Julia and Jacques Cooking at Home

Season 11999

Julia and Jacques: Cooking at Home was the last culinary series to star Julia Child. Teaming up with Julia for these 22 programs was Jacques Pépin, who had just finished Jacques Pépin's Kitchen: Encore with Claudine. This show took A La Carte Communications, its producing agency, into a new direction. After Julia and Jacques: Cooking at Home, A La Carte grew by leaps and bounds with programs such as Michael Chiarello's Napa and America's Test Kitchen. There is no editor for this show. If you would like to be the editor look here for details.

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22 Episodes

E01 Beef

"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.

September 25, 1999

E02 Fruit Desserts

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.

October 2, 1999

E03 Salad Days

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.

October 9, 1999

E04 Our Favorite Sandwiches

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.

October 16, 1999

E05 Vegetables

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.

October 23, 1999

E06 Beef Stews-Pot Roast and Burgundy

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).

October 30, 1999

E07 Fish

November 6, 1999

E08 (Not-Quite-Traditional) Roast Turkey Dinner

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.

November 13, 1999

E09 Soup

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.

November 20, 1999

E10 Eggs

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.

November 27, 1999

E11 Pork

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.

November 20, 1999

E12 Creamy Desserts

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.

November 27, 1999

E13 Shellfish

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.

December 4, 1999

E14 Roast Chickens

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!"

December 11, 1999

E15 Soufflés

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!

December 18, 1999

E16 Winter Vegetables

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.

December 25, 1999

E17 Charcuterie: Sausage and Paté

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).

January 1, 2000

E18 Comfort Food: Poached Chicken, Chicken Pot Pie and 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 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!

January 8, 2000

E19 Salmon

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.

January 15, 2000

E20 Roasts of Veal and Lamb

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.

January 22, 2000

E21 Potatoes

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.

January 29, 2000

E22 Duck

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.

February 5, 2000

Julia and Jacques Cooking at Home

E01 Beef

E02 Fruit Desserts

E03 Salad Days

E04 Our Favorite Sandwiches

E05 Vegetables

E06 Beef Stews-Pot Roast and Burgundy

E07 Fish

E08 (Not-Quite-Traditional) Roast Turkey Dinner

E09 Soup

E10 Eggs

E11 Pork

E12 Creamy Desserts

E13 Shellfish

E14 Roast Chickens

E15 Soufflés

E16 Winter Vegetables

E17 Charcuterie: Sausage and Paté

E18 Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert

E19 Salmon

E20 Roasts of Veal and Lamb

E21 Potatoes

E22 Duck

Junior MasterChef Italia

Telecrime

My Beloved (?) In-law

Jonson & Spout

Ghost Spot

D-Day 80

I'll Turn Back This Time

魂学研习者

How We Used To Live

Steph's Packed Lunch

Fantom operety

El món de Pepe Rubianes

Oxbridge Blues

Tierra de talento

For the Love of Dogs

Charters and Caldicott

PDQ

Graveyard for the Living

Glad To Know You

Sam

E01 Beef

E02 Fruit Desserts

E03 Salad Days

E04 Our Favorite Sandwiches

E05 Vegetables

E06 Beef Stews-Pot Roast and Burgundy

E07 Fish

E08 (Not-Quite-Traditional) Roast Turkey Dinner

E09 Soup

E10 Eggs

E11 Pork

E12 Creamy Desserts

E13 Shellfish

E14 Roast Chickens

E15 Soufflés

E16 Winter Vegetables

E17 Charcuterie: Sausage and Paté

E18 Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert

E19 Salmon

E20 Roasts of Veal and Lamb

E21 Potatoes

E22 Duck