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Martha Stewart's Cooking School

Fish Monger (#207)

Seafood chef Dave Pasternack provides a beginner's class on buying, butchering and storing fish. [26 minutes] Closed Captioning

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

PBS Video

Series Description: Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more. In "Martha's Stewart's Cooking School, " you get just that.

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  • Eggs (#101)

    Martha shows how to prepare eggs properly every time, with easy-to-master techniques and tips. [26 minutes]

  • Sauces (#102)

    Martha teaches how to make hollandaise, bechamel, beurre blanc and marinara sauce. [26 minutes]

  • Vegetables (#103)

    Learn how to make simple vegetable side dishes, including steamed spinach and sauteed broccoli rabe. [26 minutes]

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  • Stocks (#104)

    Martha shares recipes and techniques for the three most common stocks - chicken, beef and vegetable. [26 minutes]

  • Butchering (#105)

    Cutting up a whole chicken, butchering a beef tenderloin and more useful techniques are shared. [26 minutes]

  • Rice (#106)

    Martha shares her techniques for fluffy white rice, flavorful pilaf, risotto and Thai fried rice. [26 minutes]

  • Dressing and Emulsions (#107)

    Martha prepares a delicious shallot vinaigrette, a creamy blue cheese dressing and mayonnaise. [26 minutes]

  • Steaming (#108)

    Martha demonstrates a variety of steaming techniques allowing you to complete meals in minutes. [26 minutes]

  • Roasting (#109)

    Martha's roasts chicken and prepares a green peppercorn-crusted roast tenderloin of beef. [26 minutes]

  • Braising (#110)

    Martha shares recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches. [26 minutes]

  • Poaching (#111)

    Chicken salad sandwiches, a Cobb salad, poached salmon steaks and poached eggs are highlighted. [26 minutes]

  • Frying (#112)

    French fries, pan-fried chicken and Japanese tempura vegetables with dipping sauces are prepared. [26 minutes]

  • Pan Searing (#113)

    Crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts. [26 minutes]

  • Perfect Roast (#201)

    Roasting techniques are showcased with a rib roast, crown roast of pork and stuffed turkey breast. [26 minutes]

  • Stewing (#202)

    Martha shares recipes for beef stew, veal stew and coq au vin, a famously rich bistro favorite. [26 minutes]

  • Soups (#203)

    Martha makes a nourishing chicken soup, minestrone and veloute for a creamy spinach soup. [26 minutes]

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  • Vegetables (#204)

    Martha shows the simple methods of blanching, steaming and roasting to prepare perfect vegetables. [26 minutes]

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  • Pasta (#205)

    Martha and chef and restaurateur Michael White explore the art of making fresh pasta from scratch. [26 minutes]

  • Pasta Sauces (#206)

    Martha creates homemade pasta sauces including traditional, slow-cooked Bolognese and Puttanesca. [26 minutes]

  • Sauteing (#208)

    Martha shows how to dredge meat or fish in flour and the importance of cooking over high heat. [26 minutes]

  • Dumplings (#209)

    Martha makes two Italian dumplings, gnocchi and gnudi, and shares a Polish pierogi recipe [26 minutes]

  • Grains (#210)

    Martha showcases popular grains, including quinoa and bulgur wheat, and prepares quick recipes. [26 minutes]

  • Preserving (#211)

    Martha demonstrates confit and salting and makes duck confit, lemon and tomato confits and gravlax. [26 minutes]

  • Legumes (#212)

    Stovetop, oven and pressure cooker methods are used to cook chickpeas, calypso beans and more. [26 minutes]

  • Shrimp (#213)

    Martha shares delicious recipes for shrimp cocktail, scampi, a shrimp boil and grilled shrimp. [26 minutes]

  • Chicken (#301)

    Martha shows how to prepare Chicken Paillard, Chicken Pot Pie and Spatchcocked Chicken. [26 minutes]

  • Onions (#302)

    Onion dishes include French Onion Soup, Balsamic-glazed Pearl Onions and Fried Onion Rings. [26 minutes]

