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Hubert Keller: Secrets of a Chef Previous Broadcasts

Gravlax In Three Easy Steps (Episode #416H)

KQED Plus: Fri, May 25, 2018 -- 1:30 PM

Gravlax, a Scandinavian specialty, is raw salmon cured in sugar, salt and dill and surprisingly easy to make at home. Chef Keller presents some creative ideas for using gravlax in a variety of dishes. Recipes: Classic Salmon; Salmon Tartare; Salmon Stacks.

Spotlight On Crusts (Episode #216)

KQED Plus: Tue, May 22, 2018 -- 1:30 PM

Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Recipes: Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.

Mustard Madness (Episode #215)

KQED Plus: Sun, May 20, 2018 -- 8:30 AM

There's a reason that grocery stores have an unending offering of mustards: they offer an exciting dimension of flavor to everything from ballpark hotdogs to the most sophisticated of dishes. Chef Keller shows the fun and ease of making homemade mustard including a number of flavor variations and uses them in two fabulous recipes. Recipes: Homemade Mustard; Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce; Chicken Mustard Burger.

Black-Tie Dining (Episode #509H)

KQED 9: Sat, May 19, 2018 -- 2:30 PM

Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts. Seared Scallops on Pork Belly with Beluga Lentils, Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce, & Macaroons with Rocky Road Beer Ice Cream.

Modern French Cuisine (Episode #415H)

KQED Plus: Fri, May 18, 2018 -- 1:30 PM

Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.

Mustard Madness (Episode #215)

KQED Plus: Tue, May 15, 2018 -- 1:30 PM

There's a reason that grocery stores have an unending offering of mustards: they offer an exciting dimension of flavor to everything from ballpark hotdogs to the most sophisticated of dishes. Chef Keller shows the fun and ease of making homemade mustard including a number of flavor variations and uses them in two fabulous recipes. Recipes: Homemade Mustard; Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce; Chicken Mustard Burger.

Hats Off to Hollandaise (Episode #214)

KQED Plus: Sun, May 13, 2018 -- 8:30 AM

Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Recipes: Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.

Entertaining for a Crowd (Episode #508H)

KQED 9: Sat, May 12, 2018 -- 2:30 PM

Chef Keller is making pork rillette, a delicious pate or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork Rillette, Braised Short Rib Lasagna, & Floating Island Meringues with Creme Anglaise.

Sports Bar Favorites (Episode #414H)

KQED Plus: Fri, May 11, 2018 -- 1:30 PM

Chef Keller's idea of sports bar food includes chicken wings whose sweet, spicy, and salty flavors will leave your lips tingling followed by a luscious slider made with buffalo meat and blue cheese. Recipes: Nampol Meesa's Chicken Wings; Hubert Keller's Sliders; Fried Mac 'n Cheese Balls.

Hats Off to Hollandaise (Episode #214)

KQED Plus: Tue, May 8, 2018 -- 1:30 PM

Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Recipes: Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.

Brunch Picks (Episode #213)

KQED Plus: Sun, May 6, 2018 -- 8:30 AM

Chef Keller demonstrates two of his favorite recipes to serve for brunch. First, he reveals the secret for making the perfect crepe and then creates a layered crepe cake which is as beautiful as it is delicious. The second recipe is a mouth-watering breakfast burger made with eggs, prosciutto, and avocado. Recipes: Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.

Romance at the Table (Episode #507H)

KQED 9: Sat, May 5, 2018 -- 2:30 PM

Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor. Beef Tartare Tacos with Kusshi Oysters, Lobster Thermidor with Sauteed Green Beans, & Strawberry Milkshake.

Food Memories from Alsace (Episode #413H)

KQED Plus: Fri, May 4, 2018 -- 1:30 PM

Alsatian favorites are on the menu today, including the Salad Vigneronne, a robust and refreshing salad found throughout the region. Then Chef Keller makes the Alsatian version of pizza, a Tarte Flambe with its creamy, rich topping and cracker-thin crust. Recipes: Salad Vigneronne; Traditional Tarte Flambe and Variations.

Brunch Picks (Episode #213)

KQED Plus: Tue, May 1, 2018 -- 1:30 PM

Chef Keller demonstrates two of his favorite recipes to serve for brunch. First, he reveals the secret for making the perfect crepe and then creates a layered crepe cake which is as beautiful as it is delicious. The second recipe is a mouth-watering breakfast burger made with eggs, prosciutto, and avocado. Recipes: Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.

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