Julia Child's Stuffed Pumpkin Scared the Crap Out of Me
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- Äas pĆidĂĄn 20. 10. 2022
- Julia Child's Stuffed Pumpkin and Pumpkin Soup recipes from Mastering the Art of French Cooking volume 2. #juliachild #jamieandjulia #antichef #pumpkin
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Recipe:
Stuffed Pumpkin:
3 oz. fresh white breadcrumbs
4 lb unblemished pumpkin
1/2 oz butter
salt
2 onions, finely minced
3 oz butter
1/2 tsp salt
pinch of pepper
pinch of nutmeg
1/2 tsp ground sage
2 oz grated gruyĂšre cheese
up to 2 cups cream (cookbook says single, I used heavy)
1 bay leaf
optional parsley
For pumpkin soup recipe same ingredients BUT use a 6-7 lb pumpkin and the same ingredients, except replace the cream with chicken stock. Stir in 1/2 cup of cream right before serving - ZĂĄbava
I love this style of video where every thing isnât staged to be absolutely perfect, but itâs also not chaos on purpose. Just totally real for a normal person
Yeah, agree.
Yeah it's refreshing
Yea mitigates my expectations. Like from watching I can see what Iâd actually successfully try
Yeah Iâm not that messy and I cook almost every single day for my family. I think he does that on purpose though. Thatâs his brand đ
dude right?! this guys is fun to watch his heart is on his sleeve thatâs cool
Bro I just discovered this dude like 2 days ago and when I tell u Iâm ADDICTED to his content . Itâs just so unique . As a person who loves watching people bake or cook all types of food Iâve never seen someone following a cookbook and sticking to it and not keeping it as a âseries â and what makes it even better is that he isnât a professional heâs just an ordinary human learning from his mistakes and fixing them little by little . You can really see the improvements between him 5 years ago and now itâs crazy
He cracks me up
Same same same
Same! I was addicted to his show on the first episode that floated across my feed. I've since watched almost every episode of his and it's only been a couple weeks maybe. I love his realness, he's funny, the editing is great, and he inspired me to get in the kitchen and try new things even if I fail or have failed in the past. I absolutely love his channel!
He's got a couple different series that he's doing. The Jamie and Julia is great and the cooking around the world is pretty amazing
You should make the Cherry Clafoutis! It's way cheap, super duper easy and ridiculously delicious. đđđ
Wait, Julia's been sending you all those bowls and books from the sky? The Anti-Chef lore goes way deeper than I expected.
HINT: Cut the pumkin tops so that the top of the cap has a larger diameter (hold the knife at a greater angle)
For the detached stem use a wooden toothpick as a dowel.
I was thinking the same thing, jack-o-lanterns 101.
Even better is a wooden skewer.
Came in to say the same thing.
Stick toothpicks around base of cut cap to prevent it from falling inside, dummy, oops. friend
Also cut a notch!
I started this thinking there is no way I would want to cook with an entire pumpkin. And I finished it thinking âI want that.â
While I have ABSOLUTELY no intention of making either of these recipes, I thoroughly enjoyed watching Jamie make them.
Exactlyđđ
I may very well try it.
After he said how good they were, I might try! Lol!!â€
Never ever will I either but truly enjoyed video
Jamie and Julia has become my go-to asmr video to sleep to
Sameđ
Sammme I love watching him before I go to sleep đ
Me tooo! I stopped because I was missing the endings and was rewatching them alot and I'm trying to stream his entire channel.
Me too!! Right now, 12:36 am! đ
You are blowing up! Lol ,,,,even my husband starts paying attention because of your honest personality , thought process and heart that you so eloquent present on a plate! ORDER UP!
Hahaha my husband does the same, he leaves his war documentaries to watch Jamie and Julia over my shoulder.
@@heleneminger Ha Ha!!!!! My husband actually made chocolate chip muffins the the other night , from scratch ! I asked ? 'Did Jamie inspire you to bake?' He said, "Maybe" with a smirch. Yah can't make this stuff up! lol
I am addicted! Itâs the sadist in me! I am a chef and I get an evil thrill out of watching him mess up. Mostly the earlier videos but he is becoming quite the cook through trial and error. Gold!
I love watching him because when he does mess up I feel better about myself. Jamie is all of us.
