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In Julia's Kitchen with Master Chefs
Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Jasper White 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. Rebroadcast
Saturday , November, 07, 2009 MPT2
03:00 PM
Jimmy Sneed Episode #104 Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it. Rebroadcast
Saturday , November, 07, 2009 MPT
Previous Episodes
01:30 PM
Gordon Hamersley Episode #115 Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts. Rebroadcast
Thursday , November, 19, 2009 MPT2
01:30 PM
Rick Bayless Episode #114 Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate. Rebroadcast
Wednesday , November, 18, 2009 MPT2
01:30 PM
Jean-Georges Vongerichten Episode #113 Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat. Rebroadcast
Tuesday , November, 17, 2009 MPT2
01:30 PM
Christopher Gross Episode #110 Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients). Rebroadcast
Sunday , November, 15, 2009 MPT2
03:00 PM
Madhur Jaffrey Episode #105 Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking. Rebroadcast
Saturday , November, 14, 2009 MPT
01:30 PM
Leah Chase Episode #109 Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking. Rebroadcast
Saturday , November, 14, 2009 MPT2
01:30 PM
Charlie Trotter Episode #108 Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets--blackberry, yogurt, and watermelon. Rebroadcast
Friday , November, 13, 2009 MPT2
01:30 PM
Jim Dodge Episode #107 Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals. Rebroadcast
Thursday , November, 12, 2009 MPT2
01:30 PM
Daniel Boulud Episode #106 Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish. Rebroadcast
Wednesday , November, 11, 2009 MPT2
01:30 PM
Madhur Jaffrey Episode #105 Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking. Rebroadcast
Tuesday , November, 10, 2009 MPT2
01:30 PM
Jimmy Sneed Episode #104 Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it. Rebroadcast
Monday , November, 09, 2009 MPT2
01:30 PM
Lynne Rossetto Kasper Episode #103 Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage. Rebroadcast
Sunday , November, 08, 2009 MPT2
03:00 PM
Jimmy Sneed Episode #104 Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it. Rebroadcast
Saturday , November, 07, 2009 MPT
01:30 PM
Jasper White 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. Rebroadcast
Saturday , November, 07, 2009 MPT2
01:30 PM
Roberto Donna 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. Rebroadcast
Friday , November, 06, 2009 MPT2
03:00 PM
Lynne Rossetto Kasper Episode #103 Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage. Rebroadcast
Saturday , October, 31, 2009 MPT
03:00 PM
Jasper White 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. Rebroadcast
Saturday , October, 24, 2009 MPT
03:00 PM
Roberto Donna 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. Rebroadcast
Saturday , October, 10, 2009 MPT
01:30 PM
Monique Barbeau and Jacques Torres Episode #139 Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
Sunday , October, 04, 2009 MPT2
01:30 PM
Alfred Portale Episode #138 In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.
Saturday , October, 03, 2009 MPT2
01:30 PM
Zarela Martinez and Jasper White Episode #137 Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. In this episode, White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.
Friday , October, 02, 2009 MPT2
01:30 PM
Mark Militello Episode #136 Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.
