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.
Fleur Tastings (#320) Duration: 28:02 STEREO TVG
Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare
- KQED Life: Thu, Mar 5, 2015 -- 11:00am
Lobster Fun (#425) Duration: 27:51 STEREO TVG
Chef Keller's lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Recipes: Roasted Lobster with Lemon-Caper Butter and Herb Salad; Maple Syrup and Fromage Blanc Ice Cream.
- KQED Life: Fri, Mar 6, 2015 -- 11:00am
- KQED Life: Tue, Apr 21, 2015 -- 11:00am email reminder
Burgers from a Master (#321) Duration: 25:54 STEREO TVG
It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger
- KQED Life: Mon, Mar 9, 2015 -- 11:00am email reminder
Demystifying Duck Confit (#322) Duration: 27:30 STEREO TVG
Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Recipes: Duck Confit, Duck and Pork Terrine with Pistachios
- KQED Life: Tue, Mar 10, 2015 -- 11:00am email reminder
Sandwiches from Master Chefs (Part 1) (#323) Duration: 25:08 STEREO TVG
Chef Keller asks his chef friends to create their favorite sandwiches. Chef Vincent Poussel of the famed Auerole restaurant in Las Vegas makes an unforgettable ham and cheese with home-cured ham on kalamata olive bread. Two-star Michelin Chef Julian Serrano uses chorizo and saffron aioli to spice up an egg sandwich. Recipes: Home-Cured Ham and Cheese on Kalamata Olive Bread, Fried-Egg Sandwich with Chorizo, Padron Peppers and Saffron Aioli
- KQED Life: Wed, Mar 11, 2015 -- 11:00am email reminder
Sandwiches from Master Chefs (Part 2) (#324) Duration: 28:03 STEREO TVG
Today's show includes more great sandwiches from Chef Keller's master chef friends. First Rick Moonen makes a scrumptious sloppy joe with catfish and his own, very special barbecue sauce. Then star chef Shawn McClain takes burgers to a new level by combining Wagyu beef, short rib meat, goat cheese, and an artichoke-ham relish. Recipes: Rick Moonen's Catfish Sloppy Joe, Shawn McClain's Mediterranean Burger
- KQED Life: Thu, Mar 12, 2015 -- 11:00am email reminder
Discovering Buffalo (#426) Duration: 26:43 TVG
Chef Keller reveals why he's a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Recipes: Roasted Corn Soup with Spicy Chantilly
Romantic Feast (Part 1) (#325) Duration: 28:09 STEREO TVG
Chef Keller makes the ultimate romantic dinner, starting with parsnip blinis, thin delicate pancakes topped with sour cream and caviar. Then it's a stunning version of lobster thermidor with a silky, creamy filling of lobster and vegetables. Recipes: Parsnip Blini, Lobster Thermidor
- KQED Life: Mon, Mar 16, 2015 -- 11:00am email reminder
Romantic Feast (Part 2) (#326) Duration: 28:27 STEREO TVG
Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. Recipes: Rack of Lamb Wrapped in Vegetable Ragout, Warm Chocolate Tart
- KQED Life: Tue, Mar 17, 2015 -- 11:00am email reminder
Keller Family Treasures, Part 1 (#401) Duration: 27:53 STEREO 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, Mar 18, 2015 -- 11:00am email reminder
Keller Family Treasures, Part 2 (#402) Duration: 26:26 STEREO 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. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
- KQED Life: Thu, Mar 19, 2015 -- 11:00am email reminder
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, Mar 20, 2015 -- 11:00am email reminder
Weekend Brunch (#404) Duration: 26:26 STEREO 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: Mon, Mar 23, 2015 -- 11:00am email reminder
Weekend Entertaining (#405) Duration: 28:28 STEREO 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.
- KQED Life: Tue, Mar 24, 2015 -- 11:00am email reminder
Brioche Made Easy (#406) Duration: 28:22 STEREO 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.
- KQED Life: Wed, Mar 25, 2015 -- 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.
- KQED Life: Thu, Mar 26, 2015 -- 11:00am email reminder
Cooking with Squab (#408) Duration: 28:26 STEREO 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.
