Cassoulet | The French Chef Season 2 | Julia Child
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- čas přidán 14. 07. 2022
- Julia Child features her meaty French version of Baked Beans.
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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"And I have one French one and one American one--that's hands across the sea" 😊😌
Holy cow was that all one take? What a legend.
I just watched Jamie and Julia (Antichef channel) doing this dish. He is not a trained cook (or even a seasoned home cook) and is following the recipes from Mastering the Art of French Cooking. He is fun to watch struggling through the recipes and I like to get my own copy of the book to follow along. He deviated enough from what I was reading that I wanted to see what the master did. The funniest part of Jamie's video is when he decided it was nuts to have pieces of pork skin in his dish and fished every single piece out of the cooked beans!
Same
He ripped off his entire shtick from an autobiographical novel/movie called "Julie and Julia" (with Meryl Streep). Shameless plagiarism without an original thought, and that includes the pork story.
@@oliviamartini9700 I can't tell if this is a joke or not. Obviously the "Jamie and Julia" is from that.
he is a plagiarist and rank copycat of two deceased women's efforts.
@Olivia Martini totally not. He credits and speaks about that ans that's where he got the inspiration to do it bc of Julie Powell.
I made a slightly different version with French tarbais beans, white sausage, duck confit and slab bacon and it took me ALL day to make!
I found Julia through the ANTICHEF Channel. I love the older recipes.
Wow! Bless Jamie’s heart for keeping her spirit alive for yet another generation. I would watch her with my mom when I was a child. We enjoyed many of her recipes.
Julia explaining kosher salt is amazing. All these things we kind of take for granted were completely new to Americans then.
9:22 julia pausing to figure out cups of cooked beans is the most adorable thing i have ever seen in my life
That, and where she put the casserole dish! 🤣
She seems like a very empowering women, she wasn’t a super model and didn’t have clean smooth lines, but she still said f it and became a household name and is still a superstar and I salute her and all her hard work and accomplishments.
Julia was the real deal. At a height of 6'2", she stood at the top of her class, literally. I have the utmost respect for her, especially bringing forth the daunting task of teaching us these wonderful long-forgotten recipe's that need to be cherished. I just started reading The Carnivore Code, and am getting back to my childhood cravings of saturated fat, with a practically meat-only diet. I am experimenting with the omission of big green leafy greens, and adding the small green herbs to the dishes to add the flavor. My body is responding by loss of some buddah in the mid-section. I am not calculating the fat or calories, just listening to my gut. I really think that times have gone past of our ancestors and eating with more fat in the diet. I know that Julia is pulling the fat out due to pressures from other sources. Just listen to her when she mentions certain organizations. And, also who is sponsoring the grants to support the filming of her doing such fine work. (Psst, sorry the reply so long.)
@@FLGurl And I"m quite the opposite. When I listen to my body, which I usually do, it's screaming "FEED!!! ME!!! *****VEGETABLES*****!!!!!" 🥬🥕🫑🥗 Well, either vegetables or DARK CHOCOLATE. 😆
@@merriemisfit8406 We all must find what is best for us, what 'works' for us and what gives us the best energy without compromising anything. I now know what works for me after trying both veggies and meat.
Thank you PBS for providing these to us. There is no substitute for Julia!
I remember watching her in the late 1950's and learning to cook. My brother and I also watch the original Cajun chef Justin Wilson. I have never forgotten those two early influences on
My cooking. I am 75 now and still learning something every day. Cassoulet is one of my favorites and
I add smoked sausage(I am not a purist and can't get French Saucisse
Here in Ohio),. Onions etc. Served over mashed potatoes, add a salad and baguette(plus butter). And as Julia always said, "bon appetite"! Add some pickles and a hunk of cheese for a ploughman's lunch!
Her "Mastering the Art of French Cooking" was published in 1961 and "The French Chief" debuted on TV in February 1963.
@@rah62 thanks for correcting me, I blame old age for my memory being mixed up. That's my excuse for everything now, but I remember watching her in all her glory. Hers was one of the early influences on my cooking. My two wives rarely let me cook they said they gained weight whenever I did cook. I still have the pot belly to prove it too; a moment on the lips, forever on the hips. Hahaha. Take good care...
how incredible her influence is! wonderful to hear your love for cooking seems to only have strengthened with time :)
I love the way she says beans. Such excitement every time, haha
for me its how she says "water" 😃😃😃😃😃😃😃
Julia is so good you forget the food is colorless- filmed in black and white yet everything looks delicious!
The boned lamb with just the beans would be a killer dinner with leftovers for sure. A nice hearty winter meal.
I had cassoulet at a French restaurant a few years ago (Bistrot du Coin in Washington DC) and it was one of the best things I'd ever eaten, period. My friends who ordered fancier, more expensive dishes tried my cassoulet and wished they'd ordered it! In the tie-in cookbook she says this is best as a noon meal on a cold day, preceded with clear soup or oysters, and fruit for dessert, "followed by a brisk walk." In the later "Julia Child & Company" cookbook, she has consomme as a first course and sliced fresh pineapple as dessert.
