WGBH - Julia Child 100 RSS

Keeping up Tradition with Savenor's Market

Thu, 18 Oct 2012 17:39 PM +0000

Julia Child and Jack Savenor (Courtesy Savenor's Market)

Since 1939, Savenor’s Market has been a Boston family tradition. The gourmet butcher shop and grocer made a name for itself, being frequented by Rockefellers, Kennedys and Schlesingers, along with the help of America’s first celebrity chef, Julia Child. She was a loyal customer at Savenor's long before she became a household name, and she continued to source all of the meats for The French Chef throughout the eleven-year run of her educational cooking show. As any fan of the show could attest, Jack Savenor was frequently mentioned on-air, and made several guest appearances as Julia’s butcher.

Keeping the strong family bond with WGBH, Ron Savenor participated in the Taste of WGBH Food & Wine Festival, a three-day celebration of good food at the WGBH studios in Brighton, and offered a master class called "The Butcher and the Rib".

>>See photos from the first Taste of WGBH Food & Wine Festival

The French Chef: Apple Tart

Thu, 06 Sep 2012 12:56 PM +0000

Baking Tip: Proper Pastry

Thu, 06 Sep 2012 12:56 PM +0000

Julia Child talks about how to make your pastry dough perfect. (WGBH)

Recipe: G�teau De Cr�pes A La Normande

Thu, 06 Sep 2012 12:55 PM +0000

Gâteau De Crêpes A La Normande
(Flaming Mound of Crêpes with Baked Apple Slices and Macaroons)

4 to 5 cups sliced apples (about 2 lbs.)
A large heavy-bottomed baking pan
1/3 cup granulated sugar
4 Tb melted butter
12 cooked crêpes, 5 to 6 inches in diameter
A lightly buttered baking-serving dish
6 to 8 stale macaroons, crumbles
More melted butter and sugar and cognac

Spread apples in the baking pan, sprinkle with sugar and melted butter, and set in middle level of a preheated 350-degree oven for about 15 minutes or until apple slices are tender. Center a crêpe in the buttered baking-and-serving dish, spread with a layer of apple slices, sprinkle with macaroons, and with a few drops of butter and cognac if you wish. Lay a crêpe on top, cover with apples, and continue thus, ending with a crêpe. Sprinkle with melted butter and sugar. About 30 minutes before serving, bake in middle level of a preheated 375-degree oven until bubbling hot. Serve as is, or flame.

For 12 crêpes serving 6 to 8 people

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.

See these new episodes online from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts.

*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, a division of Random House, Inc. For online information about other Random House, Inc. books and authors, see the Internet Web Site at www.randomhouse.com.

How to Choose the Best Lobster

Wed, 05 Sep 2012 15:31 PM +0000

Julia Child selects the best lobster while on location in France. (WGBH)

Chef Jacky Robert, owner of the Petit Robert Bistros in Boston and a recent guest on Boston Public Radio, took the time to watch some footage from the WGBH Archives, shot during production of The French Chef on location in France in the 1970s. In this video, Chef Robert helps explain why Julia selects and rejects a sample of lobsters from a French market.

Recipe: Homard Gratin� au Fromage

Tue, 28 Aug 2012 13:27 PM +0000

(hankzby/FLICKR)

Homard Gratiné au Fromage
(Lobster Steamed in Wine and Gratinéed with Cheese)

Here is a delicious way to serve stuffed broiled lobsters. It is particularly recommended for the cook who wants a splendid main course that can be assembled at leisure. This is a much simpler recipe than lobster Thermidor, and every bit as good. The lobsters are steamed in wine and herbs, then this liquid is used to make the light cheese sauce, which bubbles around the lobster meat as it heats in the oven.

