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CreativityTranscript
00:00 Hi, it's Martha. I'm back in the kitchen for a fourth season of Martha Stewart's Cooking School.
00:05 Join me for even more tips and techniques to create exquisite meals in your own kitchen.
00:11 Yummy. Now that is a really good sear.
00:16 Doesn't that look really good? You won't want to miss a single lesson. Today's show is all about one pot meals.
00:24 Sandwich eating your greens.
00:26 [Music]
00:34 Salad nicoise is a colorful composed salad that highlights the freshest produce and seafood on the French Riviera.
00:41 Arrange your lettuce
00:43 on the platter and start building your string beans,
00:48 our wonderful eggs,
00:50 canned tuna preserved in olive oil, your yellow tomatoes,
00:56 and red tomatoes. Oh, this is going to break things up. And now the olives and
01:01 beautiful potatoes. Salad nicoise. Enjoy.
01:04 [Music]
01:09 A staple of northern Italy's Bologna region, ragu sauce is typically made with meat,
01:14 usually three kinds of meat.
01:16 But you'll be surprised to learn that you can make an equally robust and flavorful
01:21 vegetarian option using a combination of dried and fresh mushrooms. To start with a sofrito, onion, carrot, and celery. And now you can add
01:29 your mushrooms. The panini,
01:31 shiitake,
01:32 porcini mushrooms, and now four cups of crushed
01:36 tomatoes. And the last thing that goes into the sauce, a little herb bouquet made out of fresh basil, marjoram,
01:42 thyme, and
01:44 rosemary. Sprinkle over one cup of grated Parmesan cheese and
01:49 spoon over
01:51 some of your beautiful ragu. And there you have mushroom ragu with
01:57 delicious rigatoni.
02:00 [Music]
02:04 And now for the po' boy, P-O apostrophe B-O-Y.
02:08 It's a New Orleans gastronomic masterpiece. Today, I'm piling my po' boy with fried oysters.
02:16 So use one hand for the oyster and one hand for the coating.
02:20 They take just about four minutes or so. I think that first batch is ready to come out.
02:29 Toast the rolls. And now the tartar sauce. A third of a cup of homemade mayonnaise,
02:36 three tablespoons of cornichons, two tablespoons of
02:40 capers, one shallot finely chopped, and the juice of a whole lemon.
02:45 Put as many oysters as you possibly can and top with some
02:50 tartar sauce.
02:52 Soft on the inside, crispy on the outside. You're going to love this New Orleans favorite.
02:58 [Music]
03:01 [Music]
03:03 (gentle music)