Hubert Keller: Secrets of a Chef
Chef Hubert Keller's magical cooking reflects the many influences of the places he has lived; from his native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine pulsates with exciting and bold flavors; to his long-time home in San Francisco where he is a leader of the city's culinary revolution; and finally to Las Vegas where he has pioneered a whole new concept of burger dining that has garnered worldwide recognition. The programs were filmed on location in a stunning vineyard kitchen in Northern California and also in the kitchens of his restaurants: Fleur de Lys, The Burger Bar, and SLeeK steakhouse.
Romance at the Table (#507H) Duration: 28:30 STEREO TVG
Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor. Beef Tartare Tacos with Kusshi Oysters, Lobster Thermidor with Sauteed Green Beans, & Strawberry Milkshake.
- KQED Life: Fri, Jan 20, 2017 -- 11:00am
Keller Family Treasures, Part 2 (#402) Duration: 26:26 STEREO TVG
Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
Brioche Made Easy (#406) Duration: 28:22 STEREO TVG
Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.
Entertaining for a Crowd (#508H) Duration: 27:14 STEREO TVG
Chef Keller is making pork rillette, a delicious pate or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork Rillette, Braised Short Rib Lasagna, & Floating Island Meringues with Creme Anglaise.
- KQED Life: Mon, Jan 23, 2017 -- 11:00am Remind me
Remembering Paul Haeberlin (#407) Duration: 28:28 STEREO TVG
Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.
Black-Tie Dining (#509H) Duration: 29:00 STEREO TVG
Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts. Seared Scallops on Pork Belly with Beluga Lentils, Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce, & Macaroons with Rocky Road Beer Ice Cream.
- KQED Life: Tue, Jan 24, 2017 -- 11:00am Remind me
Cooking with Squab (#408) Duration: 28:26 STEREO TVG
For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.
A Brazilian Feast (#510H) Duration: 29:00 STEREO TVG
Like the people who live there, the food of Brazil is full of soul, warmth and deliciousness. Chef Keller demonstrates their national dish, Feijoada, a stew made with black beans and meats. The second recipe is a deep-flavored fish stew called Moqueca, cooked in a fragrant, rich coconut broth. Feijoada, Moqueca, & Passion Fruit Caipirinha.
- KQED Life: Wed, Jan 25, 2017 -- 11:00am Remind me
Tomahawk Steak (#409) Duration: 28:11 STEREO TVG
Chef Keller shows how to bring culinary drama to the table with a tomahawk steak, a succulent, bone-in, oversized rib eye, perfect for sharing and served with an authentic Bearnaise sauce. For a side, he prepares a Pommes Byron, a relatively unknown, but sinfully delicious and rich French potato treat. Recipes: Tomahawk Steak with Bearnaise sauce; Pommes Byron.
One-Pot Favorites (#511H) Duration: 28:45 STEREO TVG
Chef Keller makes an Alsatian favorite, choucroute or sauerkraut served with an array of seafood. Then he heads to the South for a deep, richly-flavored gumbo made with an assortment of great sausage and chicken. Seafood Medley with Choucroute, & Chef Keller's Gumbo.
Summer Cooking (#410) Duration: 28:09 STEREO TVG
Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Recipes: Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.
Pool Party Feast (#512H) Duration: 28:24 STEREO TVG
Chef Keller demonstrates pool party favorites, starting with a refreshing melon gazpacho served with a duck prosciutto bruschetta. Then he makes his signature buffalo sliders with brie cheese. He shows step-by-step how to build the perfect charcuterie board with an assortment of sausages, pates, salami, and just the right accompaniments. Melon Gazpacho with Duck Proscuitto Bruschetta, Buffalo Sliders with Brie & Arugula, & Charcuterie Platter.
Burrata Cheese: The New Favorite (#411) Duration: 27:58 STEREO TVG
For many cheese lovers, the latest obsession is burrata, a blend of mozzarella and cream that has a silky, fresh, creamy taste. Chef Keller presents creative ways for serving it. He's also serving up a refreshing and light desert of figs and blueberries Recipes: Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy Paprika Oil; Figs & Blueberries in Citrus Broth.
