Julia Child presents a menu for an important three-course dinner — including fresh artichoke bottoms filled with mushrooms and topped with poached eggs and Bearnaise sauce.
Stream Classic Julia Child Shows on the PBS Living Prime Video Channel: https://amzn.to/3DeSAoY
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!
— Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter: https://twitter.com/pbsdistribution
Facebook: https://www.facebook.com/PBSDistribution.org
22 Comments
Parsley fixes everything!
Sit down dinner, lets get wine, and champagne 😂
I had escargo and artichoke for my 16th birthday at an expensive, chic restaurant that my Dad took Mom and me to; as well as a delicious piece of birthday cake. I don't remember the name of the restaurant, but it was very classy, and the food was delicious. Thank you, Dad. R.I.P.
She looks very much like Michael Gambon’s sister doesn’t she?
I sure hope it tastes better than it looks 😜
😳 Only eight people! Two is the most I can handle without bringing in reinforcements.
Not going to make this, but love watching you Julia♡
I don't cook but I love watching Julia. My version of stuffed artichokes: Can of artichoke bottoms filled with sour cream and topped with caviar. Yum.
I like artichokes, but I find them a pain in the neck to make and not worth the work. But I wouldn't be mad if someone wanted to make them for me.
No matter what, I love watching Julia.
This is an amazing dinner and I will make it very soon I’m the next month or two. If you don’t, then you’re afraid of your food, and heaven help you.
An heiress rummaging through a five and dime. That was Julia.
A fabulous first course. Although we no longer eat this way, with a heavy roast as a second course. I learned to make blender hollandaise when I was a child of 9. It is easy and delicious and if you add in the shallots, tarragon and vinegar, cooked down it is heavenly.
On my honeymoon, a friend of ours who was studying at the CIA (Culinary Institute of American) made us a breakfast with filet mignon, sauce Béarnaise, a poached egg on an English muffin. It is divine.
If you take away anything from this, learn how to do blender hollandaise. It is simple but takes patience dripping in the butter. So many uses. Artichokes in the US are pricey at this point, however blender hollandaise is forever.
I'm English, and now I know why I've only ever eaten artichokes in France – let's face it, that was a helluva lot of work! You could prepare a whole lobster for a luxurious seafood starter in a fraction of the time. Julia Child was a genius and I'm sure it was great, but I feel the effort V reward equation is 'off'.
I was a child on holiday in France when I ate artichokes. My parents believed we should have authentic, Gallic experiences and that was certainly one. My brother and I learned you eat the tender leaves, scraping the flesh away with your teeth, from the plump base of the leaf. I believe it was served with Hollandaise for dipping.
So it shocked me to see Julia prepping the artichoke bottom with such care and attention, and simply discarding all the leaves – which I was taught were the best part, and indeed the whole point!
But I wouldn't dream of arguing with the great Julia Child. She sure knew her onions/artichokes!
I lived briefly about 30 miles south of Atlanta and planted an artichoke on the south side of the house. I had so many artichokes from just one plant. I ate a few and let the others just bloom. It was rather easy to grow.
I remember eating boiled artichokes with my grandparents in Houston… You peal the leaves, dunk 'em in Hellmann's mayonnaise and enjoy the meat off the leaves before eating the heart.. May not have been the "French" way, but it was delicious.
Reminds me of the Eggs Sardou we serve in New Orleans – although that has creamed spinach inserted of the mushroom duxelles.
Julia always said if it comes out wrong and you don’t admit it then no one ever knows the difference.
Julia casually mentions salsify. We grew that one year. And we really had no idea what to do with the roots although a little tasting of them told us that they were delicious. I dug them up and we used them in stir-fry as long as they lasted. But I noted that they made very pretty flowers. And then we had them coming up all over the place the next year.
I just love these episodes, thank you for making them available. I actually have bought the DVDs and also the digital editions on iTunes, but I still watch them here also. The Food Network only wishes they had anything as good as this, instead of their constant silly competition shows. I just love how I watch this and suddenly notice that I’m smiling through the whole episode. Bravo, Julia!
Marvelous
People scoff at artichokes because their preparation is “labor intensive”. But if you’re not entertaining company, all you need to do is trim the bottom of the stem and simmer them whole in a court bouillon. Then pluck the leaves one by one, dip them in aioli and nibble the tender yellow parts.
She really is the queen of one lines and a cooking goddess. He comments are always such excellent advice. Even if the menus come across as dated I bet they tasted wonderful