Michael it surely is not 'Bistrot' with a 't' at the end of the word?
@@cerberus6654 That's how they spell it on their sign and on their website. Look it up if you don't believe me.
@@michaelcornett444 I believe you. I'm from Québec and we spell it as 'bistro' but I did google it and you are correct . I speak French but long ago I realized there were differences between 'le francais de chez nous et le francais de la France". So this is yet another example. Yet for me, why did I not notice this when I was in France? It is like the differences between American English and ours. Subtle.
@@cerberus6654 Hehe...to be honest, I recall raising an eyebrow at the spelling then, but later looked it up and saw it mentioned as an alternate spelling. Maybe it's a regional thing? Still...if you're in DC, I highly recommend it. I'll meet you there. Their cassoulet is very filling and I could only manage a glass of Calvados for dessert....
I’ve never been more jealous of anybody in the entire world than Julia Child’s husband.
I love how she has to shuffle stuff around and fiddle until the introduction music finishes.
I really like Julia and find her very informative and entertaining. Of course she opened up French cooking to the North American homemaker and the art of cooking in general. Beyond that she was incredibly courageous to take on live TV demonstration in TV’s infancy and all kudos go to her. That said I have never understood these casseroles dishes and their endless layering (lasagna is an exception based on the nature of the wide flat noodles), however in general why not just put all of these elements together in the casserole, stir them together and then bake it? thats what I do in the interest of saving time and some frustration with this “layering” idea.
Timeless, absolutely timeless! Thank you for uploading this.
CASSOULET is one of my favorite French dishes! It is hearty and delicious! I typically have this at the beginning of the year to ring it in with style and I love a good, earthy Pinot Noir. It always must have Sauccice Toulousin and duck Confit to be complete.
Agreed!
Do you prepare it? That's a lot of work. I'll bring the wine.
@@S3TRED I wish! It's a goal of mine to prepare a whole Cassoulet, but alas I don't. But until i do, there is a magnificent local chef that does prepare it just the way I like it and he does pop-up events that serve it here in the Los Angeles area. I try to get in on that each year.
What a splendid way to bring in a New Year! I'm working my way up to making my own duck confit. I am now inspired to get experimenting to be ready for Cassoulet in January!
that sounds like a damned good way to start off the new year.
Amazing! I don't think that I can pull this off but would love to visit France and have an authentic experience of this dish!
My mouth is watering!
That dining room is elegant, bold and confrontational. Genius.
Big change from season one. Wild. I had to scroll back to take a look, as I was looking at the l
Food. 😮
Yes! I've never seen an elephant-sized femur & tibia used as decor. Leave it to Julia.
Julia said that wasn't a "reducing dish". She wasn't kidding. My doctor would call it a "heart attack in a casserole " 🤣
Yeah, I made a similar comment a while ago and was torn to shreds. I cooked French food for years until some years ago when one bright October morning I had three mild strokes in a row. Now, no butter, animal fats, added salt and... I still make tasty food.
@@cerberus6654 probably the salt more than anything else. but do what works for you, hope you are recovering well!
@@cerberus6654good to hear ur okay now! 😮😮😮😮😮😮
THANK YOU for uploading and making these episodes available, presumably legally, so that that they're not suddenly removed from CZcams in weeks as has been the case with past individuals who've attempted to share these episodes. Here's hoping for additional uploads of the original French Chef series. Again, thank you for sharing these quality uploads.
she ended up doing this show somewhat by chance not design. the tv personality part not the chef part. i have a feeling that this series was continued by her with a public-interest broadcaster like PBS and also probably understanding that its in the interest of preserving culinary art, which PBS features amongst its programming. bravo to her for wanting this to still be seen by us so many decades later. she deserved all those awards and her legacy as a master chef!
There is a scene in GIGI where Gigi’s Grandmother (Hermione Gingold) politely ‘suggests’ that Gaston (Louis Jourdan) to send her some ducks for her cassoulet. Wonderful recipe and wonderful movie.
I just watched that today! I love that movie.
Ah yes, I remember it well ...
Now people who like to pick at culture and society until they bleed are after "Gigi" for the subject matter. As if banning the viewing of "Gigi" or "Memoirs Of A Geisha" somehow purges their own feigned delicate sensiblities of historical (or even present day) F.A.C.T. -- while even in some cases the same people promote the decriminalization/legalization of prostitution. I respectfully request such people to can the self-righteous hypocrisy and let me enjoy the movie. 🍾😉
Love'd her as a child
I remember, c. 1964 her show first aired on our TV, newly equipped with a UHF converter (very hi tech at that time). It was a Saturday afternoon gotta watch. Purely entertainment. My mom watching her add all that wine was a hoot. Wine = booze to a Hunkie, so mom always considered Julia a buzzed alcoholic.
