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
Lynne Rossetto Kasper (Episode #103)
KQED Life: Fri, Dec 9, 2016 -- 11:30 AM
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.
Rick Bayless (Episode #129)
KQED Life: Thu, Dec 8, 2016 -- 5:00 PM
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.
Roberto Donna (Episode #101)
KQED Life: Thu, Dec 8, 2016 -- 11:30 AM
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.
Alfred Portale (Episode #138)
KQED Life: Wed, Dec 7, 2016 -- 11:30 AM
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.
Jimmy Sneed (Episode #128)
KQED Life: Tue, Dec 6, 2016 -- 5:00 PM
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.
Zarela Martinez and Jasper White (Episode #137)
KQED Life: Fri, Dec 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. 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.
Lynne Rossetto Kasper and Roberto Donna (Episode #127)
KQED Life: Thu, Dec 1, 2016 -- 5:00 PM
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.
Mark Militello (Episode #136)
KQED Life: Thu, Dec 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.