How are you me? As a sadistic baker myself, I LOVE watching him screw up! Especially with the "do as I say, not as I do" aura of this channel.
I laughed my ass off when the pumpkin top fell into the cream. đđđđ
@@klubberzvonhatzenbuhl563 same đ€Ł
@@klubberzvonhatzenbuhl563 Thereâs not very many videos that make me burst out loudly with laughter⊠But he always gets me!
I know a lot of these recipes are insanely hard to make, and itâs easy to get discouraged when it doesnât come out like Juliaâs. However, Iâd take solace in the fact that she was showing us her _perfected_ results. Goodness knows how many failed attempts she worked on just to show us the end, TV ready, results. I both have respect for her and for you for even attempting these dishes! Keep up the great work đ
Pumpkins are a star. From mash to soup, and all the ways between. They deserve way more love. Just bake them in pyrex mixing bowls. You and Julia made them the star, and did them well.
I think the one time I tried an in-pumpkin recipe, I put it in an oven-safe soup tureen⊠it still fell apart. Also still delicious. I should try it again!
Interestingly, the capitalization of the letters in Pyrex glassware is of utmost importance and should not be mixed up in regards to baking: PYREXÂź (all capital) is oven-safe and resistant to heat shock, while pyrexÂź (all lower) is almost guaranteed to shatter when exposed to high heat. Neat, right?
@@rhysg9722 PyrexÂź is a brand of Borosilicate Glass, but other companies make cookware and preserving jars from it, like KilnerÂź and CorningÂź. Pyrex is used as a catch-all term for oven-safe glassware where I'm from, similar to how Tupperware is used for any airtight plastic box with a lid that food can be stored in, even though the New Zealand-made SistemaÂź ones are better than the original US brand.
I have always wanted to try cooking a pumpkin as you did. They both looked delicious! I have learned from your endeavors. A glass or ceramic pie dish will be the choice when I do! Love watching your videos!
Stuffed pumpkin is my ABSOLUTE favorite. There are so many ways to take it! Pork and cider. Cheese, mushroom, bacon and toasted bread, cheese & pasta bake or sweet rice with dried fruit and chestnut. Pretty much anything that is cooked in a dish can be cooked in a pumpkin. I recommend cooking the stuffed pumpkin in a pie dish, it's the perfect size:)
That sounds amazing, I need to try stuffed pumpkin!!
Yes,those stuffing sound amazing. I think I might do this next year for Thanksgiving instead of a boring stuffing in a pan.
you know Jamie is chaotic when he brought out that second pumpkin....and I love it
I'm a old Cajun cook and u still make me lol.Ur a breath of fresh air.Keep on keeping on!!!
I was inspired to make the stuffed pumpkin dish because of this video (thanks, Anti-Chef). It was good. It needed a bit more seasoning than the recipe called for (i.e. salt, pepper, & nutmeg), but it's worth it. Next time, I want to make one addition: add some pork sausage, as it will give it more texture and flavor. It's my first time ever doing anything with a pumpkin (carving doesn't count) and it really was easy.
âI still got a lil teary eyed but itâs been an emotional dayâ đ€Ł
I came here for the recipe. I stayed for the cute chef.
Classics Anti-Chef, cooking with a carving pumpkin!
Ohhh what have I done this time
I was wondering if these were baking pumpkins or carving pumpkins. đ
Yessss!!! My thoughts exactly! Itâs so funny I remember making this mistake early in my cooking journey. I made a pie from my jack-oâ-lantern LMFAO it was such crap and stringy!
@@darianervinLOL so many people think there is only one pumpkin đ
Edit I learned the difference watching a show about Libby's pumpkin.
Canned isn't really pumpkin anyways! It's squash.
'Leaves are changing color and all that crap'
That's why I'm here.đ
Love that subtle Seinfeld reference
Pig-in-a-pumpkin with Cider and spices is a fantastic sweet savory recipe, and a show stopper at the table.
The name alone is worthy of raised brow !
which recipe do you use?
When cutting the top of the pumpkin, tilt the point of the knife toward the center of the gourd. It makes the plug smaller on the bottom (inside) and wider on the top (outside). The slanted lip will help keep the top of the pumpkin from falling inside. We used to make jack o' lanterns every year for Halloween.
