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.
Charlie Trotter (#108) Duration: 26:46 STEREO TVG
Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.
- KQED Life: Wed, Sep 28, 2016 -- 11:30am
Leah Chase (#109) Duration: 26:46 STEREO TVG
Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.
- KQED Life: Thu, Sep 29, 2016 -- 11:30am
- KQED Life: Thu, Sep 29, 2016 -- 5:00pm
Christopher Gross (#110) Duration: 26:46 STEREO TVG
Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).
Jody Adams (#111) Duration: 26:46 STEREO TVG
Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.
Zarela Martinez (#112) Duration: 26:46 STEREO TVG
Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.
Jean-Georges Vongerichten (#113) Duration: 26:46 STEREO TVG
Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.
Rick Bayless (#114) Duration: 26:46 STEREO TVG
Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate.
Gordon Hamersley (#115) Duration: 26:46 STEREO TVG
Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.
Dean Fearing (#116) Duration: 26:46 STEREO TVG
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
Reed Hearon (#117) Duration: 26:46 STEREO TVG
Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.
Johanne Killeen and George Germon (#118) Duration: 26:46 STEREO TVG
Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.
- KQED Life: Thu, Oct 20, 2016 -- 11:30am Remind me
Carol Field (#119) Duration: 26:46 STEREO TVG
Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
- KQED Life: Fri, Oct 21, 2016 -- 11:30am Remind me
Michael Lomonaco (#120) Duration: 26:46 STEREO TVG
Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.
- KQED Life: Wed, Oct 26, 2016 -- 11:30am Remind me
Monique Barbeau (#121) Duration: 26:46 STEREO TVG
Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.
- KQED Life: Thu, Oct 27, 2016 -- 11:30am Remind me
Jacques Torres (#122) Duration: 26:46 STEREO TVG
Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.
- KQED Life: Fri, Oct 28, 2016 -- 11:30am Remind me