This is nothing better than grilled lobster with corn and tomatoes and a summer fruit dessert. Delicious. My birthday is in the summer and I always indulge in a lobster meal. You get so much more if you make it at home and the quality is 100 times better.
Wow! At 57 years old I learned two new things: work your dough on parchment paper rather than right on the counter, how to easily de-pit a peach. Thank you!
I love this meal. I'm so glad I found Julia At Home. I really like you a lot. You are so pretty, and you have a great personality that comes out beautifully in your videos.
If someone asked me that age old snobby question “if you could invite two people to dinner, who would they be?” I’d choose Julia and Bridget. And then I’d sneak in Lan and Becky through the side door. And then have a coffee with Dan. 😂
You can use your broiler like a reverse grill. (Cooking from above instead of below.) Set to high and put your rack 14-16 inches from the element. It'll take some minimal trial to get the timing right by it will work.
I wonder -- could I use another berry? I am not a big fan of blackberries, I prefer red raspberries. Like your "at home" segments. Also, what brand is your chef:s knife, and when you are not filming, you do put on the vent hood. I really like the entire ATK universe.
Knife is by Feder Knives. It's an 8" Chef K-Tip. I believe that specific one is discontinued or was special order, as it's Julia's personal knife. Unlike Test Kitchen episodes, she's using her own personal preference/owned gear at home. Not necessarily an endorsement; just what she chooses to own at home.
I 'spatchcock' my chicken all the time without removing the backbone. Why exactly is that wasteful practice continued? What exact purpose does it serve? Is it simply for appearances? As someone who favors and eats the "derriere", the backbone and the "oyster" found in the place where the spine and thigh connect, it makes me cringe every time I see this needless practice. Am I the only person that thinks and feels this way?
If your cooking something ethnic based,the guest cook should be that ethnicity. If your cooking italian,I'm not going to take much advice from an Asian cook. More like a lil old Italian lady who has years of experience. If your cooking something Mexican, we need a Mexican guest cook,preferably an old Mexican lady, not some 400 lb Caucasian. Something to think about,its called life experience.
The show's called Julia at Home. She's cooking at home, just like pretty much everyone else does every day. Do you have experts in "ethnic" cooking come by your home to prepare food for you? By your logic, there should be an expert in grilling for the chicken, a Southern? Black? expert for the peach and black-eyed peas, a Spanish expert for the sangria and a French expert prepare the galette? That's one crowded kitchen. Oh! Maybe the French expert could do both the dessert and the chicken 'cause wine/herb marinade seems kind of French. Although, grilling is more of a man thing and pies are for girls. Did I do that right? 🙄🤦♂ The problem with little old ethnic ladies is they cook by eye and feel because they've been doing it the same way since they were taller younger ethnic ladies who watched their grannies and aunties who had watched their grannies and aunties and so on. They do what they do, but they may not be able to explain it in a way that's helpful to someone who's new to that type of cooking. But then why would anyone dare try anything outside their own background - it won't be "authentic". 400 lb Caucasian? Lol - I think you have a problem with proportions. Wonder why...Pinga. 😆 (Also: It's you're x2)
I love watching Julia cook! 👩🏻🍳
Pretty sure that's a dude though.🤔😧
I loved seeing a complete meal from start to finish!
I made this salad without the garlic and jalapeño , came out delicious and I added two tablespoons of pomegranate molasses to the dressing. Loved it.
Everything looks great, So does Julia.
Julia I just love the “Flour works like ball bearings “! 🤣🤣🤣
This dinner looks fabulous!
Peach-blackberry galette is my favorite summer dessert.
This looks like the perfect meal! The salad with big black eyed peas looks divine and the grilled chicken mouth watering! Thank you for this video!
I always love a good roast chicken with good booze. Thanks for this recipe.
This is nothing better than grilled lobster with corn and tomatoes and a summer fruit dessert. Delicious. My birthday is in the summer and I always indulge in a lobster meal. You get so much more if you make it at home and the quality is 100 times better.
I Definitely approve and like this chicken Recipe and surprisingly I make once a week with my added ingredients.
Great recipes, Julia! Love this series!! ❤❤
Wow! At 57 years old I learned two new things: work your dough on parchment paper rather than right on the counter, how to easily de-pit a peach. Thank you!
Everything looked great. ❤
Fabulous recipes and video!
This woman knows what she’s doing! Yum!
I love this meal. I'm so glad I found Julia At Home. I really like you a lot. You are so pretty, and you have a great personality that comes out beautifully in your videos.
