Jacques Pepin and Julia Child together again! With spirit, whimsy and skill, the pair presents techniques and recipes at the heart of home cooking - done "the right way" (actually, two right ways).
"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, hangar steak with crushed pepper (Steak au poivre), pounded chicken steak with wine and persiallade, a classic Chateaubriand (for two or more), les pieces de resistance: two grand All-American Hamburgers, each stacked high with Julia's and Jacques' respective favorite garnishes and condiments.
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.
Jacques & 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.
Duck is favorite in restaurants, but often considered too difficult to cook at home. No longer! Julia prepares her original (first shown on The French Chef) pan roasted duck, glazed with shallots and parsnips. And Jacques roasts a whole duck, then combines slices of the juicy duck breast with garlic, mustard and delicate salad greens tossed in garlic, mustard and duck giblets, and sprinkled with crispy roasted duck skin.
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 a 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.
One potato, two potato, oh, so many potatoes. Julia & 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.
Julia & Jacques demonstrate recipes for sausage and pate that are right out of the French countryside. Made from scratch sausage and lentil salad, country pate (2 ways), and, for a finale, a grand truffle infused sausage wrapped in fresh baked brioche (recipe also demonstrated).
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 pancetta, onions, mushrooms and thyme. And, not only are you shown how to prepare these dishes, but Jacques then demonstrates, step-by- step, how to carve and serve them.
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 and Carrots and a Celery Root Remoulade complete this hearty display of winter vegetable cookery.