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In Julia's Kitchen with Master Chefs Previous Broadcasts

Reed Hearon (Episode #117)

KQED Life: Wed, Nov 22, 2017 -- 5:00 PM

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.

Johanne Killeen and George Germon (Episode #118)

KQED Life: Wed, Nov 22, 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.

Dean Fearing (Episode #116)

KQED Life: Tue, Nov 21, 2017 -- 5:00 PM

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: Mon, Nov 20, 2017 -- 5:00 PM

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.

Reed Hearon (Episode #117)

KQED Life: Fri, Nov 17, 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.

Dean Fearing (Episode #116)

KQED Life: Thu, Nov 16, 2017 -- 11:30 AM

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

Rick Bayless (Episode #114)

KQED Life: Wed, Nov 15, 2017 -- 5:00 PM

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.

Gordon Hamersley (Episode #115)

KQED Life: Wed, Nov 15, 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.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Tue, Nov 14, 2017 -- 5:00 PM

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: Mon, Nov 13, 2017 -- 5:00 PM

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.

Rick Bayless (Episode #114)

KQED Life: Fri, Nov 10, 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.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Thu, Nov 9, 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.

Jody Adams (Episode #111)

KQED Life: Wed, Nov 8, 2017 -- 5:00 PM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Zarela Martinez (Episode #112)

KQED Life: Wed, Nov 8, 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.

Christopher Gross (Episode #110)

KQED Life: Tue, Nov 7, 2017 -- 5:00 PM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Leah Chase (Episode #109)

KQED Life: Mon, Nov 6, 2017 -- 5:00 PM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jody Adams (Episode #111)

KQED Life: Fri, Nov 3, 2017 -- 11:30 AM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Christopher Gross (Episode #110)

KQED Life: Thu, Nov 2, 2017 -- 11:30 AM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Charlie Trotter (Episode #108)

KQED Life: Wed, Nov 1, 2017 -- 5:00 PM

Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.

Leah Chase (Episode #109)

KQED Life: Wed, Nov 1, 2017 -- 11:30 AM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

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