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
Monique Barbeau and Jacques Torres (Episode #139)
KQED Life: Tue, Mar 26, 2013 -- 5:00 PM
Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue - a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
Johanne Killeen, George Germon, and Christopher Gross (Episode #130)
KQED 9: Tue, Mar 26, 2013 -- 2:00 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.
Alfred Portale (Episode #138)
KQED Life: Thu, Mar 21, 2013 -- 5:00 PM
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.
Zarela Martinez and Jasper White (Episode #137)
KQED Life: Tue, Mar 19, 2013 -- 5:00 PM
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. 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.
Rick Bayless (Episode #129)
KQED 9: Tue, Mar 19, 2013 -- 2:00 PM
Chef/owner Rick Bayless of Frontera Grill in Chicago, known for his skills in cooking Mexican food, creates a Black Bean Tortilla Casserole and Rick's Refried Beans. Bayless 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.
Mark Militello (Episode #136)
KQED Life: Thu, Mar 14, 2013 -- 5:00 PM
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.
Jody Adams and Joachim Splichal (Episode #135)
KQED Life: Tue, Mar 12, 2013 -- 5:00 PM
Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica - a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.
Jim Dodge (Episode #134)
KQED Life: Thu, Mar 7, 2013 -- 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, Mar 5, 2013 -- 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.