Julia & Jacques Cooking at Home

Episode 1

Beef

Sat, Sep 25, 1999 24 mins

"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.

Episode 2

Fruit Desserts

Sat, Oct 2, 1999 24 mins

Episode 3

Salad Days

Sat, Oct 9, 1999 24 mins

Jacques dressed in a toga? For the Julia's Caesar Salad, of course! This show has a 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 home made mayonnaise, and its tart French cousin.

Episode 4

Our Favorite Sandwiches

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 5

Vegetables

24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 6

Beef Stews: Pot Roast and Burgundy

24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 7

Fish

24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 8

Turkey Dinner

24 mins

This meal is the holiday favorite that is so good, Julia & Jacques recommend it for any day of the year. Roast Turkey with sausage and cornbread stuffing, gravy made the old-fashioned way, 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, roasted and re-assembled for serving.

Episode 9

Soup

24 mins

Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup; Vichyssoise, or chilled Leek 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.

Episode 10

Eggs

24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 11

Pork

24 mins

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 sautéed red cabbage and apples, and Pork Tenderloin Medallions with port wine and macerated prunes on a bed of orzo.

Episode 12

Creamy Desserts

24 mins

Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and creme Brulé vie for attention with creamy Chocolate Pot de Creme and Profiteroles with Ice Cream and Mocha Anglaise. This show is deliciously and elegantly decadent.

Episode 13

Shellfish

24 mins

Julia and Jacques share opinions, and know-how, on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauces, and they turn out Mussels Mariniere, Billi Bi soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce.

Episode 14

Roast Chickens

24 mins

Perfectly roasted chicken says Julia, is a telltale of a really good cook. Here are three ways to perfectly roasted chicken. Whether whole rack-roasted or trussed and stuffed under the skin with a savory and shallot sauté, or butterflied and roasted with a delicate spice rub, each has a crispy golden brown skin and juicy meat that say "Hmmmm! Great chicken!"

Episode 15

Soufflés

24 mins

Julia and Jacques demonstrate the art, and the adventure, of the Soufflé. Julia extends the classic cheese soufflé to super-height...and Jacques creates a light, fluffy, flavorful scallop and cheese soufflé in a large casserole. For dessert, a chocolate soufflé and cream roulade. Twinkies were never this good!

Episode 16

Winter Vegetables

24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 17

Charcuterie: Sausage and Pâté

Sat, Jan 1, 2000 24 mins

Julia and Jacques demonstrate recipes for sausage and paté that are right out of the French countryside. Made from scratch sausage and lentil salad, country paté (2 ways), and, for a finale, a grand truffle infused sausage wrapped in fresh baked brioche (recipe also demonstrated).

Episode 18

Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert

Sat, Jan 8, 2000 24 mins

Poached chicken, chicken pot pie and rustic apple tart dessert. 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.

Episode 19

Salmon

Sat, Jan 15, 2000 24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 20

Roasts of Veal and Lamb

Sat, Jan 22, 2000 24 mins

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.

Episode 21

Potatoes

Sat, Jan 29, 2000 24 mins

American chef Julia Child and French chef Jacques Pepin host this cooking show that shows viewers how to best prepare various French and American dishes.

Episode 22

Duck

Sat, Feb 5, 2000 24 mins

Duck is a 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.