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Caprial and John's Kitchen: Cooking for Family and Friends

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Caprial Pence

Chef, wife and mother Caprial Pence has hosted the programs Caprial’s Seasonal Kitchen and Cooking With Caprial and John. Caprial has also authored eight cookbooks, including Caprial’s Seasonal Kitchen, and has been the recipient of the James Beard Award.


John Pence

John Pence and his wife Caprial are the restaurateurs behind Portland, Ore.’s acclaimed Caprial’s Bistro. He teaches with Caprial at the couple’s cooking school, Caprial and John’s Kitchen, and has co-authored several cookbooks with his wife.


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Soups and Stews
#112
Great comfort food made simple - and delicious. Black Eyed Pea and Wild Mushroom Soup with Roasted Garlic-Herb Topping; Simple Beef Stew; Fruit Stewed in Late Harvest Wine, served over ice cream.


Parisian Supper
#116
Imagine you're in a candlelit bistro on the banks of the Seine as John and Caprial create an intimate, romantic Parisian supper. Canard au Vin; Cheese Course; Honey Custards.


Sauté Class
#120
Learn how this simple cooking method can be used in preparing a variety of great dishes, including: Sautéed Potatoes and Artichokes, Seared Scallops with Herb Crème and Vegetable Hash and Spicy Chicken & Chiles with Chips.


Beyond Soy Sauce: Asian Ingredient Basics
#121
Everyone loves Asian food but it can be intimidating to prepare at home. Caprial and John visit a local Asian market and advise on what to have in the pantry and how to introduce these great flavors to your cooking and your palate. Recipes include: Sweet-and-Spicy Curry-Grilled Tuna and Sweet-Hot Chile Sauce and Wontons.


Aphrodisiac Dinner
#126
Two in the kitchen can lead to more than just great food... Join John and Caprial as they create a menu from another popular class, with ingredients designed to make the evening end with more than just dessert. Recipes include: Artichokes with Basil and Honey, Rack of Lamb with Silky Spice Sauce and Chocolate Fondue.


Cooking Together
#201
The Pences visit the Oregon coast and illustrate how to properly select and prepare the best, fresh, wild salmon. Oven-Baked Salmon with Picholine Olive Sauce; Grilled Spice Rubbed Salmon on Sauteed greens Poached Salmon Sandwich with Curry Aioli


Cooking with Herbs
#202
Caprial and John visit lush, aromatic herb gardens, finding delicious herbs to store and cook with in your home kitchen. Recipes include: Roasted Red Peppers Topped with Fresh Herbs and Shaved Parmesan Cheese, Simple Pasta with Flat Leaf Parsley and Extra Virgin Olive Oil and Grilled N.Y. Steaks topped with Herb Pesto and Breadcrumbs.


Jewels of the Sea: Oysters
#203
Whether or not they improve your love life there are plenty of reasons to love oysters. The Pences learn the secrets of oyster shucking from the experts. Recipes include: Pan-fried Oysters with Spicy Red Cabbage Slaw and Oyster Stew.


Handcrafted Artisan Goat Cheese
#204
Caprial and John explore an artisan goat farm to learn more about this delicious and versatile cheese. Recipes include: Warm Broiled Goat Cheese Salad, Chicken Breast Stuffed with Goat Cheese and Roasted Garlic and Fromage Blanc Tart with Brown Sugar Crust.


Nuts for Hazelnuts
#205
It’s hazelnut harvest time as the Pences create sweet and savory recipes with this favorite nut. Recipes include: Pork Chops Stuffed with Hazelnut and Sausage and Pear and Leek Soup with Hazelnut Compote.


Old World Varietals in the New World
#206
Oregon is known for its great wine. Join Caprial and John for a trip through wine country, as they visit local wine makers who are producing new and exciting varietals. Recipes include: Seared Scallops with Lemongrass Ginger Sauce, Grilled Mushroom Salad with Blue Cheese and Lamb Chops with Spicy Tomato Coulis.


The Best of the Blues
#207
The Pences are crazy about bleu cheese. The husband/wife pair takes a trip to the award-winning Rogue Valley Creamery and shares their favorite recipes for cooking with bleu cheese. Recipes include: Grilled Flank Steak with Blue Cheese and Pepper Relish and Rolled Blue Cheese Bread.


Savoring Summer's Berries
#208
Nothing beats berry season in Oregon. Caprial and John show you how to prepare great recipes with the summer bounty. Mixed Berry Barbecue Sauce with Grilled Leg of Lamb; Mel's Butter Cake with Berries, Lemon Curd and Whipped Cream


The Gourmet Burger Cookout
#209
This show is about building a great burger - unusual ingredients, tasty pairings and the art of putting it all together. Homemade Basil Buns; John's Burger with Bacon Aioli; Cappy's Mushroom Bacon Burger


Lessons from the Wine Caves
#210
Join Caprial and John for a trip to the Willamette Valley Vineyards where they learn the proper techniques for tasting wine. Back in the kitchen, the Pences show how to pair great wines with great food. Ginger Scented Broth with Grilled Prawns; Osso Bucco with Fresh Mint and Tomatoes; Soft Cheesy Polenta


