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.
Monique Barbeau (#121) Duration: 25:36 STEREO TVG
Chef at Fullers in Seattle, Monique Barbeau prepares Tequila Cured Gravlax With Savory Dill Pancakes. Barbeau takes fresh salmon (with skin) and, using a two-part process, cures the fish in tequila and spices. She then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Then she prepares dill pancakes without using eggs. Finally, Barbeau puts all these elements together to form a small sandwich that's topped with fried capers.
- KQED 9: Thu, Dec 26, 2013 -- 2:00pm email reminder
Michael Lomonaco (#120) Duration: 25:36 STEREO TVG
Chef at the "21" Club in New York, Michael Lomonaco marinades 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. Then back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.
- KQED 9: Thu, Jan 2, 2014 -- 2:00pm email reminder
Jacques Torres (#122) Duration: 25:36 STEREO TVG
Pastry chef at Le Cirque in New York, Jacques Torres creates Chocolate Presentation With Pralines. Torres demonstrates his technique for tempering dark and white chocolate. Then once the chocolates have been melted (using either a double boiler or a microwave oven), Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap, and to molds. When the chocolate sets, Torres cuts and designs the chocolate in an artistic presentation and then creates non-brittle pralines using a wide assortment of nuts.
- KQED 9: Tue, Jan 7, 2014 -- 2:00pm email reminder
Alfred Portale (#123) Duration: 25:36 STEREO TVG
Alfred Portale, from Gotham Bar and Grill in New York, creates Duck Soup With Foie Gras Ravioli and Black Truffles. Portale demonstrates how to bone a duck and provides hints for the preparation of duck. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.
- KQED 9: Tue, Jan 14, 2014 -- 2:00pm email reminder
Mark Militello (#124) Duration: 25:36 STEREO TVG
Chef and owner of Mark's Place in South Florida, Mark Militello creates a Hearts of Palm Salad to complement his Jamaican Style Yellowtail Red Snapper. Militello uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from yourself when frying so that the oil/butter doesn't splash back.
- KQED 9: Tue, Jan 21, 2014 -- 2:00pm email reminder
Julian Serrano (#125) Duration: 25:36 STEREO TVG
Master chef Julian Serrano from Masa's in San Francisco creates a Lobster and Chicken Paella for a main course and Creme Fraiche Ice Cream With Almond Roasted Figs and Honey Lime Peaches for dessert. When making the paella, Serrano recommends cooking the lobster in its shell, using chicken thighs, and peeling and removing the seeds from the red peppers before dicing; he also uses a paellero - a shallow, wide pan - to make the paella.
- KQED 9: Thu, Jan 23, 2014 -- 2:00pm email reminder
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 9: Tue, Jan 28, 2014 -- 2:00pm email reminder
Roberto Donna (#101) Duration: 26:13 STEREO TVG
Chef Roberto Donna creates pizza Margherita and panino di pizza, and demonstrates his techniques for making pizza dough - gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.
- KQED Life: Tue, Jan 28, 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 9: Thu, Jan 30, 2014 -- 2:00pm email reminder
Lynne Rossetto Kasper (#103) Duration: 26:13 STEREO TVG
Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.
- KQED Life: Thu, Jan 30, 2014 -- 5:00pm email reminder