LEARN/CREATE (MT)

9:30 pm 

Jacques Pepin: More Fast Food My Way  "Simple Savers"  A native of Lyon, France, Jacques demonstrates his regional version of fried and poached eggs as he makes the classic salad of frissee aux lardon. With thoughts of spring he makes spaghetti with raw tomato-anchovy sauce.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Bistro-Style Steak and Potatoes"  NULL

10:30 pm 

Joanne Weir's Cooking Class  "Sausage Crostini, Goat Cheese Linguine & Melons in Wine"  Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. Recipes: (1) CROSTINI WITH FENNEL SAUSAGE, (2) LINGUINE WITH GOAT CHEESE AND ARUGULA, (3) SUMMER MELONS IN SWEET-SPICED WINE. Student: Heather Tay - Sales Executive. D

11:00 pm 

Caprial and John's Kitchen: Cooking for Family and Friends  "Decadent Organic Dairy"  On a visit to an Oregon organic dairy, Caprial and John come across products that lend amazing flavor and aroma to their creations: mushroom dip with truffle oil, basil sour cream dressing and grilled lamb chops with cumin yogurt sauce.G

11:30 pm 

Rick Steves' Europe  "Surprising Bulgaria"  Rick finds a time warp of old and new chic shops in the city, and donkey carts in the country.G