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Julia and Jacques Cooking at Home Previous Broadcasts

Winter Vegetables (Episode #116)

KQED Life: Fri, Sep 28, 2012 -- 5:30 PM

Julia and Jacques take the doldrums out of Winter Vegetables, and demonstrate how even vegetables cooked only in season can be a special treat. Braised cabbage stuffed with a flavorful ground beef and rice filling, one way with onions, celery, garlic and caraway seeds, and another surrounded with tomato sauce. A Cauliflower Gratin, glazed Turnips and Carrots and a Celery Root Remoulade complete this hearty display of winter vegetable cookery.

Fish (Episode #107)

KQED 9: Fri, Sep 28, 2012 -- 1:30 PM

Sole food and more. One of Julia's most memorable meals was the Sole Meuniere she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by grilled halibut with herbed butter, and poached snapper with beautifully turned and sauteed cucumbers.

Repeat Broadcasts:

  • KQED Channel 9: Fri, Sep 28, 2012 -- 1:30 PM

(Not-Quite-Traditional) Roast Turkey Dinner (Episode #108)

KQED Life: Mon, Sep 24, 2012 -- 5:00 PM

This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Turkey with sausage and cornbread stuffing, gravy made the old-fashioned way from the pan drippings, accompanied by creamed onions and a zesty cranberry-apple chutney. The "not-quite..." which has to be seen, is the inventive way the turkey is cut-up before cooking, and then roasted and re-assembled for serving.

Souffles (Episode #115)

KQED Life: Fri, Sep 21, 2012 -- 5:30 PM

Julia and Jacques demonstrate the art, and the adventure, of the souffle. Julia extends the classic cheese souffle to super-height... & Jacques creates a light, fluffy flavorful scallop and cheese souffle in a large casserole. For dessert, a chocolate souffle and cream roulade. Twinkies were never this good!

Beef Stews-Pot Roast and Burgundy (Episode #106)

KQED 9: Fri, Sep 21, 2012 -- 1:30 PM

Sounds rather ordinary for this celebrated duet...but here, Jacques & Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France) for what seems like "forever," and they put their own signature on it "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" (for the Pot Roast).

Repeat Broadcasts:

  • KQED Channel 9: Fri, Sep 21, 2012 -- 1:30 PM

Fish (Episode #107)

KQED Life: Mon, Sep 17, 2012 -- 5:00 PM

Sole food and more. One of Julia's most memorable meals was the Sole Meuniere she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by grilled halibut with herbed butter, and poached snapper with beautifully turned and sauteed cucumbers.

Repeat Broadcasts:

  • KQED Channel 9: Fri, Sep 28, 2012 -- 1:30 PM

Roast Chickens (Episode #114)

KQED Life: Fri, Sep 14, 2012 -- 5:30 PM

Perfectly roasted chicken says Julia, is a telltale of a really good cook. Here are three ways to perfectly roast chicken. Whether whole rack-roasted or trussed and stuffed under the skin with a savory and shallot saute, or butterflied and roasted with a delicate spice rub, each has a crispy golden brown skin and juicy meat that say "Hmmmm! Great chicken!"

Vegetables (Episode #105)

KQED 9: Fri, Sep 14, 2012 -- 1:30 PM

Julia & Jacques prepare artichokes--several ways--including artichoke heats stuffed with spinach and mushroom Duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques counters with his aromatic Tomato Provencal.

Beef Stews-Pot Roast and Burgundy (Episode #106)

KQED Life: Mon, Sep 10, 2012 -- 5:00 PM

Sounds rather ordinary for this celebrated duet...but here, Jacques & Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France) for what seems like "forever," and they put their own signature on it "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" (for the Pot Roast).

Repeat Broadcasts:

  • KQED Channel 9: Fri, Sep 21, 2012 -- 1:30 PM

Shellfish (Episode #113)

KQED Life: Fri, Sep 7, 2012 -- 5:30 PM

Julia and Jacques share opinions, and know-how, on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they turn out Mussels Marinierem Bell Bi Soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce.

Our Favorite Sandwiches (Episode #104)

KQED 9: Fri, Sep 7, 2012 -- 1:30 PM

As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between two pieces of bread. Today, Julia's favorite is the Croque Monsieur, or pressed and baked ham & cheese. Of course, Jacques provides a variation he calls a Croque Madam. A close second they can both agree on is the New England lobster roll, served on a toasted hot dog bun. Then the two join forces to produce a Mediterranean specialty, Pagne Bagnat, or Seafood filled loaf of bread, quite the generous sandwich for four.

Vegetables (Episode #105)

KQED Life: Mon, Sep 3, 2012 -- 5:00 PM

Julia & Jacques prepare artichokes--several ways--including artichoke heats stuffed with spinach and mushroom Duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques counters with his aromatic Tomato Provencal.

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