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Baking with Julia Previous Broadcasts

Mary Bergin (Episode #109)

KQED Plus: Wed, Nov 14, 2018 -- 2:00 PM

Mary Bergin worked as head pastry chef at the renowned Spago restaurant in Los Angeles at its inception and is now the head pastry chef of the new Spago in Las Vegas. She prepares bundt cake and chiffon roll.

Episode #209

KQED 9: Sun, Nov 11, 2018 -- 10:30 AM

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Lauren Groveman (Episode #108)

KQED Plus: Wed, Nov 7, 2018 -- 2:00 PM

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream chesse, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Episode #208

KQED 9: Sun, Nov 4, 2018 -- 10:30 AM

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche . She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

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