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
Jody Adams and Joachim Splichal (Episode #135)
KQED 9: Tue, Apr 30, 2013 -- 2:00 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 9: Tue, Apr 23, 2013 -- 2:00 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 9: Tue, Apr 16, 2013 -- 2:00 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 9: Tue, Apr 9, 2013 -- 2:00 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 9: Tue, Apr 2, 2013 -- 2:00 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.