Secrets of a Restaurant Chef
Sole meuniere; bitter greens with walnut goat cheese and vinaigrette. (Repeat)
Wed 4/1 2:00 PM
Duration: 30 minutes
Cooking, How To, Interests, Educational
Anne Burrell (Host)
|"The Secret to Fresh Brined Ham" Brined ham served with braised baby artichokes; five bean salad. (Repeat)||FOOD|
|"The Secret to Sole Meuniere" Sole meuniere; bitter greens with walnut goat cheese and vinaigrette. (Repeat)||FOOD|
|"The Secret to Lamb Shoulder Chops" Marinated lamb shoulder chops with tzatziki, arugula, and feta; stewed chick peas with tomatoes and zucchini. (Repeat)||FOOD|
|"The Secret to Lamb Burgers" Lamb burgers; homemade pickled feta spread on whole wheat pita. (Repeat)||FOOD|
|"The Secret to Lobster Rolls" Lobster roll; New England clam chowder. (Repeat)||FOOD|
|"The Secret to Coq Au Vin" Anne cooks coq au vin; oysters topped with granita. (Repeat)||FOOD|
|"The Secret to Lasagna" Lasagna with homemade marina sauce, Italian sausage, cremini mushrooms, and three different cheeses; fried calamari. (Repeat)||FOOD|
Anne Burrell, familiar to Food Network fans as Mario Batali's sous chef on ``Iron Chef America,'' takes the intimidation factor out of preparing restaurant-quality meals at home, while sharing some of the tricks of the trade used by professional chefs.
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Program data from Tribune Media Services, Inc.