Vegetable Adventures | The French Chef Season 2 | Julia Child
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- เผยแพร่เมื่อ 21 ก.ค. 2022
- Julia Child showcases the metamorphosis of a head of lettuce into a delicious cooked vegetable and the transformation of a jar of sauerkraut into a savory party dish.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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The chouxcroute garni cooked like this was a favorite of my grandfather. His parents emigrated from Alsace to the U.S. at the end of the 19th century.
My daughter introducted me to roast lettuce. She put romaine hearts sprayed with a little olive oil on the outdoor grill turning it . When served sprinkle with balsamic glaze. Ususally, she does this with steaks and or burgers .
This is incredible! I love when gems like this pop up on TH-cam 💚
The entire series is on yt
@@billhouchens7439 Yes I know, I found that out after watching this video. It just wonderful that is all here I TH-cam!
Several times I have made braised lettuce and celery from Julia Child's first cookbook and it's always delicious. Just be sure to string the celery. I have no idea if nutrients are lost, but the happiness it brings must be compensation.
ESTAS RECETAS SON INCREIBLES
Hope the Master Chef episodes are unlocked to be seen in Scandinavia also . Just saw the newest was locked .
I wonder if I could exchange the lettuce for kale? I have a lot of kale in my garden right now. My son doesn't like it but he might if it were cooked this way!
The kale will have a bolder flavor but should be really good. Give it a try and let us know how it turns out.
I make cooked kale olive oil garlic but not for 2 hrs only 30 min
Kale has only slightly more nutrients than romaine lettuce. Some more, some less. Give me romaine any day over kale. Kale's popularity today, like coconut, is the effect of successful promotional campaigns and not strongly superior nutritional benefits. And as Julia herself always said (and she lived to be 93), "Food is not medicine, it is pleasure."
God I love her.
5:50
when will be the next series?
Ahh cooking veggies in the 60's... definitely not vegetarian.
There's no reason that vegetable stock can't be used and just skip the bacon. But as JC says, "You'll be sorry."
great but i'd never serve pork with green/white cabbage
Why? Pork goes so well with cabbage, imo. Egg rolls, Polish cabbage rolls, cole slaw. Growing up we'd have plain boiled cabbage with potatoes (vinegar optional) served with pork chops... I've never seen a problem with it. To each his own though...
@goldilox369 haha . I admit coleslaw and prok chop is good.
Egg roll as you described sounds good
In Alsace, ham hocks and other big chunks of meat are all cooking together with sauerkraut.Sausage/ I forget it's been so long.omg I am craving tarte flambee now.
Waxed paper? Won't the wax melt. I think parchment would be better.
I would use parchment today for sure!
@@goldilox369Much of the paper sold today as "parchment" is coated in plastic. Wax only melts at very high temps.