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.
Rick Bayless (#114) Duration: 25:35 STEREO TVG
Chef and owner of Frontera Grill in Chicago, 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 not only for cooking each dish, but also for presenting the plate.
- KQED Life: Thu, Jul 24, 2014 -- 5:00pm
Jimmy Sneed (#104) Duration: 25:35 STEREO TVG
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.
- KQED 9: Tue, Jul 29, 2014 -- 2:00pm email reminder
Gordon Hamersley (#115) Duration: 25:35 STEREO TVG
Chef and owner of Hamersley's Bistro in Boston, Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins, and for dessert he prepares delicious warm peach tarts.
- KQED Life: Tue, Jul 29, 2014 -- 5:00pm email reminder
Dean Fearing (#116) Duration: 25:35 STEREO TVG
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
- KQED Life: Thu, Jul 31, 2014 -- 5:00pm email reminder
Madhur Jaffrey (#105) Duration: 26:13 STEREO TVG
Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.
- KQED 9: Tue, Aug 5, 2014 -- 2:00pm email reminder
Reed Hearon (#117) Duration: 25:35 STEREO TVG
Chef and owner of LuLu in San Francisco, Reed Hearon prepares Frito Misto With Aioli. Hearon provides interesting cooking hints and recommendations, such as using a salad spinner to spin out excess oil from fried vegetables. He also demonstrates how to make iron-skillet mussels and salt-encrusted cod.
- KQED Life: Tue, Aug 5, 2014 -- 5:00pm email reminder
Johanne Killeen and George Germon (#118) Duration: 25:36 STEREO TVG
Chefs and owners of Al Forno in Providence, Rhode Island, Johanne Killeen and her husband, George Germon, visit Julia Child in her kitchen. Originally trained as artists, Killeen and Germon taught themselves how to cook. Eventually their love of cooking led them to open their own restaurant. 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, Aug 7, 2014 -- 5:00pm email reminder
Carol Field (#119) Duration: 25:36 STEREO TVG
Author, teacher, and baker in San Francisco, Carol Field prepares Grissini (bread sticks) and rustic country bread with bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
- KQED Life: Tue, Aug 12, 2014 -- 5:00pm 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 Life: Thu, Aug 14, 2014 -- 5:00pm email reminder
Daniel Boulud (#106) Duration: 25:35 STEREO TVG
Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.
- KQED 9: Tue, Aug 19, 2014 -- 2:00pm email reminder
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 Life: Tue, Aug 19, 2014 -- 5:00pm 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 Life: Thu, Aug 21, 2014 -- 5:00pm email reminder
Jim Dodge (#107) Duration: 25:36 STEREO TVG
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.
- KQED 9: Tue, Aug 26, 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 Life: Tue, Aug 26, 2014 -- 5:00pm 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 Life: Thu, Aug 28, 2014 -- 5:00pm email reminder