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Julia and Jacques Cooking at Home
About The Show:
America's favorite cooking duo takes you to the heart of good home cooking and shows you that while there are traditional ways of preparing a dish, nothing is written in stone.
These two legendary cooks play off one another like The Odd Couple, joking, even bickering good-naturedly, over kitchen technique, demonstrating that cooking is deeply personal and that there's often more than one way to get great results.
Their deep friendship and the high professional regard in which Julia and Jacques hold each other make the show a pleasure to watch.
| Air Times in ET Check local listings to confirm air times |
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TUE, MAR 16 | |
| Fish | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, MAR 17 | |
| Fish | • 01:30 AM |
THU, MAR 18 | |
| (Not-Quite-Traditional) Roast Turkey Dinner | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, MAR 19 | |
| (Not-Quite-Traditional) Roast Turkey Dinner | • 01:30 AM |
TUE, MAR 23 | |
| Soup | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, MAR 24 | |
| Soup | • 01:30 AM |
THU, MAR 25 | |
| Eggs | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, MAR 26 | |
| Eggs | • 01:30 AM |
TUE, MAR 30 | |
| Pork | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, MAR 31 | |
| Pork | • 01:30 AM |
THU, APR 1 | |
| Creamy Desserts | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, APR 2 | |
| Creamy Desserts | • 01:30 AM |
TUE, APR 6 | |
| Shellfish | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, APR 7 | |
| Shellfish | • 01:30 AM |
THU, APR 8 | |
| Roast Chickens | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, APR 9 | |
| Roast Chickens | • 01:30 AM |
TUE, APR 13 | |
| Souffles | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, APR 14 | |
| Souffles | • 01:30 AM |
THU, APR 15 | |
| Winter Vegetables | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, APR 16 | |
| Winter Vegetables | • 01:30 AM |
TUE, APR 20 | |
| Charcuterie: Sausage and Pate | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, APR 21 | |
| Charcuterie: Sausage and Pate | • 01:30 AM |
THU, APR 22 | |
| Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, APR 23 | |
| Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert | • 01:30 AM |
TUE, APR 27 | |
| Salmon | • 07:30 AM • 01:30 PM • 07:30 PM |
WED, APR 28 | |
| Salmon | • 01:30 AM |
THU, APR 29 | |
| Roasts of Veal and Lamb | • 07:30 AM • 01:30 PM • 07:30 PM |
FRI, APR 30 | |
| Roasts of Veal and Lamb | • 01:30 AM |
Jacques Pépin
Already a household name and culinary icon, Jacques Pépin has dedicated more than 50 years of his life to the culinary arts. He is world renowned as the host of his acclaimed and popular cooking programs on public television, and as an author, instructor and gifted artist.
Julia Child
The iconic Julia Child pioneered cooking television through her highly successful cooking shows, including The French Chef and Dinner at Julia’s, and authored a series of best-selling cookbooks. Her famous Cambridge, Mass. kitchen became an exhibit at the Smithsonian Museum in 2002.
Beef #101 "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. Sauteed ribeye steak for Steak Diane, New York strip steak with crushed pepper (Steak au Poivre), sauteed chicken steak with persiallade, a classic Chateaubriand (for two, or more), les pieces de resistance: two grand All-American Hamburgers, each stacked high with Julia and Jacquess' respective favorite garnishes and condiments. |
Fruit Desserts #102 Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and delicious Strawberries Sabayon; Crepes Suzette, classically flambeed and served with orange butter and powdered sugar; and a Hungarian-inspired torta of layered crepes baked with raspberry jam, called a Palacsinta. |
Salad Days #103 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 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. |
Our Favorite Sandwiches #104 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. |
Vegetables #105 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. |
Beef Stews-Pot Roast and Burgundy #106 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). |
Fish #107 Sole food and more. 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. |
(Not-Quite-Traditional) Roast Turkey Dinner #108 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. |
Soup #109 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. |
Eggs #110 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. |
Pork #111 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 sauteed red cabbage and apples, and Pork Tenderloin Medallions with port wine and macerated prunes on a bed of orzo. |
Creamy Desserts #112 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. This show is deliciously and elegantly decadent. |
Shellfish #113 Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. 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. |
Roast Chickens #114 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 saute, or butterflied and roasted with a delicate spice rub, each has a crispy golden brown skin and juicy meat that say, "Hmmm! Great chicken!" |
Souffles #115 Julia and Jacques demonstrate the art and the adventure of the souffle. Julia extends the classic Cheese Souffle to super-height... and Jacques creates a light, fluffy, flavorful Scallop and Cheese Souffle in a large casserole. For dessert, a Chocolate Souffle and Cream Roulade. Twinkies were never this good! |
Winter Vegetables #116 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. |
Chacuterie: Sausage and Pate #117 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 Pat (2 ways), and for a finale, a grand truffle infused sausage wrapped in fresh baked brioche (recipe also demonstrated). |
Comfort Food: Poached Chicken, Chicken Pot Pie and Apple Tart Dessert #118 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 Appetit! |
Salmon #119 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. |
Roasts of Veal and Lamb #120 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. |
Potatoes #121 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 Souffles. |
Duck #122 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. |
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