Steaming the Lobsters

A large fish kettle or steamer
2 cups dry white vermouth
2 cups water
1 large onion, thinly sliced
1 medium carrot, thinly sliced
1 medium celery stalk, thinly sliced
6 parsley sprigs
1 bay leaf
1 Tb tarragon
2 tsp salt
4 peppercorns
1 live lobsters, 1 ¼ lbs. each

Simmer the above ingredients for 15 minutes. Meanwhile, wash the live lobsters rapidly under cold running water and tie them to a rack (if possible) so they will stay flat during cooking. Bring liquid to a rapid boil, add lobsters, cover tightly, and steam for 18 to 20 minutes or until head feelers can be pulled easily from sockets.

The Sauce

3 Tb butter
A 3-cup enameled saucepan
4 Tb flour
½ cup heavy cream
½ cup grated Swiss cheese
Salt and pepper

When Lobsters are done, remove them. (If you did not tie the lobsters before cooking, tie or weight the tails so they will flatten while cooling.) Rapidly boil down cooking liquid until it has reduced to 2 cups. Melt butter in saucepan, blend in flour, and cook slowly for 2 minutes without browning. Remove from heat, and let cool for a moment. Strain in a cupful of the hot lobster-cooking liquid, vigorously blend with a wire whip, then strain in the rest of the liquid. Bring to the boil, stirring, for 1 minute. Thin out with spoonfuls of cream until sauce coats a spoon nicely. Stir in all but 2 tablespoons of the cheese, and correct seasoning.

Browning Under the Broiler

1 Tb butter
A shallow broiling pan

Cut off claws and legs. Turn lobster on their backs and, being careful to keep chest and tail sections attached, cut out underparts of shell to expose tail meat and the chest meat and green matter. Remove sand sack at head. Remove tail meat and slit it up the back so that you can take out and discard the intestinal vein. Cut tail meat into 1/4 – inch slices. Spread a bit of sauce in the tail and chest cavities. Replace the tail meat; remove joint and claw meat and place in the chest cavity. Cover with sauce, sprinkle with remaining grated cheese, and dot with the butter. Arrange lobsters in the pan and set under a moderate broiler to heat through thoroughly and brown top. (Or refrigerate until 20 minutes before serving time. Then set in upper third of a preheated 425-degree oven until lobsters are bubbling hot and cheese topping has browned. ) Serve with watercress, shoestring potatoes, and a chilled, dry white wine such as a Burgundy.

Serves 4 people 1 lobster each

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.

Watch these newly digitized episodes from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts.

Congratulations to Our Third Caption Contest Winner

Tue, 28 Aug 2012 12:35 PM +0000

What a bea-u-tiful crustacean! Just waiting to accompany us at the dinner table!

Last week we invited you to send us your captions for an image of Julia Child taken from an on-location shoot in France for The French Chef. We received dozens of fantastic submissions. Thank you for yours!

All of our caption contest participants will be entered into a random drawing to win a pair of tickets to the Artisan Taste at the WGBH Food & Wine Festival on Sept. 15. But you don't need to submit a caption to be entered to win. Click here to register — all names will be included in the drawing.

Cogratulations to Marianne S. for this week's winning caption.

The French Chef: Quiche Lorraine

Mon, 27 Aug 2012 14:54 PM +0000

Julia Child makes Quiche Lorraine on The French Chef, 1963. (WGBH)

Recipe: Quiche Lorraine

Mon, 27 Aug 2012 14:49 PM +0000

Pouring the egg mixture for Quiche Lorraine, as see on The French Chef (/WGBH)

Quiche Lorraine
(Cream and Bacon Quiche)

A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer.

6 to 8 pieces thick-sliced bacon
An 8-inch partially cooked pastry shell placed on a buttered baking sheet
3 eggs (U.S. graded “large)
1 ¼ to 1 ½ cups heavy cream
¼ tsp salt
Pinch of pepper and nutmeg
1 to 1 Tb butter

(Preheat Oven to 375 degrees)

Slice bacon into ¼ inch pieces and brown lightly in a frying pan; drain and spread in bottom of pastry shell. Beat eggs, cream, and seasonings in a bowl to blend. Just before baking, pour cream mixture into the shell, filling to within 1/8 inch of the top. Cut butter into bits and distribute over the cream. Bake in upper third of oven for 25 to 30 minutes, until quiche has puffed and browned, and a small knife, plunged into custard, comes out clean. Serve hot, warm, or cold; quiche will sink slightly as it cools.

