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.
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
Charlie Trotter (#108) Duration: 25:36 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.
- KQED 9: Tue, Sep 2, 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 Life: Tue, Sep 2, 2014 -- 5:00pm email reminder
Leah Chase (#109) Duration: 25:36 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.
- KQED 9: Thu, Sep 4, 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 Life: Thu, Sep 4, 2014 -- 5:00pm email reminder
Christopher Gross (#110) Duration: 25:36 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 9: Tue, Sep 9, 2014 -- 2:00pm 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: Tue, Sep 9, 2014 -- 5:00pm email reminder
Jody Adams (#111) Duration: 26:13 STEREO TVG
Chef Jody Adams creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.
- KQED 9: Thu, Sep 11, 2014 -- 2:00pm 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: Thu, Sep 11, 2014 -- 5:00pm email reminder
Zarela Martinez (#112) Duration: 25:36 STEREO TVG
Zarela Martinez, from Zarela's in New York, visits Julia Child in her kitchen. Martinez creates a Mexican dish, Tamales With Mole Verde, using such authentic ingredients as macerino (corn flour) with lard, corn husks, herbs, and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia Child sip as the final credits roll.
- KQED 9: Tue, Sep 16, 2014 -- 2:00pm 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: Tue, Sep 16, 2014 -- 5:00pm email reminder
Jean-Georges Vongerichten (#113) Duration: 25:34 STEREO TVG
Chef and owner of Vong in New York, Jean-Georges Vongerichten creates a three-course Thai meal of Crab Spring Rolls, Thai-Marinated Beef With Rice Noodles, and Marinated Fruit With White Peppercorn Ice Cream and Candied Rose Petals. His style of cooking uses very little fat.
- KQED 9: Thu, Sep 18, 2014 -- 2:00pm email reminder
Johanne Killeen, George Germon, and Christopher Gross (#130) Duration: 25:36 STEREO TVG
Three different chefs visit Julia Child in this episode. Chef/owners Johanne Killeen and George Germon of Al Forno in Providence, Rhode Island, create the main course, and chef Christopher Gross of Christopher's in Phoenix makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own Dirty Steak With Hot Fanny Sauce. They recommend cutting the steak right before cooking to reduce oxidation, and also leaving the fat on the steak when grilling. Accompanying the steak is a side dish of Silky Red Peppers and Mashed Potatoes. Gross creates a chocolate tower with fresh berries, using an elaborately designed presentation.
- KQED Life: Thu, Sep 18, 2014 -- 5:00pm email reminder
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 9: Tue, Sep 23, 2014 -- 2:00pm email reminder
Daniel Boulud and Gordon Hamersley (#131) Duration: 26:12 STEREO TVG
Chef/owner of Daniel's in New York, Daniel Boulud, and chef/owner of Hamersley's Bistro in Boston, Gordon Hamersley, visit Julia Child in her kitchen. Using four kinds of peas, Boulud creates a chilled green pea soup with rosemary. Hamersley prepares Gordon's Perfect Tossed Salad, noting the importance of tossing the salad correctly.
- KQED Life: Tue, Sep 23, 2014 -- 5:00pm 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 9: Thu, Sep 25, 2014 -- 2:00pm email reminder
Madhur Jaffrey and Reed Hearon (#132) Duration: 25:34 STEREO TVG
International cookbook author and teacher, Madhur Jaffrey, and chef/owner of LuLu in San Francisco, Reed Hearon, visit Julia Child in her kitchen. Jaffrey creates Minty Sweet and Sour Eggplant, a dish that can be served as a first course or as a side dish for lamb. 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 seafood.
- KQED Life: Thu, Sep 25, 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 9: Tue, Sep 30, 2014 -- 2:00pm email reminder
Dean Fearing (#133) Duration: 25:36 STEREO TVG
Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.
- KQED Life: Tue, Sep 30, 2014 -- 5:00pm email reminder