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In Julia's Kitchen with Master Chefs Previous Broadcasts

Michael Lomonaco (Episode #120)

KQED Life: Thu, Jun 23, 2016 -- 5:00 PM

Chef at the "21" Club in New York, Michael Lomonaco marinades 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. Then back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Carol Field (Episode #119)

KQED Life: Tue, Jun 21, 2016 -- 5:00 PM

Author, teacher, and baker in San Francisco, Carol Field prepares Grissini (bread sticks) and rustic country bread with 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: Thu, Jun 16, 2016 -- 5:00 PM

Chefs and owners of Al Forno in Providence, Rhode Island, Johanne Killeen and her husband, George Germon, visit Julia Child in her kitchen. Originally trained as artists, Killeen and Germon taught themselves how to cook. Eventually their love of cooking led them to open their own restaurant. They create a Triple Citrus Meringue Tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Reed Hearon (Episode #117)

KQED Life: Tue, Jun 14, 2016 -- 5:00 PM

Chef and owner of LuLu in San Francisco, Reed Hearon prepares Frito Misto With Aioli. Hearon provides interesting cooking hints and recommendations, such as using a salad spinner to spin out excess oil from fried vegetables. He also demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Dean Fearing (Episode #116)

KQED Life: Thu, Jun 9, 2016 -- 5:00 PM

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.

Monique Barbeau and Jacques Torres (Episode #139)

KQED Life: Wed, Jun 8, 2016 -- 11:30 AM

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.

Gordon Hamersley (Episode #115)

KQED Life: Tue, Jun 7, 2016 -- 5:00 PM

Chef and owner of Hamersley's Bistro in Boston, Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins, and for dessert he prepares delicious warm peach tarts.

Alfred Portale (Episode #138)

KQED Life: Fri, Jun 3, 2016 -- 11:30 AM

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: Thu, Jun 2, 2016 -- 5:00 PM

Chef and owner of Frontera Grill in Chicago, 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 not only for cooking each dish, but also for presenting the plate.

Zarela Martinez and Jasper White (Episode #137)

KQED Life: Thu, Jun 2, 2016 -- 11:30 AM

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. 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.

Mark Militello (Episode #136)

KQED Life: Wed, Jun 1, 2016 -- 11:30 AM

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.

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