Hubert Keller: Secrets of a Chef

Season 4

TV-G
Cooking show with recipes from Chef Keller's book, Souvenirs.

Where to Watch Season 4

26 Episodes

  • Keller Family Treasures, Part 1
    E1
    Keller Family Treasures, Part 1Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
  • Keller Family Treasures, Part 2
    E2
    Keller Family Treasures, Part 2Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
  • Keller Family Treasures, Part 3
    E3
    Keller Family Treasures, Part 3It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.
  • Weekend Brunch
    E4
    Weekend BrunchChef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.
  • Weekend Entertaining
    E5
    Weekend EntertainingChef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.
  • Brioche Made Easy
    E6
    Brioche Made EasyChef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.
  • Remembering Paul Haeberlin
    E7
    Remembering Paul HaeberlinSalmon souffle; lamb in hay; winter vegetable ragout.
  • Cooking With Squab
    E8
    Cooking With SquabMarinated squab breasts with juniper and red wine sauce; orange tartlets with lavender meringue.
  • Tomahawk Steak
    E9
    Tomahawk SteakTomahawk steak with bearnaise sauce; pommes byron.
  • Summer Cooking
    E10
    Summer CookingAnchoiade with crudite platter; pepper-flecked, slow-roasted Hawaiian swordfish with a cardamom-carrot coulis.
  • Burrata Cheese: The New Favorite
    E11
    Burrata Cheese: The New FavoriteBurrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes and Spicy Paprika Oil are served.
  • Great Soups
    E12
    Great SoupsChef Keller creates silky, irresistible Onion Veloute Soup and Roasted Corn Soup.
  • Food Memories From Alsace
    E13
    Food Memories From AlsaceSalad vigneronne; traditional tarte flambee with a cracker-thin crust.
  • Sports Bar Favorites
    E14
    Sports Bar FavoritesChicken wings; sliders with buffalo meat and blue cheese; fried macaroni and cheese balls.
  • Modern French Cuisine
    E15
    Modern French CuisineCrab and black truffle cappuccino; Buffalo New York strip steaks with coffee-spice rub.
  • Gravlax in Three Easy Steps
    E16
    Gravlax in Three Easy StepsClassic salmon; salmon tartare; salmon stacks.
  • Ice Cream Cakes
    E17
    Ice Cream CakesBaked Alaska; vacherin glace made with meringue, raspberry and vanilla ice cream and decorated with Chantilly cream.
  • Salads for Special Occasions
    E18
    Salads for Special OccasionsIf you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it’s a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
  • Brunch Favorites
    E19
    Brunch FavoritesBrioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich.
  • Baking with Christoffe Fayette
    E20
    Baking with Christoffe FayetteLas Vegas’ premier pastry chef, Christoffe Fayette, visits Chef Keller’s set with easy-to-follow recipes for luscious chocolate treats. First it’s a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
  • Street Food with Susan Feniger
    E21
    Street Food with Susan FenigerSusan Feniger visits Chef Keller’s set and brings some of the wonderful “street food” recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
  • Authentic Italian Treasures with Carla Pellegrino
    E22
    Authentic Italian Treasures with Carla PellegrinoItalian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it’s a delightful, sautéed chicken dish from Liguria that comes to life with a touch of beer.
  • Cooking with L’Atelier’s Steve Benjamin
    E23
    Cooking with L’Atelier’s Steve BenjaminStar chef Steve Benjamin from L’Atelier de Joël Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
  • Offalgood with Chris Cosentino
    E24
    Offalgood with Chris CosentinoCelebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it’s an easy-to-prepare quail recipe that’s enriched with browned butter, apples and Chris’ secret ingredient.
  • Lobster Fun
    E25
    Lobster FunChef Keller’s lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
  • Discovering Buffalo
    E26
    Discovering BuffaloChef Keller reveals why he’s a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.

 

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