The Crown Jewel of Julia Child's Steak Repertoire
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- Опубліковано 23 вер 2023
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Julia Child's Tourndeos Henri IV - Filet steaks with artichoke bottoms and béarnaise sauce. Crown that steak and enjoy. Recipe from Mastering the Art of French Cooking v1.
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Please dont edit out your work too much! Love your funny accidents and commentary. Great work Jamie!
I agree! One of the big reasons I love watching these videos is because it's relatable! Haha
Agreed!
Exactly what caused me to subscribe.
And every siren he worries about! This platter is gorgeous, I bet it is delicious!
Do not roast an artichoke- steam the leaves- Julia is BRUTAL in her treatment of artichokes
Yes, she is. However back when she was taught that was the French method. At least that was what I was taught.
The way Julia butchers artichokes makes me cry 😅
I find a lot of Julia’s recipes to be pretty dated if not completely outdated. There’s so many of her recipes that can be improved upon.
@@10191927almost like she wrote them a long time ago
@@10191927😂😂😂
I love all of Jamie's videos...the bloopers, fire alarms, disasters and winners, and the "order up" is one of the best part.
I like the “bowl me”
@@brittanybryce7596 I do, too!!!
he's gonna burn down his kitchen.
Please don’t cut off some steps like the potatoes, asparagus etc.. even if you had done it thousands time’s, I like to watch your videos even if it’s longer than 20mins❤️ your show is so relatable and good because it reflects what we do in kitchen, not the professional editing videos in other channels that skip through every bit of the recipes. Keep it up Jamie great work 👏🏻
I'd agree with this, I don't mind a longer video.
I boil the entire artichoke and eat the leaves the day before I'm using the heart.
Next time, do your steaks before the sauce. You'll have at least 5 to 10 mins because the steaks need to rest.
Also pour in hot water to heat the thermos up. Wait 5 mins. Dump water and put your sauce in.
Learn from my mistakes lol.
The thermos idea was terrific!
Alternatively, if your butter/egg sauces thicken up, you can thin them by adding a little bit more melted butter.
Oh this is a good idea. I always do the steak second which makes less sense
Great idea,I’ll use it when I make homemade eggs Benedict with homemade English muffins for a special breakfast.
I set off the smoke alarm every time I cook bacon and always wonder how other people manage not to, so this was actually a very encouraging episode for me. 😂 Thanks, Jaime!
He’s a true role model for people like me, who just take out the battery if it goes off while I’m cooking. 😅
Cooking bacon in the oven helps.
That's why you need to blanch it.
Lower heat, longer cook, and drain the grease in between batches.
Or bake it.
Ikr? The problem is removing the battery for me is not only pointless but also a violation of my lease. In addition, there are heat sensors over my stove, so literally, every time I use the oven, it goes off. Management keeps saying they'll fix it, but I've been here almost ten years, and nothing has ever been attempted. 😢
i love food. im glad this was recommended to me.
You have to watch ALL the videos. It's so entertaining 😊 and instructive
I'm glad too. I hope you're a good person!
Welcome to the family!
i never had this much likes in one comment but the one who suggested me to watch his videos i will
Sirens wail.
Most people in New York: That's gonna cause a damn traffic jam.
Jamie: I hope everyone is OK.
🥰
Looks to be a fabulous meal. Here's a tip: don't use glass baking dishes over open flame. They can and do shatter. You can put in microwave instead to melt your butter, or do that in the regular oven, before you add the artichokes. About the discarded leaves, don't roast them, won't be tender, but do steam them in a colander over water and then dip them in melted butter with garlic and lemon.
I learned this the hard way. Oven safe does not mean heat safe. Direct heat on a glass baking dish is a recipe for disaster.
Unless, of course, you have Calexium pots and pans.
The ability to understand and describe flavors comes with experience. You've already gotten a ton better at it over the years as you've worked on developing your cooking skills. In some of your more recent dessert videos you do a great job describing the flavors because you have more experience as a result of the marathon of dessert recipes. Give yourself a little credit for how much you've grown!
I heard this yesterday from the "How to Drink" cocktail channel about learning to give tasting notes. He said that there's an exercise that has you practice with music first. You listen to pieces of classical music multiple times, training yourself to pick out and focus on one particular instrument with each listen. He said that once you can do that, you're able to transpose that skill to tastes. I figure if it works for drinks, it probably would for food too.
I never have given notes on how something tastes. But I have a hunch that maybe you should almost talk with your mouth full, as the flavors are sometimes as fleeting as dreams. I think that scents are the same way. They do stick in one's memory, but for me they are wan and not full fledged until I actually smell them again and can then say exactly what they are. I think of how it smells when it rains. It's there, but when I actually smell it, it's full force in my brain. I can remember the flavors of great meals I've cooked in the same way. They are pastel compared to the vividness of eating them again.
I’ve actually started to call my family to dinner by yelling “order up”. My two boys are in on in. My husband who works as a chef thinks I’m taking the bleep
"Keep calm and carry on" is, I believe, the phrase you were thinking of.
Thank you for another entertaining cooking demonstration Jamie.
