1 We served our guests a colorful breakfast of vibrant soft scrambled eggs from my own chickens, tomato coulis, and brioche toast with my homemade jam. The eggs were flavored with parsley and chives and formed into quenelle shapes.
2 An elegant way to serve grapefruit is to loosen the segments from the membranes with a sharp knife and broil the grapefruit halves for a few minutes, then top each half with a candied blood orange slice. The recipe is on page 325 of my book, Martha's Entertaining.
3 Helping in the kitchen was Nicole Coppola - freelance cook and Thomas Joseph - who worked on my TV show and the Cooking School show and is now Director of Food Development.
4 Here I am with Sheila Feren - my publicist who works with me on my television shows and Thomas Joseph.
5 The guests enjoyed their breakfast and were eagerly awaiting my presentation.
6 I welcomed everyone to Martha Stewart Living Omnimedia and I went on to explain about my new show, Martha Stewart's Cooking School, which is loosely based on my eponymous 2008 best-selling book.
7 The group was very attentive as I told them that what we're trying to accomplish with this show is to teach the viewer how to cook really well.
8 I went on to play a sizzle video from the show.
9 Lisa Cericola - Sr. Food Editor @ iVillage joined me on set for a personal cooking lesson on how to make a really exceptional mac & cheese.
10 I asked Lisa if she enjoyed cooking and she assured me that she did, but would love to find more time to spend in the kitchen.
11 We made a béchamel sauce with melted butter, flour, and milk. When that was nice and thick, we added four cheeses - fontina, extra-sharp cheddar, Parmesan, and Gruyere.
12 We seasoned the béchamel with a little cayenne pepper and a generous shaving of nutmeg.
13 When we stirred in the macaroni, the final product was exactly what you want in a mac & cheese - rich and creamy and very cheesy!
14 The mac & cheese was spooned into little ramekins and each one topped with a Parmesan frico crisp for all the guests to sample.
15 The next thing I taught was how to make a simple and delicious vinaigrette. I like to mix grapeseed oil and olive oil when dressing tender greens because grapeseed is much lighter in flavor and balances out the strong flavor of olive oil.
16 I like a three-to-one ratio of oil to vinegar. You can play around with any combination of oil and vinegar (or other acids, like lemon or lime juice), but I prefer the delicate flavor of rice wine vinegar. I also add a spoon of Dijon mustard.
17 Frazier Moore, of Associated Press, smelled and sampled his vinaigrette.
18 Guests were given fresh greens for dipping.
19 I suggested that home cooks not buy giant amounts of olive oil, but rather purchase smaller-size bottles of a good-quality brand.
20 You should also experiment and vary your oils. There are so many to choose from.
21 I was happy to see that many notes were being taken.
22 After the lesson in making vinaigrette, I demonstrated how to peel a head of garlic with no sticky mess. You simply drop the entire head into a metal bowl.
23 You then cover the bowl with another metal bowl of equal size.
24 You then start shaking!
25 When you uncover the bowl, you find that you have perfectly peeled cloves of garlic!
26 It's pretty amazing and quite fun!
27 With Frazier Moore, of Associated Press
28 After the guests left, I then had an on-camera interview with Extra's, AJ Calloway.
29 I decided to show AJ the garlic trick.
30 AJ had no idea what to expect.
31 I handed it over to him.
32 AJ was amazed!
33 I told the camera that if AJ could do it, you can too!
34 A nice shot with AJ