Julia and Jacques Cooking at Home Previous Broadcasts

Fish (Episode #107)

KQED Life: Fri, May 31, 2013 -- 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.

Souffles (Episode #115)

KQED 9: Fri, May 31, 2013 -- 2:00 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!

Eggs (Episode #110)

KQED Life: Mon, May 27, 2013 -- 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, May 24, 2013 -- 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).

Roast Chickens (Episode #114)

KQED 9: Fri, May 24, 2013 -- 2:00 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!"

Soup (Episode #109)

KQED Life: Mon, May 20, 2013 -- 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, May 17, 2013 -- 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.

Shellfish (Episode #113)

KQED 9: Fri, May 17, 2013 -- 2:00 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.

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

KQED Life: Mon, May 13, 2013 -- 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, May 10, 2013 -- 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.

Creamy Desserts (Episode #112)

KQED 9: Fri, May 10, 2013 -- 2:00 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.

Fish (Episode #107)

KQED Life: Mon, May 6, 2013 -- 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.

Salad Days (Episode #103)

KQED Life: Fri, May 3, 2013 -- 5:30 PM

Jacques dressed in a toga? For the Julia's Caesar Salad, of course! This show has salad for everyone, from a simple mixed green salad with a garlic vinaigrette, to classic Caesar and Nicoise (with fresh seared tuna) Salads. How about some potato salad? Well, Julia and Jacques prepare two: An American style potato salad with homemade mayonnaise, and its tart French cousin.

Pork (Episode #111)

KQED 9: Fri, May 3, 2013 -- 2:00 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.

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