- KQED Life: Fri, Mar 27, 2015 -- 11:00am email reminder
Modern French Cuisine (#415H) Duration: 28:24 STEREO TVG
Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.
Tomahawk Steak (#409) Duration: 28:11 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: Mon, Mar 30, 2015 -- 11:00am email reminder
Summer Cooking (#410) Duration: 28:09 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: Tue, Mar 31, 2015 -- 11:00am email reminder
Burrata Cheese: The New Favorite (#411) Duration: 28:30 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: Wed, Apr 1, 2015 -- 11:00am email reminder
Great Soups (#412) Duration: 26:46 STEREO TVG
With a silky texture, irresistible fragrance, and unbeatable taste, Chef Keller's Onion Veloute Soup has been a star attraction on the menu at his restaurant Fleur since it opened and for good reason. He also makes another winning soup with roasted corn. Recipes: Onion Veloute Soup; Roasted Corn Soup.
- KQED Life: Thu, Apr 2, 2015 -- 11:00am email reminder
Food Memories from Alsace (#413) Duration: 27:19 STEREO TVG
Alsatian favorites are on the menu today, including the Salad Vigneronne, a robust and refreshing salad found throughout the region. Then Chef Keller makes the Alsatian version of pizza, a Tarte Flambe with its creamy, rich topping and cracker-thin crust. Recipes: Salad Vigneronne; Traditional Tarte Flambe and Variations.
- KQED Life: Fri, Apr 3, 2015 -- 11:00am email reminder
Gravlax In Three Easy Steps (#416H) Duration: 27:33 STEREO TVG
Gravlax, a Scandinavian specialty, is raw salmon cured in sugar, salt and dill and surprisingly easy to make at home. Chef Keller presents some creative ideas for using gravlax in a variety of dishes. Recipes: Classic Salmon; Salmon Tartare; Salmon Stacks.
Sports Bar Favorites (#414) Duration: 26:59 STEREO TVG
Chef Keller's idea of sports bar food includes chicken wings whose sweet, spicy, and salty flavors will leave your lips tingling followed by a luscious slider made with buffalo meat and blue cheese. Recipes: Nampol Meesa's Chicken Wings; Hubert Keller's Sliders; Fried Mac 'n Cheese Balls.
- KQED Life: Mon, Apr 6, 2015 -- 11:00am email reminder
Ice Cream Cakes (#417H) Duration: 28:26 STEREO TVG
Chef Keller prepares two luscious ice cream cakes including Baked Alaska and the famous French specialty, Vacherin Glace, made with meringue, raspberry and vanilla ice cream, and Chantilly cream. Recipes: Baked Alaska; Vacherin.
Salads for Special Occasions (#418) Duration: 27:56 STEREO TVG
If you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it's a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
Recipes: Beet Salad with Cumin Ice Cream; Wild Rice Salad with Mussels.
- KQED Life: Fri, Apr 10, 2015 -- 11:00am email reminder
Brunch Favorites (#419) Duration: 27:04 STEREO TVG
Brioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich. < br>Recipes: Poached Pear Galette; Burrata & Roasted Red Pepper Sandwich.
- KQED Life: Mon, Apr 13, 2015 -- 11:00am email reminder
Baking with Christoffe Fayette (#420) Duration: 28:59 STEREO TVG
Las Vegas' premier pastry chef, Christoffe Fayette, visits Chef Keller's set with easy-to-follow recipes for luscious chocolate treats. First it's a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
Recipes: Chocolate Lava Cake; Home-Made Chocolate Bars.
- KQED Life: Tue, Apr 14, 2015 -- 11:00am email reminder
Street Food with Susan Feniger (#421) Duration: 27:01 STEREO TVG
Susan Feniger visits Chef Keller's set and brings some of the wonderful "street food" recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Recipes: Japanese Pickled Vegetable Ribbons; Chilled Soba Noodles with Spicy Orange Sesame and Tofu; Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise.