Keller Family Treasures, Part 1 (#401) Duration: 27:53 STEREO TVG
Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
- KQED Life: Mon, Jan 30, 2017 -- 11:00am Remind me
Great Soups (#412) Duration: 26:46 STEREO TVG
With a silky texture, irresistible fragrance, and unbeatable taste, Chef Keller's Onion Veloute Soup has been a star attraction on the menu at his restaurant Fleur since it opened and for good reason. He also makes another winning soup with roasted corn. Recipes: Onion Veloute Soup; Roasted Corn Soup.
Food Memories from Alsace (#413) Duration: 27:19 STEREO TVG
Alsatian favorites are on the menu today, including the Salad Vigneronne, a robust and refreshing salad found throughout the region. Then Chef Keller makes the Alsatian version of pizza, a Tarte Flambe with its creamy, rich topping and cracker-thin crust. Recipes: Salad Vigneronne; Traditional Tarte Flambe and Variations.
Keller Family Treasures, Part 3 (#403) Duration: 28:38 STEREO TVG
It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.
- KQED Life: Wed, Feb 1, 2017 -- 11:00am Remind me
Sports Bar Favorites (#414) Duration: 26:59 STEREO TVG
Chef Keller's idea of sports bar food includes chicken wings whose sweet, spicy, and salty flavors will leave your lips tingling followed by a luscious slider made with buffalo meat and blue cheese. Recipes: Nampol Meesa's Chicken Wings; Hubert Keller's Sliders; Fried Mac 'n Cheese Balls.
Weekend Brunch (#404) Duration: 26:26 STEREO TVG
Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.
- KQED Life: Thu, Feb 2, 2017 -- 11:00am Remind me
Modern French Cuisine (#415) Duration: 28:24 STEREO TVG
Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.
Weekend Entertaining (#405) Duration: 28:28 STEREO TVG
Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.
- KQED Life: Fri, Feb 3, 2017 -- 11:00am Remind me
Gravlax In Three Easy Steps (#416) Duration: 27:33 STEREO TVG
Gravlax, a Scandinavian specialty, is raw salmon cured in sugar, salt and dill and surprisingly easy to make at home. Chef Keller presents some creative ideas for using gravlax in a variety of dishes. Recipes: Classic Salmon; Salmon Tartare; Salmon Stacks.
Ice Cream Cakes (#417) Duration: 28:26 STEREO TVG
Chef Keller prepares two luscious ice cream cakes including Baked Alaska and the famous French specialty, Vacherin Glace, made with meringue, raspberry and vanilla ice cream, and Chantilly cream. Recipes: Baked Alaska; Vacherin.
Salads for Special Occasions (#418) Duration: 27:56 STEREO TVG
If you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it's a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
Recipes: Beet Salad with Cumin Ice Cream; Wild Rice Salad with Mussels.
Brunch Favorites (#419) Duration: 27:04 STEREO TVG
Brioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich. < br>Recipes: Poached Pear Galette; Burrata & Roasted Red Pepper Sandwich.
Baking with Christoffe Fayette (#420) Duration: 28:59 STEREO TVG
Las Vegas' premier pastry chef, Christoffe Fayette, visits Chef Keller's set with easy-to-follow recipes for luscious chocolate treats. First it's a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
Recipes: Chocolate Lava Cake; Home-Made Chocolate Bars.
Hawaiian Island Lunch (#513H) Duration: 28:52 STEREO TVG
A fan of Hawaiian cuisine, Chef Keller prepares a tasty island lunch. First it's a grilled octopus salad with hearts of palm, sea beans and a chipotle aioli. Then he makes the popular musubi sandwich with sushi rice, nori seaweed, and pork belly. Dessert is a roasted pineapple, infused with vanilla beans and soaked in a rum brown sugar syrup. Grilled Octopus Salad with Hearts of Palm, Hawaiian Musubi Sandwich, & Roasted Pineapple with Vanilla and Rum.
- KQED 9: Sat, Feb 11, 2017 -- 2:30pm Remind me
Street Food with Susan Feniger (#421) Duration: 27:01 STEREO TVG
Susan Feniger visits Chef Keller's set and brings some of the wonderful "street food" recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Recipes: Japanese Pickled Vegetable Ribbons; Chilled Soba Noodles with Spicy Orange Sesame and Tofu; Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise.
Authentic Italian Treasures with Carla Pellegrino (#422) Duration: 26:25 STEREO TVG
Italian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it's a delightful, sauteed chicken dish from Liguria that comes to life with a touch of beer.
