Julia and Jacques Cooking at Home
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 36.1 | Fruit Desserts | Jacques and Julia prepare scrumptious Strawberries Sabayon; Crpes Suzette, classically flambed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. (2 of 22) WEB LINK |
102 | SA | 06/22/13 | 05:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Beef | Julia and Jacques make Sauted ribeye steak for Steak Diane, New York strip steak with crushed pepper (Steak au Poivre), sauteed chicken steak with persiallade, a classic Chateaubriand; and, two grand All-American Hamburgers. (1 of 22) WEB LINK |
101 | TU | 06/11/13 | 06:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Fruit Desserts | Jacques and Julia prepare scrumptious Strawberries Sabayon; Crpes Suzette, classically flambed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. (2 of 22) WEB LINK |
102 | TH | 06/13/13 | 06:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Salad Days | Julia and Jacques prepare salads galore. The menu includes a simple mixed green salad with a garlic vinaigrette; Caesar and Nioise (with fresh seared tuna) Salads; and, two versions of Potato Salad--one American and one French. (3 of 22) WEB LINK |
103 | TU | 06/18/13 | 06:30pm | 00:26:45 | (RPT) | (CC) | × | ST |
| 36.3 | Our Favorite Sandwiches | Julia's favorite is the Croque Monsieur, or pressed and baked ham and cheese. Jacques provides a variation he calls a Croque Madam. A close second they both agree on is the New England Lobster Roll, served on a toasted hot dog bun. The two join forces to produce a Mediterranean specialty, Pan Bagnat and a seafood-filled loaf of bread. (4 of 22) WEB LINK |
104 | TH | 06/20/13 | 06:30pm | 00:26:45 | (RPT) | (CC) | × | ST |
| 36.3 | Fruit Desserts | Jacques and Julia prepare scrumptious Strawberries Sabayon; Crpes Suzette, classically flambed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. (2 of 22) WEB LINK |
102 | SA | 06/22/13 | 05:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Fruit Desserts | Jacques and Julia prepare scrumptious Strawberries Sabayon; Crpes Suzette, classically flambed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. (2 of 22) WEB LINK |
102 | SA | 06/22/13 | 05:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Fruit Desserts | Jacques and Julia prepare scrumptious Strawberries Sabayon; Crpes Suzette, classically flambed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. (2 of 22) WEB LINK |
102 | SU | 06/23/13 | 11:30am | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | 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 Provenal. (5 of 22) WEB LINK |
105 | TU | 06/25/13 | 06:30pm | 00:26:46 | (RPT) | (CC) | × | ST |
| 36.3 | Beef Stews-Pot Roast and Burgundy | Jacques and Julia demonstrate why Beef Burgundy and Pot Roast have been favorite "classic" recipes. They put their own signature on it: "Swiss cheese mashed potatoes" (for the Beef Burgundy), and "soft ribbon noodles" ( for the Pot Roast). (6 of 22) WEB LINK |
106 | TH | 06/27/13 | 06:30pm | 00:26:45 | (RPT) | (CC) | × | ST |