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In Julia's Kitchen with Master Chefs Previous Broadcasts

Monique Barbeau (Episode #121)

KQED Life: Thu, Aug 31, 2017 -- 11:30 AM

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

Carol Field (Episode #119)

KQED Life: Wed, Aug 30, 2017 -- 5:00 PM

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Michael Lomonaco (Episode #120)

KQED Life: Wed, Aug 30, 2017 -- 11:30 AM

Chef Michael Lomonaco marinates 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. Back in the kitchen, he creates a berry relish and home-fried potatoes.

Johanne Killeen and George Germon (Episode #118)

KQED Life: Tue, Aug 29, 2017 -- 5:00 PM

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. 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: Mon, Aug 28, 2017 -- 5:00 PM

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Carol Field (Episode #119)

KQED Life: Fri, Aug 25, 2017 -- 11:30 AM

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes 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: Thu, Aug 24, 2017 -- 11:30 AM

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Dean Fearing (Episode #116)

KQED Life: Wed, Aug 23, 2017 -- 5:00 PM

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

Reed Hearon (Episode #117)

KQED Life: Wed, Aug 23, 2017 -- 11:30 AM

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Gordon Hamersley (Episode #115)

KQED Life: Tue, Aug 22, 2017 -- 5:00 PM

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Rick Bayless (Episode #114)

KQED Life: Mon, Aug 21, 2017 -- 5:00 PM

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 for cooking each dish and presenting the plate.

Dean Fearing (Episode #116)

KQED Life: Fri, Aug 18, 2017 -- 11:30 AM

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, Aug 17, 2017 -- 11:30 AM

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Wed, Aug 16, 2017 -- 5:00 PM

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Rick Bayless (Episode #114)

KQED Life: Wed, Aug 16, 2017 -- 11:30 AM

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 for cooking each dish and presenting the plate.

Zarela Martinez (Episode #112)

KQED Life: Tue, Aug 15, 2017 -- 5:00 PM

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Jody Adams (Episode #111)

KQED Life: Mon, Aug 14, 2017 -- 5:00 PM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Fri, Aug 11, 2017 -- 11:30 AM

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Zarela Martinez (Episode #112)

KQED Life: Thu, Aug 10, 2017 -- 11:30 AM

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Christopher Gross (Episode #110)

KQED Life: Wed, Aug 9, 2017 -- 5:00 PM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Jody Adams (Episode #111)

KQED Life: Wed, Aug 9, 2017 -- 11:30 AM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Leah Chase (Episode #109)

KQED Life: Tue, Aug 8, 2017 -- 5:00 PM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Charlie Trotter (Episode #108)

KQED Life: Mon, Aug 7, 2017 -- 5:00 PM

Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.

Christopher Gross (Episode #110)

KQED Life: Fri, Aug 4, 2017 -- 11:30 AM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Leah Chase (Episode #109)

KQED Life: Thu, Aug 3, 2017 -- 11:30 AM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jim Dodge (Episode #107)

KQED Life: Wed, Aug 2, 2017 -- 5:00 PM

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Charlie Trotter (Episode #108)

KQED Life: Wed, Aug 2, 2017 -- 11:30 AM

Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.

Daniel Boulud (Episode #106)

KQED Life: Tue, Aug 1, 2017 -- 5:00 PM

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.

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