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Cucina Amore, Country Style Roasted Potatoes & Chicken
directed by Peter Brown, fl. 2006; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Flavor-filled chicken roasted with wine, rosemary and sa...
Sample
directed by Peter Brown, fl. 2006; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Flavor-filled chicken roasted with wine, rosemary and sage served with garlicky oven roasted potatoes. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006
Date Published / Released
2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Dinner, Roasting, Italian Cuisine, Herbs and spices, Potatoes, Chicken, Cooks, Recipes, Cooking, Italians
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Herbs and spices, Potatoes, Chicken
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Food Safari, Food Safari Series 3, Episode 1
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Arg...
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Toufic Charabati, fl. 2002 and Maeve O'Meara, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Description
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe fo...
During South American Food Safari, Maeve O'Meara joins chef, Jorge Chacon, to learn about the particular flavours and ingredients that make South American food really special.
Chef Juan Gomez makes Colombian style arepas and Chilean musician Gema Badiola prepares a fragrant, all-purpose salsa called pebre.
Argentinean baker Roberto Lagrange explains the subtle regional differences in empanadas, and Yvonne Cutro reveals her home-made recipe for this small savoury pie that is enjoyed throughout the continent.
Chef Alejandro Saravia shows how to make Peru's national dish, ceviche; the tangy raw fish marinated in lime juice with onions, chilli and salt. Fabian Conca demonstrates a traditional South American barbeque, and from Chilean butcher Margarita Garcia and her son Ricardo, Maeve learns the secrets to chorizo and the special asado cuts of beef.
Restaurateur Diana Pinon introduces Maeve to the intense herbal drink maté and Carmen Almenara makes a rich caramel that is a favourite in South American biscuits and sweets.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Grilling, Latin American Cuisine, South American, Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads, Foods, Cooking, Cooks, South Americans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Beverages, Meats, Herbs and spices, Fish and seafood, Meat pies, Pastries, Flat breads
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Food Safari, Food Safari Series 3, Episode 2
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bea...
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Description
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe.
As part of the great tradition of str...
Explore the nourishing foods of Egypt as Maeve discovers the country's favourite dishes. Meet chef and restaurateur Ramy Megalaa who introduces the key ingredients in Egyptian cooking and prepares an aromatic fish tagine.
We learn what to expect from a traditional Egyptian breakfast including the popular fava bean dish, ful medames, and discover how to make it when Alice Ibrahim shares her favourite recipe.
As part of the great tradition of street food in Egypt, Tereza Shehata makes kushari, a fragrant mix of rice, lentils and pasta served with onions and delicious tomato sauce. We see how important bread is in Egyptian cooking and how to make a good loaf.
Nadia Fawzi makes okra and lamb stew showing how to prepare the nutritious vegetable to its best. A teacher of Egyptian cooking, Mary Maksemos, reveals how her ancestors used the potent molokhia leaves to make the national soup, which she serves with rabbit and rice.
Morris Mansour is a chef and restaurateur passionate about dukkah - a mix of nuts, seeds and spices. Finally we discover Egypt's sweet side as Amira Georgy talks Maeve through her mother's recipe for a semolina and rosewater syrup dessert, basbousa.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Dessert, Breakfast, Egyptian Cuisine, Egyptian, Rabbit, Lamb, Flat breads, Okra, Lentils, Fava beans, Herbs and spices, Egyptians
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Rabbit, Lamb, Flat breads, Okra, Lentils, Fava beans, Herbs and spices
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Food Safari, Food Safari Series 4, Episode 5
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2012), 26 mins
Description
Food Safari explores the many cuisines of South Africa’s culinary landscape – the “rainbow nation” includes Xhosa dishes like umnqusho (white corn and beans), flavourful Cape Malay curries, Durban street food and the beloved Afrikaaner braai.
Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2012
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, Grilling, Drying, African Cuisine, South African, Pastries, Fish and seafood, Herbs and spices, Meats, Foods, Cooking, South Africans
Copyright Message
Copyright © 2012 by Special Broadcasting Service Corporation
Dish
Pastries, Fish and seafood, Herbs and spices, Meats
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Great Chefs of America, Great Chefs of America, Episode 92
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Wayne Nish prepares lobster carpaccio, chef Debbie Gold prepares spice-rubbed antelope loin, chef J.J. Stith prepares a pear financier.
Date Written / Recorded
2001
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Wayne Nish, Debbie Gold, J. J. Stith
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Herbs and spices, Meats, Pastries, Fruits, Lobster, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Herbs and spices, Meats, Pastries, Fruits, Lobster
×
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Great Chefs of America, Great Chefs of America, Episode 106
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Michael Lomonaco prepares scallops and a herb salad, chef Tim Cardillo prepares loin of venison, and chef Joachim Splichal prepares chocolate croissant pudding.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Michael Lomonaco prepares scallops and a herb salad, chef Tim Cardillo prepares loin of venison, and chef Joachim Splichal prepares chocolate croissant pudding.
