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Baking with Julia Previous Broadcasts

Lauren Groveman (Episode #108)

KQED Life: Tue, Aug 23, 2016 -- 11:30 AM

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream cheese, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Lora Brody (Episode #104)

KQED Life: Mon, Aug 22, 2016 -- 5:00 PM

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Norman Love (Episode #107)

KQED Life: Mon, Aug 22, 2016 -- 11:30 AM

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Nancy Silverton (Episode #303)

KQED Life: Fri, Aug 19, 2016 -- 5:00 PM

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce.

Gale Gand (Episode #106)

KQED Life: Tue, Aug 16, 2016 -- 11:30 AM

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a "fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Michel Richard (Episode #103)

KQED Life: Mon, Aug 15, 2016 -- 5:00 PM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Marcel Desaulniers (Episode #105)

KQED Life: Mon, Aug 15, 2016 -- 11:30 AM

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, VA visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Martha Stewart, Part 2 of 2 (Episode #302)

KQED Life: Fri, Aug 12, 2016 -- 5:00 PM

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercream icing and handmade marzipan fruit in this second of a two-part episode. Steward puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish.

Lora Brody (Episode #104)

KQED Life: Tue, Aug 9, 2016 -- 11:30 AM

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Alice Medrich (Episode #102)

KQED Life: Mon, Aug 8, 2016 -- 5:00 PM

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Michel Richard (Episode #103)

KQED Life: Mon, Aug 8, 2016 -- 11:30 AM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Martha Stewart, Part 1 of 2 (Episode #301)

KQED Life: Fri, Aug 5, 2016 -- 5:00 PM

Martha Stewart, a magazine editor, star of her own television show and author of the popular "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake.

Alice Medrich (Episode #102)

KQED Life: Tue, Aug 2, 2016 -- 11:30 AM

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Craig Kominiak (Episode #101)

KQED Life: Mon, Aug 1, 2016 -- 11:30 AM

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Repeat Broadcasts:

  • KQED Life: Mon, Aug 1, 2016 -- 5:00 PM
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