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Hubert Keller: Secrets of a Chef Previous Broadcasts

Modern French Cuisine (Episode #415H)

KQED 9: Sat, Mar 28, 2015 -- 2:30 PM

Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.

Cooking with Squab (Episode #408)

KQED Life: Fri, Mar 27, 2015 -- 11:00 AM

For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.

Remembering Paul Haeberlin (Episode #407)

KQED Life: Thu, Mar 26, 2015 -- 11:00 AM

Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.

Brioche Made Easy (Episode #406)

KQED Life: Wed, Mar 25, 2015 -- 11:00 AM

Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.

Weekend Entertaining (Episode #405)

KQED Life: Tue, Mar 24, 2015 -- 11:00 AM

Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.

Weekend Brunch (Episode #404)

KQED Life: Mon, Mar 23, 2015 -- 11:00 AM

Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.

Keller Family Treasures, Part 3 (Episode #403)

KQED Life: Fri, Mar 20, 2015 -- 11:00 AM

It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.

Keller Family Treasures, Part 2 (Episode #402)

KQED Life: Thu, Mar 19, 2015 -- 11:00 AM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Keller Family Treasures, Part 1 (Episode #401)

KQED Life: Wed, Mar 18, 2015 -- 11:00 AM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Romantic Feast (Part 2) (Episode #326)

KQED Life: Tue, Mar 17, 2015 -- 11:00 AM

Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. Recipes: Rack of Lamb Wrapped in Vegetable Ragout, Warm Chocolate Tart

Romantic Feast (Part 1) (Episode #325)

KQED Life: Mon, Mar 16, 2015 -- 11:00 AM

Chef Keller makes the ultimate romantic dinner, starting with parsnip blinis, thin delicate pancakes topped with sour cream and caviar. Then it's a stunning version of lobster thermidor with a silky, creamy filling of lobster and vegetables. Recipes: Parsnip Blini, Lobster Thermidor

Discovering Buffalo (Episode #426H)

KQED Life: Fri, Mar 13, 2015 -- 11:00 AM

Chef Keller reveals why he's a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Recipes: Roasted Corn Soup with Spicy Chantilly

Sandwiches from Master Chefs (Part 2) (Episode #324)

KQED Life: Thu, Mar 12, 2015 -- 11:00 AM

Today's show includes more great sandwiches from Chef Keller's master chef friends. First Rick Moonen makes a scrumptious sloppy joe with catfish and his own, very special barbecue sauce. Then star chef Shawn McClain takes burgers to a new level by combining Wagyu beef, short rib meat, goat cheese, and an artichoke-ham relish. Recipes: Rick Moonen's Catfish Sloppy Joe, Shawn McClain's Mediterranean Burger

Sandwiches from Master Chefs (Part 1) (Episode #323)

KQED Life: Wed, Mar 11, 2015 -- 11:00 AM

Chef Keller asks his chef friends to create their favorite sandwiches. Chef Vincent Poussel of the famed Auerole restaurant in Las Vegas makes an unforgettable ham and cheese with home-cured ham on kalamata olive bread. Two-star Michelin Chef Julian Serrano uses chorizo and saffron aioli to spice up an egg sandwich. Recipes: Home-Cured Ham and Cheese on Kalamata Olive Bread, Fried-Egg Sandwich with Chorizo, Padron Peppers and Saffron Aioli

Demystifying Duck Confit (Episode #322)

KQED Life: Tue, Mar 10, 2015 -- 11:00 AM

Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Recipes: Duck Confit, Duck and Pork Terrine with Pistachios

Burgers from a Master (Episode #321)

KQED Life: Mon, Mar 9, 2015 -- 11:00 AM

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger

Lobster Fun (Episode #425)

KQED Life: Fri, Mar 6, 2015 -- 11:00 AM

Chef Keller's lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Recipes: Roasted Lobster with Lemon-Caper Butter and Herb Salad; Maple Syrup and Fromage Blanc Ice Cream.

Fleur Tastings (Episode #320)

KQED Life: Thu, Mar 5, 2015 -- 11:00 AM

Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare

Coq Au Vin (Episode #319)

KQED Life: Wed, Mar 4, 2015 -- 11:00 AM

From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)

Stack It with Style (Episode #318)

KQED Life: Tue, Mar 3, 2015 -- 11:00 AM

On today's show, Chef Keller shows how to add great pizzazz to food presentations by creating Beautiful stacks. First, he's pairing corn pancakes with two different kinds of salmon plus a dab of caviar. His second stack includes crab, avocado and tomato. Recipes: Corn Pancakes and Seafood Stacks, Avocado, Crab, and Tomato Stacks

Vegetarian Favorites (Episode #317)

KQED Life: Mon, Mar 2, 2015 -- 11:00 AM

It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse

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TV Technical Issues

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      (DT25-1 through 25-3) Another station on Fremont Tower needs to perform more maintenance work overnight, requiring other TV stations to shut down their signals for the safety of the workers. KQET’s signal will turn off late Thurs/early Friday between midnight and 12:30am, and should return by 6am Friday morning. Many receivers will be able to […]

    • KQET planned overnight outage, early Wed 3/11

      (DT25-1 through 25-3) Another station on Fremont Tower needs to perform maintenance work overnight, requiring that other TV stations shut down their signals for the safety of the workers. KQET’s signal will turn off late Tues/early Wednesday between midnight and 12:30am, and should return by 5am Wednesday morning. Many receivers will be able to recover […]

    • Thurs 3/05, DT54-1 thru DT54-5: 2 planned, extremely brief Over the Air outages

      (DT54.1 through DT54.5) Our Over the Air signals from our KQEH transmitter on Monument Peak (the DT54s) will need to be switched from our Main antenna to our Auxillary antenna while climbers inspect the tower for possible maintenance needs. Once the inspection is done, we will switch back. The two switches will account for two […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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