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Julia and Jacques Cooking at Home Previous Broadcasts

Pork (Episode #111)

KQED Life: Fri, Jun 28, 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.

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

KQED 9: Fri, Jun 28, 2013 -- 2:00 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.

Roast Chickens (Episode #114)

KQED Life: Mon, Jun 24, 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, Jun 21, 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.

Charcuterie: Sausage and Pate (Episode #117)

KQED 9: Fri, Jun 21, 2013 -- 2:00 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).

Shellfish (Episode #113)

KQED Life: Mon, Jun 17, 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, Jun 14, 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.

Winter Vegetables (Episode #116)

KQED 9: Fri, Jun 14, 2013 -- 2:00 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.

Creamy Desserts (Episode #112)

KQED Life: Mon, Jun 10, 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, Jun 7, 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.

Pork (Episode #111)

KQED Life: Mon, Jun 3, 2013 -- 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.

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