If you’re not a Martha groupie, and you’re a foodie, you can go a stretch of time — between the show about nurses and the show about curtains — before she get’s back to doing “all food”. But boy oh boy when Martha Stewart does get back to food it’s often incredible, and it’s often a string of shows in a row. And that’s excatly what we’ve got this week. So be prepared to watch or get that TIVO going.

As always, in case the VCR breaks down, whatever is shown on the nationally syndicated channel during the day, the following day you can find Martha repeated in the early evening on the Fine Living channel.

Monday is “Female Italian Chef Day” with chef Odette Fada of San Domenico doing raviolo with egg yolk and truffle butter; chef Lidia Bastianich making sweet Italian sausage with fennel and olives; and chef Gina DePalma from Babbo making her Italian pastry.

Tuesday is “The Breakfast Show” featuring New Orleans restaurateurs Ti Adelaide Martin and Lally Brennan of Commander’s Palace making brandy milk punch and brandy Alexander; Riad Nasr and Lee Hanson from Manhattan’s Balthazar make brioche French toast and eggs Benedict; and chef Neil Kleinberg from Clinton Street Baking Company whips up some buttermilk biscuits.

Wednesday is “The Latin Food Show” with Michelle Bernstein of Michy’s Miami and MB in Cancun makes seafood bouillabaisse; chef Maricel Presilla creates bacon and red-cabbage relis; and Carmen Gonzalez from Lucy of Gramercy serves up pork and plantains as well as coconut milk pudding dessert.

Thursday is “The Chef Pasta Show” where Lidia Bastianich returns making Sicilian fettuccine with fresh swordfish; Mario Batali makes a traditional spaghetti recipe; Ron Suhanosky of Manhattan’s Sfoglia makes a classic carbonara; and Sal Scognamillo of Patsy’s Italian Restaurant creates a southern Italian recipe for rigatoni sorrentino.

Friday is “The Male Italian Chef Show” with Chris Bianco of Pizzeria Bianco preparing lemon focaccia; Andrew Carmellini of NYC’s A Voce makes steamed black bass with pesto; and Sardinian chef Efisio Farris creates fregula with asparagus and gorgonzola as well as pasta with ricotta and bottarga caviar.

{02 Jun 2008}