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Hubert Keller: Secrets of a Chef

Short Rib Sensation (#202)

Red Wine Braised Shortribs, Short Rib Soup with Mushrooms and a Short Rib Surprise Burger are made. [28 minutes] TV-G Closed Captioning Descriptive Video Service

PBS Video

Series Description: Marjorie Poore Productions introduces an exciting new cooking series featuring one of America's top celebrities in the cooking world. Chef Hubert Keller whose extraordinary on-air charisma and charm is matched only by the mouth-watering recipes that will keep viewers salivating and coming back for more week after week. Chef 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. Chef Keller starts with his most famous dishes and transforms them into easy-to-follow recipes, tailored especially for home cooks while demystifying important cooking techniques that are essential to good cooking.

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  • A Palates of Peppers (#101)

    Braised Sweet Bell Peppers Stuffed with Rice & Vegetables & Eggplant & Zucchini Pie are prepared. [26 minutes]

  • The Wonders of Wine (#102)

    Roasted Quail Stuffed with Swiss Chard and Pine Nuts with a Red Wine Thyme Reduction are prepared. [26 minutes]

  • The Essential Onion (#103)

    Caramelized Onion & Fava Bean Soup, Beef, Lamb & Pork Baecheoffe & a Burger with Arugula Pesto. [26 minutes]

  • Cabbage Unwrapped (#104)

    Red and Green Cabbage Salad, Stuffed Alsatian Savoy Cabbage and a Chow Chow Burger are prepared. [26 minutes]

  • Potato Heaven (#105)

    A Potato, Shallot and Fresh Herb Pie, Fillet of Sea Bass in a Potato Crust & the perfect French Fry. [26 minutes]

  • Prime Cut (#106)

    Beef Tenderloin a La Ficelle, FleurBurger Kobe Beef, Foie Gras & Shaved Black Truffles are prepared. [26 minutes]

  • Salutes to Salmon (#107)

    Thinly Sliced Salmon Baked in Tender Corn Pancake and a savory salmon burger are prepared. [26 minutes]

  • Tuna Done Right (#108)

    Tuna Steak on a Fondue of Scallions and an Asian Tuna Burger Flavored with Ginger and Sesame Oil. [26 minutes]

  • Crazy for Crab (#109)

    Cream of Spinach with Coconut and Crab Meat Soup,Warm Crab and Haricot Vert Salad and Crab Burger. [26 minutes]

  • Mushroom Magic (#110)

    Wild Mushrooms, Mushroom and Goat Cheese Provencale and a Peppered Burger with Portobello Mushrooms. [26 minutes]

  • It's The Cheese (#111)

    Gruyere Puffs, Maine Lobster Macaroni and Cheese Stuffed Blue-Cheese Sirloin Burgers are prepared. [26 minutes]

  • Unforgettable Soups (#112)

    Garlic and Saffron Soup, Crab and Coconut Milk Soup and Carrot and Fresh Pea Soup are prepared. [26 minutes]

  • Chicken Favorites (#113)

    Chicken and Spinach Wraps with Hazelnut Sauce and Brazilian Chicken with Shrimps and Peanut Sauce. [26 minutes]

  • The Great Pies of France (#201)

    Luscious, savory pies include Alsatian Onion Pie, Pissaladerie and Tarte Flambee Alsaciene. [28 minutes]

  • Party Perfect (#203)

    Goat-Cheese Stuffed Mini Potatoes, Stuffed Cucumbers and Lump Crab Meat and Tuna Tartare are served. [28 minutes]

  • Loving Lamb (#204)

    Braised Lamb Shank Provencal and Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce are served. [28 minutes]

  • Celebrating Salmon (#205)

    Mouth-watering recipes include Slow-Roasted Alaskan Salmon and Double Salmon Tartare Burger. [28 minutes]

  • Mad About Apples (#206)

    Recipes include Pork Chops with Sauteed Apples and Calvados Sauce and Henriis Apple Meringue Pie. [27 minutes]

  • Chicken 'round The World (#207)

    Tagine of Chicken with Prunes, Honey and Almonds, SLeeK Roaster Chicken and a Thai Chicken Burger. [28 minutes]

  • Crowd-Pleasing Paella (#208)

    Chef Keller prepares his favorite Paella, the Spanish national treasure, using fresh seafood. [27 minutes]

