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 # 135
Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.
Wednesday, February 15, 2012
Length : 26 min
MPT2
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.
Saturday, February 18, 2012
Length : 26 min
MPT
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.
Wednesday, February 22, 2012
Length : 26 min
MPT2
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.
Wednesday, February 29, 2012
Length : 26 min
MPT2
04:00 PM
Episode # 134
Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious.
Rebroadcast
Wednesday, February 08, 2012
Length : 26 min
MPT2
04:00 PM
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.
Rebroadcast
Wednesday, February 01, 2012
Length : 26 min
MPT2
03:00 PM
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, January 28, 2012
Length : 26 min
MPT
04:00 PM
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.
Rebroadcast
Wednesday, January 25, 2012
Length : 26 min
MPT2
04:00 PM
Episode # 131
Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.
Rebroadcast
Wednesday, January 18, 2012
Length : 26 min
MPT2
03:00 PM
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, January 14, 2012
Length : 26 min
MPT
04:00 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
Wednesday, January 11, 2012
Length : 26 min
MPT2
04:00 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
Wednesday, January 04, 2012
Length : 26 min
MPT2
