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).
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.
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!"
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.
- KQED Life: Fri, Apr 25, 2014 -- 5:30pm email reminder
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!
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.
- KQED Life: Fri, May 2, 2014 -- 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.
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, May 9, 2014 -- 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).
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.
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.
- KQED 9: Fri, May 30, 2014 -- 2:00pm email reminder