In Julia's Kitchen with Master Chefs

  • : 1995
  • : 40
  • : 2
  • PBS
  • Documentary Family Food Reality Talk show

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1
1x1
Pizza Margherita with Roberto Donna
Episode overview
01, 1995
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 .. show full overview
1x2
New England Fish Chowder with Jasper White
Episode overview
08, 1995
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.
1x3
Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper
Episode overview
15, 1995
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.
1x4
Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed
Episode overview
22, 1995
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.
1x5
Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey
Episode overview
29, 1995
Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey .. show full overview
1x6
Roasted Veal Chops and Sweetbreads with Daniel Boulud.
Episode overview
06, 1995
Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.
1x7
Chocolate Buttermilk Fudge Cake with Jim Dodge
Episode overview
13, 1995
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to .. show full overview
1x8
Seared Scallops and Quenelles of Sorbet with Charlie Trotter
Episode overview
20, 1995
Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.
1x9
Fried Chicken with Leah Chase
Episode overview
27, 1995
Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.
1x10
Alder-Smoked Loin of Beef with Christopher Gross
Episode overview
03, 1995
Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to .. show full overview
1x11
Braised Stuff Breast of Veal with Jody Adams
Episode overview
10, 1995
Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the .. show full overview
1x12
Tamal with Mole Verde with Zarela Martinez
Episode overview
17, 1995
Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez .. show full overview
1x13
Thai-Marinated Beef with Jean-Georges Vongerichten
Episode overview
24, 1995
Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.
1x14
Rustic Jicama Salad with Rick Bayless
Episode overview
01, 1995
Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate.
1x15
Roast Chicken with Garlic and Lemon with Gordon Hamersley
Episode overview
08, 1995
Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.
1x16
Mansion Shrimp Diablo with Caesar Salad with Dean Fearing
Episode overview
15, 1995
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
1x17
Frito Misto with Aioli with Reed Hearon
Episode overview
22, 1995
Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.
1x18
Citrus Meringue Tart with Johanne Killeen and George Germon
Episode overview
29, 1995
Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of .. show full overview
1x19
Grissini with Carol Field
Episode overview
05, 1995
Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.
1x20
Mixed Game Grill with Michael Lomonaco
Episode overview
12, 1995
Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco .. show full overview
1x21
Tequila Cured Gravlax with Monique Barbeau
Episode overview
19, 1995
Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche .. show full overview
1x22
Jacques Torres
Episode overview
26, 1995
Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, .. show full overview
1x23
Duck Soup with Foie Gras Ravioli with Alfred Portale
Episode overview
02, 1995
Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of .. show full overview
1x24
Hearts of Palm Salad with Mark Militello
Episode overview
09, 1995
Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil .. show full overview
1x25
Lobster and Chicken Paella with Julian Serrano
Episode overview
16, 1995
Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, .. show full overview
1x26
Braised Lamb Shank on Barley Risotto with Joachim Splichal
Episode overview
23, 1995
Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.
1x27
Sunday Night Pasta with Balsamic Vinegar & Homemade pasta with Pesto with Lynne Rossetto & Roberto Donna
Episode overview
30, 1995
Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna .. show full overview
1x28
Virginia Stuffed Turkey Leg with Jimmy Sneed
Episode overview
07, 1995
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.
1x29
Black-bean Tortilla Casserole with Rick Bayless
Episode overview
14, 1995
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 .. show full overview
1x30
Dirty Steak with Hot Fanny Sauce & Chocolate tower with Killeen and Germon & Gross
Episode overview
21, 1995
Johanne 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 .. show full overview
1x31
Chilled Green Pea Soup with Daniel Boulud
Episode overview
28, 1995
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.
1x32
Minty Sweet and Sour Eggplant & Iron Skillet Mussels with Madhur Jaffrey & Reed Hearon
Episode overview
04, 1995
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 .. show full overview
1x33
Molasses-Glazed Duck Salad with Dean Fearing
Episode overview
11, 1995
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 .. show full overview
1x34
Harvest Apple Pie with Jim Dodge
Episode overview
18, 1995
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.
1x35
Carta Musica with Jody Adams
Episode overview
25, 1995
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 .. show full overview
1x36
Grilled Pork Tenderloin with Mark Militello
Episode overview
02, 1995
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 .. show full overview
1x37
Corn Fritters and Poblanos Chiles Rellenos with Zarela Martinez and Jasper White
Episode overview
09, 1995
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 .. show full overview
1x38
Muscovy Duck with Alfred Portale
Episode overview
16, 1995
Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available .. show full overview
1x39
Monique Barbeau and Jacques Torres
Episode overview
23, 1995
Monique Barbeau; eggplant falafel; Jacques Torres; baked chocolate soup.
1x39
Eggplant Falafel and Baked Chocolate Soup with Monique Barbeau and Jacques Torres
Episode overview
23, 1995
Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini .. show full overview