This recipe seems like it would be really cool to make for a dinner party in a bunch of smaller pumpkins so everyone could have an entire stuffed pumpkin to themselves! Some pumpkin varieties are bred more for decoration and others for food - I wonder if a different variety would hold up better in the oven?
I fail sometimes in the kitchen. Nice to see you keeping it real.
Onion cutting tip: don't cut off the root, leave that end intact. Make the horizontal slices up to just before the root end; then make the verticals, again just shy of the root. This will minimize the onion from falling apart. Works well when just making slices too.
He doesn't remove the root. You can clearly see the root on the last onion he dices
At 4:45 the first thing he does is cut off the root of the first onion and you can see with subsequent ones that he's cut off the root as he talks about trying to make as many horizontal & vertical cuts before the onion falls apart. Most often he cuts off the roots in his other videos as well, which is why I made the suggestion. By the last onion, his "casual chaos" has kicked in after chopping so many, so leaving the root on the last one has more to do with not paying attention like initially and wanting to be done with the task.
I love how your cookbooks (volume one, especially) become dog eared and wonderfully aged as the months go by. Keep rocking.
I was once served this by a sweetheart who had been trained at Cordon Bleu and, OMG, I had no idea food could taste this good. We each had our own small 2-lb. pumpkin full of a similar soup but with cheddar cheese stirred into it towards the end. So delicious! Thanks for reminding me of it and for your very entertaining collection of cooking videos. Bon appétit!
Thanks to this video, I'm making this today--in a white pumpkin! Already tasted the filling and it was amazing; excited for it to be out of the oven.
You bring me back to watching Julia Child on PBS as a kid. Since then, I have always associated her voice with not 'good food', but 'delectable food' that I would never have a hope of ever tasting. Then I found your channel and then almost immediately saw your Baked Alaska vid, the Ultimate Power Move Dessert that I had watched on tv one hundred years ago! And now I have found the gall to try it myself. The unachievable is in sight! hahah, thanks so much, chef!
I made stuffed acorn squash for the first time ever this week, specifically for Autumn. They did not disappoint! These pumpkin recipes must be delicious as well, nicely done!
I can't think of ANY way to make this *without* having the pumpkin soup pumpkin dish NOT collapse. That stuffed pumpkin one looked amazing! Well done.
The only way I can think of is if you baked it in something you can service such as a nice pie tin.
probably needed a variety of pumpkin with stronger skin. I've done a very similar thing and it worked fine, but the pumpkins I used had very thick skin
Would probably work with small "individual" pumpkins with robust skin.
You could make the soup separate. Roast the pumpkin, and ladle the soup in to the pumpkin just before serving.
@@IsaacIsaacIsaacson Sugar pumpkins. He just over cooked it. I make stew in pumpkins all the time.
I'm living for the moment at 9:55 when he says that the top is going to fall in...and it does. Such a real experience.
Iâm so glad this channel was recommended. The perfection is in the imperfection.
Another hit! I love watching you cook Jamie because I feel like Iâm not alone. I literally made my family watch you making the unicorn cake video in the living room. I wanted them to see that itâs not just me. I always pick things to make and I have really high expectations and then when it doesnât turn out they hear me from the kitchen berating my pans and ingredients for failing me yet again. Why do I keep doing it they ask? Because I am not a quitter, I will not give up!
Loved reading this! đŠ
@@antichef Awesome!
Toothpicks or bamboo skewers would of helped keep the lid from falling in.
The best is your reaction to the taste test! Most times things don't go as planned, but the taste is what's important!
Good job!
Love these recipes! I have never successfully been able to serve the "soup" from the pumpkin it's baked in: It ALWAYS collapses. If i'm doing the soup, I bake it in a dutch oven (uncovered) and then scrape it all out and give it a whiz with the hand blender. Then, I transfer it to either another large pumpkin (scooped out and warmed with hot water) and serve it from that as a "tureen" OR, if I'm feeling very fancy, I hollow out a few small pumpkins and use them as bowls. The stuffed pumpkin is always a HUGE hit when i do it. And I add bacon. I can't tell you how much I enjoy watching you. Thanks!
Pumpkin seeds are one of my fave snacks! Roasted in a lil oil with any combo of spices, herbs, salt, and pepper you can imagine. I've never made them the same way and they're always amazing đ€€
Don't remind me. We still have to get pumpkins and do that here. That was all I'd eat for 2 weeks.