  • Souffle Secrets (#209)

    Grandma's Omelet Strawberry Souffle, Ham and Cheese Souffle and Chocolate Souffle are prepared. [28 minutes]

  • Back to the Future with Puff Pastry (#210)

    Roasted Chicken Pot Pie is dressed up with Madeira, onions and carrots and S'more Burgers are made. [28 minutes]

  • Phyllo Fun (#211)

    Goat Cheese Stuffed Phyllo and Pineapple and Dried Cherry Phyllo Packages are prepared. [27 minutes]

  • The Secret of Stock (#212)

    Savory Beef Broth, Shabu Shabu and a trendy Asian hot pot called Pot au Feu are showcased. [27 minutes]

  • Brunch Picks (#213)

    Layered Crepe Cake with Blueberries and Ricotta Cheese and a mouth-watering Breakfast Burger. [28 minutes]

  • Hats Off to Hollandaise (#214)

    Features Basic Hollandaise Sauce, Smoked Salmon Eggs Benedict and Rib Eye Steak with Bernaise Sauce. [28 minutes]

  • Mustard Madness (#215)

    Rice-Encrusted Chicken Breast with Mushroom Mustard Sauce and Chicken Mustard Burger are prepared. [28 minutes]

  • Spotlight On Crusts (#216)

    Choucroute Crusted Salmon and Beef Tenderloin in Herb-Salt Crust are prepared. [28 minutes]

  • Mayonnaise Heaven (#217)

    Recipes include Homemade Mayonnaise, Aioli, Rouille, Zucchini Fries and Bouillabaisse. [28 minutes]

  • Outside The Meat Box: Wild Game (#218)

    Horseradish Crusted Venison Chops with Current Sauce and Muscovy Duck Breast with a Vanilla Sauce. [27 minutes]

  • Beer: Not Just for Drinking (#219)

    Recipes include Beer-Marinated Flank Steak, Beer-Battered Onion Rings and Chocolate Stout Cake. [28 minutes]

  • Curry Favorites (#220)

    Oven-Roasted Curried Pork Loin on Green Lentils with Sauteed Apples and a Veggie Curry Burger. [28 minutes]

  • Charcuterie 101 (#221)

    Recipes include savory Turkey Sausage, Pickled Vegetables and Charcuterie Platter. [28 minutes]

  • Simply Shrimp (#222)

    Recipes include Zucchini Wrapped Barbecued Shrimp and Shrimp and Salmon Ceviche. [27 minutes]

  • Home-Smoking Made Easy (#223)

    Juicy Smoked Trout, Smoked Trout Salad and Smoked Cornish Game Hens are served. [28 minutes]

  • Pepper It Up (#224)

    Peppered Salmon Roulade, Steak au Poivre with Mathurini Sauce and Peppered Burger are served. [28 minutes]

  • Verrine (#225)

    Pasta Salad with Pear, Mache Tomato-Zucchini Verrine, Croque Monsieur and Chocolate Verrine. [28 minutes]

  • Seafood Savvy (#301)

    Mussels in Basil White Wine Sauce, Rock Shrimp Burger and Peruvian Ceviche are served. [28 minutes]

  • Salads The French Way (#302)

    Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato is served. [28 minutes]

  • Brioche Made Easy (#303)

    Recipes include Basic Brioche Dough, Brioche with Garlic Saucisson and Brioche Buns with Walnuts. [28 minutes]

  • Easy Frozen Desserts (#304)

    Chocolate Sorbet in White Chocolate Cups and Raspberry Frozen Yogurt are on the menu today. [28 minutes]

  • Ceviche Around The World (#305)

    Asian-Flavored Tuna Ceviche, Japanese Ceviche with Halibut and Spanish-Flavored Samon Ceviche. [27 minutes]

  • Beef Bourguignon (#306)

    Chef Keller adds some terrific twists to this well-loved dish and then creates a unique variation. [27 minutes]

  • Seafood Sliders (#307)

    Double Salmon Slider with Mustard-Dill Sauce and Scallop Sliders with Bacon and Grilled Tomatoes. [28 minutes]

  • Small Bites, Big Flavors (#308)

    Crab and Avocado Sphere with Watermelon Gazpacho and Grilled Skirt Steak with Chimmichurri Sauce. [28 minutes]

  • Signature Burgers (#309)