Serves 4 to 6

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.

This month, fans can see these new episodes from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts on WGBH 2 and online.

Help Us Choose One More Winning Caption

Mon, 27 Aug 2012 11:15 AM +0000

Last week we invited you to send us your captions for an image of Julia Child taken from an on-location shoot in France for The French Chef. We received dozens of fantastic submissions. After careful review, WGBH staffers selected three favorites. Help us choose a winner — vote on your favorite below. Leave your vote in the comments.

Winners will be entered into a random drawing to win a pair of tickets to the Artisan Taste at the WGBH Food & Wine Festival on Sept. 15. But you don't need to submit a caption to be entered to win. Click here to register — all names will be included in the drawing.

1. I'm making dinner for my dear friend Ridley Scott tonight! from Scot A.
2. What a bea-u-tiful crustacean ! Just waiting to accompany us at the dinner table! from Marianne S.
3. Julia Being Julia. from Susan B.

A Message from Julia Child

Fri, 24 Aug 2012 17:09 PM +0000

A message from Julia Child. (WGBH)

Please show your support for educational television. Julia Child knew its value in teaching generations of American cooks how to try something new in the kitchen. Please help WGBH meet its fiscal goals today and support the programs you love.

GIVE NOW

Recipe: Mousseline au Chocolat

Fri, 24 Aug 2012 16:54 PM +0000

(qmnonic/Flickr)

Chocolate Mousse

Here is a queen among chocolate mousses, lighter than some because beaten egg whites are folded in instead of whipped cream. But it is every bit as richly flavored as the most devout chocolate cultist could wish, and the subtle aroma of good liqueur brings out that chocolate essence to perfection. You will note that egg yolks are sugar beaten over hot water before the rest of the ingredients go in; this step has the triple function of cooking the yolks, dissolving the sugar, and giving a lightness and cohesion to the mixture. Butter, which goes in later, gives it body and suppleness as well. Plan to make the mousse several hours or the day before serving, as it must be well chilled; you can even freeze it. Serve the mousse in a bowl, in dessert cups, or in little covered china pots; or for drama, you can mold it.

Melting the Chocolate

1 cup semisweet chocolate bits, or 6 squares semisweet baking chocolate
4 Tb strong coffee
A small saucepan and wooden spoon for stirring the chocolate
A larger pan with almost-simmering water

Place the chocolate and coffee in the small saucepan. Remove the larger pan with water from heat and place chocolate pan in it. Stir for a minute or so until chocolate begins to melt, then let it melt slowly over the hot water while you go on with the recipe.

The Egg Yolks and Sugar
4 egg yolks
A 3-quart mixing bowl or the large bowl of an electric mixer
A large wire whip
¾ cup granulated sugar (instant superfine if possible)
¼ cup orange liqueur, rum, or Benedictine, or strained orange juice, or strong coffee
A pan of almost-simmering water

Place egg yolks in mixing bowl and start beating with whip while gradually pouring in the sugar in a thin stream. Continue beating for 2 to 3 minutes until mixture is thick, pale, and forms a slowly dissolving ribbon when a bit is lifted and falls back onto the surface. Beat in the liqueur or other liquid, and set the bowl in a pan of almost-simmering water. Beat at moderate speed for 4 to 5 minutes, or until foamy and warm when tested with your finger. Remove the bowl from the hot water and either beat the mixture in mixer for several minutes until cool, or set it in a bowl of cold water and beat with your wire whip. It should again form the ribbon, and have the consistency of thick, creamy mayonnaise.

