In Julia's Kitchen with Master Chefs Previous Broadcasts

Jacques Torres (Episode #122)

KQED Life: Tue, Jul 30, 2013 -- 5:00 PM

Pastry chef at Le Cirque in New York, Jacques Torres creates Chocolate Presentation With Pralines. Torres demonstrates his technique for tempering dark and white chocolate. Then once the chocolates have been melted (using either a double boiler or a microwave oven), Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap, and to molds. When the chocolate sets, Torres cuts and designs the chocolate in an artistic presentation and then creates non-brittle pralines using a wide assortment of nuts.

Monique Barbeau (Episode #121)

KQED Life: Thu, Jul 25, 2013 -- 5:00 PM

Chef at Fullers in Seattle, Monique Barbeau prepares Tequila Cured Gravlax With Savory Dill Pancakes. Barbeau takes fresh salmon (with skin) and, using a two-part process, cures the fish in tequila and spices. She then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Then she prepares dill pancakes without using eggs. Finally, Barbeau puts all these elements together to form a small sandwich that's topped with fried capers.

Michael Lomonaco (Episode #120)

KQED Life: Tue, Jul 23, 2013 -- 5:00 PM

Chef at the "21" Club in New York, Michael Lomonaco marinades 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. Then back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Carol Field (Episode #119)

KQED Life: Thu, Jul 18, 2013 -- 5:00 PM

Author, teacher, and baker in San Francisco, Carol Field prepares Grissini (bread sticks) and rustic country bread with bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Johanne Killeen and George Germon (Episode #118)

KQED Life: Tue, Jul 16, 2013 -- 5:00 PM

Chefs and owners of Al Forno in Providence, Rhode Island, Johanne Killeen and her husband, George Germon, visit Julia Child in her kitchen. Originally trained as artists, Killeen and Germon taught themselves how to cook. Eventually their love of cooking led them to open their own restaurant. They create a Triple Citrus Meringue Tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Reed Hearon (Episode #117)

KQED Life: Thu, Jul 11, 2013 -- 5:00 PM

Chef and owner of LuLu in San Francisco, Reed Hearon prepares Frito Misto With Aioli. Hearon provides interesting cooking hints and recommendations, such as using a salad spinner to spin out excess oil from fried vegetables. He also demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Dean Fearing (Episode #116)

KQED Life: Tue, Jul 9, 2013 -- 5:00 PM

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.

Gordon Hamersley (Episode #115)

KQED Life: Thu, Jul 4, 2013 -- 5:00 PM

Chef and owner of Hamersley's Bistro in Boston, Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins, and for dessert he prepares delicious warm peach tarts.

Rick Bayless (Episode #114)

KQED Life: Tue, Jul 2, 2013 -- 5:00 PM

Chef and owner of Frontera Grill in Chicago, Rick Bayless prepares two Mexican dishes - Chile-Glazed Country Ribs and a Rustic Jicama Salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques not only for cooking each dish, but also for presenting the plate.

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