Épinards Au Jus; Épinards A La Crème (The French Chef/WGBH)
Épinards Au Jus; Épinards A La Crème (Spinach Braised in Stock or Cream)
Anyone who has been fortunate enough to eat fresh homecooked vegetables in France remembers them with pleasure....There are those who are convinced that it is only in France that one can enjoy such experiences because French vegetables are somehow different. Fortunately this is not the case. Any fine, fresh vegetable will taste just as good in America or anywhere else when you use the French vegetable-cooking techniques.
See newly digitized episodes from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts. They will be broadcast as part of WGBH's celebration of Julia's 100th birthday.
Coq Au Vin (Casserole of Chicken in Red Wine, Garnished with Onions, Mushrooms, and Bacon)
Coq au vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red-wine sauce, its tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. Ideal for a party because you may prepare it completely a day or more before serving, coq au vin seems to be even better when done ahead so all its elements have time to steep together.
Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"