Host Jacques Pepin
Episode #111 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.
Episode #112 Creamy Desserts
Julia dons safety goggles and takes up a blowtorch for
this hot dessert show. Delectable Crème Caramel and Crème
Brûlée vie for attention with creamy Chocolate Pot de
Crème and Profiteroles with Ice Cream and Mocha Anglaise. This
show is deliciously and elegantly decadent.
Episode #113 Shellfish
Julia and Jacques share opinions and know-how on mussels,
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.
Episode #114 Roast Chickens
Perfectly roasted chicken, says Julia, is a tell-tale sign
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 says Hmmm! Great chicken!
Episode #115 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!
Episode #116 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, made 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.
Episode #117 Charcuterie: Sausage and Paté
Julia and Jacques demonstrate recipes for sausage and paté
that are right out of the French countryside. Made-from-scratch Sausage
and Lentil Salad, Country Paté (two ways), and for a finale,
a grand truffle-infused sausage wrapped in fresh baked brioche (recipe
Episode #118 Comfort Food: Poached Chicken, Chicken Pot Pie and Apple
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 the perfect base for a Rustic Apple and Dried Fruit
Tart. Bon Appétit!
Episode #119 Salmon
Start with one large, whole salmon, and observe as Julia
and Jacques transform the fish into Salmon Tartar and Instant
Gravlax. This, or course, is a 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.
Episode #120 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.
Episode #121 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.
Episode #122 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.
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