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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.


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The Wonders of Wine
#102
Just as great wines enhance a dining experience, they also give cooking added dimensions of rich flavors as proved by today's recipes. For a finale, Chef Keller reveals the recipe for his world-famous Chocolate Burger, the signature dessert cherished by diners in Las Vegas.Roasted Quail Stuffed with Swiss Chard and Pine Nuts with a Red Wine Thyme Reduction; Thick Pork Chops Facon Grand'mere; Chocolate Burger.


The Essential Onion
#103
After presenting a lighter and updated version of the classic onion soup, Chef Keller demonstrates a well-loved Alsatian dish, the Baecheoffe, a rich stew that is simmered for hours to develop deep flavors and tender meat that melts in your mouth. Today's burger gets a powerful punch from two spectacular toppings, including a thick, juicy onion "steak".Caramelized Onion and Fava Bean Soup; Beef, Lamb and Pork Baecheoffe; Burger with Arugula Pesto and Grilled Onion Steak.


Cabbage Unwrapped
#104
When you learn how to cook cabbage from an Alsatian, this ordinary vegetable is transformed into delicious home cooking including a wonderful, savory salad and an aromatic and flavorful stuffed cabbage. Cabbage is also the base of a delicious relish used to accompany a succulent beef burger.Red and Green Cabbage Salad Dressed with Cumin Seeds and Sherry Vinegar; Stuffed Alsatian Savoy Cabbage on Braised Vegetables; Chow Chow Burger.


Potato Heaven
#105
Chef Keller demonstrates three of his favorite potato recipes including a creamy potato pie that oozes with a deep-flavored Swiss cheese and sings with fresh herbs. He decodes the technique of encrusting fish in a potato casing and reveals his secrets for getting the perfect french fry.A Rich Potato, Shallot and Fresh Herb Pie; Fillet of Sea Bass in a Golden Potato Crust with Rhubarb Coulis; The Perfect French Fry.


Prime Cut
#106
Using a unique technique for boiling beef, Chef Keller creates wonderfully lean and succulently moist beef tenderloin. It's a luxurious Kobe beef burger complete with truffles and foie gras and topped with a smoked onion and walnut bun.Beef Tenderloin "a La Ficelle" with Mixed Vegetables; FleurBurger Kobe Beef, Foie Gras, Shaved Black Truffles, Madeira Sauce; FleurBurger Bun with Smoked Onion and Walnut.


Salutes to Salmon
#107
With its great texture, flavor, and versatility, Chef Keller demonstrates why salmon is a favorite among chefs. Recipes today include a signature appetizer from his world-famous Fleur de Lys restaurant in San Francisco, a light and refreshing salmon salad, and a savory salmon burger.Thinly Sliced Salmon Baked in Tender Corn Pancake, Watercress Sauce; Artichoke Heart, Salmon & Sea Scallop Salad Citrus Vinaigrette; Nordic Burger.


Tuna Done Right
#108
Tuna can be a wonderful, succulent fish, but only if you know the right way to buy it and cook it. Chef Keller reveals must-know tuna basics along with three unbeatable recipes, including a juicy, grilled tuna steak and an Asian-flavored tuna burger.Grilled Tuna with Asparagus and Marinated Vegetable Vinaigrette; Tuna Steak on a Fondue of Scallions with Red Beets and Fresh Corn; Asian Tuna Burger Flavored with Ginger and Sesame Oil.


Crazy for Crab
#109
Crab proves itself to be a great inspiration to Chef Keller who is making a wonderfully fragrant and creamy soup followed by a warm, curried vegetable salad that's laced with large, juicy chunks of crabmeat. From the Burger Bar, it's an unforgettably-moist and flavorful crab burger held together by a creamy scallop mousse.Cream of Spinach with Coconut and Crab Meat Soup; Warm Crab and Haricot Vert Salad with Curried Vinaigrette; Crab Burger.


Mushroom Magic
#110
Chef Keller shows why mushrooms are one of his favorite vegetables with their ability to complement and enhance so many ingredients. Today's recipes are perfect for any dinner party with presentations that are as beautiful as the food is delicious.Wild Mushrooms with Caramelized Vegetable Jus in Puff Pastry Capped Potato Shell; Mushroom and Goat Cheese Provencale in Phyllo Cups; Peppered Burger with Portobello Mushrooms.