This looks wonderful, thanks!
Bonsoir from southern Belgium. I will be preparing this next weekend. Merci ❤
thanks for the video! looks fun!
If someone asked me that age old snobby question “if you could invite two people to dinner, who would they be?” I’d choose Julia and Bridget. And then I’d sneak in Lan and Becky through the side door. And then have a coffee with Dan. 😂
America's Test Kitchen, cool video dude
Dudette
@@elizabethwilder7905 Haven’t heard that in ages! Wonderful!
Bridgette should have shown up when she started to pour the sangria. LOL
I want to make this entire meal.
forget the chardonnay - go Italian, pinot grigio ( half the price, twice the flavor.
Can we have more full episodes please? JCD has ATK fans all over the world who don’t have access to PBS
Julia I don’t have a barbecue, can I make the chicken in the oven, and if yes at what temperature. 🌹
You can use your broiler like a reverse grill. (Cooking from above instead of below.) Set to high and put your rack 14-16 inches from the element. It'll take some minimal trial to get the timing right by it will work.
@@katherinesmith9985 Thank you I will try that.🌹
Ing. Your kids calling it Alien Chicken. 🤣🤣. It’s been Slimed!!
🌎🌎🌎🌎🌎🌎🌎
Instead of chicken shears go to tour local DIY store and get some garden shears which less expensive and work just as well.
I SAW THAT!!! ADDING MORE SUGAR TO THE MIDDLE!!!!
I wonder -- could I use another berry? I am not a big fan of blackberries, I prefer red raspberries. Like your "at home" segments. Also, what brand is your chef:s knife, and when you are not filming, you do put on the vent hood. I really like the entire ATK universe.
Yes, she did say any stone fruit or any desired berries.
Knife is by Feder Knives. It's an 8" Chef K-Tip. I believe that specific one is discontinued or was special order, as it's Julia's personal knife. Unlike Test Kitchen episodes, she's using her own personal preference/owned gear at home. Not necessarily an endorsement; just what she chooses to own at home.
Now that's good eating, sans the black eyed peas
what`s utimate about that? I dont get it.
We don't use the grill. How about oven Recipies?
Just bake in the oven. Works just the same.
America's Test Kitchen, Let's share ideas and build a friendship, wanna be friends?
I always see u on a blue top button down on ur videos. Is this a uniform or your videos were recorded one time and just showed in different episodes.
Different day. Same shirt. The color is good for her videos.
I agree she looks great in blue! I also love her hair style! But her cooking skills are incredible! And she teaches at such an easy to understand way!
I 'spatchcock' my chicken all the time without removing the backbone. Why exactly is that wasteful practice continued? What exact purpose does it serve? Is it simply for appearances? As someone who favors and eats the "derriere", the backbone and the "oyster" found in the place where the spine and thigh connect, it makes me cringe every time I see this needless practice. Am I the only person that thinks and feels this way?
spatchcocking, by definition, removes the backbone, which can be used for stock.
How do you get the chicken to lay flat, without removing the backbone? I do freeze the backbones to make stock.
If your cooking something ethnic based,the guest cook should be that ethnicity. If your cooking italian,I'm not going to take much advice from an Asian cook. More like a lil old Italian lady who has years of experience. If your cooking something Mexican, we need a Mexican guest cook,preferably an old Mexican lady, not some 400 lb Caucasian. Something to think about,its called life experience.
The show's called Julia at Home. She's cooking at home, just like pretty much everyone else does every day. Do you have experts in "ethnic" cooking come by your home to prepare food for you? By your logic, there should be an expert in grilling for the chicken, a Southern? Black? expert for the peach and black-eyed peas, a Spanish expert for the sangria and a French expert prepare the galette? That's one crowded kitchen. Oh! Maybe the French expert could do both the dessert and the chicken 'cause wine/herb marinade seems kind of French. Although, grilling is more of a man thing and pies are for girls. Did I do that right? 🙄🤦♂
The problem with little old ethnic ladies is they cook by eye and feel because they've been doing it the same way since they were taller younger ethnic ladies who watched their grannies and aunties who had watched their grannies and aunties and so on. They do what they do, but they may not be able to explain it in a way that's helpful to someone who's new to that type of cooking. But then why would anyone dare try anything outside their own background - it won't be "authentic".
400 lb Caucasian? Lol - I think you have a problem with proportions. Wonder why...Pinga. 😆
(Also: It's you're x2)