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Hubert Keller: Secrets of a Chef Previous Broadcasts

Main Dish Favorites (Episode #515H)

KQED Plus: Fri, Nov 16, 2018 -- 1:30 PM

Chef Keller demonstrates a classic French technique for poaching a whole fish in a luxurious broth of vegetables, herbs, and wine. Then he creates a symphony of flavors by pairing ordinary chicken breast with some great Mediterranean ingredients. Branzini Poached in White Wine, Herbs & Vegetables, & Roast Chicken Breast with Moroccan-spiced Carrots & Harissa Yogurt.

French-Style Fruit Tarts (Episode #316)

KQED Plus: Tue, Nov 13, 2018 -- 1:30 PM

Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits

Keller Family Treasures, Part 2 (Episode #402H)

KQED 9: Sat, Nov 10, 2018 -- 2:30 PM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Repeat Broadcasts:

  • KQED Plus: Sun, Nov 11, 2018 -- 8:30 AM

Beer Makes It Better (Episode #514H)

KQED Plus: Fri, Nov 9, 2018 -- 1:30 PM

Chef Keller shows how beer can add richness and great flavor to many dishes. Using apricot beer, he marinates yellowtail for a luscious sashimi treat. Then he makes an unforgettable fried chicken with beer and lots of great spices. The beer fest continues with an assortment of ice-cream beer floats. Yellowtail Sashimi with Apricot Beer, Fried Chicken "HK" Style , & Ice-Cream Beer Floats.

Osso Bucco: Keller Style (Episode #315)

KQED Plus: Tue, Nov 6, 2018 -- 1:30 PM

Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin

Keller Family Treasures, Part 1 (Episode #401H)

KQED 9: Sat, Nov 3, 2018 -- 2:30 PM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Repeat Broadcasts:

  • KQED Plus: Sun, Nov 4, 2018 -- 8:30 AM

Hawaiian Island Lunch (Episode #513H)

KQED Plus: Fri, Nov 2, 2018 -- 1:30 PM

A fan of Hawaiian cuisine, Chef Keller prepares a tasty island lunch. First it's a grilled octopus salad with hearts of palm, sea beans and a chipotle aioli. Then he makes the popular musubi sandwich with sushi rice, nori seaweed, and pork belly. Dessert is a roasted pineapple, infused with vanilla beans and soaked in a rum brown sugar syrup. Grilled Octopus Salad with Hearts of Palm, Hawaiian Musubi Sandwich, & Roasted Pineapple with Vanilla and Rum.

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