [30 minutes]

  • U-Pick Tomatoes (#304)

    Tomato Herb Salad and Fresh Tomato Parmesan Sauce with Grilled Shrimp are prepared. [30 minutes]

  • The Perfect Pinot (#305)

    Crab and Parsnip Cakes with Lemon Creme Fraiche and Morel Mushroom Cannelloni. [30 minutes]

  • Blueberry Harvest (#306)

    Fresh Blueberries with Caramel Ganache and Crispy Topped Blueberry Muffins are prepared. [30 minutes]

  • Choosing The Right Seafood (#307)

    Salmon with Cottage Potatoes, Peas and Tarragon and Horseradish Crusted Halibut with Sauteed Leeks. [30 minutes]

  • Fruit Honey (#308)

    Slow-Roasted Pork Loin with Plum Honey and Spice Pound Cake with Caramelized Honey are created. [30 minutes]

  • Your Kitchen Garden (#309)

    Celeriac Soup with Fresh Thyme and Fried Napa Cabbage with Herb Encrusted Pork Tenderloin are made. [30 minutes]

  • How to Enjoy Artichokes (#310)

    Grilled Artichokes with Caper Marinade and Deep-fried Baby Artichokes with Herb Olive Aioli. [30 minutes]

  • Raw Milk Cheese (#311)

    Pizza with Arugula, Raw Milk Gouda and Egg and John's New Potatoes with Fontina are prepared. [30 minutes]

  • Chestnuts: Beyond Roasting (#312)

    Chicken Legs Braised with Dried Chestnuts and Sweet Vermouth and Chestnut Ginger Shortbread Cookies. [30 minutes]

  • Rediscovering Green Beans (#313)

    Green Bean Salad with Olive Dressing, Oven Roasted Green Beans and Blanched Green Beans with Garlic. [30 minutes]

  • Hand-Picked Sweet Corn (#314)

    Caprial and John pick some stalk fresh corn and craft Cheesy Corn Pudding and Fried Corn Chowder. [30 minutes]

  • Pumpkin Patch Dinner (#315)

    Harvest recipes include Pumpkin Curry Soup, Pumpkin Cookies and Hot Apple Pie Drinks. [30 minutes]

  • Organic Root Vegetables (#316)

    Braised Pork Shoulder with Caramelized Carrots and Potatoes and Seared Flat Iron Steak are made. [30 minutes]

  • Fruit Harvest Dinner (#317)

    Roasted Apples and Shallots on Double Thick Pork chops and Chocolate Pear Crisp with Hazelnuts. [30 minutes]

  • Goat Cheese Tasting (#318)

    Pasta Tossed with Seared Cauliflower and Chicken Breast Stuffed with Goat Cheese and Herbs. [30 minutes]

  • Wine Pairing Dinner (#319)

    Oven Poached Halibut with Ginger and Chilies and Braised Beef Finished with Olive and Garlic Butter. [30 minutes]

  • Clams (#320)

    Clams Steamed with Brown Butter and Tomatoes and Pasta with Spicy Red Clam Sauce. [30 minutes]

  • Forget What You Know About Brussels Sprouts (#321)

    Roasted Brussels Sprouts with Balsamic Vinegar and Brussels Sprouts Sauteed with Bacon and Onions. [30 minutes]

  • Water of Life: Pear Brandy (#322)

    Pork Cutlets with Pear Compote and Baked Pear Sundaes with Dark Chocolate Sauce. [30 minutes]

  • Chinese Favorites (#323)

    Spicy Chili Noodles with Orange-Glazed Chicken and Crab Spring Rolls with Lemon Grass Dipping Sauce. [30 minutes]

  • Chocolate Alchemy (#324)

    Smokey Black Bean Soup with Chocolate and Chocolate Truffle Tart with Chocolate Nib Crust is made. [30 minutes]

  • Decadent Organic Dairy (#325)

    Mushroom Dip with Truffle Oil and Grilled Lamb Chops with Cumin Yogurt Sauce have great flavor. [30 minutes]

  • Ales and Lagers (#326)

    The best Northwest brews, Mozzarella Bruschetta & Whole Roasted New York with Obsidian Stout Glaze. [30 minutes]

« Upcoming Episodes

« Back to Programs A-Z

- display sidebar --->