Celebrating the New Season of "Martha Bakes" on PBS
I’m so excited - the eighth season of my television series, "Martha Bakes" premieres this weekend on PBS!
I love “Martha Bakes” - it’s a show where I get to share my best baking tips and techniques for making all your favorite baked goods right at home. For this new season, I'll explore the modern baking pantry - full of ingredients that are fun to try, healthier to eat, and more available than ever. “Martha Bakes” was taped in our kitchen set at our historic Starrett Lehigh headquarters. It is one of the many Martha Stewart Living kitchen designs you’ll find exclusively at The Home Depot. The show is taped over the course of several days, and we invite experts to join me and to share their baking expertise and advice with the audience.
Here’s a sneak peek at the guests that will be sharing their specialties on "Martha Bakes" and some of the many wonderful dishes I'll be making. Be sure to watch “Martha Bakes” this weekend on PBS - check your local listings for show times in your area.
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- Artisan bread maker, Simo Kuusisto, owner of Nordic Breads in Long Island City, New York, talks about his special organic Nordic whole-grain rye bread. http://www.nordicbreads.com/
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- On this show, I’ll also show you how to replace the usual ingredients with more wholesome substitutes. We’ll make luscious rhubarb and raspberry rye crisps, flaky buttermilk barley biscuits, and a lofty spelt layer cake.
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- This season of “Martha Bakes” was inspired by my book, “A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry”. It’s the must-have book for anyone looking to get beyond white flour and sugar, and onto natural sweeteners, and whole-grain flours. I hope you have your copy!. https://www.amazon.com/New-Way-Bake-Better-You/dp/0307954714
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- Blair Marvin, co-owner of Elmore Mountain Bread in Elmore, Vermont, joins me on the coffee shop favorites show. She will show us her tip for making whole-wheat shortbread. http://www.elmoremountainbread.com/about/
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- Here we are on the monitor talking about the different ingredients. Also on the show, I’ll make apple cider doughnut cake, tender maple-glazed pumpkin spelt scones, and seeded graham biscotti.
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- Nate Hodge is the head chocolate maker at Raaka Chocolate, an organic bean-to-bar chocolate factory. Here he is in front of a glossary of chocolate bars made at Raaka. https://www.raakachocolate.com
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- Raaka makes a variety of different artisanal bars, including hibiscus cinnamon, pink sea salt and coconut milk. If you love s’mores, Nate will offer some tips on making a cocoa nib s’more.
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- This is Jack Algiere, the farm director at Stone Barns Center for Food & Agriculture in Tarrytown, New York. We’ll talk about alternative crusts, such as cornmeal, and I’ll show you how to make plum galette with cornmeal crust, a chocolate-coconut cream pie, and a mushroom tart. http://story.stonebarnscenter.org/annual-report/
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- Here, you can see us during the show’s taping. Jack shares his advice for making delicious polenta for breakfast.
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- On this episode of “Martha Bakes”, Gunther Fishgold of Tierra Farms in Valatie, New York, talks about seeds and how to use them in a wide variety of baked goods. I’ll highlight the virtue of seeds in three great recipes – seeded whole-wheat English muffins, a heavenly seeded Saratoga torte, and light and crispy whole-grain seeded wafer crackers. http://www.tierrafarm.com
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- Gunther and I pose for this quick photo after taping his segment.
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- Stefan Senders is the owner of wide Awake Bakery in Trumansburg, New York. In this show, he shares tips for making spelt-rye mocha cookies. I’ll also make herb quiche with rye crust, seeded savory quick bread, and muesli coffee cake.
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- This is James Gop, chef, owner and creative mind behind Heirloom Fire, a wedding catering business in Richmond, Massachusetts. We’ll talk all about yeast – a necessary ingredient in many baked favorites. In this show, I will show you how to make hazelnut hot-cross buns with dried cherries, a honeyed whole-wheat bread, and whole-wheat monkey bread. http://www.heirloomfire.com/
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- Homa Dashtaki left her corporate job as a finance lawyer to follow her passion – making yogurt. On this show, I’ll show you how to make lemon-yogurt cupcakes with fresh raspberry frosting. I’ll also show you how to make delicious sticky buns and pound cake – great ideas for those school bake sales. http://thewhitemoustache.com/
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- This is Eric Steigman, from Small Valley Milling in Halifax, Pennsylvania. On this show, he joins me to talk about the intricacies of faro, the ancient Italian grain – learn how to make farro chocolate-chunk cookies, and also spelt-nut crescents loaded with toasted nuts, irresistible whole-wheat almond-butter sandwich cookies, and wholesome but fabulous granola cookies. http://smallvalleymilling.com/
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- Curtis Cord is the founder and president of Olive Oil Times, a blog dedicated to the olive oil-producing regions around the world for olive oil enthusiasts, chefs and food industry participants. Curtis gives us a lesson on pairing olive oils with some of your favorite foods. Also on this show – an Italian-inspired lemon-cornmeal cake, spiced pumpkin pie, and a decadent flourless chocolate-walnut tort – all gluten-free and delicious! https://www.oliveoiltimes.com/
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- Mark Randall makes B-Line Honey Ice Cream using wildflower honey produced from his own hives in upstate New York. He’ll share his tips for making honey butters using Chai honey, lemon zest honey and almond honey. http://blineicecream.com
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- On this show, I’ll also show you how to make honey-wheat Parker House rolls, whole-wheat pita bread, and bakery-quality molasses-oat bread.
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- Don Lewis is the owner of the Wild Hive Farm Community Grain Project, where he and his team stone grind locally grown organic grains in small batches to provide the freshest and most nutritious whole-grain products in the Hudson Valley, New York area. Don shows us his tips for making Sweet & Savory Scottish Oat Hot Cereal. https://wildhivefarm.com/
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- And Daniel Horan, CEO of Five Acre Farm – one of my favorite sources for buttermilk. Learn why it’s so good for you on this episode of “Martha Bakes”. I’ll also make three delicious breakfast dishes – an Irish-style brown bread made with hearty rye flour, airy and light whole-wheat popovers, and whole-wheat date nut quick bread. “Martha Bakes” premieres this weekend – be sure to watch on PBS! http://www.fiveacrefarms.com/
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