Date Written / Recorded
2001
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Joachim Splichal, Tim Cardillo, Michael Lomonaco
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Asparagus, Eggs, Chocolate, Pomegranates, Venison, Herbs and spices, Scallops, Baking, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Asparagus, Eggs, Chocolate, Pomegranates, Venison, Herbs and spices, Scallops
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Great Chefs of America, Great Chefs of America, Episode 111
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
In this episode of Great Chefs of America chef Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Daniel Orr prepares spiced frog legs, chef Scott Williams prepares a grilled portobello mushroom, and chef Brian Schoenbeck prepares a chocolate-passion fruit dome.
Date Written / Recorded
2001
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Brian Schoenbeck, Scott Williams, fl. 1997, Daniel Orr
Topic / Theme
Dessert, Entree, Appetizer, Grilling, Marinating, United States Cuisine, Fruits, Herbs and spices, Chocolate, Cheeses, Portobellos, Food preparation, Cooking, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Herbs and spices, Chocolate, Cheeses, Portobellos
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Simply Ming, Season 15, Episode 21, Arctic Char with Fanney Dora Sigurjonsdottir, Vodka cocktail
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 21 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Join Ming and Chef Fanney Dora Sigurjonsdottir at the Reyka Vodka distillery to learn about the volcanic rock-purified water that goes into making their special liquor. Then pick up some groceries before heading back to cook some Arctic char.
Sample
directed by Laurie Donnelly, fl. 1986-2019; presented by Ming Tsai, 1964-; produced by Ming East-West and WGBH Educational Foundation, in Simply Ming, Season 15, Episode 21 (Arlington, VA: Public Broadcasting Service, 2017), 24 mins
Description
Join Ming and Chef Fanney Dora Sigurjonsdottir at the Reyka Vodka distillery to learn about the volcanic rock-purified water that goes into making their special liquor. Then pick up some groceries before heading back to cook some Arctic char.
Field of Study
Food Studies Online
Content Type
Instructional material
Contributor
Ming East-West, WGBH Educational Foundation
Author / Creator
Laurie Donnelly, fl. 1986-2019, Ming Tsai, 1964-
Date Published / Released
2017
Publisher
Public Broadcasting Service
Series
Simply Ming
Speaker / Narrator
Fanney Dora Sigurjonsdottir, fl. 2018
Person Discussed
Fanney Dora Sigurjonsdottir, fl. 2018
Topic / Theme
Herbs and spices, Fish and seafood, Cocktails, Vegetables, Vodka, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2017 WGBH Educational Foundation and Ming East-West, LLC
Dish
Herbs and spices, Fish and seafood, Cocktails, Vegetables, Vodka
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Cucina Amore, Baked Swordfish & Risotto With Saffron
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Swordfish steaks smothered in onions, cheese and rich to...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Swordfish steaks smothered in onions, cheese and rich tomato sauce served with classic Italian risotto with saffron. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Baking, Italian Cuisine, Herbs and spices, Swordfish
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Herbs and spices, Swordfish
×
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Food Safari, Food Safari Series 3, Episode 3
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in A...
Sample
directed by Toufic Charabati, fl. 2002; presented by Maeve O'Meara, fl. 2002; produced by Maeve O'Meara, fl. 2002 and Toufic Charabati, fl. 2002, in Food Safari (Sydney, New South Wales: Special Broadcasting Service, 2008), 25 mins
Description
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz show...
Chef Detlef Haupt reveals the essential ingredients in traditional German cooking and later prepares one of his favourite dishes, sauerbraten served with potato dumplings and tasty cabbage.
Butcher Stefan Birmilli guides us through German sausages. Michael Vieh cooks a hearty lentil soup traditionally eaten in Autumn in the wine regions of Germany. Maeve explores the loaves and pretzels that Germans love.
Restaurateur and chef, Max Dietz shows Maeve how to make succulent pork knuckle. We learn the art of making home-made sauerkraut, German dumplings and get insider knowledge on German beer. Finally Martin Boetz, head chef at Longrain, makes an indulgent black forest cherry cake.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Maeve O'Meara, fl. 2002, Toufic Charabati, fl. 2002
Author / Creator
Toufic Charabati, fl. 2002, Maeve O'Meara, fl. 2002
Date Published / Released
2008
Publisher
Special Broadcasting Service
Series
Food Safari
Topic / Theme
Baking, German Cuisine, German, Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices, Germans
Copyright Message
Copyright © 2008 by Special Broadcasting Service Corporation
Dish
Cakes, Beef, Vegetables, Soups, Breads, Beer and ales, Pork, Herbs and spices
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