Julia and Jacques Cooking at Home
Jacques Pepin and Julia Child together again! With spirit, whimsy and skill, the pair presents techniques and recipes at the heart of home cooking - done "the right way" (actually, two right ways).
Eggs (#110) Duration: 26:46 STEREO TVG
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.
Souffles (#115) Duration: 26:46 STEREO TVG
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!
- KQED 9: Fri, May 31, 2013 -- 2:00pm email reminder
Fish (#107) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, May 31, 2013 -- 5:30pm email reminder
Pork (#111) Duration: 26:46 STEREO TVG
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.
(Not-Quite-Traditional) Roast Turkey Dinner (#108) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 7, 2013 -- 5:30pm email reminder
Creamy Desserts (#112) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 10, 2013 -- 5:00pm email reminder
Winter Vegetables (#116) Duration: 26:46 STEREO TVG
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.
- KQED 9: Fri, Jun 14, 2013 -- 2:00pm email reminder
Soup (#109) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jun 14, 2013 -- 5:30pm email reminder
Shellfish (#113) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jun 17, 2013 -- 5:00pm email reminder
Charcuterie: Sausage and Pate (#117) Duration: 26:46 STEREO TVG
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).
- KQED 9: Fri, Jun 21, 2013 -- 2:00pm email reminder
Roast Chickens (#114) Duration: 26:46 STEREO TVG
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!"
- KQED Life: Mon, Jun 24, 2013 -- 5:00pm email reminder
Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert (#118) Duration: 26:46 STEREO TVG
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.
- KQED 9: Fri, Jun 28, 2013 -- 2:00pm email reminder
Also on KQED.org this week ...
KQED Science Site Relaunches
All of KQED's science and environment content is now aggregated in one place on KQED.org. Find everything from Astronomy to Zebras!
Enter the New "ImageMakers" Screening Room
Enjoy films from present and past seasons of KQED's short independent film series, divided into Animation, Comedy, Drama, and Suspense.