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In Julia's Kitchen With Master Chefs
Genre: How-to
Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.

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Episode #101
Roberto Donna
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 avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.
26 minutes long
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Tue Sep 30th @ 10:30 am

Episode #139
Monique Barbeau and Jacques Torres
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 Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
25 minutes long
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Mon Sep 29th @ 10:30 am

Episode #138
Alfred Portale
In this episode, 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 and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.
25 minutes long
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Fri Sep 26th @ 10:30 am

Episode #137
Zarela Martinez and Jasper White
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 Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.
25 minutes long
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Thu Sep 25th @ 10:30 am

Episode #136
Mark Militello
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 Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.
25 minutes long
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Wed Sep 24th @ 10:30 am

Episode #135
Jody Adams and Joachim Splichal
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 light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.
25 minutes long
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Tue Sep 23rd @ 10:30 am

Episode #134
Jim Dodge
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.
25 minutes long
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Mon Sep 22nd @ 10:30 am

Episode #133
Dean Fearing
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 as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.
25 minutes long
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Fri Sep 19th @ 10:30 am

Episode #132
Madhur Jaffrey and Reed Hearon
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 creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafoods.
25 minutes long
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Thu Sep 18th @ 10:30 am

Episode #131
Daniel Boulud and Gordon Hamersley
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.
25 minutes long
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Wed Sep 17th @ 10:30 am

Episode #130
Johanne Killeen, George Germon, and Christopher Gr
ohanne 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 sauce. Accompanying the steak is a side dish of silky red peppers and mashed potatoes. Gross presents an elaborately designed chocolate tower with fresh berries.
25 minutes long
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Tue Sep 16th @ 10:30 am

Episode #129
Rick Bayless
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 called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.
25 minutes long
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Mon Sep 15th @ 10:30 am

Episode #128
Jimmy Sneed
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.
25 minutes long
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Fri Sep 12th @ 10:30 am

Episode #127
Lynne Rossetto Kasper and Roberto Donna
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 creates homemade pasta with pesto sauce with a chestnut flour and demonstrates how to hand-roll each piece.
25 minutes long
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Thu Sep 11th @ 10:30 am

Episode #126
Joachim Splichal
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.
25 minutes long
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Wed Sep 10th @ 10:30 am

Episode #125
Julian Serrano
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, Serrano uses a paellero - - a shallow, wide pan -- to make the paella.
25 minutes long
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Tue Sep 9th @ 10:30 am

Episode #124
Mark Militello
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 to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.
25 minutes long
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Mon Sep 8th @ 10:30 am

Episode #123
Alfred Portale
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 information about the wild and fresh vegetables he uses in the soup.
25 minutes long
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Fri Sep 5th @ 10:30 am

Episode #122
Jacques Torres
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, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.
25 minutes long
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Thu Sep 4th @ 10:30 am

Episode #121
Monique Barbeau
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 with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.
25 minutes long
tpt Channel 2.1

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Wed Sep 3rd @ 10:30 am

Episode #120
Michael Lomonaco
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 cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.
25 minutes long
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Tue Sep 2nd @ 10:30 am

Episode #119
Carol Field
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.
25 minutes long
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Mon Sep 1st @ 10:30 am

Episode #118
Johanne Killeen and George Germon
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 keeping all the crust ingredients cold when using a food processor.
25 minutes long
tpt Channel 2.1

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Fri Aug 29th @ 10:30 am

Episode #117
Reed Hearon
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.
25 minutes long
tpt Channel 2.1

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Thu Aug 28th @ 10:30 am

Episode #116
Dean Fearing
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
25 minutes long
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Wed Aug 27th @ 10:30 am

Episode #115
Gordon Hamersley
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.
25 minutes long
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Tue Aug 26th @ 10:30 am

Episode #114
Rick Bayless
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.
25 minutes long
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Mon Aug 25th @ 10:30 am

Episode #113
Jean-georges Vongerichten
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.
25 minutes long
tpt Channel 2.1

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Fri Aug 22nd @ 10:30 am


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