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In Julia's Kitchen with Master Chefs Previous Broadcasts

Mark Militello (Episode #124)

KQED Plus: Thu, May 24, 2018 -- 2:00 PM

Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He 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 oneself when frying so that the oil or butter doesn't splash back.

Alfred Portale (Episode #123)

KQED Plus: Thu, May 17, 2018 -- 2:00 PM

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Jacques Torres (Episode #122)

KQED Plus: Thu, May 10, 2018 -- 2:00 PM

Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.

Monique Barbeau (Episode #121)

KQED Plus: Thu, May 3, 2018 -- 2:00 PM

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

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