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Hubert Keller: Secrets of a Chef Previous Broadcasts

Verrine (Episode #225)

KQED Life: Thu, Oct 31, 2013 -- 11:00 AM

Chef Keller presents the current culinary rage in France called verrine, or serving foods in different shaped glasses. It's both practical and beautiful, allowing guests to easily carry their food at a gathering. He's making everything from salad to dessert and serving them up in some pretty spectacular presentations. Recipes: Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.

Pepper It Up (Episode #224)

KQED Life: Wed, Oct 30, 2013 -- 11:00 AM

There's a great variety of peppercorns available today: red, pink, green, white, black, just to name a few. Chef Keller deciphers the different varieties and uses them to create new dimensions of flavors in some unforgettable dishes. Recipes: Peppered Salmon Roulade; Steak au Poivre with Mathurini Sauce; Peppered Burger.

Home-Smoking Made Easy (Episode #223)

KQED Life: Tue, Oct 29, 2013 -- 11:00 AM

After showing the professional restaurant smoker used in his restaurants, Chef Keller goes on to demonstrate how home cooks can easily smoke foods at home with an inexpensive smoking pan. The results are wonderfully juicy foods laced with the irresistible flavor of smoke. Recipes: Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.

Simply Shrimp (Episode #222)

KQED Life: Mon, Oct 28, 2013 -- 11:00 AM

Chef Keller teaches shrimp basics by demonstrating a rub, a stock, a sauce, and a great technique for wrapping shrimp in zucchini. The second recipe is a refreshingly unique ceviche with a twist that includes both shrimp and salmon. Recipes: Zucchini Wrapped Barbecued Shrimp; Shrimp and Salmon Ceviche.

Charcuterie 101 (Episode #221)

KQED Life: Fri, Oct 25, 2013 -- 11:00 AM

Charcuterie, the French version of antipasti, may sound a bit highfalutin, but there's nothing easier and trendier than putting together a great charcuterie platter for your guests. Chef Keller shows how to select ingredients from a delicatessen or by making them from scratch. Recipes: Savory Turkey Sausage; Pickled Vegetables; Charcuterie Platter.

Curry Favorites (Episode #220)

KQED Life: Thu, Oct 24, 2013 -- 11:00 AM

What used to be an exotic spice has gone mainstream as people fall in love with its flavor and versatility. Chef Keller demonstrates how to make a curry spice blend from scratch and then makes two great recipes, all enhanced by the flavors of this remarkable spice. Recipes: Oven-Roasted Curried Pork Loin on Green Lentils with Sauteed Apples; Veggie Curry Burger.

Beer: Not Just for Drinking (Episode #219)

KQED Life: Wed, Oct 23, 2013 -- 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: Tue, Oct 22, 2013 -- 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: Mon, Oct 21, 2013 -- 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: Fri, Oct 18, 2013 -- 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.

Brioche Made Easy (Episode #303)

KQED Life: Thu, Oct 17, 2013 -- 11:00 AM

Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.

Hats Off to Hollandaise (Episode #214)

KQED Life: Wed, Oct 16, 2013 -- 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: Tue, Oct 15, 2013 -- 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: Mon, Oct 14, 2013 -- 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: Fri, Oct 11, 2013 -- 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: Thu, Oct 10, 2013 -- 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.

Souffle Secrets (Episode #209)

KQED Life: Wed, Oct 9, 2013 -- 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: Tue, Oct 8, 2013 -- 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: Mon, Oct 7, 2013 -- 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: Fri, Oct 4, 2013 -- 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: Thu, Oct 3, 2013 -- 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.

Loving Lamb (Episode #204)

KQED Life: Wed, Oct 2, 2013 -- 11:00 AM

Lamb's richness and versatility delight the palates of foodies all over the world, but only if the right method of cooking is applied to the right cut of meat. Keller de-mystifies the art of cooking with lamb with a slow-cooked shank steeped in the flavors of France, followed by a cumin-scented rack of lamb. Recipes: Braised Lamb Shank Provencal; Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce.

Party Perfect (Episode #203)

KQED Life: Tue, Oct 1, 2013 -- 11:00 AM

When it comes to hors d'oeuvres, Chef Keller has his favorites - and his favorite ways to serve them. Today he reveals some show-stoppers that will definitely impress your guests. Recipes: Goat-Cheese Stuffed Mini Potatoes; Stuffed Cucumbers with Lump Crab Meat; Green Grape and Almond Gazpacho; Tuna Tartare.

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