preparation

DINING WITH THE CHEF
Rika’s Omelet Rice

DINING WITH THE CHEF: Rika’s Omelet Rice

 

Discover the basics of Japanese cuisine with professionals. Chef Saito provides easy guidance for making authentic dishes, while Chef Rika gives helpful advice on quick and stylish cuisine.

 

Rika’s Omelet Rice

 

In this episode, we’ll be making omelet rice, deliciously flavored with butter and ketchup, and with a tender, fluffy omelet. This simple recipe for this western-style Japanese dish is made without wrapping the omelet around the rice, for easier preparation. For our side dish, we’ll be using eggplant, a fall ingredient, grilling it and serving it with a miso dressing. The dressing is made with sushi vinegar, giving it a deliciously light and clean flavor. We’ll also learn about how to make a Japanese-style jelly from soymilk and black sesame seeds, for a healthy dessert that makes the most of the mild sweetness of the soymilk and the rich aroma of the sesame seeds.

 

 

 

LUCKY CHOW
Northern Thai Cuisine

 

Andy Ricker, a carpenter-turned-chef from Portland, OR, prepares a welcome dinner for the participating chefs at LA’s Lotus of Siam restaurant, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America’s first Thai grocery store in Hollywood and introduced lemongrass, kaffir lime leaves and other ingredients to the American palate.

 

 

 

LUCKY CHOW
Koreatown U.S.A.

 

This episode visits New York and Los Angeles – home to the two largest Korean populations in the United States – to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City’s Koreatown covers just one block, whereas Los Angeles’ Koreatown seems like a city unto itself. At dinner with host Lisa Ling and her husband Paul Song, Chef Sang Yoon breaks down the basics of Korean cooking. Back in New York, Top Chef winner Kristen Kish, a Seoul-born Korean adoptee, receives a kimchi tutorial from Korean YouTube sensation, Maangchi. The episode ends with a night out at Pocha 32, an export of Korea’s popular “tent” restaurants.

 

 

 

LUCKY CHOW
Ramen Mania

 

Ivan Orkin, a New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen.

 

 

 

THE GREAT BRITISH BAKING SHOW
Easter Masterclass

THE GREAT BRITISH BAKING SHOW: Easter Masterclass

 

Join Mary Berry and Paul Hollywood as they showcase some of their favorite Easter recipes. In a step by step guide, they show classic hot cross buns and simmel cake, and branch out with chocolate custard tarts and lemon meringue nests.

 

Preview

 

 

 

DINING WITH THE CHEF
Marinated Swordfish

DINING WITH THE CHEF, Chef Tatsuo Saito, Host Yu Hayami

 

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami, who cooks alongside master chef Tatsuo Saito, and also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

 

Preview

 

Marinated Swordfish
In this episode, we’ll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be using bell peppers, onion, basil, and more for a beautiful and delicious dish, and he’ll also show the tricks to getting the best flavor out of vegetables. For our side, we’ll be making braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

 

 

 

LIDIA’S KITCHEN
Game Day Bites

LIDIA’S KITCHEN: Game Day Bites

 

Whether it’s American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today’s menu, she serves fried mozzarella sandwich skewers and carrot and chickpea dip and pizza rolls made with both broccoli rabe and sausage and ricotta and leeks.

 

Preview

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Chris Kostow and Charter Oak

MOVEABLE FEAST WITH FINE COOKING: Chris Kostow and Charter Oak

 

Moveable Feast with Fine Cooking host Pete Evans brings Napa’s finest sustainably grown produce to the table. Charter Oak chefs Christopher Kostow and Katianna Hong’s elemental cooking styles highlight the best of the Napa Valley. The menu for this week’s feast features unusual farm-fresh crops including morels, purple asparagus, and flowering herbs. A tartine of green garlic, lardo, and peas is also served up on bread grilled lightly on an open hearth, and fresh rigatoni gets topped with a house-made lamb ragu. Bartender Jason Duck combines bold and earthy Mezcal with bright hibiscus, adding punch to the start of the meal.

 

Preview

 

 

 

GLOBE TREKKER
Food Hour: Provence, France

GLOBE TREKKER - Food Hour: Provence, France

 

Culinary writer Rosie Lovell explores the South of France’s famous Cote D’Azur and encounters a rustic cuisine far removed from the French cooking of renown, like foie gras and truffles. Instead, Rosie discovers that the colloquial cuisine is shaped not just by the seasons but also by a wide-ranging climate, soil and geology. This is a remarkable region blessed with sun, sea, mountains, flowing rivers and lush plateau, offering up the most eclectic and fantastic produce served fresh on the plate.

 

 

MOVEABLE FEAST WITH FINE COOKING
Seattle Washington

 

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone travels by seaplane to Coupeville with Chef Tom Douglas, winner of three James Beard Awards, and Chef Renee Erickson, a major driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. He then meets Georgie Smith of Willowood Farms, one of the most photographed, painted and otherwise admired farmscapes in the Pacific Northwest. The chefs get together to create a feast that highlights the fresh mussels from Penn Cove and vegetables that benefit from Washington’s rich soil, in recipes such as a delicious spiced mussels and saffron soup followed by grilled salmon with Walla Walla onions and fava leaves.

 

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