  • Roasting (#303)

    Martha prepares Roast Rack of Lamb, Salt-roasted Sea Bass and Saffron-roasted Chicken Wings. [26 minutes]

  • Noodles (#304)

    Pad Thai, delicious Pho and a one-pan Pasta that calls for just a few fresh ingredients are served. [26 minutes]

  • Braising (#305)

    Martha prepares the Italian specialty Osso buco, homemade Corned Beef and Lamb Shanks. [26 minutes]

  • Rice (#306)

    Martha creates a fabulous Paella that's brimming with tender Chicken, Pork, Seafood and Vegetables. [26 minutes]

  • Know Your Vegetables (#307)

    Tasty dishes include Steamed Artichokes with Tarragon Butter, Braised Leeks and Fried Okra. [26 minutes]

  • Grains (#308)

    Mushroom Barley Soup, Couscous Royale and Grits with Broiled Tomatoes and Cheddar Cheese are made. [26 minutes]

  • Sauces (#309)

    Martha creates a Bearnaise Sauce, Kansas City Barbecue Sauce, Tartar Sauce and Salsa Verde. [26 minutes]

  • Pork (#310)

    Martha makes Porchetta, Glazed Ham and Pork and Plums using quick-cooking Pork Tenderloin. [26 minutes]

  • Potatoes (#311)

    Martha prepares Scalloped Potatoes, Potato Salad, perfect Pureed Potatoes and Smashed Potatoes. [26 minutes]

  • Salads (#312)

    Martha serves Frisee Aux Lardons, Chopped Salad, Caesar Salad and Stacked Butter Lettuce. [26 minutes]

  • Corn (#313)

    Martha creates Corn Fritters, Corn Stock, a tasty Summer Corn Chowder and homemade Creamed Corn. [26 minutes]

  • Eat Your Greens (#401)

    Delicate Sorrel Soup, a Pasta with Grilled Sardines and Bitter Greens and Swiss-chard Frittata. [26 minutes]

  • One-Pot Meals (#402)

    A Stove-top Clambake, Risotto with Shrimp and Herbs and Poached Cod with Tomatoes are prepared. [26 minutes]

  • Steakhouse (#403)

    Martha prepares Baked Stuffed Clams and teaches a technique for searing a Porterhouse Steak. [26 minutes]

  • Mushrooms (#404)

    Martha fills Buckwheat Crepes with a creamy Mushroom mixture and makes French Mushroom Soup. [26 minutes]

  • Sandwiches (#405)

    A juicy Roasted Chicken Club and an iconic New Orleans Po'boy piled high with Oysters are prepared. [26 minutes]

  • Turkey (#406)

    Martha shows how to braise Turkey Legs and prepares Roasted Rolled Turkey Breast with herbs. [26 minutes]

  • French Bistro Classics (#407)

    A robust Stew with seasonal Vegetables called Lamb Navarin and Nicoise Salad are prepared. [26 minutes]

  • The Grind (#408)

    Sweet and tangy glazed Meatloaf and sweet and hot Italian-style Pork Sausage are served. [26 minutes]

  • Cooking with Wine (#409)

    Richly flavored Beef Bourguignon, a Tomato-and-Wine-based Fish Stew and Chicken Marsala are served. [26 minutes]

  • Italian Favorites (#410)

    A decadent eight-layer Pork Rag├╣ and Bechamel-filled Lasagna and Chicken Parmesan are prepared. [26 minutes]

  • On The Bone (#411)

    Sumptuous Oxtail, slow-roasted Beef Ribs, Cowboy Steak and Korean Short-Rib Kebabs are served. [26 minutes]

  • Cheese (#412)

    Martha prepares fluffy, homemade Ricotta, heavenly Cheese Fondue and Fettuccine Alfredo. [26 minutes]

  • Lamb (#413)

    Martha prepares butterflied, rolled and roasted Leg of Lamb and Yogurt-marinated Lamb-Kebab. [26 minutes]

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