    Today's menu includes Buffalo Burger and Beer-Battered Onion Rings with Spicy Aioli. [28 minutes]

  • Treasures of Provence: Eggplant & Tomatoes (#310)

    Fabulous dishes included Poor Man's Caviar and Eggplant, Pepper and Goat Cheese Stack. [28 minutes]

  • Beef Wellington (#311)

    Beef Wellington and Sauteed Vegetables with String Beans and Shiitakes are prepared. [28 minutes]

  • Halibut Two Ways (#312)

    Grilled Halibut in Barigoule and Red Wine Braised Halibut on a Bed of Endives and Mushrooms. [28 minutes]

  • Favorite French Salads (#313)

    Recipes include Poached Pear Tart with Rum-Flavored Almond Cream and Tartes aux Fruites. [28 minutes]

  • Veal for a Special Occasion (#314)

    Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads Affogato are prepared. [28 minutes]

  • Osso Bucco: Keller Style (#315)

    Chef Keller serves Osso Bucco, Glazed Vegetable Stew and Apple Tart Tatin. [28 minutes]

  • French-Style Fruit Tarts (#316)

    Poached Pear Tart with Rum-Flavored Almond Cream and Tarte aux Fruits are created. [28 minutes]

  • Vegetarian Favorites (#317)

    Alsatian Potato Pie and healthy and decadent Chocolate Quinoa Mousse are prepared. [28 minutes]

  • Stack It with Style (#318)

    Chef Keller creates Corn Pancakes and Seafood Stacks and Avocado, Crab and Tomato Stacks. [27 minutes]

  • Coq Au Vin (#319)

    From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros. [28 minutes]

  • Fleur Tastings (#320)

    Chef Keller packs great flavors into Tuna Tacos, Slow-Cooked Smoky Baby Ribs and Beef Tartare. [28 minutes]

  • Burgers from a Master (#321)

    A Buffalo Surf and Turf Slider and a BLT Turkey Burger topped with a spicy Aioli are served. [25 minutes]

  • Demystifying Duck Confit (#322)

    Chef Keller shows how to make Duck Confit and Duck and Pork Terrine with Pistachios. [27 minutes]

  • Sandwiches from Master Chefs (Part 1) (#323)

    Home-Cured Ham and Cheese on Kalamata Olive Bread and a Fried-Egg Sandwich with Chorizo are served. [25 minutes]

  • Sandwiches from Master Chefs (Part 2) (#324)

    Great sandwiches include Rick Moonen's Catfish Sloppy Joe and Shawn McClain's Mediterranean Burger. [28 minutes]

  • Romantic Feast (Part 1) (#325)

    Parsnip Blini and Lobster Thermidor with a creamy filling of Lobster and Vegetables are prepared. [28 minutes]

  • Romantic Feast (Part 2) (#326)

    Rack of Lamb Wrapped in Vegetable Ragout and a decadent Warm Chocolate Tart are served. [28 minutes]

  • Keller Family Treasures, Part 1 (#401)

    Stuffed Eggs with Smoked Salmon, Rabbit in Mustard Sauce and Mendiant/Henri's Bread Pudding. [27 minutes]

  • Keller Family Treasures, Part 2 (#402)

    Poached Leeks with Grandma's Light Mayonnaise and Fleischschnaka (Pasta Roulade) are prepared. [26 minutes]

  • Keller Family Treasures, Part 3 (#403)

    Celery Root, Apple and Walnut Salad, La Tourte de la Vallee de Munster and Black Forest Cake. [28 minutes]

  • Weekend Brunch (#404)

    Chantal's Pitcher of Cosmopolitans and Baked Potato Shells Stuffed with Scrambled Eggs are served. [26 minutes]

  • Weekend Entertaining (#405)

    Recipes include Raw Asparagus, Radish and Shiitake Mushroom Salad and Braised Flat Iron Steak. [28 minutes]

  • Brioche Made Easy (#406)

    Chef Keller creates Brioche Bretzel with a cream filling and mouth-watering Beignets. [28 minutes]

  • Remembering Paul Haeberlin (#407)

    Classic Salmon Souffle, Lamb in Hay and Winter Vegetable Ragout are prepared with Paul Haeberlin. [28 minutes]

  • Cooking with Squab (#408)

    Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce and Orange Tartlets are made. [28 minutes]

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