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.
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: Thu, Aug 25, 2016 -- 11:30am
- KQED Life: Tue, Sep 6, 2016 -- 5:00pm Remind me
Alfred Portale (#138) Duration: 25:35 STEREO TVG
Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.
- KQED Life: Thu, Aug 25, 2016 -- 5:00pm
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: Fri, Aug 26, 2016 -- 11:30am Remind me
Monique Barbeau and Jacques Torres (#139) Duration: 25:36 STEREO TVG
Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue - a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
- KQED Life: Tue, Aug 30, 2016 -- 5:00pm 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: Wed, Aug 31, 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: Thu, Sep 1, 2016 -- 11:30am Remind me
Roberto Donna (#101) Duration: 26:46 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.
Alfred Portale (#123) Duration: 26:46 STEREO TVG
Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.
- KQED Life: Fri, Sep 2, 2016 -- 11:30am Remind me
Mark Militello (#124) Duration: 26:46 STEREO TVG
Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He 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 oneself when frying so that the oil or butter doesn't splash back.
- KQED Life: Wed, Sep 7, 2016 -- 11:30am Remind me
Julian Serrano (#125) Duration: 25:36 STEREO TVG
Julian Serrano 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 uses a paellero -- a shallow, wide pan -- to make the paella.
- KQED Life: Thu, Sep 8, 2016 -- 11:30am Remind me
Lynne Rossetto Kasper (#103) Duration: 26:46 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.
Jimmy Sneed (#104) Duration: 26:46 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.
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.
- KQED Life: Wed, Sep 14, 2016 -- 11:30am Remind me
Madhur Jaffrey (#105) Duration: 26:46 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.
Daniel Boulud (#106) Duration: 26:46 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.
Jim Dodge (#107) Duration: 26:46 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.
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.
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.
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).
- KQED Life: Fri, Sep 30, 2016 -- 11:30am Remind me