Julia and Jacques Cooking at Home

S1 · E1 · 25 de set de 1999

Beef Episódio 1

"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. Sautéed ribeye steak for Steak Diane, New York strip steak with crushed pepper (Steak au Poivre), sautéed chicken steak with persiallade, a classic Chateaubriand (for two, or more), les piéces de resistance: two grand All-American Hamburgers, each stacked high with Julia and Jacquess' respective favorite garnishes and condiments.

S1 · E2 · 2 de out de 1999

Fruit Desserts Episódio 2

Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Strawberries Sabayon; Crêpes Suzette, classically flambéed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crêpes baked with raspberry jam, called a Palacsinta.

S1 · E3 · 9 de out de 1999

Salad Days Episódio 3

Jacques dressed in a toga? For 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 Niçoise (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.

S1 · E4 · 16 de out de 1999

Our Favorite Sandwiches Episódio 4

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 and 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, Pan Bagnat and a seafood-filled loaf of bread.

S1 · E5 · 23 de out de 1999

Vegetables Episódio 5

Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxelle. Julia demonstrates her secret to ever-green cooked string beans and butter bruised peas. Jacques counters with his aromatic Tomato Provençal.

S1 · E6 · 30 de out de 1999

Beef Stews-Pot Roast and Burgundy Episódio 6

Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes (here and in France) for what seems like "forever", and they put their own signature on it: "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" (for the Pot Roast).

S1 · E7 · 6 de nov de 1999

Fish Episódio 7

S1 · E8 · 13 de nov de 1999

(Not-Quite-Traditional) Roast Turkey Dinner Episódio 8

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.

S1 · E9 · 20 de nov de 1999

Soup Episódio 9

Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked crust of Swiss cheese; 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 soup would be complete without chicken soup, we are presented Chicken and Noodle and Chicken and Rice Soups.

S1 · E10 · 27 de nov de 1999

Eggs Episódio 10

Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to Eggs Benedict...not to mention Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.

S1 · E11 · 20 de nov de 1999

Pork Episódio 11

A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques 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.

S1 · E12 · 27 de nov de 1999

Creamy Desserts Episódio 12

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

S1 · E13 · 4 de dez de 1999

Shellfish Episódio 13

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

S1 · E14 · 11 de dez de 1999

Roast Chickens Episódio 14

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

S1 · E15 · 18 de dez de 1999

Soufflés Episódio 15

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!

S1 · E16 · 25 de dez de 1999

Winter Vegetables Episódio 16

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, Carrots and a Celery Root Remoulade complete this hearty display of winter vegetable cookery.

S1 · E17 · 1 de jan de 2000

Charcuterie: Sausage and Paté Episódio 17

Julia and Jacques demonstrate recipes for sausage and patÚ 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).

S1 · E18 · 8 de jan de 2000

Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert Episódio 18

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 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 Appétit!

S1 · E19 · 15 de jan de 2000

Salmon Episódio 19

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.

S1 · E20 · 22 de jan de 2000

Roasts of Veal and Lamb Episódio 20

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 lardons, onions, mushrooms and thyme. Not only are you shown how to prepare these dishes, but Jacques then demonstrates, step-by-step, how to carve and serve them.

S1 · E21 · 29 de jan de 2000

Potatoes Episódio 21

One potato, two potato, oh, so many potatoes. Julia and 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 Soufflés.

S1 · E22 · 5 de fev de 2000

Duck Episódio 22

Duck is a favorite in restaurants, but often considered too difficult to cook at home. No longer! First, Julia prepares her classic whole Roasted Duck, then Jacques makes a Pan-Roasted Duck, glazed with shallots and parsnips. Then, together Julia and Jacques create a Warm Duck Salad combining slices of juicy duck breast and duck giblet with garlic, mustard and delicate salad greens, sprinkled with crispy, roasted duck skin.