Class
A Better Cook in 10 Dishes
$39.99
$8.00
At a Glance:
- In-depth Instruction; over 219 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Item:
W00522E
Description
Join award-winning editor, author, and instructor Martha Holmberg, as she breaks down 10 favorite dishes you’ll cook forever. Learn how to combine a variety of lettuces, herbs, and homemade dressings for salads you’ll crave! Then, master meals for any occasion, such as baked fish en papillote, pan-grilled steak, and even roast pork. Learn new knife skills you’ll wonder how you ever lived without, check your meat for the perfect doneness, and create quick and flavorful pan sauces. Then, create creamy béchamel sauce, the base for silky soufflés, and comforting macaroni and cheese. Find out how to turn favorites such as mushroom risotto and tempting lasagna into go-to meals, and take your stand-by chicken from bland to bold. Plus, make crowd-pleasing desserts packed with seasonal fruit and buttery, crisp topping.
Class Sessions
Introduction
1:36
Meet your instructor, chef and cookbook author Martha Holmberg, and learn more about the foundational dishes you'll learn how to make. Each lesson stands on its own, so you can jump right to the recipes that interest you most, and refer back to any lesson whenever you want to learn or review a dish or technique.
Green Salad With Vinaigrette
22:36
There are salads and there are great salads. Martha walks you through the bounty of lettuces and herbs you can combine for a refreshing variety of tastes and textures. Learn the principles of making your own delicious vinaigrette and you'll never need to buy another bottle. Martha also shows how easy it is to make your own crispy croutons from leftover bread.
Fish en Papillote
25:56
Create an elegant and easy meal that's perfect for a weeknight dinner or weekend dinner party: fish gently baked in parchment paper or foil packet along with julienned vegetables and herbs. Martha discusses the best fish to buy and walks you through the preparation, including invaluable slicing and chopping techniques.
Steak au Poivre
25:13
Put some sizzle into any dinner with a perfectly pan-grilled steak with peppercorns. Learn about the best cuts to consider, how to make sure your pan is hot enough and how to check the steaks for doneness. To complement the steak, make a quick and delicious pan sauce from the drippings.
Pork Roast
25:35
A small pork roast can be the perfect weeknight dinner for two or four. It's especially delicious if you prepare it with Martha's herbed bread-crumb crust and a quick pan sauce. Martha discusses how to handle the roast, how to sear it to add flavor and how to check for doneness.
Cheese Soufflé and Mac & Cheese
26:21
A versatile, cheesy white sauce will see you through a fancy brunch or a down-home dinner as the base for both a lofty soufflé and a comforting macaroni and cheese. Along the way you'll learn how to whip egg whites to the perfect consistency for the soufflé and how to boost the flavor of your macaroni and cheese from bland to bold.
Risotto
22:46
If you thought risotto was a dish too fussy for home cooking, think again. Martha shows you step by step how to cook a creamy, savory version with porcini mushrooms and spring peas. Of course, you can choose your own favorite vegetables to add!
Lasagna
27:50
Martha's lasagna is worth every minute you spend making it, and using no-boil noodles means fewer minutes spent! A rich, meaty sauce forms the basis of the dish, while an herbed ricotta cheese and béchamel sauce make the lasagna lighter than adding mozzarella would.
Braised Chicken
26:48
Chicken thighs braised with leeks and apples make a perfect dish for family or visitors. You can cook the chicken and prepare the pan sauce ahead of time, then warm them again to serve. Martha guides you through the preparation of this classic French favorite.
Fruit Crisp
14:03
What better way to finish a delicious meal than with seasonal fruit baked with a crunchy, buttery, nutty topping? Learn Martha's technique for cutting stone fruit and learn how to make extra batches of the topping you can store in the freezer along with cut fruit -- you'll be ready to serve this summery dessert at a moment's notice.
Your Instructor
Martha Holmberg
Cookbook author and editor Martha Holmberg found her calling as a cook in Denver, Colorado. She spent three years in Paris where she received the Grand Diplôme from Ecole de Cuisine La Varenne. Martha has been an editor and author of many cookbooks and magazines over the years, including editor-in-chief of Fine Cooking magazine for 11 years. Most recently, her book Modern Sauces was nominated for both a James Beard award and an IACP award. She currently resides in Portland, Oregon, and travels the country sharing her passion for both cooking and writing.
Bonus Material
A Better Cook in 10 Dishes - Recipes
Bonus Materials available for download after purchase.