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: Thu, Sep 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.
Madhur Jaffrey (Episode #105)
KQED 9: Thu, Sep 26, 2013 -- 2:00 PM
Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.
Alfred Portale (Episode #138)
KQED Life: Tue, Sep 24, 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.
Jimmy Sneed (Episode #104)
KQED 9: Tue, Sep 24, 2013 -- 2:00 PM
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.
Zarela Martinez and Jasper White (Episode #137)
KQED Life: Thu, Sep 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.
Mark Militello (Episode #136)
KQED Life: Tue, Sep 17, 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.
Lynne Rossetto Kasper (Episode #103)
KQED 9: Tue, Sep 17, 2013 -- 2:00 PM
Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.
Jody Adams and Joachim Splichal (Episode #135)
KQED Life: Thu, Sep 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: Tue, Sep 10, 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.
Roberto Donna (Episode #101)
KQED 9: Tue, Sep 10, 2013 -- 2:00 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.
Dean Fearing (Episode #133)
KQED Life: Thu, Sep 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.
Madhur Jaffrey and Reed Hearon (Episode #132)
KQED Life: Tue, Sep 3, 2013 -- 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.