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Julia and Jacques Cooking at Home Previous Broadcasts

Souffles (Episode #115)

KQED Life: Mon, Jan 28, 2013 -- 5:00 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!

Pork (Episode #111)

KQED Life: Fri, Jan 25, 2013 -- 5:30 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.

Duck (Episode #122)

KQED 9: Fri, Jan 25, 2013 -- 2:00 PM

Duck is favorite in restaurants, but often considered too difficult to cook at home. No longer! Julia prepares her original (first shown on The French Chef) pan roasted duck, glazed with shallots and parsnips. And Jacques roasts a whole duck, then combines slices of the juicy duck breast with garlic, mustard and delicate salad greens tossed in garlic, mustard and duck giblets, and sprinkled with crispy roasted duck skin.

Roast Chickens (Episode #114)

KQED Life: Mon, Jan 21, 2013 -- 5:00 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!"

Eggs (Episode #110)

KQED Life: Fri, Jan 18, 2013 -- 5:30 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.

Potatoes (Episode #121)

KQED 9: Fri, Jan 18, 2013 -- 2:00 PM

One potato, two potato, oh, so many potatoes. Julia & Jacques share their tricks, "trucs" and techniques for perfect baked potatoes, airy mashed potatoes, creamy potato casserole, and delightful lighter-than-air crispy-fried pommes souffles.

Shellfish (Episode #113)

KQED Life: Mon, Jan 14, 2013 -- 5:00 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.

Soup (Episode #109)

KQED Life: Fri, Jan 11, 2013 -- 5:30 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.

Roasts of Veal and Lamb (Episode #120)

KQED 9: Fri, Jan 11, 2013 -- 2:00 PM

First is a Roast of Veal with Wild Mushrooms, Braised Endive, onions and white wine - the aromas just fill the kitchen. Second is a delicious Leg of Lamb, hip bone removed, studded with garlic on a ragout of white beans and pancetta, onions, mushrooms and thyme. And, not only are you shown how to prepare these dishes, but Jacques then demonstrates, step-by- step, how to carve and serve them.

Creamy Desserts (Episode #112)

KQED Life: Mon, Jan 7, 2013 -- 5:00 PM

Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and Creme Brulee vie for attention with creamy chocolate Pot de Creme and Profiteroles with Ice Cream and Mocha Anglaise. This show is deliciously and elegantly decadent.

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

KQED Life: Fri, Jan 4, 2013 -- 5:30 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.

Salmon (Episode #119)

KQED 9: Fri, Jan 4, 2013 -- 2:00 PM

Start with one large, whole salmon, and observe as Julia and Jacques transform the fish into Salmon Tartar and "Instant Gravlax." This, of course, is prelude to baking the Salmon in an "only Julia can get away with it" bicycle pump inflated parchment papillote (bag). For those cooking solo, they also demonstrate how to filet and then roast fresh salmon, served with a garnish of snow peas and tomatoes.

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TV Technical Issues

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    TV Technical Issues
    • Mon 8/31: KQET Signal break-up (DT25.1, 25.2, 25.3)

      UPDATE: As of shortly after 7pm Monday evening, repairs were completed at the KQET transmitter, and the signal appears to be stable. Thanks for your patience. – – – – – – – – – – – – – – – – – – – Original post Monday 11am: We are aware of the break-up […]

    • Comcast channel moves, Monterey/Salinas & Sacramento/Fairfield

      As of Tuesday 8/25, Comcast/Xfinity has moved four of KQED’s channels to new numbers in two of its service areas. The new info is: Monterey-Salinas: 371 – KQED World 372 – KQED Kids 373 – KQED Life 374 – KQED V-Me Sacramento, Fairfield, Rio Vista, Travis AFB and Vacaville: 390 – KQED World 391 – […]

    • Sutro Tower Annual Maintenance, week of 8/24 daytime

      (may affect Over the Air signal for KQED DT9.1, 9.2, 9.3) The Sutro Tower team will be doing their annual tower check and maintenance work this week, meaning that all stations may be switching back and forth from their main antenna to their auxiliary antenna between 9am and 4pm. Work should conclude no later than […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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