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Julia and Jacques Cooking at Home Previous Broadcasts

Souffles (Episode #115)

KQED Life: Fri, May 30, 2014 -- 5:30 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!

Salmon (Episode #119)

KQED 9: Fri, May 30, 2014 -- 2:00 PM

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.

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

KQED Life: Mon, May 26, 2014 -- 5:00 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: Fri, May 23, 2014 -- 5:30 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!"

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

KQED 9: Fri, May 23, 2014 -- 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.

Charcuterie: Sausage and Pate (Episode #117)

KQED Life: Mon, May 19, 2014 -- 5:00 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: Fri, May 16, 2014 -- 5:30 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.

Charcuterie: Sausage and Pate (Episode #117)

KQED 9: Fri, May 16, 2014 -- 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).

Repeat Broadcasts:

  • KQED Channel 9: Fri, May 16, 2014 -- 2:00 PM

Winter Vegetables (Episode #116)

KQED Life: Mon, May 12, 2014 -- 5:00 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: Fri, May 9, 2014 -- 5:30 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.

Winter Vegetables (Episode #116)

KQED 9: Fri, May 9, 2014 -- 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.

Repeat Broadcasts:

  • KQED Channel 9: Fri, May 9, 2014 -- 2:00 PM

Souffles (Episode #115)

KQED Life: Mon, May 5, 2014 -- 5:00 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!

Pork (Episode #111)

KQED Life: Fri, May 2, 2014 -- 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.

Souffles (Episode #115)

KQED 9: Fri, May 2, 2014 -- 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!

Repeat Broadcasts:

  • KQED Channel 9: Fri, May 2, 2014 -- 2:00 PM
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