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.
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
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
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 (#411H) Duration: 28:00 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.
French-Style Fruit Tarts (#316) Duration: 28:46 STEREO TVG
Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits
- KQED Life: Mon, Dec 1, 2014 -- 11:00am email reminder
Vegetarian Favorites (#317) Duration: 28:45 STEREO TVG
It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse
- KQED Life: Tue, Dec 2, 2014 -- 11:00am email reminder
Stack It with Style (#318) Duration: 27:38 STEREO TVG
On today's show, Chef Keller shows how to add great pizzazz to food presentations by creating Beautiful stacks. First, he's pairing corn pancakes with two different kinds of salmon plus a dab of caviar. His second stack includes crab, avocado and tomato. Recipes: Corn Pancakes and Seafood Stacks, Avocado, Crab, and Tomato Stacks
- KQED Life: Wed, Dec 3, 2014 -- 11:00am email reminder
Coq Au Vin (#319) Duration: 28:36 STEREO TVG
From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)
- KQED Life: Thu, Dec 4, 2014 -- 11:00am email reminder
Great Soups (#412H) 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.
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: Mon, Dec 8, 2014 -- 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: Tue, Dec 9, 2014 -- 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: Wed, Dec 10, 2014 -- 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: Thu, Dec 11, 2014 -- 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, Dec 12, 2014 -- 11:00am email reminder
Tomahawk Steak (#409H) 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 9: Sat, Dec 13, 2014 -- 2:30pm 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: Mon, Dec 15, 2014 -- 11:00am email reminder
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: Tue, Dec 16, 2014 -- 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: Wed, Dec 17, 2014 -- 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.
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: Fri, Dec 19, 2014 -- 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: Mon, Dec 22, 2014 -- 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: Tue, Dec 23, 2014 -- 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: Wed, Dec 24, 2014 -- 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: Thu, Dec 25, 2014 -- 11:00am email reminder
Modern French Cuisine (#415) Duration: 28:40 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.
- KQED Life: Fri, Dec 26, 2014 -- 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: Mon, Dec 29, 2014 -- 11:00am email reminder
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: Tue, Dec 30, 2014 -- 11:00am email reminder
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: Wed, Dec 31, 2014 -- 11:00am email reminder
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: Thu, Jan 1, 2015 -- 11:00am email reminder
Gravlax In Three Easy Steps (#416) Duration: 26:46 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.
- KQED Life: Fri, Jan 2, 2015 -- 11:00am email reminder
Summer Cooking (#410H) 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 9: Sat, Jan 3, 2015 -- 2:30pm 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: Mon, Jan 5, 2015 -- 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: Tue, Jan 6, 2015 -- 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: Wed, Jan 7, 2015 -- 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: Thu, Jan 8, 2015 -- 11:00am email reminder
Ice Cream Cakes (#417) Duration: 26:46 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.
- KQED Life: Fri, Jan 9, 2015 -- 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: Mon, Jan 12, 2015 -- 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: Wed, Jan 14, 2015 -- 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: Thu, Jan 15, 2015 -- 11:00am email reminder
Episode #418 Duration: 26:46 STEREO TVG
- KQED Life: Fri, Jan 16, 2015 -- 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: Mon, Jan 19, 2015 -- 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: Tue, Jan 20, 2015 -- 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: Wed, Jan 21, 2015 -- 11:00am email reminder
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: Thu, Jan 22, 2015 -- 11:00am email reminder
Episode #419 Duration: 26:46 STEREO TVG
- KQED Life: Fri, Jan 23, 2015 -- 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: Mon, Jan 26, 2015 -- 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: Tue, Jan 27, 2015 -- 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: Wed, Jan 28, 2015 -- 11:00am email reminder
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: Thu, Jan 29, 2015 -- 11:00am email reminder
Episode #420 Duration: 26:46 STEREO TVG
- KQED Life: Fri, Jan 30, 2015 -- 11:00am email reminder