Those clever little mouthfuls you serve at cocktail parties — anchovy appetizers, Talmouses, Croque Madame, Croque Monsieur — are a good way to show off your culinary skills, both hot and cold, and fresh and frozen.
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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.
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11 Comments
The first (and only) croque monsieur I've had is Alton Brown's.
I'm so excited to try these. The pastries would be great with some vegetables and some with berries. A little mascarpone or cream cheese and some turbinado or flaky salt sprinkled on the top of the pastry. 🤤😋
Please turn up the volume of this video. Thanks.
Good HEAVENS, if I was at that cocktail party, I would have made a total PIG of myself – it all looks absolutely FANTASTIC!
Julia makes it look so easy — and I can confirm, if you pay attention while cooking from "Mastering the Art of French Cooking", it actually is. It feels like she's watching over your shoulder, offering advice along the way.
I just finished a wonderful dinner and my mouth is watering. I need to try that “tipsy madame”. 🙂
The charming anecdotes she sprinkles in as she cooks are so entertaining and make the time fly by! Dinner and a show! Merci, Julia!
THANK YOU SO MUCH FOR THESE VIDEOS!
Well!! Just in time for everybody's Super Bowl parties!
Q: Hey! Where's the 6-foot sub? Where's the landfill nachos?
A: No sub this year, and no nachos. This year we are offering Anchois En Croûte and Croque Madame, with madeleines in a choice of vanilla-cardamom or orange-hazelnut .
Q: Say … what?
A: Just eat, you heathens.
Do you think she showed instead of "croque madame" a sign saying something like "this establishment doesn't offer credit" as a joke? An inside joke for anyone who can read French, or was it a joke on her by the production crew?
Is she kidding with this? She's fun to watch but are any of us doing this?
I have many fond memories of watching Julia and even sometimes summoning the courage to try a recipe. The best lesson she taught me was to just do it until I was confident enough to try my own ideas in the kitchen.