Syllabus

Martha Stewart University Syllabus
9/6 - Chicken Soup, 43
9/13 - Steamed Artichokes with Smoked Salmon, Poached Eggs, and Hollandaise Sauce, 82
9/20 - Perfect Roast Chicken, 127
9/27 - Boiled Parsleyed Potatoes, 304
10/4 - Perfect Beans, 398
10/11 - Basic Drop Cookies, 425
10/18 - Tortilla Soup, 47
10/25 - Boiled Eggs, 81; Stir-Fried Shrimp with Black Bean Sauce, 265
11/1 - Pan-Roasted Chicken, 131
11/8 - Pork Shoulder Braised in Cider, 183
11/15 - Steamed Fish en Papillote, 215; Tomato Petals, 317
11/22 - Chicken Piccata, 248; Sicilian-Style Sautéed Greens, 321
11/29 - Leeks Vinaigrette, 305; Wiener Schnitzel, 267
12/6 - Gnocchi with Basil Pesto, 376
12/13 - Warm Lentils with Mushrooms, 399
12/20 - Double-Crust Apple Pie, 442
12/27 - Potato-Turnip Gratin, 320

2010
1/3 - French Onion Soup, 53
1/10 - Huevos Rancheros, 85
1/17 - Peppercorn Crusted Beef Tenderloin, 132
1/24 - Pot Roast, 186; Marinated Roasted Red Peppers, 315
1/31 - Poached Chicken Breast, 225; Sautéed Kale and Fresh Shell Beans, 327
2/7 - Sautéed Pork Medallions, 256
2/14 - Pan-Seared Strip Steaks with Mustard Cream Sauce, 257; Yellow Butter Cake with Chocolate Buttercream, 428
2/21 - Marinated Artichoke Hearts, 305
2/28 - Fresh Tomato Sauce, 381
3/7 - Duck Breast with Orange Gastrique, 262; Perfect White Rice, 407
3/14 - Minestrone, 57; Cream Puffs, 478
3/21 - Roasted Pork Loin, 134; Garlic and Rosemary Potato Puree, 309
3/28 - Orange Braised Rabbit, 190; Perfect Soft Polenta, 419
4/4 - Roast Leg of Lamb, 136
4/11 - Poached Chicken Breast and Spring Vegetable Salad, 226
4/18 - Pan-Seared Scallops with Fennel Puree, 260
4/25 - Buttermilk Fried Chicken, 269
5/2 - Steamed Asparagus and Bok Choy with Soy-Ginger Vinaigrette, 294
5/9 - French Fries, 333; Fried Fish, 274
5/16 - Green Salad with Vinaigrette, 351-357; Flan, 473
5/23 - Marinara Sauce, 381
5/30 - Braised Spring Vegetables, 340; Crème Brulée , 472
6/6 - Grilled Steak with Compound Butter, 164 & 166; Vanilla Ice Cream, 468
6/13 - Spicy Stir-Fried Vegetables, 337
6/20 - Herb-Filled Omelet, 87; Slow-Roasted Tomatoes, 316
6/27 - Sautéed Snap Peas and Baby Turnips, 323; Buttermilk Shortcakes with Rhubarb and Berries, 433
7/4 - Barbecued Baby Back Ribs, 176; Fruit Sorbet, 483
7/11 - Grilled Vegetables, 348; Shrimp Boil with Cocktail Sauce, 243
7/18 - Grilled Spatchcooked Chicken, 167
7/25 - Sautéed Zucchini and Corn, 352; Pavlova, 452
8/1 - Fruit Galette, 440
8/8 - Squash and Goat Cheese Frittata, 93; Roasted Pineapple, 487
8/15 - Mixed Bean Crudité, 303; Angel Food Cake, 451
8/22 - Bolognese Sauce, 383; Herbed Rosti with Wild Mushrooms, 329
8/29 - Creamed Spinach, 297
9/5 - Roasted Autumn Harvest Salad, 312
9/12 - Oven-Poached Garlic with Thyme, 306
9/19 - Broccoli Cream Soup, 62
9/26 - Vegetable Tian, 319
10/3 - Rice Pilaf, 414; Caramelized Figs, 491
10/10 - Lasagne, 386; White Cake with Lemon Curd and Italian Meringue, 457
10/17 - Tempura Vegetables, 335; Pate Brisée, 436
10/24 - Pureed Mixed Vegetable Soup, 67
10/31 - Boiled Lobsters, 239
11/7 - Prime Rib Roast, 138; Jelly Roll, 464
11/14 - Winter Squash Puree, 311; Chocolate Cupcakes with Swiss Meringue Buttercream, 453
11/21 - Perfect Roast Turkey, 149; Perfect Gravy, 154
11/28 - Macaroni and Cheese, 389
12/5 - Risotto, Panna Cotta Tart