Ep 13. Shellfish

Julia & Jacques Cooking at Home is a cooking series that features two of the most renowned chefs in the culinary industry, Julia Child and Jacques Pepin. The show provides an intimate look into their home kitchens where they share their expertise and techniques in creating delicious dishes that are accessible to cooks of all levels.

Season 1, Episode 13 of Julia & Jacques Cooking at Home is titled "Shellfish" and it is all about preparing and cooking various kinds of shellfish. In this episode, Julia and Jacques explore the world of shellfish and demonstrate how to prepare them in different ways.

The episode starts with Jacques preparing steamed mussels in white wine and mustard butter sauce. He shows how to clean and debeard the mussels and then cooks them in a flavorful broth of white wine, garlic, and parsley. The sauce is made separately with butter, Dijon mustard, and the steaming liquid from the mussels which is then poured over the cooked mussels.

Julia then takes over and demonstrates how to prepare one of her favorite dishes, Lobster Newburg. She shows how to boil the lobster and then remove the meat from the shell, which is then combined with a creamy sauce made with butter, cream, egg yolks, sherry, and cayenne pepper. The mixture is then served in a puff pastry shell and garnished with chopped parsley.

The next dish on the menu is a classic French dish, Coquilles Saint-Jacques (Scallops in a Cream Sauce). Jacques shows how to prepare the dish by searing the scallops in butter and serving them in a sauce made with cream, shallots, and white wine. He also demonstrates how to prepare the scallops by removing the tough abductor muscle and searing them to create a crispy crust.

Julia then takes us on a trip to Maine where she visits a lobster pound and shows us how to cook lobsters in seawater on the beach. She also demonstrates how to make a classic New England-style clam chowder with bacon, potatoes, and cream. She shares tips on how to properly clean and prepare clams for cooking and emphasizes the importance of using fresh, local ingredients.

The episode wraps up with Jacques demonstrating how to prepare a simple and delicious dish of Sauteed Scallops with Asparagus. He shows how to cook the scallops in a hot skillet with butter and lemon juice and then serve them over a bed of blanched asparagus. He also emphasizes the importance of properly heating the skillet to ensure that the scallops are seared to perfection.

Overall, this episode of Julia & Jacques Cooking at Home is a wonderful exploration into the world of shellfish. From steamed mussels to Lobster Newburg and Coquilles Saint-Jacques, viewers will learn how to prepare and cook a variety of shellfish dishes that are sure to impress. Julia and Jacques' friendly banter and expert tips make this episode both informative and entertaining, making it a must-watch for any seafood lover and aspiring chef.