Halibut is my absolute favorite. When I visit my daughter in Seattle one of the first things I want to do is go buy some halibut which we usually grill outside and it’s always delicious. I especially love it with a little lemon and thyme butter
But wait! - Shouldn't we also dip the plates in Olive Oil before serving? - haha - this is an awsome vid, - I'm teasing - of course -it's just that there's about $30 worth of Olive Oil alone in the making of this occasion.... But I want every drizzle.
I have a subscription but this segment has so many commercial interruptions! Love your videos and recipes and equipment shares and I have for literally decades! It shows that I am logged in.
That looks good.i can imagine how good it is.and that bundt cake.thats a feast.my goodness.you got to feel like a ki g after eating all that good stuff.italian food is great.
At 8:00, we see EweTube Foodie history being made as Julia becomes the first to scrape excess water out of her measuring cup with a wooden spoon! I'm gonna be giggling for the rest of the evening!
Was the garlic frozen before you sliced it? Also, what do you do with the remainder for the olive oil the anchovies were canned in? It also has too much flavor to discard.
Although they don't really have any recipes that call for it, ATK recommends using the oil from (preferably really good) tinned anchovies pretty much anywhere you'd use anchovies or fish sauce.
Was trying to think of why she looks so familiar even though I just started watching; could absolutely be Brennan Lee mulligans older sister or something
I'm really wanting to make the olive oil cake. What a great way to avoid seed oils. After researching seed oil, I was quite surprised it has the FDA's blessing to be in our food. Huge problem for metabolic disorders. The double glazing will rock my world!
She gave us all the ingredients - that's a pretty decent explanation. But I guess that definition disappointed your inner 12-year-old boy who snickers whenever a chef says spatchcock or macerate. 🙄
Bourbon glaze for me. Make it a double. Olive oil cake, halibut, polenta broccolini, and more Italian feast. Yes please. Thank you Julia.
Julia, I could watch you cook all day! GREAT recipes! THANK YOU!
I love that your oven isn't pristine.
Yes... Respect.
I was thinking the exact same thing! It’s a real oven, not a prop.
This woman makes stellar content. 20 more seasons, please.
Halibut is my absolute favorite. When I visit my daughter in Seattle one of the first things I want to do is go buy some halibut which we usually grill outside and it’s always delicious. I especially love it with a little lemon and thyme butter
What a beautiful colorful menu & presentation, thank you Julia!!
Absolutely beautiful and healthy ! Nothing compares to fresh halibut!
Hats off to Chef Julia! Always love your straightforward tutorials.
Love watching you cook Julia .. looks so delicious !! You have one lucky family that gets to enjoy your meals !!
I loved every part of this video! I can’t wait to give them all a try.
Chef you are amazing! I am making this, yum, yum, thank you for breaking it down and make it doable!😊
Beautiful meal! Presentation is lovely! In all my years living in the Boston area I’ve never been able to find a Meyer lemon!
Now THAT is a meal! Thank you, Julia!
OMG! There is nothing that is as good as a piece of halibut!
Great recipes and techniques.
Loved this dinner! Fresh halibut is the best!! I’ve not had an olive oil cake but want to make one. I think it sounds good. 😋😋♥️♥️
But wait! - Shouldn't we also dip the plates in Olive Oil before serving?
- haha - this is an awsome vid, - I'm teasing - of course -it's just that there's about $30 worth of Olive Oil alone in the making of this occasion.... But I want every drizzle.
Delicious, thank you ! ❤❤🎉
This meal looks amazing and worth a try. I love the dog at the end. 😁🐺❤️
Where is “Bridget at Home” series? I need more Bridget ❤
Love all your videos
I love that glass skillet lid! Is that All Clad or after-market?
I have a subscription but this segment has so many commercial interruptions! Love your videos and recipes and equipment shares and I have for literally decades! It shows that I am logged in.
That looks good.i can imagine how good it is.and that bundt cake.thats a feast.my goodness.you got to feel like a ki g after eating all that good stuff.italian food is great.
Ziggy has good taste... such a cute dog
Broccolini tastes more like broccoli.
At 8:00, we see EweTube Foodie history being made as Julia becomes the first to scrape excess water out of her measuring cup with a wooden spoon! I'm gonna be giggling for the rest of the evening!
Yummy
Cannot access recipes, says it's a members only feature.
There's a free 14 day trial, but yeah - people do enjoy being paid for their hard work.
Was the garlic frozen before you sliced it? Also, what do you do with the remainder for the olive oil the anchovies were canned in? It also has too much flavor to discard.
Although they don't really have any recipes that call for it, ATK recommends using the oil from (preferably really good) tinned anchovies pretty much anywhere you'd use anchovies or fish sauce.
Avocado oil for greasing, please
Can you use Greek yogurt?
What happens if you dont let the bundt cake fully cool?
How much polenta? Thanks.
🤔Strasbourg 🤚
For you people who don't know what white grits are, white grits are yellow grits which make polenta!!!
Was trying to think of why she looks so familiar even though I just started watching; could absolutely be Brennan Lee mulligans older sister or something
She's been on TV for 25 years.
I'm really wanting to make the olive oil cake. What a great way to avoid seed oils. After researching seed oil, I was quite surprised it has the FDA's blessing to be in our food. Huge problem for metabolic disorders. The double glazing will rock my world!
Seed oils? Girl, the fda allows ACTUAL POISONS in our food. We have to police ourselves.
I wonder why Julia didn’t define “Putanesca” sauce for us…
She gave us all the ingredients - that's a pretty decent explanation. But I guess that definition disappointed your inner 12-year-old boy who snickers whenever a chef says spatchcock or macerate. 🙄
LOL!!!
In the first 5 minutes! 🙌🏾
Post more American test kitchen videos instead of Julia at home please
Can you use Greek yogurt?