Sat, Jul 1, 2006
If you can stand the heat, get out of the kitchen and head outside. Chef Michel Nischan will show us that all it takes are some good ingredients and a little fire for a fun, simple and healthful meal. Whether it's using an outdoor hearth, a fire pit or a common backyard grill, great meals are only a few flames away. He'll also explain the difference between organic and non-organic chickens, give us the dirt on mushrooms and show us how to build the perfect fire for the grill without using lighter fluid.
Tue, Jul 11, 2006
Chef Michel Nischan gets to know the people behind the hottest culinary trend today, Organics, and some simple ways to get more organics into your life. He'll also give us tips for making a season salt with fresh herbs, tell us about the different varieties of eggs and take us to a berry farm as well as give us a tour of his own farm, Rainbeau Ridge.
Tue, Jul 18, 2006
We all know that eating fish is good for our health, but what we may not realize is how important it is to understand where it comes from. In this episode, Chef Michel Nischan ventures into waters all over the world in search of sustainable seafood. He'll reveal the different types of mollusks and their health benefits, take us to an abalone farm, talk to us about the pros and cons of fresh fish versus farmed fish and then bring us back to the kitchen to show us how to make scallop ceviche and hook and line Chatham Cod.
Tue, Jul 25, 2006
These days it seems like every chef follows his or her own food philosophy. How are we supposed to keep up? To help clear up the confusion, Chef Michel Nischan explores the philosophies of vegetarianism, raw foods and ayurveda by visiting chefs all over the world. Then, back in his kitchen he shares his own personal philosophy while preparing a miso salmon dish. He'll also provide us with some information about alternative proteins, explain the difference between natural sweeteners vs. sugars and their health impacts and teach us all about oils, from flax seed to grape to olive.
Tue, Aug 1, 2006
Need to spice up your life, or at least, your food? Chef Michel Nischan demonstrates how herbs and spices work to amp up any meal. Not only does he prove how they put a twist on an average dish, but how they are also a healthful addition to our diet. Find out how you can create your own herb garden, then visit a lavender farm where you'll learn how to make a fragrant lavender lemonade, take a trip to India to see how they use exotic spices in their distinct cuisine and then go with Michel back to the kitchen for a delicious chicken rub-down.
Tue, Aug 8, 2006
Michel is about to go on one of his biggest culinary adventures and we get to go along for the ride. In this episode, we'll follow him to India as he prepares to open a restaurant at the Taj Land's End Hotel. This is one journey that's sure to open a door to the culinary landscape of India, as we learn about homemade spice mixes and their health benefits, find out about chickpea flour vs. white processed flours and are shown to make some traditional Indian dishes.