It's The Cheese
#111
Like most Frenchmen, Chef Keller takes his cheese seriously, and seriously delicious results are what you get in today's cheese show, including an upscale version of macaroni and cheese and mini-burgers that conceal a surprise cheese packet.Gruyere Puffs with Roasted Garlic, Tomato Sauce; Maine Lobster Macaroni and Cheese "Au Gratin"; Stuffed Blue-Cheese Sirloin Burgers with Apple and Bacon for a Crowd.


Unforgettable Soups
#112
Chef Keller reveals the secrets of great soups, putting together ingredients whose sum is more delicious than their parts. Today's recipes are both French and Asian-inspired and the results are unforgettable, soul-satisfying soups.Garlic and Saffron Soup; Crab and Coconut Milk Soup with Ginger and Lemongrass; Carrot and Fresh Pea Soup with Cinnamon Croutons.


Chicken Favorites
#113
Chicken's versatility shines in three recipes, including a special chicken wrap Chef Keller served to President Clinton at the White House and a chicken burger with toppings designed to make diners swoon.Chicken and Spinach Wraps with Hazelnut Sauce; Brazilian Chicken with Shrimps and Peanut Sauce; Hawaiian Burger Marinated Chicken with Bacon, Caramelized Onions; Roasted Pineapple and Toasted Coconut Flakes.


The Great Pies of France
#201
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.Alsatian Onion Pie; Pissaladerie; Tarte Flambee Alsaciene.


Short Rib Sensation
#202
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.Red Wine Braised Shortribs; Short Rib Soup with Mushrooms and Pearl Couscous; Short Rib Surprise Burger.


Party Perfect
#203
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.Goat-Cheese Stuffed Mini Potatoes; Stuffed Cucumbers with Lump Crab Meat; Green Grape and Almond Gazpacho; Tuna Tartare.


Loving Lamb
#204
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.Braised Lamb Shank Provencal; Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce.


Celebrating Salmon
#205
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.Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.


Mad About Apples
#206
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.Pork Chop with Sauteed Apples and Calvados Sauce; Henriis Apple Meringue Pie.


Chicken 'round The World
#207
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.Tagine of Chicken with Prunes, Honey & Almonds; SLeeK Roaster Chicken with Rosemary, Parsnips & Fennel; Thai Chicken Burger.


Crowd-Pleasing Paella
#208
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.Hubert's Favorite Paella.


Souffle Secrets
#209
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.Grandma's Omelet Strawberry Souffle; Ham and Cheese Souffle; Chocolate Souffle.


Back to the Future with Puff Pastry
#210
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.Roasted Chicken Pot Piek; S'more Burgers.


Phyllo Fun
#211
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.Goat Cheese Stuffed Phyllo with Mushrooms, Spinach, Pine Nuts & Bacon, Pineapple & Dried Cherry Phyllo Packages with Rum Creme Anglaise.


The Secret of Stock
#212
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.Savory Beef Broth; Shabu Shabu; Pot au Feu.


Brunch Picks
#213
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.Layered Crepe Cake with Blueberries and Ricotta Cheese; Breakfast Burger.


Hats Off to Hollandaise
#214
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.Basic Hollandaise Sauce; Smoked Salmon Eggs Benedict; Rib Eye Steak with Bernaise Sauce.


Mustard Madness
#215
There's a reason that grocery stores have an unending offering of mustards: they offer an exciting dimension of flavor to everything from ballpark hotdogs to the most sophisticated of dishes. Chef Keller shows the fun and ease of making homemade mustard including a number of flavor variations and uses them in two fabulous recipes.Homemade Mustard; Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce; Chicken Mustard Burger.


Spotlight On Crusts
#216
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.Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.


Mayonnaise Heaven
#217
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.Homemade Mayonnaise, Aioli, Rouille; Zucchini Fries; Bouillabaisse.


Outside The Meat Box: Wild Game
#218
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.Horseradish Crusted Venison Chops with Current Sauce; Muscovy Duck Breast with a Vanilla Sauce.

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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)


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