Recipes: Traditional Bolognese Sauce; Sauteed Chicken Breasts Ligurian Style.
Cooking with L'atelier's Steve Benjamin (#423H) Duration: 26:04 TVG
Star chef Steve Benjamin from L'Atelier de Jo?l Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
Recipes: Moroccan-Spiced Eggplant Soup; Fresh Cod Flakes and Brandade with Fine Herbs.
- KQED Plus: Wed, Feb 15, 2017 -- 8:30am Remind me
Offalgood with Chris Cosentino (#424H) Duration: 27:54 TVG
Celebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it's an easy-to-prepare quail recipe that's enriched with browned butter, apples and Chris' secret ingredient.
Recipes: Beef Heart Tartare Puttanesca; Quail, Apples & Rose Geranium.
- KQED Plus: Thu, Feb 16, 2017 -- 8:30am Remind me
Lobster Fun (#425H) Duration: 27:51 TVG
Chef Keller's lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Recipes: Roasted Lobster with Lemon-Caper Butter and Herb Salad; Maple Syrup and Fromage Blanc Ice Cream.
- KQED Plus: Fri, Feb 17, 2017 -- 8:30am Remind me
Discovering Buffalo (#426H) Duration: 26:43 TVG
Chef Keller reveals why he's a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Recipes: Roasted Corn Soup with Spicy Chantilly
- KQED Plus: Mon, Feb 20, 2017 -- 8:30am Remind me
A French Feast (#501H) Duration: 28:41 STEREO TVG
Chef Keller presents two French classics perfect for a dinner party. He combines a myriad of meats and seasonings to create a savory filling for a meat pie. Then he prepares a French version of ice cream pie made with delicate pecan meringues, ice cream and whipped cream. Pate Chaud (Hot Savory Pie) & Pecan Meringue Creme Glacee.
- KQED Plus: Tue, Feb 21, 2017 -- 8:30am Remind me
Seafood Extravaganza (#502H) Duration: 26:00 STEREO TVG
Chef Keller demystifies the secrets of cooking octopus to get tender, delicious results. Then it's healthy all around with poached salt cod and an egg-free mayonnaise made with oysters. Grilled Octopus in Oregano Vinaigrette with Orecchiette Pasta and Nudja, Poached Salt Cod with Oyster Mayonnaise and Roasted Cauliflower & Instant Raspberry Sorbet.
- KQED Plus: Wed, Feb 22, 2017 -- 8:30am Remind me
Gluten-Free Favorites (#503H) Duration: 27:00 STEREO TVG
Chef Keller has the secret for keeping your gluten-free friends happy with three great recipes. He stuffs mini peppers with a delicious quinoa salad, followed by a chia seed wrap abundantly stuffed with vegetarian goodies. The finale is a kale and spinach smoothie that has unexpected benefits. Quinoa Stuffed Mini Peppers, Chia Veggie Wrap with Hummus, Zucchini, Tomatoes, Kale & Pepper, & Hangover Detox Smoothie.
- KQED Plus: Thu, Feb 23, 2017 -- 8:30am Remind me
Fun in the Kitchen (#504H) Duration: 28:59 STEREO TVG
Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it's a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter. Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce, Escargot in Puff Pastry Shells, & Champagne Cocktail with Margarita Sorbet.
- KQED Plus: Fri, Feb 24, 2017 -- 8:30am Remind me
Healthy and Delicious, Part 1 (#505H) Duration: 28:29 STEREO TVG
After a basic lesson in grilling vegetables, Chef Keller makes a creamy avocado hollandaise without butter or eggs. He then makes a delicious zucchini hors d'oeuvres stuffed with parmesan and arugula. Grilled Vegetables with Avocado Hollandaise, & Zucchini Carpaccio Rolls with Arugula and Parmesan.
- KQED Plus: Mon, Feb 27, 2017 -- 8:30am Remind me
Healthy and Delicious, Part 2 (#506H) Duration: 25:32 STEREO TVG
Chef Keller continues his healthy cooking lesson with a warm arugula, faro and mushroom salad with a white balsamic dressing. Then he serves grilled prawns with a salad of artichokes, fennel and fava beans. Arugula Salad with Faro & Mushrooms in a White Balsamic Vinaigrette, & Grilled Shrimp with Artichoke & Fennel Salad.
- KQED Plus: Tue, Feb 28, 2017 -- 8:30am Remind me