Learn the basics in the kitchen. And what better place to start than with chicken, but these recipes are anything but basic in taste! Stuffed Chicken breast, chicken & Dumplings, and a versatile Thai Noodle Salad. Donna also demonstrates how to use a knife.
Learn good timing techniquesand how to really use a cutting board. Donna teaches her class how to make Pork Roast, Duck Breast and Beef Tenderloin. Plus learn how to make the urban cocktail, The Manhattan.
From a chocolate martini to learning what goes best with chocolate, this episode has a variety of chocolatey info. With recipes for Molten Chocolate Cake, Chocolate Mousse, chocolate collars.
Learn the techinques of cooking pastry with love and the recipes for Grandma's Apple pie, Lemon Merinque Tarts and a Plum Galette. Plus how to make prohibition tea.
Donna teaches her class the sensuous side of the spice trail with recipes for String Hoppers and Pittu and Ravadosas - the equivalent to past, biscuits and pancakes. All of this is matched with a special punch made at the bar.
Learn the techniques to cooking the perfect polenta- Slow Cook vs. Instant Polenta, Creamy vs. Dry Risotto, The right rice and the right stock, proper stirring techniques, all while making the perfect recipes -Polenta Napolean, Tomato Risotto, and more.
Donna teaches her vegetarian class about the many different options out there with a sample table of grains and legumes. Some of the recipes include Potato Strudel, Portobello Biryani and an eggplant sandwich, paired with a fresh Mojito.
Learn the many techniques required for making different types of seafood. From Fresh vs. Frozen, to filleting, to timing, to different cooking strategies, learn to make Red Snapper with Ragout, and Arctic Char in Salt Crust, all accompanied by a margarita.
Comfort food - its the original diner food with a twist. Donna teaches her class to make Pot Pie with a potato crust, Mac & Cheese and Apple fritters, while the bar serves up some floats and shakes that will keep the gang coming back for more.
Learn the basic techniques of brunch cooking from making good dough, to grating cheese properly, to getting timing and temperatures right. Make the best brunch food ever with Scones and pancakes, Omelets, and Bloody Marys with the Toronto firefighters.
Learn the art of Italian Cooking with recipes like Antipasto, Tortellini, Rolled Veal Scaloppine, and Glazed figs with marscapone cream, all while learning the techniques behind the "moveable feast" and making homemade pasta.
With a martini in hand, and recipes ranging from shrimp cocktail to Beef Stroganoff, Caesar salad, and Carrot Cake, anyone can learn to snag a man in this modern age, and make a great meal.
The students will have to improves a meal from the mystery ingredients, in 2 teams, competing against each other. Each team starts with 100 pts. and loses points for asking Donna questions. What's on the menu? Who knows?!
Donna demonstrates the versatility of Choux Paste, a twice-cooked dough that can be baked or fried. The class creates their own versions of Chocolate Eclairs with Roasted Marshmallow Filling and Chocolate Sauce, vanilla ice-cream filled Profiteroles drizzled in Caramel Sauce and a zesty snack of Chorizo Puffs with Manchego Cheese. Bartender Gordon unveils the mysteries of Cognac.
Small Bites with Big Taste are on the menu as Donna shows the students how to create starters with impact using store-bought wrappers. Students bundle up Vegetarian Rice Paper Rolls, warm Grape Vine wrapped Goat’s Cheese and Shrimp Dumplings with Saffron Coconut Sauce. Gordon infuses his own flavors into Vodka infusions.
Donna shows the class how to achieve The Perfect Turkey with Perfect Gravy. Menu planning is an important lesson as the students find time to make Screaming Heads (Brussels Sprouts with Prosciutto and Cream) and a Roasted Pumpkin Bourbon Cheesecake with Pecan Crust. The students take a break with Gordon who makes his Crowd Pleaser Coffees.
Donna and the students are off to a pot luck dinner at "Uncle Charlie’s". These travel-ready dishes are sure to be a hit at any gathering, from Pork Loin with Crackling, Hassel Back Potatoes and Apple Chutney, to French Onion Bread Pudding and Best Ever Brownies. Whiskey Sours are Gordon’s portable drinks of choice.
It’s a Holiday Open House as Donna invites children to help decorate Candy Houses while their parents try their hands at making traditional holiday favorites Divine Divinity, Cranberry Clusters and Lollipops. Donna demonstrates piping techniques and shares decorating tips using Royal icing to create a Candy wonderland for kids of all ages. Gordon makes entertaining easy with Mulled Wine for the grown ups and a Festive Fruit Punch for the Kids.
Celebrating outdoors has never been easier or tastier as Donna and students create a moveable feast. Dishes on the move are a crowd pleasing Muffuletta Sandwich, savoury Ancini de Pepe Salad and delectable Pecan Squares. Sangria Blanco loaded with Fruit is Gordon’s contribution to the picnic.
Donna takes the mystery out of cooking with these underwater delicacies. Students learn the secrets of creating dishes that range from the simple - Shrimp Roll with Tarragon Mayo - to the Spectacular Scampi Bowl with Corn Broth and Garlic Toast. Classic Crab Cakes get a new twist by adding Shrimp and a Ginger-Lime Dipping Sauce. Gordon also finds uses for limes for his Caipirhina cocktails.
Nothing beats fresh, homemade cookies and the students are ready to dive into Donna’s cookie jar and make their versions of her favorite cookie recipes including Melting Cookies, Snappy Gingers and her infamous Chocolate Chocolate Cookies. Even Gordon gets to show off his liquid version of the Oatmeal Cookie.
Creamy and comforting Custards are on the menu as Donna teaches the students how to make the silkiest, smoothest Thyme Crème Brulees, Orange Panna Cotta and Crème Caramels. Gordon puts a new spin on Brandy Alexanders with help from Donna’s blow torch.
Donna welcomes three couples to The Cookworks to share the Food of Love. Oysters with Truffled Foam, Poussins with Madeira Sauce and Red Wine Poached Pears are dishes that appeal to all the senses for the ultimate romantic dinner for two. Prohibition era cocktail "Between the Sheets" is the perfect accompaniment.
Six hungry men look to Donna to teach them how to create dishes that will satisfy their hearty appetites. Donna shows how classic favorites Meat Loaf, Beef Rib Chili and Irish Stew also make great leftovers, if there are any left after these boys get at them. Gordon challenges the students to pour the perfect Black and Tan.
Students cook Batters in all shapes and forms as Donna teaches them how to make tiny Buckwheat Blini with smoked salmon cream cheese, southern style Chicken and Waffles with a Dijon Cream Sauce and "Fuzzy Navel" Peach Crepes Flambe. Gordon offers up the elegant Bellini with fresh peaches.