Hubert Keller: Secrets of a Chef
Chef Hubert Keller's magical cooking reflects the many influences of the places he has lived; from his native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine pulsates with exciting and bold flavors; to his long-time home in San Francisco where he is a leader of the city's culinary revolution; and finally to Las Vegas where he has pioneered a whole new concept of burger dining that has garnered worldwide recognition. The programs were filmed on location in a stunning vineyard kitchen in Northern California and also in the kitchens of his restaurants: Fleur de Lys, The Burger Bar, and SLeeK steakhouse.
Hubert Keller: Secrets of a Chef Previous Broadcasts
Beer: Not Just for Drinking (Episode #219)
KQED Life: Fri, Oct 21, 2016 -- 11:00 AM
Steeped in the tradition of great Alsatian beers, Chef Keller shows why beer is a remarkable flavor enhancer and tenderizer. In today's show, he uses it in a marinade, a batter, and even a surprise chocolate dessert; the results are sensational. Recipes: Beer-Marinated Flank Steak; Beer-Battered Onion Rings; Chocolate Stout Cake.
Outside The Meat Box: Wild Game (Episode #218)
KQED Life: Thu, Oct 20, 2016 -- 11:00 AM
It's truly refreshing to eat game which is now readily available in many grocery stores. Chef Keller presents some of the most popular game dishes from his Fleur de Lys restaurants with recipes that are tailored to home cooks. Recipes: Horseradish Crusted Venison Chops with Current Sauce; Muscovy Duck Breast with a Vanilla Sauce.
Mayonnaise Heaven (Episode #217)
KQED Life: Wed, Oct 19, 2016 -- 11:00 AM
Chef Keller's famed Burger Bar restaurant serves up gallons of mayonnaise every day, all made from scratch because it allows them to use only the best ingredients. After demonstrating the super-easy technique of homemade mayonnaise, Chef Keller shows what to do with it by making zucchini fries and the most famous fish stew in the world. Recipes: Homemade Mayonnaise, Aioli, Rouille; Zucchini Fries; Bouillabaisse.
Spotlight On Crusts (Episode #216)
KQED Life: Tue, Oct 18, 2016 -- 11:00 AM
Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Recipes: Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.
Mustard Madness (Episode #215)
KQED Life: Mon, Oct 17, 2016 -- 11:00 AM
There's a reason that grocery stores have an unending offering of mustards: they offer an exciting dimension of flavor to everything from ballpark hotdogs to the most sophisticated of dishes. Chef Keller shows the fun and ease of making homemade mustard including a number of flavor variations and uses them in two fabulous recipes. Recipes: Homemade Mustard; Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce; Chicken Mustard Burger.
Hats Off to Hollandaise (Episode #214)
KQED Life: Fri, Oct 14, 2016 -- 11:00 AM
Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Recipes: Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.
Brunch Picks (Episode #213)
KQED Life: Thu, Oct 13, 2016 -- 11:00 AM
Chef Keller demonstrates two of his favorite recipes to serve for brunch. First, he reveals the secret for making the perfect crepe and then creates a layered crepe cake which is as beautiful as it is delicious. The second recipe is a mouth-watering breakfast burger made with eggs, prosciutto, and avocado. Recipes: Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.
The Secret of Stock (Episode #212)
KQED Life: Wed, Oct 12, 2016 -- 11:00 AM
While some store-bought convenience products are acceptable to chefs, there's just no comparing canned broth with a fragrant, rich homemade version. After demonstrating a classic beef stock, Chef Keller uses it to make a trendy Asian hot pot offering and one of France's most beloved Sunday supper meals. Recipes: Savory Beef Broth; Shabu Shabu; Pot au Feu.