Cooking with Smoke
#211
Caprial and John visit a cattle ranch in Eastern Oregon, where they learn about the health benefits of natural beef, then smoke up a delicious dinner. Smoked Eggplant Dip; Smoked Balsamic Glazed Prime Rib; Crispy Potato Rounds


Creating The Perfect Picnic
#212
What could be better than enjoying time with friends and family in the perfect setting with delicious food? Chilled Roasted Red Pepper Soup; Spinach Dip with Crostini; Mocha Chunk Cookies


Hosting A Cookie and Champagne Party
#213
Caprial and John share one of their favorite party themes. You will learn how to prepare cookies that your friends can take home and techniques for opening and storing champagne. Sugar Cookies; S'More Sandwiches; Champagne festive cocktail


Dinner at the Beach
#214
The Pences visit the dock for fresh crab and share flavorful ways to prepare your next catch. Smoked Salmon Spread; Steamed Clams with Oil-Cured Tomatoes and Brown Garlic; Fresh Cracked Crab with Spicy Jalapeno Aioli and Cilantro Mint Butter


A Taste of Asia
#215
Caprial and John prepare their favorite Pacific Rim dishes and share ideas for introducing these great Asian flavors to your cooking. Recipes include: Fried Pork Potstickers, Red Curry Braised Pork and Warm White Chocolate Ginger Cheesecakes.


The Brews
#216
The Pacific Northwest, where beer is an art form, is awash in specialty brews. Caprial and John visit a local brewery and share tips for pairing beer and food. Roasted Shallot Fromage Blanc Dip; Mediterranean Grilled Chicken WingsBeef Chuck Roast Braised with Dried Cherries and Stout


Gourmet Camping
#217
This may not be exactly the camping experience you recall from childhood! Caprial and John visit the Columbia Gorge to show how simple it is to cook gourmet at the campfire. Grilled Cheese Bruschetta; John's Marinated Beef Tenderloin; Ancho Chili Fried Corn


Pears & Chocolate - Match Made In Heaven
#218
Caprial and John visit a local pear orchard and show you how to prepare decadent desserts with this winning combination. Recipes include: Pear Tart with Chocolate Cookie Crust and Pears Poached with Star Anise on a Bed of Chocolate Ganache.


Mustard: The Worlds' Best Condiment
#219
There is so much more to mustard than meets the eye. Caprial and John show just how deliciously versatile this seemingly common condiment can be. Pork Chops with Honey, Mustard and Herb Glaze; Three-Mustard Vinaigrette on Seasonal Greens with Shaved Fennel; Homemade Mustard


Northwest Apple Harvest
#220
It's harvest season in the Northwest. After a trip to a local orchard, Caprial and John show the versatility of apples in three delicious dishes. Warm Spinach Salad with Apple Dressing; Cider and Mustard Braised Short Ribs; Oven Roasted Apples with Caramel Sauce


Vegetable Harvest Dinner
#221
With a trip to a favorite produce stand at Sauvies Island, Caprial and John are ready to prepare a vegetarian feast for friends. Baked Acorn Squash Stuffed with Wild Rice; Late Summer Vegetable SauteVeggie Focaccia


Spuds for All Seasons
#222
Forget counting carbs, this show is all about potatoes! Caprial and John share their favorite potato recipes, which are always a hit with the family. Olive Oil Fried Potatoes with Sea Salt; Potato Souffles; Potato Fritters with Salsa Verde


Cocktail Party
#223
The Pences certainly know how to throw a party. Before your next soiree, learn how to make these simple, yet delicious savories for your guests to nibble. Caramelized Onion Tarts; Fontina Bacon Fritters; Roasted Red Pepper Dip with Crostini


Culinary Diamonds: Truffles
#224
Discover the hidden bounty in Northwest forests: wild mushrooms and truffles! Caprial and John share their favorite recipes for these prized treasures. Wild Mushroom Flans with Black Truffle Oil; Handmade Pasta with Braised Chicken and Black Truffles


Apres Pumpkin Hunting Dinner
#225
Finding the perfect pumpkin is an annual event that Caprial and John share each year with family and friends. And after pumpkin picking, it's time for dinner! Vegetable Bread Soup; Romaine Hearts with Creamy Herb Dressing; Pumpkin Pudding with Sticky Caramel

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Husband and wife chefs Caprial and John Pence cook up mouthwatering recipes that families can prepare together. Inspired by the culinary bounty of the Pacific Northwest, the pair demonstrates how meals are best complimented with fresh products found in your own backyard. Caprial and John venture from the kitchen to pear orchards, fishing docks, aromatic herb gardens and artisan goat cheese farms to share their tips and techniques for finding and preparing the perfect, fresh ingredients for truly memorable meals. They talk to the experts about tricks for everything from filleting wild salmon to finding herbs in season to choosing the best wine to pair with your foods. Whether it’s a champagne cookie party for friends, a traditional holiday brunch for the family or a luscious seafood meal to remember, Caprial & John’s Kitchen: Cooking for Family and Friends demonstrates how cooking can be better with two.

Distributed by: American Public Television (APT)


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