Martha Stewart's Cooking School Season 2 Episode 12 Legumes

In season 2, episode 12 of Martha Stewart's Cooking School, viewers are taken on a culinary journey focusing on legumes. Martha Stewart, the renowned chef and lifestyle expert, shares her expertise on the various types of legumes available and the numerous ways they can be incorporated into meals. From lentils, chickpeas, and black beans to green beans, sugar snap peas, and snow peas, there is a wide variety of legumes featured in this episode.

The episode begins with Martha introducing viewers to the basics of legumes, including how to cook them, which types are best for salads, stews, and soups, and common mistakes to avoid. She shares tips on how to properly soak and cook dried legumes, as well as how to incorporate canned legumes into meals.

Next, Martha demonstrates how to make a hearty lentil soup with bacon, which is a classic French dish. She explains how to cook the soup until the lentils are tender and showcases a variety of spices that complement the dish's flavor profile. She also highlights how to add bacon to the soup to give it additional depth and richness. The recipe is an excellent option for those looking for a comforting and nourishing meal that is easy to prepare.

Following the soup, Martha moves on to demonstrating a vibrant summer salad using snap and snow peas. The salad is light and refreshing, featuring a vinaigrette dressing, fresh herbs, and toasted almonds for added texture. The dish is ideal for warmer months and is perfect for a picnic or barbecue.

Martha then showcases how to make a roasted chickpea and carrot salad. With its blend of textures and flavors, it can be a great option for a healthy and satisfying lunch or dinner. She shares tips on how to roast the chickpeas and carrots to perfection, which gives the dish a crispy texture that contrasts well with the creamy feta cheese and leafy greens.

The episode concludes with Martha preparing a traditional Moroccan tagine dish. The dish features fava beans and lamb and is cooked slowly to help the flavors meld together. She employs a range of spices to the dish, including cumin, coriander, and cinnamon, which infuse the dish with a rich and complex flavor profile. The dish is finished with a sprinkle of fresh parsley and is served piping hot.

In this episode of Martha Stewart's Cooking School, viewers learn about the versatility that legumes can bring to their meals, from simple salads and soups to elaborate stews and tagines. The dishes are simple yet sophisticated and can be easily recreated at home. For anyone exploring legumes as an ingredient, this episode is an excellent starting point.