Adding Butter and Chocolate
1 ½ sticks (6 ounces) softened unsalted butter

Stir the chocolate again and continue until perfectly smooth. Gradually beat the softened butter into the chocolate. Beat the chocolate and butter into the yolks and sugar.

The Egg Whites
4 egg whites, room temperature
A very clean, dry bowl and beater
Pinch of salt
2 Tb instant superfine granulated sugar
A rubber spatula

Beat egg whites slowly until they begin to foam, then beat in the salt. Increase speed gradually to fast until soft peaks are formed. Sprinkle on the sugar and continue beating until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture to lighten it; scoop the rest of the egg whites on top and delicately fold them in.

Chilling and Serving
Immediately turn the mousse into a lightly oiled 6-cup metal mold, a serving bowl, or individual cups. Cover and chill for several hours or overnight.

If you are unmolding the mousse, dip mold for several seconds into hot water, run a knife rapidly between edge of mousse and mold, and turn a chilled serving dish upside down over mold; reverse the two, giving a sharp downward jerk, and the mousse should drop into place in a few seconds.

You may wish to pass with the mousse a bowl of lightly whipped cream flavored powdered sugar and liqueur. If you are serving a ring-molded mousse, you could put the cream in the center and sprinkle with grated chocolate. Here is a recipe for French whipped cream.

Crème Chantilly
(Lightly Whipped Cream)
For about 2 cups
½ pint (1 cup) chilled heavy or whipping cream
A chilled 3-quart bowl
A large wire whip, chilled
2 Tb sifted confectioners’ sugar
1 to 2 Tb liqueur or 1 tsp vanilla extract
2 thicknesses of damp, washed cheesecloth set in a sieve over a bowl

Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. (In hot water, it is best to beat over cracked ice.) Gently fold in the sifted sugar and the flavorings. If you are doing the cream in advance, turn it into cheese-cloth-lined sieve and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for something else.

For about 5 cups serving 6 to 8 people

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.

See these new 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.

Thurday, Aug. 16, 8–9:30pm
on WGBH 2

Kitchen Tip: How to Cook Vegetables

Thu, 23 Aug 2012 13:38 PM +0000

Julia has specific ideas about properly cooked vegetables, as seen on The French Chef. (WGBH)

The French Chef: French Onion Soup

Wed, 22 Aug 2012 17:53 PM +0000

Watch French Onion Soup on PBS. See more from The French Chef.

Recipe from The French Chef: Potage Parmentier

Wed, 22 Aug 2012 17:51 PM +0000

Julia Child with French Onion Soup, as seen on The French Chef, 1963. (WGBH)

Potage Parmentier
(Leek or Onion and Potato Soup)

In this busy, can-opener world, a homemade soup often seems like a new taste sensation. The old French standby, leek and potato soup, tastes so good you cannot believe it is nothing but vegetables, water and salt simmered together. It is also versatile: add watercress and you have a potage au cresson, or chill it, lace it with cream and you have vichyssoise. Another delicious soup is cream of watercress with its final enrichment of egg yolks. Hot or cold, most French soups are very easy, and can be made ready hours before serving time.

Preliminary Cooking

A 3- to 4-quart saucepan or pressure cooker

3 to 4 cups peeled potatoes sliced or diced

3 cups thinly sliced leeks or yellow onions

2 quarts water

1 Tb salt

Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Final Enrichment 1/3 cup heavy cream or 2 to 3 Tb softened butter 2 to 3 Tb minced parsley or chives

remove from heat just before serving, and stir in the cream or butter spoonfuls. Pour into a teen or soup cups and decorate with herbs.

Makes about 2 quarts, serving 6 to 8

Congratulations to Our Second Caption Contest Winner

Tue, 21 Aug 2012 15:26 PM +0000

No, No. It needs more butter!

