Master Class At Johnson & WalesSeason 3, Episode 25 of 26 : Demystifying Wine
Johnson & Wales teaching chefs demystify how to cook with wine, first demonstrating the French technique of poaching fish in a fragrant wine broth and then preparing a special glaze for turkey medallions made from port wine. Last class is with baking diva Rose Levy Beranbaum who prepares a deliciously crunchy 10-grain bread. PORTUGUESE GREEN WINE STRIPED BASS; PORT WINE GLAZED TURKEY MEDALLION ON SAFFRON RISOTTO AND ASPARAGUS; TEN GRAIN TORPEDO BREAD
- 5/22/2008 3 a.m. on KUAT Create
- 5/22/2008 9 a.m. on KUAT Create
- 5/22/2008 3 p.m. on KUAT Create
- 5/22/2008 9 p.m. on KUAT Create
- 8/21/2008 4 a.m. on KUAT Create
- 8/21/2008 10 a.m. on KUAT Create
- 8/21/2008 4 p.m. on KUAT Create
- 8/21/2008 10 p.m. on KUAT Create
