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    Beef Stew - The Collaborative Version, with a Signature Swiss Cheese Mashed Potatoes

Instructional & Educational
24 
Aug 31, 1999
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).

Full Episodes

Season 1, 22 episodes

Season 1
   
Beef - Hamburgers to Chateaubriand,
“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.
24m Aug 31, 1999
   
Desserts - Fresh fruits to Crepes Suzettes,
Jacques and Julia create some very special desserts in this colorful episode.
24m Aug 31, 1999
   
Salads - Tossed Greens to Nicoise,
Jacques dressed in a toga? For the Julia's Caesar Salad, of course!
24m Aug 31, 1999
   
Sandwiches - Croques Monsieur et Madame to Pain Bagnat,
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.
24m Aug 31, 1999
   
Vegetables - Artichokes, Bruised Peas and Forever Green Beans, and Tomatoes,
Julia and Jacques prepare artichokes-several ways-including artichoke hearts stuffed with spinach and mushroom Duxelle.
24m Aug 31, 1999
   
Beef Stew - The Collaborative Version, with a Signature Swiss Cheese Mashed Potatoes,
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).
24m Aug 31, 1999
   
Fish - Classic Sole, Grilled Halibut and Poached Grouper,
Sole food and more. One of Julia’s most memorable meals was the Sole Meuniere she had on first arriving in Paris after WWII.
24m Aug 31, 1999
   
Turkey - Not-quite-traditional Roast Turkey Dinner,
This meal is the holiday favorite that is so good, Julia & Jacques recommend it for any day of the year.
24m Aug 31, 1999
   
Soup - Four Classics: Onion, Vichyssoise, Mediterranean Fish, and Chicken,
Four classic soups are made from scratch in Julia’s kitchen: aromatic, steaming hot French Onion Soup, Vichyssoise (chilled Leek), Mediterranian fish and Potato soup.
24m Aug 31, 1999
   
Eggs - Boiled, Scrambled, Omelets, Frittatas, Eggs Benedict,
Eggs: all sizes, all types from chicken to quail to ostrich… soft, scrambled, poached… from omelets to Frittatas to eggs Benedict.
24m Aug 31, 1999
   
Pork - Improvisations on Classic Pork Dishes,
A classic of the American table--pork chops and applesauce, is the starting point for three J&J improvisations
24m Aug 31, 1999
   
Creamy Desserts - Creme Caramel, Creme Brule, Chocolate Pot de Creme,
Julia dons safety goggles and takes up a blowtorch for this hot dessert show.
24m Aug 31, 1999
   
Shellfish - Mussels, Oysters, Clams and Shrimp,
Julia and Jacques share opinions, and know-how, on mussels…and, oysters, clams and shrimp.
24m Aug 31, 1999
   
Roast Chicken - Three Ways to Perfectly Roasted Chickens,
Perfectly roasted chicken says Julia, is a telltale of a really good cook. Here are three ways to perfectly roasted chicken.
24m Aug 31, 1999
   
Souffles - Cheese, Scallop, Chocolate,
Julia and Jacques demonstrate the art, and the adventure, of the Souffle.
24m Aug 31, 1999
   
Winter Vegetables - Stuffed Cabbage plus Cauliflower Gratin,
Julia and Jacques take the doldrums about of Winter Vegetables, and demonstrate how even vegetables cooked only in season can be a special treat.
24m Aug 31, 1999
   
Charcuterie - Simple Homemade Sausages, including Sausage in Brioche, and Pates,
Julia and Jacques demonstrate recipes for sausage and pate that are right out of the French countryside.
24m Aug 31, 1999
   
Comfort Food - Poached Chicken, Chicken Pot Pie and Rustic Apple Tart Dessert,
Poached chicken, chicken pot pie, and rustic apple tart dessert.
24m Aug 31, 1999
   
Salmon - Salmon Tartar, Gravlax, Baked in a Papillote (Paper Bag) and Roasted Fillets,
Start with one large, whole Salmon, and observe as Julia and Jacques transform the fish into Salmon tartar and “Instant Gravlax.”
24m Aug 31, 1999
   
Roast of Veal and Leg of Lamb,
First is a Roast of Veal with Wild Mushrooms, Braised Endive, onions, and white wine-the aromas just fill the kitchen.
24m Aug 31, 1999
   
Potatoes - Baked, Mashed, Creamy Casserole and Crispy Fried Pommes Souffles,
One Potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, “trucs” and techniques for perfect baked potatoes.
24m Aug 31, 1999
   
Duck - Julia’s Original French Chef Recipe, Jacques Roasted Duck Breast Salad,
Duck is a favorite in restaurants but is often considered too difficult to cook at home. No longer!
24m Aug 31, 1999
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