Name: A Lyon in the Kitchen
Genre: Food
Released: 2007-09-13
Cast: Nathan Lyon Sandie West

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Seasons

20. International Foods

November 7, 2007

International cuisine doesn't have to be intimidating. In this show, Nathan will show you some simple yet delicious secrets behind delicious Asian cuisine proving that you can recreate favorite restaurant dishes in the comfort of your own home.

19. Comfort Foods

November 7, 2007

Comfort food doesn't have to mean empty calories. In this show, Nathan Lyon will show you how to make comfort food that will satisfy any hearty cravings while still maintaining a healthy lifestyle.

18. Salmon En Papillotte

September 20, 2007

Nathan goes to an organic chicken farm where he learns more about organic eggs, which he uses for a Spinach Flan. He also cooks Salmon en Papillotte with Fennel and Avocado Salad.

17. Baked Ricotta

September 13, 2007

Nathan visits an organic food store, picks up white beans and spices for a main course of Grilled Tri-Tip and Cannelloni Bean Puree and makes Baked Ricotta as an appetizer and a side dish of Roast Cherry Tomato & Baby Arugula with Spelt salad.

16. Pho Ga

June 7, 2007

Nathan visits a restaurant that makes its own tofu and to see how tofu is made and cooks a Pacific rim-inspired menu of Pho Ga (or Chicken Noodle Soup), Chinese Broccoli and Spicy Tofu Salad.

15. Herb-Crusted Tuna

September 6, 2007

Nathan visits his local fishmonger, who tells him about different tuna varieties. He then cooks Herb-Seared Crusted Tuna with Blackened Green Beans, Mango Salsa and Orange Supremes and makes Steamed Won Tons.

14. Chicken Marsala

July 26, 2007

Nathan visits the farmers' market, where he learns about the advantages of organic chicken. He then cooks Chicken Marsala with Garlic, Mushrooms, Fava Beans and Asparagus and finishes the meal with a delicious dessert, Nectarine and Blackberry Cobbler.

13. Roast Rack of Lamb

August 30, 2007

Nathan visits a farm and learns more about fennel. He cooks a Roast Rack of Lamb with Braised Fennel and Chinese Eggplant, which he complements with a Spicy Tomato Soup with Lemon Yogurt.

12. Steamed Mussels

July 19, 2007

Nathan visits his local cheese store and favorite fish store, where he shares tips on how to choose mussels. For the main course he cooks Steamed Mussels in Tomato, Garlic, and Lemon Grass Broth.

11. Purple Carrot Ginger Soup

July 12, 2007

Nathan visits a farm and pulls carrots out of the ground for a Purple Carrot Ginger Soup; he then completes the menu with Sherry Tuna Potatoes and a Grilled Nectarine with Honey-Whipped Ricotta.

10. Peppered Filet Mignon

May 24, 2007

Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He also cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin, and completes the meal with a Sweet Pea Soup and Baby Arugula Salad.

9. Tuscan Chicken Paillard

April 5, 2007

Nathan visits a specialty food store and learns about different goat cheese varieties.He also cooks a Tuscan Chicken Paillard over Fettuccine Pasta, which he complements with a Mesclun & Goat Cheese Puck Salad and Avocado Crostini.

8. Seared Sea Scallops

April 12, 2007

Nathan visits a farm to learn about different varieties of beets. He also makes a Warm Tri-Beet Salad with Hand-Torn Croutons to complement Seared Sea Scallops in a Roast Garlic-Tomato Risotto.

7. Chicken and Escarole Soup

April 19, 2007

Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup).

6. Spiced Roast Turkey Breast

March 29, 2007

Nathan visits a farmers' market to pick up some fresh organic produce, shares tips to help us choose the freshest fruit and vegetables and cooks a Spiced Roast Turkey Breast with Maple Root Vegetables and an Apple Napoleon with Lemon Cr??me Fraiche.

5. Seared Pork Tenderloin

June 14, 2007

Nathan visits a date palm farm to find out how dates are grown and harvested. He also makes a Seared Pork Tenderloin stuffed with Apricot/Date Chutney atop Braised Red Cabbage. Nathan completes the meal with a spicy Sweet Corn Soup and a Fennel Salad.

4. Grilled Halibut

May 31, 2007

Nathan visits an olive grove and learns more about growing olives and manufacturing olive oil. He also makes a Summer Fruit Salad with Arugula, Prosciutto, and Toasted Pine Nuts to complement a Halibut with Saut??ed Chard and Provincial Bread Salsa.

3. Roast Duck Breast

September 20, 2007

Nathan visits a vineyard to learn about growing grapes and cooks a Roast Duck Breast over Wilted Dandelion topped by Roast Fig Vinaigrette with Roast Grapes on the side. He also makes a Curry Roast Butternut Squash Soup appetizer and a Mango Shot Dessert.

2. Seared Sea Bass

August 23, 2007

Nathan cooks seared Sea Bass with saut??ed potatoes, peppers, tomatoes and shallots, which complements a spinach salad. He also learns about the honey-making process, which inspires a Low-Fat Honey Panna Cotta for dessert.

1. Roast Rosemary Chicken

September 13, 2007

Nathan visits a hydroponic farm to learn about growing leaf vegetables with no soil; then he cooks a Leafy Endive Salad with Roast Pears and Toasted Hazelnuts, which complements a Roast Rosemary Chicken with Grilled Asparagus and Sweet Potato Puree.

Description

Nathan Lyon has his own show about cooking. The meals he prepares are simple, and most of them use fresh ingredients. The relaxing background creates a show where viewers can get ideas for almost any meal of the week along with side dishes that blend perfectly with the main course. Lyon uses a lot of southern concepts with his dishes to make meals comforting, such as mashed potatoes or macaroni and cheese.