I remember making a simillar. Dish. As I recall it was chicken, pork sausage, bacon, and white beans, No wine, but used tomato sauce and stock. My family liked it. Love Julia
Looks like it would be good to have pork roast two days before, then braised lamb, then make the cassoulet with the leftovers.
This is my first time enjoying your CZcams channel. Great content! Looking forward to hearing more from you! Your video was so informative. Thank you so much!
Absolutely amazing love every episode.
She was well educated
rip sweet lady
great stuff!
Thanks!
That was wonderful! Live TV was / is a hoot ! How many armies did she feed ?
OMG, that dining room, though! So cool
That looks delicious 😋😋😋
You can tell she was learning how to work the camera, but it's obvious she knew how to cook.
shes so tall too and on TV at the time. she seems so unfettered and right at home teaching its a marvel to watch a master like her!
🫒🥬🍅🍓🍎🍑🍓🍉🥝🥥🥬🧄🌶🥕🌰🫘🥜🌰🌶🫛🫒🥔🥝🍎🥥🥭
She is very informative. I notice she appears to be having breathing difficulties plus a sore hip, but she soldiers on.
Word is she was a very heavy smoker.
@@rolandm3470 no she was not
With older microphone technologies you had to project like a theater, for people who weren't trained it would be laborsome. Add in the fact that you're in front of way hotter lights than anyone would experience today, and way less edits to save your flubs, and you have the equation for shortness of breath. I personally think she sounds great with all those considerations.
This reminded me of the Brazilian Feijoda.
"and two pounds only cost about 45 cents."
That was a long time ago...
Sure was! One pound is now $2 and up. Still economical however when compared to other sources of protein.
Not to mention those fancy Rancho Gordo beans that Brian Lagerstrom recommends at $7.50/lb.!
How interesting that back in her day there was an Italian section in the supermarket. It's now Asian and Mexican sections, but I think supermarkets are getting rid of them.
Asian, mexican or "international" here. Italian is just called "pasta section"
Lol. I'm. Mexican and Italian. And I agree! Assimilate or leave. These PBS pedophiles won't let that happen
The only thing I think she missed was a nice toasted French bread, to blot up that nice juice! A modern version of Julia is Jean Pierre, also on CZcams. He's lovely!
Looks like the frugal countrywoman's dish to use up things. A base of beans then start adding proteins.
Probably why recipes vary so widely...each grand mother had her own recipe.
I still soak my beans for a day or so.
Then i remove the water and discard it and cook the beans in fresh water.
I don't think it's a hassle at all.
As kids, it was like having a crystal ball to see into the future: you could predict what would be for dinner tomorrow by what beans mum was soaking today.
After even a few hours of soaking in water, beans start to ferment. Her method is much better.
I hate the Cassoulet, but I love Julia Child and these vintage cooking videos 😎🥰🌺
Amazing how slowing down her cadence tricked the whole world.
I dont think i could afford to make this but it looks good
so much salt and fat but thats where all the flavors are! this is fun to watch but Id imagine a lot of people might omit a bit of fat or bacon nowadays. it still sounds so good.
If there's one thing I miss the good old days was just how much slower and calm everything was. We had time to spend to make delicious food like this. Now people want everything quickly. A meal that takes an hour to cook seems outrageous to a lot of people.
Wow, girlfriend loves her wine. She is my kind of gal! Wine makes everything better!
Lol She was cool
Fun: Gordon Ramsay vs Julia Child. Epic Rap Battles of History: czcams.com/video/99-n42Xb6NQ/video.html
8:35
This time-consuming, multi-step, multi-pot recipe was developed for kitchen with at least two servants or for the whole family, where different members take different jobs and help out. The beans are prepared ahead, mother deals with lamb, father's in charge of pork roast, teenager chops the onions and parsley, while grandmother makes the sausage.
When I was a teenager, nobody would have expected my mother to do all that work without help.
Literally the epigraph of the cookbook is for “servantless American cooks.” Women weren’t lazy and entitled in the ‘60s and didn’t expect praise for no effort.
Toulouse vs Castelnaudary??
Where's my casserole?
Perhaps we could have seen a creman come on camera to help her look for it.
Hello
There was no pressure cooker for the beans
I wonder what year this was made?
It was taped in 1964 in the second season of the show.
Dl
So désolé to correct you, Julia, but we DO NOT cut off both ends of an onion before slicing. Chop off the TOP only and leave the ROOT end on because it tends to hold the bulb together as you slice.
Finally cut off the root end!
She died 18 years ago
@@GustavoCardoso95 Yeah. Aware. Thanks. I was talking to her ghost.
You can slice with the root in place, cutting perpendicular toward the root if you wish. But she did not slice perpendicular to the root, but turned the half around and cut parallel to it. Either way is correct.
lmao all these beans look the same because it's in black and white
I think her cassoulet looks watery AF