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.
Authentic Italian Treasures with Carla Pellegrino (#422H) Duration: 26:25 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.
- KQED Life: Mon, Aug 3, 2015 -- 11:00am
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 Life: Tue, Aug 4, 2015 -- 11:00am 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.
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.
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
The Great Pies of France (#201) Duration: 28:39 TVG (Secondary audio: DVI)
Luscious, savory pies have long been the hallmark of great French home cooking. Chef Keller presents some blue-ribbon winners that use flavors and aromas that take you right into the heart of France. Recipes: Alsatian Onion Pie; Pissaladerie; Tarte Flambee Alsaciene.
Short Rib Sensation (#202) Duration: 28:08 TVG (Secondary audio: DVI)
Chef Keller show how to transform an inexpensive cut of meat into an elegant show-stopper with his tried-and-true recipe for ultra-succulent short ribs. He then turns the leftovers into a hearty, chunky soup and a surprise burger. Recipes: Red Wine Braised Shortribs; Short Rib Soup with Mushrooms and Pearl Couscous; Short Rib Surprise Burger.
- KQED Life: Tue, Aug 11, 2015 -- 11:00am Remind me
Party Perfect (#203) Duration: 28:21 TVG (Secondary audio: DVI)
When it comes to hors d'oeuvres, Chef Keller has his favorites - and his favorite ways to serve them. Today he reveals some show-stoppers that will definitely impress your guests. Recipes: Goat-Cheese Stuffed Mini Potatoes; Stuffed Cucumbers with Lump Crab Meat; Green Grape and Almond Gazpacho; Tuna Tartare.
- KQED Life: Wed, Aug 12, 2015 -- 11:00am Remind me
Loving Lamb (#204) Duration: 28:06 TVG (Secondary audio: DVI)
Lamb's richness and versatility delight the palates of foodies all over the world, but only if the right method of cooking is applied to the right cut of meat. Keller de-mystifies the art of cooking with lamb with a slow-cooked shank steeped in the flavors of France, followed by a cumin-scented rack of lamb. Recipes: Braised Lamb Shank Provencal; Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce.
- KQED Life: Thu, Aug 13, 2015 -- 11:00am Remind me
Celebrating Salmon (#205) Duration: 28:12 TVG (Secondary audio: DVI)
Chef Keller serves up two very unique, mouth-watering ways to prepare salmon, starting with an exquisitely slow-roasted recipe that is all the rage at his San Francisco restaurant. Fleur de Lys, and finishing with a one-of-a-kind salmon burger injected with a silky smooth sauce. Recipes: Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.
- KQED Life: Fri, Aug 14, 2015 -- 11:00am Remind me
Mad About Apples (#206) Duration: 27:58 TVG (Secondary audio: DVI)
Chef Keller demonstrates delicious, apple-adorned recipes, starting with tantalizing pork chops smothered in an apple brandy sauce and finishing with an acclaimed family recipe straight from his father's patisserie in France. Recipes: Pork Chop with Sauteed Apples and Calvados Sauce; Henriis Apple Meringue Pie.
- KQED Life: Mon, Aug 17, 2015 -- 11:00am Remind me
Chicken 'round The World (#207) Duration: 28:24 TVG (Secondary audio: DVI)
Chef Keller explores the flavors of the Mediterranean with the beautiful tradition of tagine. Next, he demonstrates a no-fail, French-inspired recipe for roasted chicken which includes a dramatic surprise ending. To complete this culinary tour, he uses classic Thai flavors in a hearty chicken burger. Recipes: Tagine of Chicken with Prunes, Honey & Almonds; Sleek Roaster Chicken with Rosemary, Parsnips & Fennel; Thai Chicken Burger.
- KQED Life: Tue, Aug 18, 2015 -- 11:00am Remind me
Crowd-Pleasing Paella (#208) Duration: 27:07 TVG (Secondary audio: DVI)
In Spain, the centerpiece of entertaining is often a great paella surrounded by hearty eaters, great wine and animated conversation. Using an abundance of fresh seafood, Chef Keller shows us how to prepare this Spanish national treasure with a recipe from his friend, DJ Frenchy le Freak. Recipes: Hubert's Favorite Paella.
- KQED Life: Wed, Aug 19, 2015 -- 11:00am Remind me
Souffle Secrets (#209) Duration: 28:25 TVG (Secondary audio: DVI)
With their perfectly airy and deliciously fluffy texture, souffles are a source of pride for many chefs. Chef Keller's user-friendly methods make them completely accessible to home cooks. Today he demonstrates three recipes, including a childhood favorite with strawberries, a classic ham and cheese, and an unforgettable chocolate dessert. Recipes: Grandma's Omelet Strawberry Souffle; Ham and Cheese Souffle; Chocolate Souffle.
- KQED Life: Thu, Aug 20, 2015 -- 11:00am Remind me
Back to the Future with Puff Pastry (#210) Duration: 28:20 TVG (Secondary audio: DVI)
Chef Keller takes two classic childhood favorites and transforms them into grown-up culinary delights, all with the help of store-bought puff pastry. First, he dresses up chicken pot pie with Madeira, pearl onions, and baby carrots. Then, substituting puff pastry for graham crackers, he makes a to-die-for S'more with luscious, creamy homemade marshmallow. Recipes: Roasted Chicken Pot Pie; S'more Burgers.
- KQED Life: Fri, Aug 21, 2015 -- 11:00am Remind me
Phyllo Fun (#211) Duration: 27:05 TVG (Secondary audio: DVI)
Chef Keller reveals how store-bought phyllo dough can be a secret weapon for home cooks who are looking for fast and elegant recipes. He uses it to create delicious appetizers and a mouth-watering fruit dessert. Recipes: Goat Cheese Stuffed Phyllo with Mushrooms, Spinach, Pine Nuts & Bacon, Pineapple & Dried Cherry Phyllo Packages with Rum Creme Anglaise.
