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In Julia's Kitchen with Master Chefs Previous Broadcasts

Johanne Killeen, George Germon, and Christopher Gross (Episode #130)

KQED Life: Thu, Sep 21, 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.

Jimmy Sneed (Episode #128)

KQED Life: Wed, Sep 20, 2017 -- 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.

Rick Bayless (Episode #129)

KQED Life: Wed, Sep 20, 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.

Lynne Rossetto Kasper and Roberto Donna (Episode #127)

KQED Life: Tue, Sep 19, 2017 -- 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.

Joachim Splichal (Episode #126)

KQED Life: Mon, Sep 18, 2017 -- 5:00 PM

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.

Jimmy Sneed (Episode #128)

KQED Life: Fri, Sep 15, 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: Thu, Sep 14, 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.

Julian Serrano (Episode #125)

KQED Life: Wed, Sep 13, 2017 -- 5:00 PM

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.

Joachim Splichal (Episode #126)

KQED Life: Wed, Sep 13, 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.

Mark Militello (Episode #124)

KQED Life: Tue, Sep 12, 2017 -- 5:00 PM

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.

Alfred Portale (Episode #123)

KQED Life: Mon, Sep 11, 2017 -- 5:00 PM

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Julian Serrano (Episode #125)

KQED Life: Fri, Sep 8, 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: Thu, Sep 7, 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.

Jacques Torres (Episode #122)

KQED Life: Wed, Sep 6, 2017 -- 5:00 PM

Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.

Alfred Portale (Episode #123)

KQED Life: Wed, Sep 6, 2017 -- 11:30 AM

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Monique Barbeau (Episode #121)

KQED Life: Tue, Sep 5, 2017 -- 5:00 PM

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

Michael Lomonaco (Episode #120)

KQED Life: Mon, Sep 4, 2017 -- 5:00 PM

Chef Michael Lomonaco marinates 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. Back in the kitchen, he creates a berry relish and home-fried potatoes.

Jacques Torres (Episode #122)

KQED Life: Fri, Sep 1, 2017 -- 11:30 AM

Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.

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