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Baking with Julia
BAKING WITH JULIA, hosted by culinary grande dame Julia Child, continues with repeats from the first two seasons. The programs feature the country's outstanding pastry chefs, bakers, teachers and cookbook authors, who offer indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. Bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and the greatest examples of America's favorite course-dessert.
Marcel Desaulniers Episode #105 Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate. Rebroadcast
Monday , February, 01, 2010 MPT2
01:00 PM
Gale Gand Episode #106 Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich. Rebroadcast
Monday , February, 08, 2010 MPT2
01:00 PM
Norman Love Episode #107 Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets. Rebroadcast
Monday , February, 15, 2010 MPT2
01:00 PM
Lauren Groveman Episode #108 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. Rebroadcast
Monday , February, 22, 2010 MPT2
01:00 PM
Mary Bergin Episode #109 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. Rebroadcast
Monday , March, 01, 2010 MPT2
01:00 PM
Program 10 Episode #110 Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads. Rebroadcast
Monday , March, 08, 2010 MPT2
01:00 PM
Program 11 Episode #111 Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns. Rebroadcast
Monday , March, 15, 2010 MPT2
01:00 PM
Program 12 Episode #112 Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape. Rebroadcast
Monday , March, 22, 2010 MPT2
01:00 PM
Program 13 Episode #113 Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes. Rebroadcast
