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.
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.
- KQED Life: Tue, Oct 25, 2016 -- 5:00pm 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.
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.
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.
- KQED Life: Thu, Oct 27, 2016 -- 5:00pm 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.
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: Tue, Nov 1, 2016 -- 5:00pm Remind me
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.
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.
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, Nov 3, 2016 -- 5:00pm Remind me
Julian Serrano (#125) Duration: 26:46 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: Fri, Nov 4, 2016 -- 11:30am Remind me
Joachim Splichal (#126) Duration: 25:36 STEREO TVG
Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.
Lynne Rossetto Kasper and Roberto Donna (#127) Duration: 26:46 STEREO TVG
Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna creates homemade pasta with pesto sauce with a chestnut flour and demonstrates how to hand-roll each piece.
- KQED Life: Thu, Nov 10, 2016 -- 11:30am Remind me
Jimmy Sneed (#128) Duration: 26:46 STEREO TVG
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.
- KQED Life: Fri, Nov 11, 2016 -- 11:30am Remind me
Rick Bayless (#129) Duration: 26:46 STEREO TVG
Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He 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: Wed, Nov 16, 2016 -- 11:30am Remind me
Johanne Killeen, George Germon, and Christopher Gross (#130) Duration: 26:46 STEREO TVG
ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own dirty steak with hot fanny sauce. Accompanying the steak is a side dish of silky red peppers and mashed potatoes. Gross presents an elaborately designed chocolate tower with fresh berries.
- KQED Life: Thu, Nov 17, 2016 -- 11:30am Remind me
Daniel Boulud and Gordon Hamersley (#131) Duration: 26:46 STEREO TVG
Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.
- KQED Life: Fri, Nov 18, 2016 -- 11:30am Remind me
Madhur Jaffrey and Reed Hearon (#132) Duration: 25:34 STEREO TVG
International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed 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 seafoods.
- KQED Life: Wed, Nov 23, 2016 -- 11:30am Remind me
Jim Dodge (#134) Duration: 25:34 STEREO TVG
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: Fri, Nov 25, 2016 -- 11:30am Remind me
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: Wed, Nov 30, 2016 -- 11:30am Remind me