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
Jean-Georges Vongerichten (Episode #113)
KQED Life: Tue, Jul 22, 2014 -- 5:00 PM
Chef and owner of Vong in New York, 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.
Lynne Rossetto Kasper (Episode #103)
KQED 9: Tue, Jul 22, 2014 -- 2:00 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.
Zarela Martinez (Episode #112)
KQED Life: Thu, Jul 17, 2014 -- 5:00 PM
Zarela Martinez, from Zarela's in New York, visits Julia Child in her kitchen. Martinez creates a Mexican dish, Tamales With Mole Verde, using such authentic ingredients as macerino (corn flour) with lard, corn husks, herbs, and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia Child sip as the final credits roll.
Jody Adams (Episode #111)
KQED Life: Tue, Jul 15, 2014 -- 5:00 PM
Chef Jody Adams 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.
Roberto Donna (Episode #101)
KQED 9: Tue, Jul 15, 2014 -- 2:00 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.
Christopher Gross (Episode #110)
KQED Life: Thu, Jul 10, 2014 -- 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: Tue, Jul 8, 2014 -- 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.
Lynne Rossetto Kasper and Roberto Donna (Episode #127)
KQED 9: Tue, Jul 8, 2014 -- 2:00 PM
Lynne Rossetto Kasper, an expert on Italian foods, and Roberto Donna, chef/owner of Galileo in Washington D.C., visit Julia Child in her kitchen. Kasper creates a Sunday Night Pasta With Balsamic Vinegar, cooking the garlic very slowly until it's sweet and mellow. She also explains that pasta should be cooked in salted water and not to use oil which doesn't coat the pasta but merely stays on top of the water. Chef Donna creates Home-Made Pasta With Pesto Sauce with a chestnut flour and demonstrates how to hand-roll each piece.
Charlie Trotter (Episode #108)
KQED Life: Thu, Jul 3, 2014 -- 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.
Jim Dodge (Episode #107)
KQED Life: Tue, Jul 1, 2014 -- 5:00 PM
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.