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.
Brioche Made Easy (#406H) Duration: 28:22 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.
- KQED Life: Fri, Oct 24, 2014 -- 11:00am
- KQED 9: Sat, Oct 25, 2014 -- 2:30pm
Charcuterie 101 (#221) Duration: 28:20 TVG (Secondary audio: DVI)
Charcuterie, the French version of antipasti, may sound a bit highfalutin, but there's nothing easier and trendier than putting together a great charcuterie platter for your guests. Chef Keller shows how to select ingredients from a delicatessen or by making them from scratch. Recipes: Savory Turkey Sausage; Pickled Vegetables; Charcuterie Platter.
- KQED Life: Mon, Oct 27, 2014 -- 11:00am email reminder
Simply Shrimp (#222) Duration: 27:27 TVG (Secondary audio: DVI)
Chef Keller teaches shrimp basics by demonstrating a rub, a stock, a sauce, and a great technique for wrapping shrimp in zucchini. The second recipe is a refreshingly unique ceviche with a twist that includes both shrimp and salmon. Recipes: Zucchini Wrapped Barbecued Shrimp; Shrimp and Salmon Ceviche.
- KQED Life: Tue, Oct 28, 2014 -- 11:00am email reminder
Home-Smoking Made Easy (#223) Duration: 28:00 TVG (Secondary audio: DVI)
After showing the professional restaurant smoker used in his restaurants, Chef Keller goes on to demonstrate how home cooks can easily smoke foods at home with an inexpensive smoking pan. The results are wonderfully juicy foods laced with the irresistible flavor of smoke. Recipes: Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.
- KQED Life: Wed, Oct 29, 2014 -- 11:00am email reminder
Pepper It Up (#224) Duration: 28:22 TVG (Secondary audio: DVI)
There's a great variety of peppercorns available today: red, pink, green, white, black, just to name a few. Chef Keller deciphers the different varieties and uses them to create new dimensions of flavors in some unforgettable dishes. Recipes: Peppered Salmon Roulade; Steak au Poivre with Mathurini Sauce; Peppered Burger.
- KQED Life: Thu, Oct 30, 2014 -- 11:00am email reminder
Remembering Paul Haeberlin (#407H) Duration: 28:28 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.
Verrine (#225) Duration: 28:27 TVG (Secondary audio: DVI)
Chef Keller presents the current culinary rage in France called verrine, or serving foods in different shaped glasses. It's both practical and beautiful, allowing guests to easily carry their food at a gathering. He's making everything from salad to dessert and serving them up in some pretty spectacular presentations. Recipes: Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.
- KQED Life: Mon, Nov 3, 2014 -- 11:00am email reminder
Seafood Savvy (#301) Duration: 28:28 STEREO TVG
Chef Keller makes three innovative and easy-to-prepare seafood recipes including mussels bathed in a creamy, white wine sauce and an unusual ceviche that's packed with punch. Recipes: Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.
- KQED Life: Tue, Nov 4, 2014 -- 11:00am email reminder
Salads The French Way (#302) Duration: 28:20 STEREO TVG
Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Recipes: Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.
- KQED Life: Wed, Nov 5, 2014 -- 11:00am email reminder
Brioche Made Easy (#303) Duration: 28:48 STEREO TVG
Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.
- KQED Life: Thu, Nov 6, 2014 -- 11:00am email reminder
Cooking with Squab (#408H) Duration: 28:26 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.
Easy Frozen Desserts (#304) Duration: 28:18 STEREO TVG
Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Recipes: Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.
- KQED Life: Mon, Nov 10, 2014 -- 11:00am email reminder
Ceviche Around The World (#305) Duration: 26:56 STEREO TVG
Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using 3 different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Recipes: Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Salmon Ceviche.
- KQED Life: Tue, Nov 11, 2014 -- 11:00am email reminder
Beef Bourguignon (#306) Duration: 26:01 STEREO TVG
Thanks to Julia Childs, Beef Bourguignon is probably the most famous French dish in the world. Chef Keller adds some terrific twists to this well-loved dish, and then creates a unique variation. Recipes: Hubert Keller's Beef Bourguignon.
- KQED Life: Wed, Nov 12, 2014 -- 11:00am email reminder
Seafood Sliders (#307) Duration: 28:15 STEREO TVG
With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.
- KQED Life: Thu, Nov 13, 2014 -- 11:00am email reminder
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.
- KQED Life: Fri, Nov 14, 2014 -- 11:00am email reminder
Small Bites, Big Flavors (#308) Duration: 27:09 STEREO TVG
Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.
- KQED Life: Mon, Nov 17, 2014 -- 11:00am email reminder
Signature Burgers (#309) Duration: 27:45 STEREO TVG
Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.
- KQED Life: Tue, Nov 18, 2014 -- 11:00am email reminder
Treasures of Provence: Eggplant & Tomatoes (#310) Duration: 28:42 STEREO TVG
Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.
- KQED Life: Wed, Nov 19, 2014 -- 11:00am email reminder
Beef Wellington (#311) Duration: 28:59 STEREO TVG
Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.
- KQED Life: Thu, Nov 20, 2014 -- 11:00am email reminder
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.
- KQED Life: Fri, Nov 21, 2014 -- 11:00am email reminder
Halibut Two Ways (#312) Duration: 28:56 STEREO TVG
Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.
- KQED Life: Mon, Nov 24, 2014 -- 11:00am email reminder
Fruit Tarts (#313) Duration: 28:56 STEREO TVG
Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.
- KQED Life: Tue, Nov 25, 2014 -- 11:00am email reminder
Veal for a Special Occasion (#314) Duration: 28:18 STEREO TVG
Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato
- KQED Life: Wed, Nov 26, 2014 -- 11:00am email reminder
Osso Bucco: Keller Style (#315) Duration: 28:41 STEREO TVG
Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin
- KQED Life: Thu, Nov 27, 2014 -- 11:00am email reminder
Burrata Cheese: The New Favorite (#411) Duration: 28:30 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.
- KQED Life: Fri, Nov 28, 2014 -- 11:00am email reminder