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Hubert Keller: Secrets of a Chef Previous Broadcasts

Weekend Entertaining (Episode #405H)

KQED Plus: Sun, Dec 30, 2018 -- 8:30 AM

Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.

Keller Family Treasures, Part 3 (Episode #403H)

KQED 9: Sat, Dec 29, 2018 -- 2:30 PM

It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.

Weekend Brunch (Episode #404H)

KQED Plus: Sun, Dec 23, 2018 -- 8:30 AM

Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.

Burgers from a Master (Episode #321)

KQED Plus: Tue, Dec 18, 2018 -- 1:30 PM

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger

Fleur Tastings (Episode #320)

KQED Plus: Tue, Dec 11, 2018 -- 1:30 PM

Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare

Coq Au Vin (Episode #319)

KQED Plus: Tue, Dec 4, 2018 -- 1:30 PM

From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)

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