Phyllo Fun (Episode #211)
KQED Life: Tue, Oct 11, 2016 -- 11:00 AM
Chef Keller reveals how store-bought phyllo dough can be a secret weapon for home cooks who are looking for fast and elegant recipes. He uses it to create delicious appetizers and a mouth-watering fruit dessert. Recipes: Goat Cheese Stuffed Phyllo with Mushrooms, Spinach, Pine Nuts & Bacon, Pineapple & Dried Cherry Phyllo Packages with Rum Creme Anglaise.
Back to the Future with Puff Pastry (Episode #210)
KQED Life: Mon, Oct 10, 2016 -- 11:00 AM
Chef Keller takes two classic childhood favorites and transforms them into grown-up culinary delights, all with the help of store-bought puff pastry. First, he dresses up chicken pot pie with Madeira, pearl onions, and baby carrots. Then, substituting puff pastry for graham crackers, he makes a to-die-for S'more with luscious, creamy homemade marshmallow. Recipes: Roasted Chicken Pot Pie; S'more Burgers.
Healthy and Delicious, Part 1 (Episode #505H)
KQED 9: Sat, Oct 8, 2016 -- 2:30 PM
After a basic lesson in grilling vegetables, Chef Keller makes a creamy avocado hollandaise without butter or eggs. He then makes a delicious zucchini hors d'oeuvres stuffed with parmesan and arugula. Grilled Vegetables with Avocado Hollandaise, & Zucchini Carpaccio Rolls with Arugula and Parmesan.
Souffle Secrets (Episode #209)
KQED Life: Fri, Oct 7, 2016 -- 11:00 AM
With their perfectly airy and deliciously fluffy texture, souffles are a source of pride for many chefs. Chef Keller's user-friendly methods make them completely accessible to home cooks. Today he demonstrates three recipes, including a childhood favorite with strawberries, a classic ham and cheese, and an unforgettable chocolate dessert. Recipes: Grandma's Omelet Strawberry Souffle; Ham and Cheese Souffle; Chocolate Souffle.
Crowd-Pleasing Paella (Episode #208)
KQED Life: Thu, Oct 6, 2016 -- 11:00 AM
In Spain, the centerpiece of entertaining is often a great paella surrounded by hearty eaters, great wine and animated conversation. Using an abundance of fresh seafood, Chef Keller shows us how to prepare this Spanish national treasure with a recipe from his friend, DJ Frenchy le Freak. Recipes: Hubert's Favorite Paella.
Chicken 'round The World (Episode #207)
KQED Life: Wed, Oct 5, 2016 -- 11:00 AM
Chef Keller explores the flavors of the Mediterranean with the beautiful tradition of tagine. Next, he demonstrates a no-fail, French-inspired recipe for roasted chicken which includes a dramatic surprise ending. To complete this culinary tour, he uses classic Thai flavors in a hearty chicken burger. Recipes: Tagine of Chicken with Prunes, Honey & Almonds; Sleek Roaster Chicken with Rosemary, Parsnips & Fennel; Thai Chicken Burger.
Mad About Apples (Episode #206)
KQED Life: Tue, Oct 4, 2016 -- 11:00 AM
Chef Keller demonstrates delicious, apple-adorned recipes, starting with tantalizing pork chops smothered in an apple brandy sauce and finishing with an acclaimed family recipe straight from his father's patisserie in France. Recipes: Pork Chop with Sauteed Apples and Calvados Sauce; Henriis Apple Meringue Pie.
Celebrating Salmon (Episode #205)
KQED Life: Mon, Oct 3, 2016 -- 11:00 AM
Chef Keller serves up two very unique, mouth-watering ways to prepare salmon, starting with an exquisitely slow-roasted recipe that is all the rage at his San Francisco restaurant. Fleur de Lys, and finishing with a one-of-a-kind salmon burger injected with a silky smooth sauce. Recipes: Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.
Fun in the Kitchen (Episode #504H)
KQED 9: Sat, Oct 1, 2016 -- 2:30 PM
Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it's a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter. Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce, Escargot in Puff Pastry Shells, & Champagne Cocktail with Margarita Sorbet.