Hubert Keller: Secrets of a Chef
Chef Hubert Keller's magical cooking reflects the many influences of the places he has lived; from his native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine pulsates with exciting and bold flavors; to his long-time home in San Francisco where he is a leader of the city's culinary revolution; and finally to Las Vegas where he has pioneered a whole new concept of burger dining that has garnered worldwide recognition. The programs were filmed on location in a stunning vineyard kitchen in Northern California and also in the kitchens of his restaurants: Fleur de Lys, The Burger Bar, and SLeeK steakhouse.
Chicken 'round The World (#207) Duration: 28:24 TVG (Secondary audio: DVI)
Chef Keller explores the flavors of the Mediterranean with the beautiful tradition of tagine. Next, he demonstrates a no-fail, French-inspired recipe for roasted chicken which includes a dramatic surprise ending. To complete this culinary tour, he uses classic Thai flavors in a hearty chicken burger. Recipes: Tagine of Chicken with Prunes, Honey & Almonds; Sleek Roaster Chicken with Rosemary, Parsnips & Fennel; Thai Chicken Burger.
- KQED Life: Wed, Oct 1, 2014 -- 11:00am
Crowd-Pleasing Paella (#208) Duration: 27:07 TVG (Secondary audio: DVI)
In Spain, the centerpiece of entertaining is often a great paella surrounded by hearty eaters, great wine and animated conversation. Using an abundance of fresh seafood, Chef Keller shows us how to prepare this Spanish national treasure with a recipe from his friend, DJ Frenchy le Freak. Recipes: Hubert's Favorite Paella.
- KQED Life: Thu, Oct 2, 2014 -- 11:00am
Keller Family Treasures, Part 3 (#403) Duration: 28:48 STEREO TVG
It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.
- KQED Life: Fri, Oct 3, 2014 -- 11:00am email reminder
Weekend Entertaining (#405H) Duration: 28:28 TVG
Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.
Souffle Secrets (#209) Duration: 28:25 TVG (Secondary audio: DVI)
With their perfectly airy and deliciously fluffy texture, souffles are a source of pride for many chefs. Chef Keller's user-friendly methods make them completely accessible to home cooks. Today he demonstrates three recipes, including a childhood favorite with strawberries, a classic ham and cheese, and an unforgettable chocolate dessert. Recipes: Grandma's Omelet Strawberry Souffle; Ham and Cheese Souffle; Chocolate Souffle.
- KQED Life: Mon, Oct 6, 2014 -- 11:00am email reminder
Back to the Future with Puff Pastry (#210) Duration: 28:20 TVG (Secondary audio: DVI)
Chef Keller takes two classic childhood favorites and transforms them into grown-up culinary delights, all with the help of store-bought puff pastry. First, he dresses up chicken pot pie with Madeira, pearl onions, and baby carrots. Then, substituting puff pastry for graham crackers, he makes a to-die-for S'more with luscious, creamy homemade marshmallow. Recipes: Roasted Chicken Pot Pie; S'more Burgers.
- KQED Life: Tue, Oct 7, 2014 -- 11:00am email reminder
Phyllo Fun (#211) Duration: 27:05 TVG (Secondary audio: DVI)
Chef Keller reveals how store-bought phyllo dough can be a secret weapon for home cooks who are looking for fast and elegant recipes. He uses it to create delicious appetizers and a mouth-watering fruit dessert. Recipes: Goat Cheese Stuffed Phyllo with Mushrooms, Spinach, Pine Nuts & Bacon, Pineapple & Dried Cherry Phyllo Packages with Rum Creme Anglaise.
- KQED Life: Wed, Oct 8, 2014 -- 11:00am email reminder
The Secret of Stock (#212) Duration: 27:16 TVG (Secondary audio: DVI)
While some store-bought convenience products are acceptable to chefs, there's just no comparing canned broth with a fragrant, rich homemade version. After demonstrating a classic beef stock, Chef Keller uses it to make a trendy Asian hot pot offering and one of France's most beloved Sunday supper meals. Recipes: Savory Beef Broth; Shabu Shabu; Pot au Feu.
- KQED Life: Thu, Oct 9, 2014 -- 11:00am email reminder
Weekend Brunch (#404H) Duration: 26:26 TVG
Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.
- KQED Life: Fri, Oct 10, 2014 -- 11:00am email reminder
Brunch Picks (#213) Duration: 28:20 TVG (Secondary audio: DVI)
Chef Keller demonstrates two of his favorite recipes to serve for brunch. First, he reveals the secret for making the perfect crepe and then creates a layered crepe cake which is as beautiful as it is delicious. The second recipe is a mouth-watering breakfast burger made with eggs, prosciutto, and avocado. Recipes: Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.
