Julia & Jacques Cooking at Home - Season 1
Season 1
Network
Episodes22
DatesSep 25, 1999 - Feb 5, 2000
Episodes
Season 1Episode 130 min
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.
Sep 25, 1999
Season 1Episode 230 min
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.
Oct 2, 1999
Season 1Episode 330 min
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.
Oct 9, 1999
Season 1Episode 430 min
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.
Oct 16, 1999
Season 1Episode 530 min
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.
Oct 23, 1999
Season 1Episode 630 min
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).
Oct 30, 1999
Season 1Episode 730 min
Fish
Nov 6, 1999
Season 1Episode 830 min
(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.
Nov 13, 1999
Season 1Episode 930 min
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.
Nov 20, 1999
Season 1Episode 1030 min
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.
Nov 27, 1999
Season 1Episode 1130 min
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.
Nov 20, 1999
Season 1Episode 1230 min
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.
Nov 27, 1999
Season 1Episode 1330 min
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.
Dec 4, 1999
Season 1Episode 1430 min
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!"
Dec 11, 1999
Season 1Episode 1530 min
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!
Dec 18, 1999
Season 1Episode 1630 min
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.
Dec 25, 1999
Season 1Episode 1730 min
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).
Jan 1, 2000
Season 1Episode 1830 min
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!
Jan 8, 2000
Season 1Episode 1930 min
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.
Jan 15, 2000
Season 1Episode 2030 min
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.
Jan 22, 2000
Season 1Episode 2130 min
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.
Jan 29, 2000
Season 1Episode 2230 min
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.
Feb 5, 2000
Recently Updated Shows
Recently updated shows that might be of your interest.
Anne Rice's Talamasca: The Secret Order
Anne Rice's Talamasca: The Secret Order focuses on a secretive society called the Talamasca, comprised of the men and women responsible for tracking and containing the witches, vampires, and other creatures scattered around the globe.
GenreDrama, Supernatural
Days of Our Lives
Days of our Lives is set in the fictitious Midwestern town of Salem. The core families are the Bradys, the Hortons and the DiMeras, and the multi-layered storylines involve elements of romance, adventure, mystery, comedy and drama.
Beginning on September 12, 2022, DAYS became exclusive to streaming on Peacock.
Hell's Kitchen
In Hell's Kitchen, aspiring chefs are put through an intense culinary academy to prove they possess the right combination of ingredients to win a life-changing grand prize.
GenreFood
Late Night with Seth Meyers
Seth Meyers, who is Saturday Night Live's longest serving anchor on the show's wildly popular "Weekend Update," takes over as host of NBC's Late Night — home to A-list celebrity guests, memorable comedy and the best in musical talent.
As the Emmy Award-winning head writer for "SNL," Meyers has established a reputation for sharp wit and perfectly timed comedy, and has gained fame for his spot-on jokes and satire. Meyers takes his departure from "SNL" to his new post at "Late Night," as Jimmy Fallon moves to The Tonight Show.
GenreComedy
The Floor
The Floor is a physical quiz show that sees 81 contestants face off in quiz duels on a giant LED floor divided into a 9×9 grid of squares, each representing its own field of knowledge.
The first challenger, selected at random, must choose one of his or her neighboring opponents to go head-to-head in an epic quiz duel in the opponent's category. The winner takes over the loser's square, gaining valuable ground as they expand their territory, while the loser exits the game. The winner must then choose – do they continue on and attempt to secure another square? Or do they let The Floor choose a new challenger? The last contestant standing who gains full control over The Floor takes home a life-changing $250,000 cash prize.