Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew; a springtime stew of radishes in walnut oil; braised veal breast with pearl onions and artichoke; melon and blueberries with sage sprigs. (30 minutes)
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Mon, 3/10 at 8:30 am on Austin PBS Create
Japanese-inspired broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon with Madeira and grapes. (30 minutes)
Mon, 3/10 at 3:30 pm on Austin PBS Create
Japanese-inspired broiled salmon with miso glaze; chirashi sushi; grilled chicken tenders with chimichurri; sabayon with Madeira and grapes. (30 minutes)
Mon, 3/17 at 3:30 pm on Austin PBS Create
Chicken livers in mushroom port sauce; tripe and pigs feet ragout; pommes persilles; curing and cooking beef tongue, topped with ravigote sauce. (30 minutes)