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Julia and Jacques Cooking at Home

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
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)
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104 FR 04/11/14 06:30pm 00:26:45 (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)
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103 SA 04/12/14 NOON 00:26:45 (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)
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105 MO 04/14/14 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)
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106 FR 04/18/14 06:30pm 00:26:45 (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 SA 04/19/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Fish One of Julia's most memorable meals was the Sole Meunire she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by Grilled Halibut with herbed butter, and Poached Snapper with beautifully turned and sauteed cucumbers (7 of 22)
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107 MO 04/21/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 (Not-Quite-Traditional) Roast Turkey Dinner Julia and Jacques prepare 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. (8 of 22)
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108 FR 04/25/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Fish One of Julia's most memorable meals was the Sole Meunire she had on first arriving in Paris after WWII. With Jacques, she recreates this dish, as delightful as ever. The sole is followed by Grilled Halibut with herbed butter, and Poached Snapper with beautifully turned and sauteed cucumbers (7 of 22)
WEB LINK
107 SA 04/26/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Soup Four classic soups made from scratch in Julia's kitchen: French Onion Soup, topped with a baked crust of Swiss cheese; Vichyssoise, or chilled Leek and Potato Soup; a hearty Mediterranean fish stew with an authentic rouille; and, Chicken and Noodle and Chicken and Rice Soups. (9 of 22)
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109 MO 04/28/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Eggs Julia and Jacques cook all types of eggs, from chicken to quail to ostrich--soft, scrambled, poached--from omelets to Frittatas to Eggs Benedict. They prepare an ostrich egg as voluminous as a dozen and a half Grade A Large. (10 of 22)
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110 FR 05/02/14 06:30pm 00:26:45 (RPT) (CC) × ST
36.3 Soup Four classic soups made from scratch in Julia's kitchen: French Onion Soup, topped with a baked crust of Swiss cheese; Vichyssoise, or chilled Leek and Potato Soup; a hearty Mediterranean fish stew with an authentic rouille; and, Chicken and Noodle and Chicken and Rice Soups. (9 of 22)
WEB LINK
109 SA 05/03/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Pork Julia and Jacques create 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. (11 of 22)
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111 MO 05/05/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Creamy Desserts Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Creme Caramel and Cerme Brulee vie for attention with creamy Chocolate Pot de Crme and Profiteroles with Ice Cream and Mocha Anglaise. (12 of 22)
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112 FR 05/09/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Pork Julia and Jacques create 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. (11 of 22)
WEB LINK
111 SA 05/10/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Shellfish Jacques shucks, Julia sauces, and they turn out Mussels Marinire, Billi Bi Soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce. (13 of 22)
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113 MO 05/12/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Roast Chickens Julia roasts a chicken three different ways: rack-roasted; trussed and stuffed under the skin with a savory shallot saute; and, butterflied and roasted with a delicate spice rub. (14 of 22)
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114 FR 05/16/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Shellfish Jacques shucks, Julia sauces, and they turn out Mussels Marinire, Billi Bi Soup, and Moules Ravigots, along with a classic shrimp cocktail and mignonette sauce. (13 of 22)
WEB LINK
113 SA 05/17/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Souffles Julia and Jacques demonstrate the art and the adventure of the souffle. Julia extends the classic Cheese Souffl to super-height--and Jacques creates a light, fluffy, flavorful Scallop and Cheese Souffle in a large casserole. For dessert, a Chocolate Souffl and Cream Roulade. (15 of 22)
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115 MO 05/19/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Winter Vegetables Julia and Jacques demonstrate how seasonal vegetables can be a special treat. Recipes: Braised Cabbage--prepared two different ways; Cauliflower Gratin; Glazed Turnips; and, Carrots and a Celery Root Remoulade. (16 of 22)
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116 FR 05/23/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Souffles Julia and Jacques demonstrate the art and the adventure of the souffle. Julia extends the classic Cheese Souffl to super-height--and Jacques creates a light, fluffy, flavorful Scallop and Cheese Souffle in a large casserole. For dessert, a Chocolate Souffl and Cream Roulade. (15 of 22)
WEB LINK
115 SA 05/24/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Charcuterie: Sausage and Pate Julia and Jacques demonstrate recipes for sausage and pate that are right out of the French countryside. Made from scratch Sausage and Lentil Salad, Country Pate (two ways), and for a finale, a grand truffle infused sausage wrapped in fresh baked brioche. (17 of 22)
WEB LINK
117 MO 05/26/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Comfort Food: Poached Chicken, Chicken Pot Pie and Julia and Jacques show how simple it is to poach a chicken with vegetables, and later using the poaching liquid 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. (18 of 22)
WEB LINK
118 FR 05/30/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Charcuterie: Sausage and Pate Julia and Jacques demonstrate recipes for sausage and pate that are right out of the French countryside. Made from scratch Sausage and Lentil Salad, Country Pate (two ways), and for a finale, a grand truffle infused sausage wrapped in fresh baked brioche. (17 of 22)
WEB LINK
117 SA 05/31/14 NOON 00:26:46 (RPT) (CC) × ST