A Lyon in the Kitchen
Chef Nathan Lyon turns the typical cooking show formula on its head, taking viewers on a gourmet adventure with direct-from-the-source ingredients. In Discovery Health's A Lyon In The Kitchen, Nathan shows viewers how to find quality local food sources, from roadside produce stands to hydroponic farms, and then takes them inot ht ekitchen to demonstrate simple recipes using those fresh ingredients. He is ready to demystify cooking for the masses, bringing his passion for fresh produce to everyone. He believes that buying locally grown, seasonal food not only supports one's community, but the food tastes better, often costs less, and is better for the environment. Nathan takes food from the grower to the diner, demonstrating that cooking with fresh ingredients doesn't have to be complicated.
- 2007-2008
- 1 season
- Discovery Health
- Reality
Chef Nathan Lyon turns the typical cooking show formula on its head, taking viewers on a gourmet adventure with direct-from-the-source ingredients. In Discovery Health's A Lyon In The Kitchen, Nathan shows viewers how to find quality local food sources, from roadside produce stands to hydroponic farms, and then takes them inot ht ekitchen to demonstrate simple recipes using those fresh ingredients. He is ready to demystify cooking for the masses, bringing his passion for fresh produce to everyone. He believes that buying locally grown, seasonal food not only supports one's community, but the food tastes better, often costs less, and is better for the environment. Nathan takes food from the grower to the diner, demonstrating that cooking with fresh ingredients doesn't have to be complicated.
Season 1 Episode Guide
42 Episodes 2007 - 2008
Episode 1
Spiced Roast Turkey Breast
Thu, Mar 29, 2007 21 mins
Nathan visits a farmers' market to pick up some fresh organic produce, shares tips to help us choose the freshest fruit and vegetables and cooks a Spiced Roast Turkey Breast with Maple Root Vegetables and an Apple Napoleon with Lemon Crème Fraiche.
Episode 2
Tuscan Chicken Paillard
Thu, Apr 5, 2007 22 mins
Nathan visits a specialty food store and learns about different goat cheese varieties.He also cooks a Tuscan Chicken Paillard over Fettuccine Pasta, which he complements with a Mesclun & Goat Cheese Puck Salad and Avocado Crostini.
Episode 3
Seared Sea Scallops
Thu, Apr 12, 2007 22 mins
Nathan visits a farm to learn about different varieties of beets. He also makes a Warm Tri-Beet Salad with Hand-Torn Croutons to complement Seared Sea Scallops in a Roast Garlic-Tomato Risotto.
Episode 4
Chicken and Escarole Soup
Thu, Apr 19, 2007 21 mins
Nathan visits a specialty mushroom grower to learn about varieties of mushrooms and how they are grown. He then cooks a Mascarpone Polenta and Mushroom Ragout. Nathan also makes Chicken and Escarole Soup (or Italian Wedding Soup).
Episode 5
Peppered Filet Mignon
Thu, May 24, 2007 22 mins
Nathan visits his local butcher to pick up a piece of filet, and gets tips on what makes meat tender. He also cooks Peppered Filet Mignon with Blue Cheese and Tomato/Potato Gratin, and completes the meal with a Sweet Pea Soup and Baby Arugula Salad.
Episode 6
Grilled Halibut
Thu, May 31, 2007 22 mins
Nathan visits an olive grove and learns more about growing olives and manufacturing olive oil. He also makes a Summer Fruit Salad with Arugula, Prosciutto, and Toasted Pine Nuts to complement a Halibut with Sautéed Chard and Provincial Bread Salsa.
Episode 7
Pho Ga
Thu, Jun 7, 2007 22 mins
Nathan visits a restaurant that makes its own tofu and to see how tofu is made and cooks a Pacific rim-inspired menu of Pho Ga (or Chicken Noodle Soup), Chinese Broccoli and Spicy Tofu Salad.
Episode 8
Seared Pork Tenderloin
Thu, Jun 14, 2007 22 mins
Nathan visits a date palm farm to find out how dates are grown and harvested. He also makes a Seared Pork Tenderloin stuffed with Apricot/Date Chutney atop Braised Red Cabbage. Nathan completes the meal with a spicy Sweet Corn Soup and a Fennel Salad.
Episode 9
Sherry Tuna Potatoes & Purple Carrot Ginger Soup
Thu, Jul 12, 2007 22 mins
Nathan visits a farm and pulls carrots out of the ground for a Purple Carrot Ginger Soup; he then completes the menu with Sherry Tuna Potatoes and a Grilled Nectarine with Honey-Whipped Ricotta.
