Video
Recipes
Shows
Blog
Hosts
Share
Shop

Hubert Keller: Secrets of a Chef

Hubert Keller: Secrets of a Chef

Hubert Keller

Hubert Keller is one of America's most acclaimed chefs with award-winning restaurants Fleur de Lys in San Francisco and Las Vegas and The Burger Bar in Las Vegas. He is regarded as one of the most imaginative and talented chefs in the United States.


<< previous 30 | 31-60 of 64 | next 30>>

Beer: Not Just for Drinking
#219
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.Beer-Marinated Flank Steak; Beer-Battered Onion Rings; Chocolate Stout Cake.


Curry Favorites
#220
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.Oven-Roasted Curried Pork Loin on Green Lentils with Sauteed Apples; Veggie Curry Burger.


Charcuterie 101
#221
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.Savory Turkey Sausage; Pickled Vegetables; Charcuterie Platter.


Simply Shrimp
#222
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.Zucchini Wrapped Barbecued Shrimp; Shrimp and Salmon Ceviche.


Home-Smoking Made Easy
#223
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.Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.


Pepper It Up
#224
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.Peppered Salmon Roulade; Steak au Poivre with Mathurini Sauce; Peppered Burger.


Verrine
#225
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.Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.


Seafood Savvy
#301
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. Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.


Salads The French Way
#302
Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.


Brioche Made Easy
#303
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. Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.


Easy Frozen Desserts
#304
Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.


Ceviche Around The World
#305
Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using three different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Samon Ceviche.


Beef Bourguignon
#306
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. Hubert Keller's Beef Bourguignon.


Seafood Sliders
#307
With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates three fabulous and unique sliders that are perfect for entertaining. Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.


Small Bites, Big Flavors
#308
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. Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.


Signature Burgers
#309
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. Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.


Treasures of Provence: Eggplant & Tomatoes
#310
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. Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.


Beef Wellington
#311
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. Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.


Halibut Two Ways
#312
Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.


Fruit Tarts
#313
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. Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites.



#314




#315




#316




#317




#318




#319




#320




#321




#322




#323


<< previous 30 | 31-60 of 64 | next 30>>






 

Hubert Keller: Secrets of a Chef is an exciting cooking series featuring one of America's top celebrities in the cooking world. Chef Keller's magical cooking reflects the many influences of the places he has lived: from his native Alsace to San Paulo, Brazil, to his long-time home in San Francisco, and finally to the Burger Bar in Las Vegas, where he pioneered a whole new concept of burger dining that has garnered worldwide recognition. In Hubert Keller: Secrets of a Chef, Keller starts with his most famous dishes and transforms them into easy-to-follow recipes, tailored especially for home cooks. Each episode focuses on one special ingredient, giving you different preparation techniques and insight about the best way to buy and cook it.

Distributed by: The National Educational Telecommunications Association (NETA)


©2014 American Public Television, WNET & WGBH • All Rights Reserved • Terms of Use
X
To customize your Create schedule,
please enter your zip code.

ZIP:

Do not prompt me again