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.
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: Thu, Dec 18, 2014 -- 5:00pm
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: Tue, Dec 23, 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: Thu, Dec 25, 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: Tue, Dec 30, 2014 -- 5:00pm 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: Thu, Jan 1, 2015 -- 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: Tue, Jan 6, 2015 -- 5:00pm 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: Thu, Jan 8, 2015 -- 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: Tue, Jan 13, 2015 -- 5:00pm 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 Life: Thu, Jan 15, 2015 -- 5:00pm 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 Life: Tue, Jan 20, 2015 -- 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 Life: Thu, Jan 22, 2015 -- 5:00pm email reminder
Jimmy Sneed (#128) Duration: 25:35 STEREO TVG
Chef/owner Jimmy Sneed of The Frog & The Redneck in Richmond, Virginia, creates a Virginia Stuffed Turkey Leg using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey, gently pulling on the flesh and lightly running the knife along the bone. To accompany the turkey, Sneed prepares some grits and asparagus.
- KQED Life: Tue, Jan 27, 2015 -- 5:00pm email reminder
Rick Bayless (#129) Duration: 25:34 STEREO TVG
Chef/owner Rick Bayless of Frontera Grill in Chicago, known for his skills in cooking Mexican food, creates a Black Bean Tortilla Casserole and Rick's Refried Beans. Bayless 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: Thu, Jan 29, 2015 -- 5:00pm email reminder