- KQED Life: Mon, Aug 24, 2015 -- 11:00am Remind me
The Secret of Stock (#212) Duration: 27:16 TVG (Secondary audio: DVI)
While some store-bought convenience products are acceptable to chefs, there's just no comparing canned broth with a fragrant, rich homemade version. After demonstrating a classic beef stock, Chef Keller uses it to make a trendy Asian hot pot offering and one of France's most beloved Sunday supper meals. Recipes: Savory Beef Broth; Shabu Shabu; Pot au Feu.
- KQED Life: Tue, Aug 25, 2015 -- 11:00am Remind me
Brunch Picks (#213) Duration: 28:20 TVG (Secondary audio: DVI)
Chef Keller demonstrates two of his favorite recipes to serve for brunch. First, he reveals the secret for making the perfect crepe and then creates a layered crepe cake which is as beautiful as it is delicious. The second recipe is a mouth-watering breakfast burger made with eggs, prosciutto, and avocado. Recipes: Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.
- KQED Life: Wed, Aug 26, 2015 -- 11:00am Remind me
Hats Off to Hollandaise (#214) Duration: 28:28 TVG (Secondary audio: DVI)
Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Recipes: Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.
- KQED Life: Thu, Aug 27, 2015 -- 11:00am Remind me
Mustard Madness (#215) Duration: 28:21 TVG (Secondary audio: DVI)
There's a reason that grocery stores have an unending offering of mustards: they offer an exciting dimension of flavor to everything from ballpark hotdogs to the most sophisticated of dishes. Chef Keller shows the fun and ease of making homemade mustard including a number of flavor variations and uses them in two fabulous recipes. Recipes: Homemade Mustard; Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce; Chicken Mustard Burger.
- KQED Life: Fri, Aug 28, 2015 -- 11:00am Remind me
Spotlight On Crusts (#216) Duration: 28:27 TVG (Secondary audio: DVI)
Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Recipes: Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.
- KQED Life: Mon, Aug 31, 2015 -- 11:00am Remind me
Mayonnaise Heaven (#217) Duration: 28:28 TVG (Secondary audio: DVI)
Chef Keller's famed Burger Bar restaurant serves up gallons of mayonnaise every day, all made from scratch because it allows them to use only the best ingredients. After demonstrating the super-easy technique of homemade mayonnaise, Chef Keller shows what to do with it by making zucchini fries and the most famous fish stew in the world. Recipes: Homemade Mayonnaise, Aioli, Rouille; Zucchini Fries; Bouillabaisse.
- KQED Life: Tue, Sep 1, 2015 -- 11:00am Remind me
Outside The Meat Box: Wild Game (#218) Duration: 27:43 TVG (Secondary audio: DVI)
It's truly refreshing to eat game which is now readily available in many grocery stores. Chef Keller presents some of the most popular game dishes from his Fleur de Lys restaurants with recipes that are tailored to home cooks. Recipes: Horseradish Crusted Venison Chops with Current Sauce; Muscovy Duck Breast with a Vanilla Sauce.
- KQED Life: Wed, Sep 2, 2015 -- 11:00am Remind me
Beer: Not Just for Drinking (#219) Duration: 28:13 TVG (Secondary audio: DVI)
Steeped in the tradition of great Alsatian beers, Chef Keller shows why beer is a remarkable flavor enhancer and tenderizer. In today's show, he uses it in a marinade, a batter, and even a surprise chocolate dessert; the results are sensational. Recipes: Beer-Marinated Flank Steak; Beer-Battered Onion Rings; Chocolate Stout Cake.
- KQED Life: Thu, Sep 3, 2015 -- 11:00am Remind me
Curry Favorites (#220) Duration: 28:16 TVG (Secondary audio: DVI)
What used to be an exotic spice has gone mainstream as people fall in love with its flavor and versatility. Chef Keller demonstrates how to make a curry spice blend from scratch and then makes two great recipes, all enhanced by the flavors of this remarkable spice. Recipes: Oven-Roasted Curried Pork Loin on Green Lentils with Sauteed Apples; Veggie Curry Burger.
- KQED Life: Fri, Sep 4, 2015 -- 11:00am Remind me
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, Sep 7, 2015 -- 11:00am Remind me
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, Sep 8, 2015 -- 11:00am Remind me
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, Sep 9, 2015 -- 11:00am Remind me
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, Sep 10, 2015 -- 11:00am Remind me
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: Fri, Sep 11, 2015 -- 11:00am Remind me
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: Mon, Sep 14, 2015 -- 11:00am Remind me
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: Tue, Sep 15, 2015 -- 11:00am Remind me
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: Wed, Sep 16, 2015 -- 11:00am Remind me
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: Thu, Sep 17, 2015 -- 11:00am Remind me
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: Fri, Sep 18, 2015 -- 11:00am Remind me
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: Mon, Sep 21, 2015 -- 11:00am Remind me
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: Tue, Sep 22, 2015 -- 11:00am Remind me
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: Wed, Sep 23, 2015 -- 11:00am Remind me
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: Thu, Sep 24, 2015 -- 11:00am Remind me
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: Fri, Sep 25, 2015 -- 11:00am Remind me
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: Mon, Sep 28, 2015 -- 11:00am Remind me
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: Tue, Sep 29, 2015 -- 11:00am Remind me
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: Wed, Sep 30, 2015 -- 11:00am Remind me