What am I doing wrong? They are always so tough. I donât get the love.
@@14ToeBeans Cook them til they're golden and eat them whole. At least I do, shell and all! Lots of fiber đ
YES! Halloween is my favorite holiday for a lot of reasons, and partly bc when I make jack-O-lanterns I always roast the pumpkin seeds with some salt and oil đ theyâre sooo good
Iâm so glad I found your channel, Iâm still binging through all your old content and trying to leave as many likes/comments as possible to help give you a boost in the algorithm. I love seeing how your confidence and skills have grown over the years!!!!!
I love how we got a pumpkin drop in addition to the bowl drop!
His mood is totally me when I'm cooking dinner every evening đ€Ł
Thanks! As a messy cook myself I completely agree, it is about the taste!
Thank you Victoria!!
We like to see the "failures" or "not so good" stuff as well; at least I do. This channel is a breath of fresh air and is also very fun to watch. So thank you, Jamie đ
If you do it again, maybe put them in the cast iron pan from the beginning of baking?
The one time my mom stuffed a pumpkin she had it on a sheet of foil and brought it up the sides. None of us liked that recipe so this is the first time Iâve seen someone bake a stuffed pumpkin in over four decades. Brave man.
If you want to make pumpkin soup, and can forgo the presentation to keep the soup intact, I recommend roasting the pumpkin as a first step, then scooping out the flesh, mixing it with the other ingredients, and then simmering it on low until everything is combined & flavorful. For that October touch, you can serve it in a pumpkin-shaped tureen or in nice terracotta soup bowls, Roasted squash soup: pumpkin, butternut, kabocha or Japanese pumpkin, etc. can all be mixed & matched with the basic recipe. Delish!
Iâm blown away that this worked out lol. I started panicking internally when you filled a pumpkin full of cream and onions and put it in the oven. Well done!
i keep saying âBOWL ME!â and âorder up!â because of you lmao
Thank you so much for the fun and laughter â€
The cutting board, the onions and the knife wet, that binds the things making you cry to an extent.
Your cooking show is what all cooking shows should strive to be like! Honest, real, personable and FUN!!! You are the best!!!
know wonder you have 180,000 subscribers. Beyond charming, completely realistic in love with Julia slightly absurd and perfectly delightful and this recipe says it all thank you I love you
This is my absolute favorite series on CZcams!! Love your content Jamie!
Thankful the CZcams algorithm has chosen your channel to recommend to everyone. Iâve been binging your content for like two weeks
Put the pumpkin on a pie plate in the cookie sheet.
Use toothpicks in the side of the tops to hold them above the hole.
My mom used to make a simplified version sometimes, sheâd use croutons and sometimes substitute cheddar cheese soup.
Sharp knives and giving them a quick coat with olive oil or even water also helps prevent onions from making you cry. You can toast carving pumpkin seed but typically the Green Pepitas you see in Mexican dishes are from smaller pumpkins specifically grown for harvesting their seeds. Loved the vid! Great edits, precise and honest dialogue!
Don't worry about how it looks. We are here for the chaos.
Look up the recipe for "Pumpkin stuffed with everything good" from Dorie Greenspan. It's very, very similar, but additions of something savory - bacon, or an appropriate vegetarian option, and chunks of stale bread instead of crumbs is a slight difference, but works for me. I look forward to pumpkin season every year for this - and my friends and I have taken to calling it OMG Pumpkin.
Thank you so much for these videos! Sometimes I won't make a dish you've made because I lack the confidence and other times I am inspired to take the chance. Last night, I made this but I used 4 small pumpkins due to the challenges you had. They came out wonderful and were easy to remove from the pan! You're a treasure!
Hi Jamie. I was thinking toothpicks could help keep the lid on but seems you were faced with other challenges. Love your adventures and bravery.
Thanks so much Linda!!
i wonder if just making them on a cast iron skillet would be better, 'cause then you don't gotta worry about getting them out and you can just serve them like that. i really wanna make these now they look delicious! great work, man! greetings from mĂ©xico đđ§Ą
I actually love the fact that this channel doesn't have a perfect presentation at the end. It's way more relatable to my own cooking. Just an absolute disaster while cooking, confusion, chaos, and at the end something that more often than I care to admit resembles just a pile of.... I think that's edible(?) but it doesn't matter cause it tastes great.đ
Love it!
