Donate

In Julia's Kitchen with Master Chefs Previous Broadcasts

Jim Dodge (Episode #134)

KQED Life: Thu, Aug 30, 2012 -- 5:00 PM

Master baker and teacher at the New England Culinary Institute in Vermont, Jim Dodge creates an all-American apple pie - the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious.

Dean Fearing (Episode #133)

KQED Life: Tue, Aug 28, 2012 -- 5:00 PM

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.

Madhur Jaffrey and Reed Hearon (Episode #132)

KQED Life: Thu, Aug 23, 2012 -- 5:00 PM

International cookbook author and teacher, Madhur Jaffrey, and chef/owner of LuLu in San Francisco, Reed Hearon, visit Julia Child in her kitchen. Jaffrey creates Minty Sweet and Sour Eggplant, a dish that can be served as a first course or as a side dish for lamb. 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 seafood.

Daniel Boulud and Gordon Hamersley (Episode #131)

KQED Life: Tue, Aug 21, 2012 -- 5:00 PM

Chef/owner of Daniel's in New York, Daniel Boulud, and chef/owner of Hamersley's Bistro in Boston, Gordon Hamersley, visit Julia Child in her kitchen. Using four kinds of peas, Boulud creates a chilled green pea soup with rosemary. Hamersley prepares Gordon's Perfect Tossed Salad, noting the importance of tossing the salad correctly.

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

KQED Life: Thu, Aug 16, 2012 -- 5:00 PM

Three different chefs visit Julia Child in this episode. Chef/owners Johanne Killeen and George Germon of Al Forno in Providence, Rhode Island, create the main course, and chef Christopher Gross of Christopher's in Phoenix makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own Dirty Steak With Hot Fanny Sauce. They recommend cutting the steak right before cooking to reduce oxidation, and also leaving the fat on the steak when grilling. Accompanying the steak is a side dish of Silky Red Peppers and Mashed Potatoes. Gross creates a chocolate tower with fresh berries, using an elaborately designed presentation.

Lynne Rossetto Kasper and Roberto Donna (Episode #127)

KQED Life: Tue, Aug 14, 2012 -- 5:00 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.

Jimmy Sneed (Episode #128)

KQED Life: Thu, Aug 9, 2012 -- 5:00 PM

Chef/owner Jimmy Sneed of The Frog & The Redneck in Richmond, Virginia, creates a Virginia Stuffed Turkey Leg using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey, gently pulling on the flesh and lightly running the knife along the bone. To accompany the turkey, Sneed prepares some grits and asparagus.

Rick Bayless (Episode #129)

KQED Life: Tue, Aug 7, 2012 -- 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 9: Tue, Aug 7, 2012 -- 1:30 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.

Julian Serrano (Episode #125)

KQED Life: Thu, Aug 2, 2012 -- 5:00 PM

Master chef Julian Serrano from Masa's in San Francisco 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 recommends cooking the lobster in its shell, using chicken thighs, and peeling and removing the seeds from the red peppers before dicing; he also uses a paellero - a shallow, wide pan - to make the paella.

Become a KQED sponsor

TV Technical Issues

TV
    TV Technical Issues
    • Mon 8/31: KQET Signal break-up (DT25.1, 25.2, 25.3)

      UPDATE: As of shortly after 7pm Monday evening, repairs were completed at the KQET transmitter, and the signal appears to be stable. Thanks for your patience. – – – – – – – – – – – – – – – – – – – Original post Monday 11am: We are aware of the break-up […]

    • Comcast channel moves, Monterey/Salinas & Sacramento/Fairfield

      As of Tuesday 8/25, Comcast/Xfinity has moved four of KQED’s channels to new numbers in two of its service areas. The new info is: Monterey-Salinas: 371 – KQED World 372 – KQED Kids 373 – KQED Life 374 – KQED V-Me Sacramento, Fairfield, Rio Vista, Travis AFB and Vacaville: 390 – KQED World 391 – […]

    • Sutro Tower Annual Maintenance, week of 8/24 daytime

      (may affect Over the Air signal for KQED DT9.1, 9.2, 9.3) The Sutro Tower team will be doing their annual tower check and maintenance work this week, meaning that all stations may be switching back and forth from their main antenna to their auxiliary antenna between 9am and 4pm. Work should conclude no later than […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

KQED DTV Channels

KQED 9, KQET

KQED 9 / KQET

Channels 9.1, 54.2, 25.1
XFINITY 9 and HD 709
Wave 9 and HD 164
DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code

All HD programs

KQED Plus, KQET

KQED Plus / KQET

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave 10
DirecTV, Dish Network, AT&T U-verse: IF this channel provided to customer, channel # may vary, labeled as KQEH

KQED Plus, formerly KTEH

KQED Life

KQED Life

Channel 54.3
XFINITY 189
Wave 157

Arts, food, how-to, gardening, travel

KQED World

KQED World

Channel 9.3
XFINITY 190
Wave 156

History, world events, news, science, nature

v-me

V-Me

Channel 54.5 & 25.3
XFINITY 191 & 621
Wave 154

24-hour national Spanish-language network

KQED Kids

KQED Kids

Channel 54.4
XFINITY 192
Wave 155

Quality children's programming parents love too