- KQED Life: Mon, Oct 13, 2014 -- 11:00am email reminder
Hats Off to Hollandaise (#214) Duration: 28:28 TVG (Secondary audio: DVI)
Considered one of the most important "mother" sauces in French Cuisine and a must-know for chefs, hollandaise is a prized addition to many dishes. Chef Keller presents an easy-to-follow method for making the sauce along with a delightful twist on eggs benedict. Next he demonstrates a famous variation of hollandaise, the Bernaise Sauce. Recipes: Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.
- KQED Life: Tue, Oct 14, 2014 -- 11:00am email reminder
Keller Family Treasures, Part 1 (#401H) Duration: 27:53 TVG
Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
- KQED Life: Wed, Oct 15, 2014 -- 11:00am email reminder
Spotlight On Crusts (#216) Duration: 28:27 TVG (Secondary audio: DVI)
Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Recipes: Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.
- KQED Life: Thu, Oct 16, 2014 -- 11:00am email reminder
Mayonnaise Heaven (#217) Duration: 28:28 TVG (Secondary audio: DVI)
Chef Keller's famed Burger Bar restaurant serves up gallons of mayonnaise every day, all made from scratch because it allows them to use only the best ingredients. After demonstrating the super-easy technique of homemade mayonnaise, Chef Keller shows what to do with it by making zucchini fries and the most famous fish stew in the world. Recipes: Homemade Mayonnaise, Aioli, Rouille; Zucchini Fries; Bouillabaisse.
- KQED Life: Mon, Oct 20, 2014 -- 11:00am email reminder
Outside The Meat Box: Wild Game (#218) Duration: 27:43 TVG (Secondary audio: DVI)
It's truly refreshing to eat game which is now readily available in many grocery stores. Chef Keller presents some of the most popular game dishes from his Fleur de Lys restaurants with recipes that are tailored to home cooks. Recipes: Horseradish Crusted Venison Chops with Current Sauce; Muscovy Duck Breast with a Vanilla Sauce.
- KQED Life: Tue, Oct 21, 2014 -- 11:00am email reminder
Beer: Not Just for Drinking (#219) Duration: 28:13 TVG (Secondary audio: DVI)
Steeped in the tradition of great Alsatian beers, Chef Keller shows why beer is a remarkable flavor enhancer and tenderizer. In today's show, he uses it in a marinade, a batter, and even a surprise chocolate dessert; the results are sensational. Recipes: Beer-Marinated Flank Steak; Beer-Battered Onion Rings; Chocolate Stout Cake.
- KQED Life: Wed, Oct 22, 2014 -- 11:00am email reminder
Curry Favorites (#220) Duration: 28:16 TVG (Secondary audio: DVI)
What used to be an exotic spice has gone mainstream as people fall in love with its flavor and versatility. Chef Keller demonstrates how to make a curry spice blend from scratch and then makes two great recipes, all enhanced by the flavors of this remarkable spice. Recipes: Oven-Roasted Curried Pork Loin on Green Lentils with Sauteed Apples; Veggie Curry Burger.
- KQED Life: Thu, Oct 23, 2014 -- 11:00am email reminder
Brioche Made Easy (#406H) Duration: 28:22 TVG
Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.
Charcuterie 101 (#221) Duration: 28:20 TVG (Secondary audio: DVI)
Charcuterie, the French version of antipasti, may sound a bit highfalutin, but there's nothing easier and trendier than putting together a great charcuterie platter for your guests. Chef Keller shows how to select ingredients from a delicatessen or by making them from scratch. Recipes: Savory Turkey Sausage; Pickled Vegetables; Charcuterie Platter.
- KQED Life: Mon, Oct 27, 2014 -- 11:00am email reminder
Simply Shrimp (#222) Duration: 27:27 TVG (Secondary audio: DVI)
Chef Keller teaches shrimp basics by demonstrating a rub, a stock, a sauce, and a great technique for wrapping shrimp in zucchini. The second recipe is a refreshingly unique ceviche with a twist that includes both shrimp and salmon. Recipes: Zucchini Wrapped Barbecued Shrimp; Shrimp and Salmon Ceviche.
- KQED Life: Tue, Oct 28, 2014 -- 11:00am email reminder
Home-Smoking Made Easy (#223) Duration: 28:00 TVG (Secondary audio: DVI)
After showing the professional restaurant smoker used in his restaurants, Chef Keller goes on to demonstrate how home cooks can easily smoke foods at home with an inexpensive smoking pan. The results are wonderfully juicy foods laced with the irresistible flavor of smoke. Recipes: Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.
- KQED Life: Wed, Oct 29, 2014 -- 11:00am email reminder
Pepper It Up (#224) Duration: 28:22 TVG (Secondary audio: DVI)
There's a great variety of peppercorns available today: red, pink, green, white, black, just to name a few. Chef Keller deciphers the different varieties and uses them to create new dimensions of flavors in some unforgettable dishes. Recipes: Peppered Salmon Roulade; Steak au Poivre with Mathurini Sauce; Peppered Burger.
