Julia and Jacques Cooking at Home Previous Broadcasts

Pork (Episode #111)

KQED Life: Mon, Dec 31, 2012 -- 5:00 PM

A classic of the American table--pork chops and applesauce, is the starting point for three J&J improvisations; aromatic grilled, stuffed pork chops with Rosemary, served with a tomato, red onion and avocado salad; loin of pork with sauteed red cabbage and apples, and Pork Tenderloin Medallions with port wine and macerated prunes on a bed of orzo.

Fish (Episode #107)

KQED Life: Fri, Dec 28, 2012 -- 5:30 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.

Eggs (Episode #110)

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

Eggs - all sizes, all types - from chicken to quail to ostrich. Soft, scrambled, poached - from omelets to fritatas to eggs benedict - not to mention Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.

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

KQED Life: Fri, Dec 21, 2012 -- 5:30 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).

Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert (Episode #118)

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

Julia and Jacques show how simple it is to poach a chicken with vegetables, mushrooms and a little white wine, and then take that poaching liquid and use it with the leftover poached chicken for a flaky crusted chicken pot pie. The same simple pastry Julia makes for the pot pie is perfect base for a rustic apple and dried fruit tart. Bon Appetit.

Soup (Episode #109)

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

Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with heaps of melted, baked cheese; Vichyssoise, or chilled Leak and Potato Soup, as well as an original variation on the theme using watercress; and a hearty Mediterranean fish stew with an authentic rouille. And, because no show about would be complete without Chicken Soup, we are presented chicken & noodle, and chicken & rice soups.

Vegetables (Episode #105)

KQED Life: Fri, Dec 14, 2012 -- 5:30 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.

Charcuterie: Sausage and Pate (Episode #117)

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

Julia & Jacques demonstrate recipes for sausage and pate that are right out of the French countryside. Made from scratch sausage and lentil salad, country pate (2 ways), and, for a finale, a grand truffle infused sausage wrapped in fresh baked brioche (recipe also demonstrated).

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

KQED Life: Mon, Dec 10, 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.

Our Favorite Sandwiches (Episode #104)

KQED Life: Fri, Dec 7, 2012 -- 5:30 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.

Winter Vegetables (Episode #116)

KQED 9: Fri, Dec 7, 2012 -- 1:30 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 Life: Mon, Dec 3, 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.

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