Last week we invited you to send us your captions for an image of Julia Child taken from the set of Monseiur Deblieux's pâttisserie while on location in Provence, France. We received dozens of fantastic submissions. Thank you for yours!

All of our caption contest participants will be entered into a random drawing to win a pair of tickets to the Artisan Taste at the WGBH Food & Wine Festival on Sept. 15. But you don't need to submit a caption to be entered to win. Click here to register — all names will be included in the drawing.

Cogratulations to Lindsay A. for this week's winning caption.

Mike Birbiglia Plays French Chef Trivia

Tue, 21 Aug 2012 14:53 PM +0000

(Photo: Brian Friedman)

Listen to Mike Birbiglia answer questions about The French Chef.

Did you catch Peter Sagal grilling stand up comedian Mike Birbiglia this weekend on Wait Wait, Don't Tell Me? He had to answer some pretty random questions about Julia Child's cooking show, The French Chef. Give a listen and learn something about the show you might not have already known.

Birbiglia recently collaborated with This American Life's Ira Glass on a new movie, Sleepwalk With Me, out in theaters this month.

Chef Jacky Robert Remembers Julia

Tue, 21 Aug 2012 14:23 PM +0000

Jacky Robert, Chef at Petit Robert Bistro, visits the WGBH Studio to share some recipes inspired by Julia Child. (Abbie Ruzicka/WGBH) Inset: A photo Jacky keeps of himself with Julia Child and Jacques Pepin.

Hear Callie Crossley interview Chef Jacky and the first director of The French Chef, Rush Morash, on her 100th birthday.

Jacky Robert first met Julia Child in 1973. He had recently moved to Boston from France with his uncle and opened a restaurant. One night, Julia visited their dining room. Robert was so happy that she spoke French.

"She was a delight. I fell in love with her," Robert said. He added that her favorite dishes from his restaurant were the Dover Sole, the Rack of Lamb and she especially loved his apple tart. But more than anything, Julia loved butter. "She felt like there was no cooking without butter," he said.

Chef Jacky honored Julia's 100th birthday at Petit Robert with a tribute, coooking demonstration and dishes inspired by her.

Help Us Choose Another Winning Caption

Mon, 20 Aug 2012 12:28 PM +0000

Last week we invited you to send us your captions for an image of Julia Child taken from the set of Monseiur Deblieux's pâttisserie while on location in Provence, France. We received dozens of fantastic submissions. After careful review, WGBH staffers selected three favorites. Help us choose a winner — vote on your favorite below. Leave your vote in the comments.

Winners will be entered into a random drawing to win a pair of tickets to the Artisan Taste at the WGBH Food & Wine Festival on Sept. 15. But you don't need to submit a caption to be entered to win. Click here to register — all names will be included in the drawing.

1. No, No. It needs more butter! from Lindsay A.
2. Maybe if you stand on that we'll be able to see eye to eye! from Marissa P.
3. This is perfect for my kid's bake sale; I'll take three dozen. from Steven G.

What Would Julia Drink?

Mon, 20 Aug 2012 11:22 AM +0000

This conversation aired on Boston Public Radio on 8/14/2012.

Julia Child on the set of The French Chef (WGBH).

"I enjoy cooking with wine. Sometimes I even put it in the food I'm cooking." — Julia Child

Listen to Callie Crossley's interview on Boston Public Radio

" class="wysiwyg-break drupal-content" data-cke-saved-src="/sites/all/modules/contrib/wysiwyg/plugins/break/images/spacer.gif" src="http://wgbhnews.org/sites/all/modules/contrib/wysiwyg/plugins/break/images/spacer.gif" title="<--break-->" />
Julia Child is famous for bringing French cooking into everyday households. She's a cultural force who's known for her signature voice and no-nonsense way about the kitchen. Callie Crossley talks with Jonathan Alsop, of the Boston Wine School, about how Child introduced wine into American living when martinis and gin and tonics were all the rage.