The Endive Show | The French Chef Season 5 | Julia Child
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- เผยแพร่เมื่อ 29 ก.ค. 2023
- Four French recipes with Belgian endives, including endives in a brown butter sauce and wrapped in ham, covered with a cheese sauce and gratineed in the oven.
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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I’m belgian, and I still buy my “witloof” in boxes with blue wax paper.
"What would we do without parsley, I wonder?" I wouldn't be surprised if parsley sales skyrocketed once Julia hit the airwaves. The way it was packaged, that endive wouldn't have looked out of place in a jewelry case! Her enthusiasm for elevating the cooking of vegetables beyond boiling them to mush awakened American palates. Vive la Revolution!
I'm here for endives!("hideously expensive" 😂) So much to learn from this wonderful woman.
They aren't hard to grow, in fact they are very hearty. The trick is digging up the root, carefully cutting off the leaves then putting it in a dark place to allow it to sprout the head you see in the stores. That's why they are expensive, they require an extra step to cultivate. And the blue paper you see in this video is very typical to protect the heads from sunlight in transit.
I know my Greatgrandmother use to buy chicory coffee. I think the last chicory coffee I drank was at the French Market in New Orleans. Had beignets and coffee which was so so delicious!!
I needed her to say "On-Deeve" more often 😉
Years ago, I had a spiritual awakening braising celery, endive and romaine lettuce from Julia Child's "Mastering the Art of French Cooking." Braised vegetables are delicious without the cream. And recent research has shown that blanching or braising vegetables causes no more loss of vitamins than steaming. In addition, a tablespoon of cream or butter has many fewer calories than olive oil, and several vitamins not present in olive oil.
ON-DEEEEEEEEEEEV. By all that is perfect in the world, I love this woman.
I remember watching these episodes with my father and really enjoying them then as now. Thank you !
I love the bitter zing of Belgian Endives. Favorite crunchy snack. We dipped the leaves into icecold whipped garlic cream cheese and fresh bacon bits. Yum!
That gave me a great idea. 💡
I could braise this like Julia does, but right near the end, flip them, put on that Alouette French herb spread, sprinkled with the bacon bits and finish under the broiler! That would be fire! 😮🔥
grurrfriennnn like herself some EN-DIVE !!!
I ❤️ Julia! Thank you for posting these classic episodes.
Witloof in Flemish means “white leaves”. The pronunciation would be more like “with love” in English.
Note how the sauce for calves brains just slipped in their nonchalantly.
😂 I hate to admit it but I just buy canned calves' brains with the butter sauce already included. 😔
@@brutusiacobus ROFL! 🙂
@@brutusiacobus I realize that you are being sarcastic, but there are places that can almost anything, including animal organs.
As a 71 year old, I have herd of Chicory spice but never had any idea what it was. Surprised I never see it in the stores
EN-DIVE
So funny 😁 😂
Anyone know the receipt of the lamb sauce she used as garnish in the end?
The sauce is simply the pan cooking juices of the leg of lamb, defatted and boiled down with some chopped shallots and splash of light red wine. It can be finished with dabs of cold butter off heat or made into gravy by adding a butter and flour mixture, cooked.
How can she add lemon to cream without it curdling??
Stir it? I've added lemon to cream, you just get in stirred in pretty quick & don't heat high enough that it will split. But that's been my experience.
Almost looks like a Bamboo Shoot