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Martha Stewart teaches families how to cook
Getting out the door on most school days isn't always easy but a healthy breakfast shouldn't go by the wayside.
If you're looking for a little help, tune in to PBS on Sundays (locally on Channel 13 at 4 p.m.) for “Martha Stewart's Cooking School” where you'll learn basic cooking techniques, loosely based on the 2008 cookbook with the same title.
Each 30-minute episode will feature Stewart demonstrating basics with step-by-step direction, illustrating the building blocks of recipes everyone should know, from roasting to poaching and braising and blanching.
The first show premiered last weekend with Stewart demonstrating how to cook and prepare eggs, a healthy and easy-to-prepare breakfast on busy school day mornings. Upcoming shows will show viewers how to make the perfect pot roast, pan saute a whole fish, how to make stocks and more.
Here's one of the recipes to try with your family that Stewart demonstrated on last week's show:
(makes 1 omelet)
1 tablespoon clarified butter (recipe below)
3 large eggs
Coarse salt and freshly ground pepper
1 tablespoon finely chopped mixed herbs, such as chervil, tarragon, parsley and chives, plus more for garnish
1. Heat butter in an 8-inch skillet over medium heat.
2. While butter is heating, whisk together eggs, salt and pepper in a medium bowl. Pour into skillet and reduce heat to medium. Simultaneously stir eggs with a heatproof, flexible spatula and shake the skillet vigorously back and forth over the heat for 1 minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath, until eggs are just set, with no more runny parts (about 15 to 30 seconds).
3. Sprinkle herbs evenly over eggs, then run the spatula around all sides of the omelet to loosen it from the pan. Use spatula to lift the edge of the omelet and gently fold over one third. Then, holding pan over plate, simultaneously slide and roll omelet onto plate. (Alternatively, flip over one half to form a half-moon shape.) Serve immediately, sprinkled with herbs for garnish.
(Makes 1 cup)
Place 1 cup (2 sticks) unsalted butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from the surface, then carefully pour off clarified butter, leaving solids behind.