Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
http://www.pbs.org/juliachild/about/ijk2.html
Episode # 132
International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed Hearon creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafoods.
Saturday, May 25, 2013
Length : 26 min
MPT
Episode # 124
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.
Wednesday, May 29, 2013
Length : 26 min
MPT2
Episode # 125
Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero -- a shallow, wide pan -- to make the paella.
Wednesday, June 05, 2013
Length : 26 min
MPT2
Episode # 126
Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.
Wednesday, June 12, 2013
Length : 26 min
MPT2
Episode # 127
Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna creates homemade pasta with pesto sauce with a chestnut flour and demonstrates how to hand-roll each piece.
Wednesday, June 19, 2013
Length : 26 min
MPT2
Episode # 101
Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.
Saturday, June 22, 2013
Length : 26 min
MPT2
Episode # 128
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.
Wednesday, June 26, 2013
Length : 26 min
MPT2
Episode # 102
Chef Jasper White creates a New England fish chowder and his special pan-roasted lobster. He also demonstrates his trick for getting all the meat out of a lobster claw.
Saturday, June 29, 2013
Length : 26 min
MPT2
Episode # 133
Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.
Saturday, June 29, 2013
Length : 26 min
MPT
04:00 PM
Episode # 123
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.
Rebroadcast
Wednesday, May 22, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 122
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.
Rebroadcast
Wednesday, May 15, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 121
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.
Rebroadcast
Wednesday, May 08, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 120
Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.
Rebroadcast
Wednesday, May 01, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 130
ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own dirty steak with hot fanny sauce. Accompanying the steak is a side dish of silky red peppers and mashed potatoes. Gross presents an elaborately designed chocolate tower with fresh berries.
Rebroadcast
Saturday, April 27, 2013
Length : 26 min
MPT
04:00 PM
Episode # 119
Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
Rebroadcast
Wednesday, April 24, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 129
Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.
Rebroadcast
Saturday, April 20, 2013
Length : 26 min
MPT
04:00 PM
Episode # 118
Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.
Rebroadcast
Wednesday, April 17, 2013
Length : 26 min
MPT2
04:00 PM
Episode # 117
Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.
Rebroadcast
Wednesday, April 10, 2013
Length : 26 min
MPT2
03:00 PM
Episode # 128
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.
Rebroadcast
Saturday, April 06, 2013
Length : 26 min
MPT
04:00 PM
Episode # 116
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
Rebroadcast
Wednesday, April 03, 2013
Length : 26 min
MPT2
