Martha Stewart's Cooking School Season 1 Episode 3 Vegetables
- October 11, 2012
In season 1 episode 3 of Martha Stewart's Cooking School, the focus is on vegetables. Viewers can expect to learn everything from how to roast carrots to how to trim and chop artichokes. Martha offers in-depth instruction on each vegetable featured, including tips on selecting the best produce and how to properly prepare it.
The episode begins with a tutorial on roasted beets. Viewers will learn how to wrap the beets in foil and roast them in the oven until tender. Martha then shows how to peel and dice the beets before seasoning them with a simple vinaigrette.
Next, Martha moves on to carrots. She teaches viewers how to trim the tops and bottoms, peel them, and cut them into uniform pieces for even roasting. The finished carrots are tossed with olive oil, salt, and pepper before being roasted until caramelized and tender.
Other vegetables highlighted in the episode include artichokes, string beans, and broccoli. Martha demonstrates how to trim and chop artichokes, revealing the edible, meaty heart at the center. She then prepares a classic steamed artichoke, complete with a savory aioli for dipping.
For the string beans, Martha shows how to blanch them until crisp-tender before tossing them with butter and lemon juice. She also shares a recipe for a warm string bean salad with a tangy vinaigrette.
Lastly, Martha turns to broccoli, breaking down the head into florets for roasting. She demonstrates how to roast broccoli until the edges are caramelized and lightly crispy, before seasoning it with lemon juice and garlic for added flavor.
Throughout the episode, Martha emphasizes the importance of treating each vegetable with care and respect. By selecting the best produce and preparing it properly, viewers can create flavorful, nutritious dishes that highlight the unique characteristics of each vegetable.
With clear instruction and useful tips, Martha Stewart's Cooking School season 1 episode 3 is a must-watch for anyone interested in mastering the art of cooking with vegetables.
