Baking with Julia
Julia Child and her guests demonstrate recipes, techniques and tricks of the trade that teach viewers how to make great breads, pies, cobblers, cookies, cakes and pastries, both sweet and savory.
Baking with Julia Previous Broadcasts
Marcel Desaulniers (Episode #105)
KQED Life: Fri, Mar 29, 2013 -- 5:00 PM
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.
Lauren Groveman (Episode #305)
KQED Life: Fri, Mar 29, 2013 -- 11:30 AM
Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.
Michel Richard & Alice Medrich (Episode #304)
KQED Life: Thu, Mar 28, 2013 -- 11:30 AM
Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.
Lora Brody (Episode #104)
KQED Life: Wed, Mar 27, 2013 -- 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.
Mary Bergin (Episode #109)
KQED 9: Wed, Mar 27, 2013 -- 2:00 PM
Head pastry chef Mary Bergin for Spago at Las Vegas, Nevada visits Julia Child in her kitchen. Bergin demonstrates how to make two different types of chiffon cakes. Bergin creates a nectarine upside down lemon chiffon cake and a chocolate chiffon bundt cake with creme brulee. Bergin provides many tips on preparing these cakes such as the colder the eggs are the easier they are to separate.
Nancy Silverton (Episode #303)
KQED Life: Wed, Mar 27, 2013 -- 11:30 AM
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.
Martha Stewart, Part 2 of 2 (Episode #302)
KQED Life: Tue, Mar 26, 2013 -- 11:30 AM
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.
Martha Stewart, Part 1 of 2 (Episode #301)
KQED Life: Mon, Mar 25, 2013 -- 11:30 AM
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.
Michel Richard (Episode #103)
KQED Life: Fri, Mar 22, 2013 -- 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.
Norman Love (Episode #213)
KQED Life: Fri, Mar 22, 2013 -- 11:30 AM
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The dough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
David Blom (Episode #212)
KQED Life: Thu, Mar 21, 2013 -- 11:30 AM
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flavors them with a variety of liqueurs, including rum, kirsch, and champagne. The cakes are garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.
Alice Medrich (Episode #102)
KQED Life: Wed, Mar 20, 2013 -- 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.
Joe Ortiz, Gayle's Bakery & Rosticceria, Capitola (Episode #211)
KQED Life: Wed, Mar 20, 2013 -- 11:30 AM
Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.
David Ogonowski (Episode #210)
KQED Life: Tue, Mar 19, 2013 -- 11:30 AM
Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.
Leslie Mackie (Episode #209)
KQED Life: Mon, Mar 18, 2013 -- 11:30 AM
Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.
Craig Kominiak (Episode #101)
KQED Life: Fri, Mar 15, 2013 -- 5:00 PM
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.
Johanne Killeen (Episode #208)
KQED Life: Fri, Mar 15, 2013 -- 11:30 AM
Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.
Marion Cunningham, Walnut Creek Ca (Episode #207)
KQED Life: Thu, Mar 14, 2013 -- 11:30 AM
Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.
Flo Braker, San Francisco (Episode #313)
KQED Life: Wed, Mar 13, 2013 -- 5:00 PM
Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.
Charlotte Akoto (Episode #206)
KQED Life: Wed, Mar 13, 2013 -- 11:30 AM
This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.
Marjus Farbinger (Episode #205)
KQED Life: Tue, Mar 12, 2013 -- 11:30 AM
Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.
Danielle Forestier, Oakland CA (Episode #204)
KQED Life: Mon, Mar 11, 2013 -- 11:30 AM
Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.
Gail Gand (Episode #312)
KQED Life: Fri, Mar 8, 2013 -- 5:00 PM
This episode features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a "not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.
Naomi Duguid and Jeffrey Alford (Episode #203)
KQED Life: Fri, Mar 8, 2013 -- 11:30 AM
Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.
Beatrice Ojakangas (Episode #202)
KQED Life: Thu, Mar 7, 2013 -- 11:30 AM
Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.
Jeffrey Alford and Naomi Duguid (Episode #311)
KQED Life: Wed, Mar 6, 2013 -- 5:00 PM
Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode to make naan and Swedish hardtack, types of flat breads.
Esther McManus (Episode #201)
KQED Life: Wed, Mar 6, 2013 -- 11:30 AM
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Flo Braker, San Francisco (Episode #113)
KQED Life: Tue, Mar 5, 2013 -- 11:30 AM
Host Julia Child observes California's well-known baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.
Peter Malgieri (Episode #112)
KQED Life: Mon, Mar 4, 2013 -- 11:30 AM
Author and master teacher at Peter Kump's New York City Cooking School, Peter Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.
Markus Farbinger (Episode #310)
KQED Life: Fri, Mar 1, 2013 -- 5:00 PM
Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.
Nancy Silverton (Episode #111)
KQED Life: Fri, Mar 1, 2013 -- 11:30 AM
Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.