In Julia's Kitchen with Master Chefs
Inviting master chefs (literally) into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Joachim Splichal (#126) Duration: 25:35 STEREO TVG
Chef/owner Joachim Splichal of Patina in Los Angeles creates Braised Lamb Shank on Barley Risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also to help thicken the sauce.
- KQED Life: Tue, Apr 22, 2014 -- 5:00pm email reminder
Lynne Rossetto Kasper and Roberto Donna (#127) Duration: 25:35 STEREO TVG
Lynne Rossetto Kasper, an expert on Italian foods, and Roberto Donna, chef/owner of Galileo in Washington D.C., visit Julia Child in her kitchen. Kasper creates a Sunday Night Pasta With Balsamic Vinegar, cooking the garlic very slowly until it's sweet and mellow. She also explains that pasta should be cooked in salted water and not to use oil which doesn't coat the pasta but merely stays on top of the water. Chef Donna creates Home-Made Pasta With Pesto Sauce with a chestnut flour and demonstrates how to hand-roll each piece.
- KQED Life: Thu, Apr 24, 2014 -- 5:00pm email reminder
Jimmy Sneed (#128) Duration: 25:35 STEREO TVG
Chef/owner Jimmy Sneed of The Frog & The Redneck in Richmond, Virginia, creates a Virginia Stuffed Turkey Leg using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey, gently pulling on the flesh and lightly running the knife along the bone. To accompany the turkey, Sneed prepares some grits and asparagus.
- KQED Life: Tue, Apr 29, 2014 -- 5:00pm email reminder
Rick Bayless (#129) Duration: 25:34 STEREO TVG
Chef/owner Rick Bayless of Frontera Grill in Chicago, known for his skills in cooking Mexican food, creates a Black Bean Tortilla Casserole and Rick's Refried Beans. Bayless offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally, and without preservatives, if possible.
- KQED Life: Thu, May 1, 2014 -- 5:00pm email reminder
Johanne Killeen, George Germon, and Christopher Gross (#130) Duration: 25:36 STEREO TVG
Three different chefs visit Julia Child in this episode. Chef/owners Johanne Killeen and George Germon of Al Forno in Providence, Rhode Island, create the main course, and chef Christopher Gross of Christopher's in Phoenix makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own Dirty Steak With Hot Fanny Sauce. They recommend cutting the steak right before cooking to reduce oxidation, and also leaving the fat on the steak when grilling. Accompanying the steak is a side dish of Silky Red Peppers and Mashed Potatoes. Gross creates a chocolate tower with fresh berries, using an elaborately designed presentation.
- KQED Life: Tue, May 6, 2014 -- 5:00pm email reminder
Daniel Boulud and Gordon Hamersley (#131) Duration: 26:12 STEREO TVG
Chef/owner of Daniel's in New York, Daniel Boulud, and chef/owner of Hamersley's Bistro in Boston, Gordon Hamersley, visit Julia Child in her kitchen. Using four kinds of peas, Boulud creates a chilled green pea soup with rosemary. Hamersley prepares Gordon's Perfect Tossed Salad, noting the importance of tossing the salad correctly.
- KQED Life: Thu, May 8, 2014 -- 5:00pm email reminder
Madhur Jaffrey and Reed Hearon (#132) Duration: 25:34 STEREO TVG
International cookbook author and teacher, Madhur Jaffrey, and chef/owner of LuLu in San Francisco, Reed Hearon, visit Julia Child in her kitchen. Jaffrey creates Minty Sweet and Sour Eggplant, a dish that can be served as a first course or as a side dish for lamb. Hearon creates two dishes: Iron Skillet Mussels and Sand Dabs a la Plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafood.
- KQED Life: Tue, May 13, 2014 -- 5:00pm email reminder
Dean Fearing (#133) Duration: 25:36 STEREO TVG
Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.
- KQED Life: Thu, May 15, 2014 -- 5:00pm email reminder
Jim Dodge (#134) Duration: 25:34 STEREO TVG
Master baker and teacher at the New England Culinary Institute in Vermont, Jim Dodge creates an all-American apple pie - the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious.
- KQED Life: Tue, May 20, 2014 -- 5:00pm email reminder
Jody Adams and Joachim Splichal (#135) Duration: 25:34 STEREO TVG
Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica - a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.
- KQED Life: Thu, May 22, 2014 -- 5:00pm email reminder
Mark Militello (#136) Duration: 25:35 STEREO TVG
Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.
- KQED Life: Tue, May 27, 2014 -- 5:00pm email reminder
Zarela Martinez and Jasper White (#137) Duration: 25:36 STEREO TVG
Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.
- KQED Life: Thu, May 29, 2014 -- 5:00pm email reminder