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"Moveable Feast" on PBS

I saw this yesterday--it must be pledge week!

Looks like they borrowed a FN idea of getting all the "all-star" chefs together, but I would MUCH rather go to this party and eat their food than suffer through Paula, Guy, Rachael, et. al....

" Moveable Feast with America’s Favorite Chefs premieres as part of PBS special programming in February and March 2009 (check local listings). The one-hour pledge special features public television culinary experts Chris Kimball (America’s Test Kitchen), José Andrés (Made In Spain), Lidia Bastianich (Lidia’s Italy), Ming Tsai (Simply Ming), Ruth Reichl (Gourmet’s Diary of a Foodie), and Rick Bayless (MEXICO—One Plate at a Time). "

They looked like they actually enjoyed each other's company, too.

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  1. That was really a very enjoyable show to watch. They all seemed to be having sooooo much fun. I enjoy most of the PBS cooking shows. I especially liked "Chef's Afield".

    1 Reply
    1. re: Fritter

      chefs a'field is available to watch online. the first one i saw was shown on the create network, and included new orleans cooking with john besh. wow, he had some great looking shrimp, shrimp that he'd caught (with his son and the *real* shrimper) earlier in the day.
      http://chowhound.chow.com/topics/598045

    2. I watched it and will watch it again! I cannot get enchiladas off my mind now though.

      1. Good show!! It seems like PBS is having to run pledge weeks every month or so (in not more often) these days. Pretty scary!

        Not sure how much interest there is in a 60 recipe booklet for $75 as a contribution gift, but the quality of the programming is worth that and more.

        2 Replies
        1. re: Midlife

          pbs cooking is so much better than the other network --that network is about celebrity more than cooking

          1. re: Midlife

            What normally annoys me about pledge week is that they take off the programming that I normally watch to put on something they've run a million times before, like Wayne Dyer or Daniel O'Donnell. But this program was pretty good.

          2. PBS cooking shows are the best. The recently aired "Diary of a Foodie" episode on Mexico was just about the best tv I have seen on this cuisine. Lidia is so great I once accosted her outside her NYC restaurant Felidia, just to say thank you (At the time I lived a block and a half away--heaven.) Yes, some episodes of some shows can be a bit precious (Bayless are you listening?) but generally they are a pleasure to watch.

            1. Did you see that grilled cheese sandwich Ruth Reichl made? I dropped everything and rushed to the kitchen to make it--okay, a slightly simpler version, because I was too hungry to mince 5 kinds of onion and crush garlic. But that was one of the two best grilled cheese sandwiches I've ever had.

              6 Replies
              1. re: pilinut

                Do you have the recipe? I'd love it.

                1. re: pilinut

                  I, too turned in too late for any of the recipes and they are not repeating the episode. Do you have Ruth's grilled cheese sandwich recipe? Lidia's spaghetti recipe or any of them by chance? Thanks!

                  1. re: proudmama

                    The tomato pesto recipe is on the Lidia's Italy website, listed under "First Courses" as "Anna’s Spaghetti and Pesto Trapanese." I just made it. There was a sale on Cherry tomatoes this week and I bought them because I saw this show last Saturday morning and wanted to try the recipe. We will be having it tonight with whole-wheat pasta and grilled Italian sausage. I think it has enough oomph to it to pair with WW pasta.

                    1. re: Dreeko

                      How was your meal? Was it yummy?

                  2. re: pilinut

                    As I recall, she only made 2 sandwiches, but she said the onions were enough for 6.

                    1/3 c finely chopped assortment of onions (leeks, shallots, green onions, and maybe chives and/or red onion?)
                    1 t minced garlic
                    approx. 1 cup shredded cheese PER SANDWICH (you can use any cheese(s) you like, as long as it melts.

                    Butter one side (which will be the outside) of each slice of bread. Pile the cheese on one side of the sandwich. Sprinkle the onions and garlic over the cheese. Top with the other slice of bread, and grill the sandwich, pressing down occasionally to help make the cheese melt.

                    Enjoy!

                    1. re: pilinut

                      Thank you Pilinut! You are awesome!!!!

                  3. Tuned in too late to get the recipe for Lidia's fresh tomato pesto. Anyone get it? Also, Jose's salt encrusted pork roast. I've tried to duplicate it, but don't really know how much salt/water to use. Any help would be appreciated.