"One community chop" lmfao that's what I'm calling it when I do that from now on, that's perfect đ€Ł
I just found this channel and have been binging it, and now here's a new video! You are such a treat to watch. I hope this recipe isn't too spooky for me.
Same, I found him and started binging his stuff recently enough that this is the first video he's uploaded since I subscribed to him
Yay! Thank you for making both!đ
Amazing!
I get so excited for a new episode! Even my 8 year old daughter finally enjoys watching cooking shows! (Yours.)
Aw shucks. Thatâs the best. And a good reminder to keep bleeping those swear words
@@antichef YES!! thank you! When even kids want to watch you, that's a whole expanded audience!
I can see why children would love this show. He's so funny.
Sage? OMG! Sage is by far my fave herb. There cannot be too much licorice or sage - in the right places.
Unfortunately he didn't double the sage. That's why he couldn't taste it.
Fabulous episode! Thanks!!
We love the way you present the vids
I have finally caught up with you in current time(although there are many more I have missed!). I love your cooking and your humor! So fun to watch these! I made instant potatoes, Swedish meatballs and a can of corn and my kids thought I was the best cook ever! Now they cook everything from scratch!(I had 4 of them and was tired!)
I wonder if this would be better with small pumpkins so you could have each one as an individual portion.
I was just thinking the same thing.
Small pumpkins usually have thicker sides too.
I have a feeling the temps are wrong for the soup.
Love your videos so very much! đ«¶đ»
Awesome video! Loved the surprise ending đ
Yay new video!!
No! I love it when your results are less than perfect because itâs the honest truth of cooking. Sometimes you just end up eating bowls of cake, you know?
I loved this entire videođđđ
Hysterical! Love it.
Love your videos! Can't stop watching, the work you put in these is enormous! Also you made me wanna go on a Julia journey myself.
I was almost the first. Jamie you awesome. Found your channel a few weeks ago. I think I watched almost all your julia videos. I a chef. And appreciate the way you treat the craft. Thank you buddy all the way from South Africa
Love, love, love your videos! Theyâre so entertaining,so not scripted, keep âem coming!!
I really enjoyed this video, as always
The pumpkin soup was when I stopped trying to cook from JC's books. Still an icon, still love watching/reading her, but this recipe is such a disaster that I wonder if she wasn't deliberately trolling people. Mine exploded over the dining room floor.
Mightâve just read the title as âJuliaâs Child-Stuffed Pumpkinâ and had to do a double take
You are flipping awesome đ love your videos, please keep them going.
Obsessed with this series!! The stuffed pumpkin looked amazing!
Letâs see if he learns the difference between jack-oâ-lantern pumpkins and pie pumpkinsâŠđ
Iâm asking because I donât knowâŠDoes it matter what kind of pumpkin you use for these soups? I know it matters for pie, but does it matter for soup?
Iâm thinking yes⊠Pumpkins that are carved are grown just for that and are stringy and less flavorful
Dude your channel is very entertaining. Love it!
This video was excellent. Loved the entire thing
I really enjoy your videos, and I love seeing you enjoy your food.
I've been waiting for your new video, love what you do and the way you do it. It's hilarious and inspiring at the same time. More please! â€ïžđ€
Just discovered, 2nd video watched, aaaand subscribed! This is great stuff. Thanks!
My favorite episode so far! â€
Presentation is always nice when it comes to presenting dishes, but honestly, the whole reason why I watch Anti-Chef is because he's relatable and reminds me a lot of myself in the kitchen when I'm trying new recipes for the first time. And I love his sense of humour, too.
Thank you for the inspiration ... just made and it was awesome.
I was cutting onions yesterday for pico de gallo and wondered through my tears if Jamie's figured out no-cry onion cutting yet. I need to try that wet towel trick!
Thanks!
I love your videos!!! Finally someone who cooks like me đ I canât tell you how many times when I follow a recipe Iâll say âwait, what?â Or âdid I do that right?â Thank you!!! Keep posting!!!
I've always enjoyed watching your videos because you always keep it real! Fabulous!
Good job makes me want to try it
I love your show, Jamie. Keep On Keepin it real.