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).
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: Fri, Dec 6, 2013 -- 5:30pm 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.
Salmon (#119) Duration: 26:46 STEREO TVG
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.
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: Fri, Dec 13, 2013 -- 5:30pm 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).
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: Fri, Dec 20, 2013 -- 5:30pm 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.
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 Life: Fri, Dec 27, 2013 -- 5:30pm email reminder
Duck (#122) Duration: 26:46 STEREO TVG
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.
Roasts of Veal and Lamb (#120) Duration: 26:46 STEREO TVG
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.
Beef (#101) Duration: 26:46 STEREO TVG
"There's nothing as good as a good piece of meat," and as Julia is quick to point out, there is less and less really good (well marbled and aged) beef to be found. Hangar Steak, Skirt Strip, Flank and Ribeye. Sauteed ribeye steak for Steak Diane, hangar steak with crushed pepper (Steak au poivre), pounded chicken steak with wine and persiallade, a classic Chateaubriand (for two or more), les pieces de resistance: two grand All-American Hamburgers, each stacked high with Julia's and Jacques' respective favorite garnishes and condiments.
Potatoes (#121) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jan 13, 2014 -- 5:00pm email reminder
Fruit Desserts (#102) Duration: 26:46 STEREO TVG
Jacques & Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy rich and delicious Strawberries Sabayon; Crepes Suzette, classically flambeed and served with orange butter and powdered sugar; and a Hungarian inspired torta of layered crepes baked with raspberry jam, called a palacsinta.
- KQED 9: Fri, Jan 17, 2014 -- 2:00pm email reminder
Salad Days (#103) Duration: 26:46 STEREO TVG
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.
- KQED 9: Fri, Jan 24, 2014 -- 2:00pm email reminder
Our Favorite Sandwiches (#104) Duration: 26:46 STEREO TVG
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.
- KQED 9: Fri, Jan 31, 2014 -- 2:00pm email reminder