- KQED Life: Thu, Oct 30, 2014 -- 11:00am email reminder
Remembering Paul Haeberlin (#407) Duration: 28:28 STEREO TVG
Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.
Verrine (#225) Duration: 28:27 TVG (Secondary audio: DVI)
Chef Keller presents the current culinary rage in France called verrine, or serving foods in different shaped glasses. It's both practical and beautiful, allowing guests to easily carry their food at a gathering. He's making everything from salad to dessert and serving them up in some pretty spectacular presentations. Recipes: Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.
- KQED Life: Mon, Nov 3, 2014 -- 11:00am email reminder
Seafood Savvy (#301) Duration: 28:28 STEREO TVG
Chef Keller makes three innovative and easy-to-prepare seafood recipes including mussels bathed in a creamy, white wine sauce and an unusual ceviche that's packed with punch. Recipes: Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.
- KQED Life: Tue, Nov 4, 2014 -- 11:00am email reminder
Salads The French Way (#302) Duration: 28:20 STEREO TVG
Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Recipes: Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.
- KQED Life: Wed, Nov 5, 2014 -- 11:00am email reminder
Brioche Made Easy (#303) Duration: 28:48 STEREO TVG
Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.
- KQED Life: Thu, Nov 6, 2014 -- 11:00am email reminder
Cooking with Squab (#408H) Duration: 29:00 TVG
For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.
Easy Frozen Desserts (#304) Duration: 28:18 STEREO TVG
Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Recipes: Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.
- KQED Life: Mon, Nov 10, 2014 -- 11:00am email reminder
Ceviche Around The World (#305) Duration: 26:56 STEREO TVG
Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using 3 different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Recipes: Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Salmon Ceviche.
- KQED Life: Tue, Nov 11, 2014 -- 11:00am email reminder
Beef Bourguignon (#306) Duration: 26:01 STEREO TVG
Thanks to Julia Childs, Beef Bourguignon is probably the most famous French dish in the world. Chef Keller adds some terrific twists to this well-loved dish, and then creates a unique variation. Recipes: Hubert Keller's Beef Bourguignon.
- KQED Life: Wed, Nov 12, 2014 -- 11:00am email reminder
Seafood Sliders (#307) Duration: 28:15 STEREO TVG
With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.
- KQED Life: Thu, Nov 13, 2014 -- 11:00am email reminder
Tomahawk Steak (#409) Duration: 26:46 STEREO TVG
Chef Keller shows how to bring culinary drama to the table with a tomahawk steak, a succulent, bone-in, oversized rib eye, perfect for sharing and served with an authentic Bearnaise sauce. For a side, he prepares a Pommes Byron, a relatively unknown, but sinfully delicious and rich French potato treat. Recipes: Tomahawk Steak with Bearnaise sauce; Pommes Byron.
- KQED Life: Fri, Nov 14, 2014 -- 11:00am email reminder
Small Bites, Big Flavors (#308) Duration: 27:09 STEREO TVG
Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.
- KQED Life: Mon, Nov 17, 2014 -- 11:00am email reminder
Signature Burgers (#309) Duration: 27:45 STEREO TVG
Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.
- KQED Life: Tue, Nov 18, 2014 -- 11:00am email reminder
Treasures of Provence: Eggplant & Tomatoes (#310) Duration: 28:42 STEREO TVG
Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.
- KQED Life: Wed, Nov 19, 2014 -- 11:00am email reminder
Beef Wellington (#311) Duration: 28:59 STEREO TVG
Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.
- KQED Life: Thu, Nov 20, 2014 -- 11:00am email reminder
Summer Cooking (#410) Duration: 26:46 STEREO TVG
Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Recipes: Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.
- KQED Life: Fri, Nov 21, 2014 -- 11:00am email reminder
Halibut Two Ways (#312) Duration: 28:56 STEREO TVG
Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.
- KQED Life: Mon, Nov 24, 2014 -- 11:00am email reminder
Fruit Tarts (#313) Duration: 28:56 STEREO TVG
Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.
- KQED Life: Tue, Nov 25, 2014 -- 11:00am email reminder
Veal for a Special Occasion (#314) Duration: 28:18 STEREO TVG
Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato
- KQED Life: Wed, Nov 26, 2014 -- 11:00am email reminder
Osso Bucco: Keller Style (#315) Duration: 28:41 STEREO TVG
Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin
- KQED Life: Thu, Nov 27, 2014 -- 11:00am email reminder
Burrata Cheese: The New Favorite (#411) Duration: 26:46 STEREO TVG
For many cheese lovers, the latest obsession is burrata, a blend of mozzarella and cream that has a silky, fresh, creamy taste. Chef Keller presents creative ways for serving it. He's also serving up a refreshing and light desert of figs and blueberries Recipes: Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy Paprika Oil; Figs & Blueberries in Citrus Broth.
- KQED Life: Fri, Nov 28, 2014 -- 11:00am email reminder