Episode 10
Steamed Mussels
Thu, Jul 19, 2007 20 mins
Nathan visits his local cheese store and favorite fish store, where he shares tips on how to choose mussels. For the main course he cooks Steamed Mussels in Tomato, Garlic, and Lemon Grass Broth.
Episode 11
Chicken Marsala
Thu, Jul 26, 2007 22 mins
Nathan visits the farmers' market, where he learns about the advantages of organic chicken. He then cooks Chicken Marsala with Garlic, Mushrooms, Fava Beans and Asparagus and finishes the meal with a delicious dessert, Nectarine and Blackberry Cobbler.
Episode 12
Baked Ricotta and Grilled Tri-Tip
Thu, Aug 2, 2007 22 mins
Nathan visits an organic food store, picks up white beans and spices for a main course of Grilled Tri-Tip and Cannelloni Bean Puree and makes Baked Ricotta as an appetizer and a side dish of Roast Cherry Tomato & Baby Arugula with Spelt salad.
Episode 13
Salmon En Papillotte
Thu, Aug 9, 2007 22 mins
Nathan goes to an organic chicken farm where he learns more about organic eggs, which he uses for a Spinach Flan. He also cooks Salmon en Papillotte with Fennel and Avocado Salad.
Episode 14
Roast Duck Breast
Thu, Aug 16, 2007 22 mins
Nathan visits a vineyard to learn about growing grapes and cooks a Roast Duck Breast over Wilted Dandelion topped by Roast Fig Vinaigrette with Roast Grapes on the side. He also makes a Curry Roast Butternut Squash Soup appetizer and a Mango Shot Dessert.
Episode 15
Seared Sea Bass
Thu, Aug 23, 2007 22 mins
Nathan cooks seared Sea Bass with sautéed potatoes, peppers, tomatoes and shallots, which complements a spinach salad. He also learns about the honey-making process, which inspires a Low-Fat Honey Panna Cotta for dessert.
Episode 16
Roast Rack of Lamb
Thu, Aug 30, 2007 22 mins
Nathan visits a farm and learns more about fennel. He cooks a Roast Rack of Lamb with Braised Fennel and Chinese Eggplant, which he complements with a Spicy Tomato Soup with Lemon Yogurt.
Episode 17
Herb Crusted Tuna
Thu, Sep 6, 2007 22 mins
Nathan visits his local fishmonger, who tells him about different tuna varieties. He then cooks Herb-Seared Crusted Tuna with Blackened Green Beans, Mango Salsa and Orange Supremes and makes Steamed Won Tons.
Episode 18
International Foods
Wed, Nov 7, 2007 22 mins
International cuisine doesn't have to be intimidating. In this show, Nathan will show you some simple yet delicious secrets behind delicious Asian cuisine proving that you can recreate favorite restaurant dishes in the comfort of your own home.
Episode 19
Comfort Foods
Wed, Nov 7, 2007 22 mins
Comfort food doesn't have to mean empty calories. In this show, Nathan Lyon will show you how to make comfort food that will satisfy any hearty cravings while still maintaining a healthy lifestyle.
Episode 20
Locavore
Thu, Dec 6, 2007
Episode 21
A Lyon at the Party
Thu, Dec 6, 2007
Episode 22
Ethnic Foods
Mon, Feb 4, 2008
Episode 23
Breakfast
Thu, Mar 13, 2008
Episode 24
Avocados
Thu, Mar 13, 2008
Episode 25
Gouda
Thu, Mar 13, 2008
Episode 32
Apples
Wed, May 14, 2008
Episode 33
Lobster
Mon, May 19, 2008
Episode 34
Bread
Mon, May 19, 2008
Episode 36
Land and Sea
Wed, May 21, 2008
Episode 37
A Taste of Romance
Wed, May 21, 2008
Episode 39
Hot and Fresh: Chilies and Tomatoes
Wed, May 21, 2008
Episode 40
Coffee
Wed, May 28, 2008
Episode 42
Farmer's Market
Thu, Jun 5, 2008
Episode 44
Slow Food
Mon, Jun 9, 2008
Episode 45
Flavors from the Garden
Wed, Jun 11, 2008
Episode 46
Vegetarian
Wed, Jun 11, 2008
Episode 47
Quick and Fresh on a Budget
Mon, Jun 16, 2008
Episode 48
Kids on the Farm
Mon, Jun 16, 2008
Episode 49
Tea
Thu, Jul 3, 2008
Episode 50
Desserts
Mon, Jul 14, 2008
Episode 51
Pumpkins
Mon, Jul 21, 2008
Episode 52
Fresh Herbs
Mon, Aug 4, 2008