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CHEFCLASS

NEW SERIES STARTING MARCH 2008 FEATURING THE INTERNATIONAL CULINARY SCHOOLS AT THE ART INSTITUTES

Produced by Marjorie Poore Productions

ChefClass Episode Descriptions

#101 Grilling Today's ChefClass focuses on grilling, the ultimate high-flavor, low-fat way of cooking. Dessert is a delicious bread pudding served with a brandy sauce.
Grilled Shrimp and Shiitake Mushrooms with Basil Tomato Sauce
Prosciutto-Wrapped Quail Stuffed with Figs and Served with Apple Walnut Salad
Raisin Pecan Bread Pudding with Brandy Sauce

#102 Roasting
Teaching chefs reveal the secrets to great-tasting roasts. Dessert is an irresistible chocolate cake served with a raspberry sauce.
Greek-Style Boneless Leg of Lamb
Roast Chicken with Spinach, Leek and Goat Cheese Filling
Chocolate Lava Cake

#103 Red Meat Sauté
Culinary School chef instructors show why choosing the right pan and the right cooking temperature is critical to getting optimum results with sautéed red meats. Dessert is a luscious apple pie with a hazelnut streusel topping.
Sautéed Duck Breast in Green Peppercorn Sauce
Strip Steak with Three-Onion Sauce
Apple Pie with Hazelnut Streusel

#104 Pasta Techniques
It's a complete primer in making pasta - both dried and fresh -- and the results are two sensational pasta dishes made with fresh seafood.
Pappardelle Pasta with Sea Scallops and Herb Pesto
Linguine with Clams
Frozen Lemon Soufflés

#105 Braising
Today's lesson is on the slow-cooking method of braising which produces intense flavors and melt-in-your-mouth meat. Dessert is a surprisingly easy, but impressive apple strudel.
Asian-Flavored Braised Short Ribs
Wine & Tomato Braised Italian Chicken
Apple Strudel with Phyllo Crust and Crème Anglaise

#106 Cooking with Rice
Chef-instructors of The Art Institutes demonstrate the enormous versatility of rice with three great recipes, including a unique dessert sushi.
New Orleans Jambalaya
Butternut Squash Risotto with Maple-Smoked Bacon
Dessert Sushi

#107 White Meat Sauté
Learn simple, but critical techniques to getting perfect results when sautéing white meats such as pork and chicken. Dessert is a luscious and flavorful key lime pie.
Sautéed Pork with Mushroom Mustard Cream Sauce
Spicy Southwest Chicken Breast with Roasted Tomato Salsa
Key Lime Pie

#108 Cooking with Eggs
Starting with just a couple of eggs, chef-instructors show how to whip up some sensational dishes, including crepes made with three different toppings.
Poached Eggs with Smoked Salmon and Goat Cheese
Shirred Eggs with Asparagus and Caviar
French Crepes with Apple, Chocolate, and Strawberry Toppings
Breakfast Migas with Tomatillo Salsa

#109 Sautéing White Fish
Today's ChefClass features important techniques for sautéing white fishes to get succulent, moist and great-tasting fish. Dessert is a decadently delicious banana split.
Seared Halibut served with Roasted Fennel and Tomato- Basil Vinaigrette
Sautéed Trout Filet with Lime, Capers, and Tomato
Ultimate Banana Split

#110 Salads
Chef-instructors of The Art Institutes present a primer in making salads, from choosing lettuces to making vinaigrettes. Then it's an easy-to-prepare pecan pie laced with chocolate and bourbon.
Garden Pasta Salad
Caesar, Arugula & Watercress with Mango Vinaigrette
Butter Lettuce & Lolarosa with Dijon Vinaigrette
Chocolate Bourbon Pecan Pie

#111 Pan-Frying
Today's class teaches critical techniques for making pan-fried foods that are crisp, moist, and succulent using a wide variety of crusts. Dessert is a remarkably light and fluffy cheesecake made with ricotta cheese.
Southern Chicken Fried Steak
Pan-Fried Cod
Ricotta Cheese Cake

#112 Soups
The spotlight is on soup in today's ChefClass which starts with a basic chicken stock which is then used to make a variety of soul-satisfying soups.
Country Garden Vegetable Soup
Beef Barley Soup
Tomato Basil Soup
Butternut Squash & Apple Soup

#113 Hot Smoking
Today's cooking class features the technique of hot smoking, a technique that imparts delicious smoky flavor and tenderness to food. Dessert is a moist and luscious apple cake.
Honey-Brined, Hot Smoked Salmon with Corn Cakes, Sugar Snap Peas and Lemon Vinaigrette
Hot Smoked Herb Wrapped Chicken Breast
Scandinavian Apple Cake