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Meals on the go, and something to take them in

Take It to Go

Sunday, Nov. 10 Noon to 6 p.m. on WV PBS.2

This time of year, everyone has something to do and some place to go. This means that taking the time to make a healthy, home-cooked meal for the family to enjoy can become very difficult. Learn how to create simple, healthful, flavorful meals and a unique bag to take it all with you. Sara Moulton, Laura Theodore and Mary Ann Esposito are the chefs who are up for the challenge! Not to be outdone, our sewing mavens Martha Pullen and Nancy Zieman, make it easy for you to take your meals with you. See them all on Take It to Go.

Noon — Sewing with Nancy — Use savvy techniques for both decorative and functional changes to your bag patterns.

12:30 p.m. – The Jazzy Vegetarian — Pasta with Broccoli and Sun Dried Tomatoes, Warm Bakery Bread and Avocado Cashew Salad are served.

1:00 p.m. – Hey Kids, Let’s Cook — Himmel un Erde (which means of heaven and earth) and a mashed potatoes and apple dish are made.

Knit and Crochet Now! hosts Brett Bara and Maggie Pace.

1:30 p.m. – Knit and Crochet Now! — A filet market bag is crocheted and a fun cable scarf is knitted. Debbie Bliss is interviewed.

2:00 p.m. – Sara’s Weeknight Meals — Meals include Spicy Roast Pork, Pork Banh Mi Sandwiches, Sauteed Duck Breasts and Peking Duck Wraps.

2:30 p.m. – Martha’s Sewing Room — Constructing a small zippered clutch and converting a shorts pattern to make skorts are featured.

3:00 p.m. – New Scandinavian Cooking — Features Memma, an old Rye-based Finnish dessert and a Roast Served with a variety of Vegetables.

3:30 p.m. – It’s Sew Easy — Colbey Decker starts out with “little M’s” bag – a mini drawstring backpack featuring button holes.

4:00 p.m. – The Jazzy Vegetarian — Eggless Egg Salad, grilled Reuben Sandwiches and Jazzy Vegetarian Not Liver are prepared.

Christina Pirello hosts of Christina Cooks.

4:30 p.m. – Christina Cooks — In this practical show, Christina goes from main course to dessert quickly, easily and deliciously.

5:00 p.m. – Martha’s Sewing Room — Constructing a small zippered clutch and converting a shorts pattern to make skorts are featured.

5:30 p.m. – Ciao Italia — Chicken with Lemon and Herbs, Steak with Caper Sauce and a Stuffed Portabello Mushroom Quiche.

Spend your Sundays with themed marathons

Create® TV’s Sundays on WV PBS.2 present a full day of how-to programs focusing on a specific theme. Explore a country, from history to food. Prepare for a holiday, from traditions to recipes. Every Sunday from Noon to 6 p.m. on WV PBS.2.

Next week: Hidden Valley Gems

Spy? Journalist? Both? Find out tonight in this special documentary

Frank Kearns: American Correspondent

Tonight at 9 p.m. on WV PBS.2

Watch the Emmy-award winning documentary Frank Kearns: American Correspondent tonight at 9 p.m. on WV PBS.2.

The documentary introduces the life and award-winning work of CBS News correspondent and former WVU School of Journalism professor Frank M. Kearns. For 20 years, beginning in the 1950s, Kearns reported for CBS News from Africa and the Middle East. In 1971, he returned to his alma mater in to teach and was named the distinguished Benedum Professor of Journalism. He retired in 1983. During that time, a former CBS news executive told Congress that Kearns also worked for the U.S. Central Intelligence Agency while he was reporting for CBS in the 1950s. Kearns denied this accusation until his death from cancer in 1986.

The documentary’s writer, director, and producer is Gerald Davis. West Virginia Public Broadcasting’s Chip Hitchcock is producer and director of photography and John Nakashima edited the film.

Vic Rallo's Italy

Vic Rallo’s Italy

Sunday, Nov. 3 Noon to 6 p.m. on WV PBS.2

Your Italian adventure begins now, with chef Vic Rallo! See Italy as you have never seen this beautiful country before. Vic proudly takes you to the regions where our favorite Italian dishes and wines hail from. This food trip will leave you wanting more, and in Italy there’s always more!

Noon – “Close to Home” – Cheese artistry; in Piedmont, three quick recipes from Mama Maria-Summer: Bagna Cauda, Herb Fritters and Summer Salad; Vic tries organic beekeeping; Branzino (Mediterranean Sea Bass) and Organic Honey; Tuscan Chicken Salad.

12:30 p.m. – “Art Imitates Food” — Vic’s clean, simple and easy method for frying calamari; Moscato, Italy’s “Old New Kid on the Block;” Classic Bean Soup; wine and art.

1:00 p.m. –“Going Deep” — A walk through Napoleon’s ancient wine tunnels; terroir – how wine gets its flavor; experimental vineyards produce new superstars; Roasted Cauliflower Salad; Canederli (Tyrolean dumplings).

1:30 p.m. – “Popping the Cork” — Yeast in sparkling wines; Michelin star Chef Christina DiRenaudi’s Plin recipe; Pomodoro sauce; Chicken Valdarnese.

2:00 p.m. – “The Best Ingredients” — A visit to Barolo Grand Cru vineyards; Michelin star Chef Stefano Cervelli’s Shrimp recipe; the Cheese Taster; Bagna Cauda recipe.

2:30 p.m. – “Technique and Quality” — Rice: Italy’s unsung grain; the Barolo Grand Cru Villages; changing of the guard in the Scavino family; Risotto al Gattinara recipe.

3:00 p.m. – “A Few Basics” — The King of Sardines; Lambrusco’s Second Act; Sicilian sweets; wine traditions at the ancient Abbey at Novacella.

3:30 p.m. – “Put Passion in Your Pantry” –Chef Salvatore Toscano’s Beef; Funghi Bruschetta; “wine couple” Rudy Kerschbaumer and Gabby Tauber; Emilia Nardi’s unique approach to wine making in Montalcino.

4:00 p.m. – “Gold in Them Hills” — White truffle hunt; Truffles and Eggs; Plin (ancient stuffed pasta); wine maker Giovanni Folinari; Chef Stefano Cervelli’s Pasta with Sea Urchins.

4:30 p.m. – “Off the Hook” — Vic visits a fish cannery and prepares sardines; the Cheese Taster; deMedici cookie recipe; Pappa Al Pomodoro (bread and tomato soup).

5:00 p.m. – “Two Passions” — Vic visits world bicycling legend and winemaker Francesco Moser; Chef Francesco Bracali’s Tuscan Pork; ancient food writers; vineyard micro-ownership.

5:30 p.m. — “Rice is Nice” — Italy’s unusual rice varieties; versatile Mascarapone cheese; Braised Beef, vineyard style; Italy’s young winemakers.

Spend your Sundays with themed marathons

Create^® TV’s Sundays on WV PBS.2 present a full day of how-to programs focusing on a specific theme. Explore a country, from history to food. Prepare for a holiday, from traditions to recipes. Every Sunday from Noon to 6 p.m. on WV PBS.2