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
Madhur Jaffrey and Reed Hearon (Episode #132)
KQED Life: Fri, Feb 17, 2017 -- 11:30 AM
International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed Hearon creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafoods.
Christopher Gross (Episode #110)
KQED Life: Thu, Feb 16, 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).
Daniel Boulud and Gordon Hamersley (Episode #131)
KQED Life: Thu, Feb 16, 2017 -- 11:30 AM
Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.
Johanne Killeen, George Germon, and Christopher Gross (Episode #130)
KQED Life: Wed, Feb 15, 2017 -- 11:30 AM
ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own dirty steak with hot fanny sauce. Accompanying the steak is a side dish of silky red peppers and mashed potatoes. Gross presents an elaborately designed chocolate tower with fresh berries.
Leah Chase (Episode #109)
KQED Life: Tue, Feb 14, 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.
Rick Bayless (Episode #129)
KQED Life: Fri, Feb 10, 2017 -- 11:30 AM
Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.
Charlie Trotter (Episode #108)
KQED Life: Thu, Feb 9, 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.
Jimmy Sneed (Episode #128)
KQED Life: Thu, Feb 9, 2017 -- 11:30 AM
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.
Lynne Rossetto Kasper and Roberto Donna (Episode #127)
KQED Life: Wed, Feb 8, 2017 -- 11:30 AM
Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna creates homemade pasta with pesto sauce with a chestnut flour and demonstrates how to hand-roll each piece.
Jim Dodge (Episode #107)
KQED Life: Tue, Feb 7, 2017 -- 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.
Joachim Splichal (Episode #126)
KQED Life: Fri, Feb 3, 2017 -- 11:30 AM
Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.
Daniel Boulud (Episode #106)
KQED Life: Thu, Feb 2, 2017 -- 5:00 PM
Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.
Julian Serrano (Episode #125)
KQED Life: Thu, Feb 2, 2017 -- 11:30 AM
Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero -- a shallow, wide pan -- to make the paella.
Mark Militello (Episode #124)
KQED Life: Wed, Feb 1, 2017 -- 11:30 AM
Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.