In Julia's Kitchen with Master Chefs
Inviting master chefs (literally) into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
In Julia's Kitchen with Master Chefs Previous Broadcasts
Michael Lomonaco (Episode #120)
KQED Life: Fri, Jan 20, 2017 -- 11:30 AM
Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.
Lynne Rossetto Kasper (Episode #103)
KQED Life: Thu, Jan 19, 2017 -- 5:00 PM
Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.
Carol Field (Episode #119)
KQED Life: Thu, Jan 19, 2017 -- 11:30 AM
Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
Johanne Killeen and George Germon (Episode #118)
KQED Life: Wed, Jan 18, 2017 -- 11:30 AM
Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.
Roberto Donna (Episode #101)
KQED Life: Tue, Jan 17, 2017 -- 5:00 PM
Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.
Reed Hearon (Episode #117)
KQED Life: Fri, Jan 13, 2017 -- 11:30 AM
Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.
Monique Barbeau and Jacques Torres (Episode #139)
KQED Life: Thu, Jan 12, 2017 -- 5:00 PM
Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
Dean Fearing (Episode #116)
KQED Life: Thu, Jan 12, 2017 -- 11:30 AM
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
Gordon Hamersley (Episode #115)
KQED Life: Wed, Jan 11, 2017 -- 11:30 AM
Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.
Alfred Portale (Episode #138)
KQED Life: Tue, Jan 10, 2017 -- 5:00 PM
In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.
Rick Bayless (Episode #114)
KQED Life: Fri, Jan 6, 2017 -- 11:30 AM
Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate.
Zarela Martinez and Jasper White (Episode #137)
KQED Life: Thu, Jan 5, 2017 -- 5:00 PM
Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. In this episode, White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.
Jean-Georges Vongerichten (Episode #113)
KQED Life: Thu, Jan 5, 2017 -- 11:30 AM
Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.
Zarela Martinez (Episode #112)
KQED Life: Wed, Jan 4, 2017 -- 11:30 AM
Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.
Mark Militello (Episode #136)
KQED Life: Tue, Jan 3, 2017 -- 5:00 PM
Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.