- KQED Life: Wed, Apr 15, 2015 -- 11:00am email reminder
Authentic Italian Treasures with Carla Pellegrino (#422) Duration: 26:25 STEREO TVG
Italian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it's a delightful, sauteed chicken dish from Liguria that comes to life with a touch of beer.
Recipes: Traditional Bolognese Sauce; Sauteed Chicken Breasts Ligurian Style.
- KQED Life: Thu, Apr 16, 2015 -- 11:00am email reminder
Cooking with L'atelier's Steve Benjamin (#423) Duration: 26:04 STEREO TVG
Star chef Steve Benjamin from L'Atelier de Jo?l Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
Recipes: Moroccan-Spiced Eggplant Soup; Fresh Cod Flakes and Brandade with Fine Herbs.
- KQED Life: Fri, Apr 17, 2015 -- 11:00am email reminder
Offalgood with Chris Cosentino (#424) Duration: 27:55 STEREO TVG
Celebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it's an easy-to-prepare quail recipe that's enriched with browned butter, apples and Chris' secret ingredient.
Recipes: Beef Heart Tartare Puttanesca; Quail, Apples & Rose Geranium.
- KQED Life: Mon, Apr 20, 2015 -- 11:00am email reminder
The Great Pies of France (#201) Duration: 28:39 TVG (Secondary audio: DVI)
Luscious, savory pies have long been the hallmark of great French home cooking. Chef Keller presents some blue-ribbon winners that use flavors and aromas that take you right into the heart of France. Recipes: Alsatian Onion Pie; Pissaladerie; Tarte Flambee Alsaciene.
- KQED Life: Thu, Apr 23, 2015 -- 11:00am email reminder
Short Rib Sensation (#202) Duration: 28:08 TVG (Secondary audio: DVI)
Chef Keller show how to transform an inexpensive cut of meat into an elegant show-stopper with his tried-and-true recipe for ultra-succulent short ribs. He then turns the leftovers into a hearty, chunky soup and a surprise burger. Recipes: Red Wine Braised Shortribs; Short Rib Soup with Mushrooms and Pearl Couscous; Short Rib Surprise Burger.
- KQED Life: Fri, Apr 24, 2015 -- 11:00am email reminder
Party Perfect (#203) Duration: 28:21 TVG (Secondary audio: DVI)
When it comes to hors d'oeuvres, Chef Keller has his favorites - and his favorite ways to serve them. Today he reveals some show-stoppers that will definitely impress your guests. Recipes: Goat-Cheese Stuffed Mini Potatoes; Stuffed Cucumbers with Lump Crab Meat; Green Grape and Almond Gazpacho; Tuna Tartare.
- KQED Life: Mon, Apr 27, 2015 -- 11:00am email reminder
Loving Lamb (#204) Duration: 28:06 TVG (Secondary audio: DVI)
Lamb's richness and versatility delight the palates of foodies all over the world, but only if the right method of cooking is applied to the right cut of meat. Keller de-mystifies the art of cooking with lamb with a slow-cooked shank steeped in the flavors of France, followed by a cumin-scented rack of lamb. Recipes: Braised Lamb Shank Provencal; Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce.
- KQED Life: Tue, Apr 28, 2015 -- 11:00am email reminder
Celebrating Salmon (#205) Duration: 28:12 TVG (Secondary audio: DVI)
Chef Keller serves up two very unique, mouth-watering ways to prepare salmon, starting with an exquisitely slow-roasted recipe that is all the rage at his San Francisco restaurant. Fleur de Lys, and finishing with a one-of-a-kind salmon burger injected with a silky smooth sauce. Recipes: Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.
- KQED Life: Wed, Apr 29, 2015 -- 11:00am email reminder
Mad About Apples (#206) Duration: 27:58 TVG (Secondary audio: DVI)
Chef Keller demonstrates delicious, apple-adorned recipes, starting with tantalizing pork chops smothered in an apple brandy sauce and finishing with an acclaimed family recipe straight from his father's patisserie in France. Recipes: Pork Chop with Sauteed Apples and Calvados Sauce; Henriis Apple Meringue Pie.
- KQED Life: Thu, Apr 30, 2015 -- 11:00am email reminder