No it was KEEP ON KEEPING ON
Blanch(e) says: ‘I can’t stand a naked artichoke bulb’‼️
The expression you were searching for, Jamie, is: “Keep calm and carry on.”
Jamie follows a recipe exactly, a rare thing, maintaining the integrity of the dish as intended by the author. A very talented food artisan in the process of becoming a serious gastronome I get the hunch whatever Jamie applied himself to he would excel in that endeavor. Witnessing his journey is a joy.
ORDER UP! 🤫 Seriously, can this guy get any more adorable? The food looked amazing!
Watching you enjoy that food speaks very eloquently. We don't need words.
I absolutely love watching his videos. The only downside to watching them every day is that I know find myself saying "now" and "about" in a Canadian accent, I live in the UK. Pity I can't cook like him though 🤣
I was on the edge of my seat waiting for that “hope everyone’s okay” and you did not disappoint
Jaques Pepin has a few vids on preparing (not so old school) artichoke bottoms, called “turning”. He and Julia Child also have a video on artichokes. Note that you will need a very good vegetable peeler and a sharp pairing knife for this preparation and it does produce quite a bit of waste. It is far easier to steam them (leaf side down in the steamer for 20 - 30 minutes depending on the size) and it produces less waste. Once steamed you can easily separate the bottom from leaves and the leaves from the thistle (spiney inner non-edible part). To avoid discoloration, prior to steaming, rub the cut off areas (stem, top third of the leaves and the spines at the ends of the leaves) with lemon juice from a cut in half lemon. Once separated from the leaves, use a spoon to scoop out the choke (small spinney leaves in the center) from the bottom. Use a pairing knife to trim the bottom, to make it pretty, as needed. The separated leaves can be placed in a small bowl for serving with your fav dip (melted butter, mayo, aioli, etc.). Remember to have a bowl on the table for the spent leaves.
This dish looks so decadent and rich! I'm so jealous of you, Jamie.
Me too! I’d like the opportunity to do this too
7:16 jamie, its keep calm and carry on ❤️❤️❤️🫡🫡👍👍👍👍
Jamie, if you can find them there is a special type of artichoke with tiny leaves and a huge heart used for this. I am sure you can buy them somewhere, we grow a few plants of them in California. The leaves are tiny, like 1/2 inch long or smaller, and you can if you wish cook them and dip them in something if you want to eat a bunch of tiny artichoke leaves but they're really grown for the heart.
Remember when you didn't know what 'fond' was😂.
That sauce was absolutely beautiful!
Nice try, but more likely named after Henry IV because it has bérnaise sauce. He was born in Pau, which was the capital of the vicomté of Béarn. Pau is the home of the French Airborne School.
I think blanching the bacon was Julia's way of approximating the taste of unsmoked French bacon, such as Ventreche. You could just use pancetta which is much easier to find in our time then it was in hers I'm sure.
I think that you can find uncurled bacon at Costco.
Not sure about roasting artichoke leaves but I prepare the whole thing by boiling it w some lemon and then dip bottom of leaves in lemon butter, slide along teeth to remove tender part, once done w leaves, get to heart and dip it in lemon butter. Thinking you could’ve just prepared them this way and then used hearts in rest of recipe
I just came back from short leave at school, and I was teary-eyed because my parents left the UK back to Hong Kong after staying here the first few weeks, so it’s not as easy to reach them now. I was going on UA-cam to drown my miseries out, and the first thing I saw was Jamie uploading another video with Julia. Watching this really cheered me up and lifted my spirits. Thanks, Jamie (and Julia)!
Jamie, thanks for yet another entertaining and informative video. I have seen you progress so much, yet the natural humor and quirkiness remains. Never lose it! I grew up watching Julia Child and the Galloping Gourmet (Graham Kerr) as a kid, and isn't it amazing I became a chef for 30 some years. I realize the effort of production you put into these videos, they are not made "on the fly" (restaurant term). What you do is well thought out, yet unique and original. Please don't change the format! The Food Network used to be my go-to, but anymore they are all cookie cutter crap shows. Same with Gordon Ramsey. His original BBC Kitchen Nightmares was enjoyable in its rawness. The Fox tv version of any of his many shows are all typical "FOXED" productions. In other words, crap IMHO. I was fortunate to have a radio cooking show in the 1990s (90 to 99) in Maryland, that took about 8 hours on a weekend to produce five- 15 minutes shows to be broadcast the following week. Fun, but required effort. Can you cook on the radio? No, but you can script it!. In any case, I support you and always look forward to more. Please consider Graham Kerr. He is another lost art old school chef. Thanks! Your friend in NC, Robert Adams
Loved Graham as a kid. Enjoyed his later show but the original was so fun. Would he set something on fire or be a bit sauced by the end?
Also feel the same about food network and what was dyi. They were great at first but now just over the top competition or something extreme themed.
Playing the pan like a banjo was such a delight to see. I love your videos Jamie. My favourite cooking show ever. 🥰
a suggestion on the bernaise, and hollandaise too. If you use pre melted butter, still hot, and slowly drizzle it into the egg yolk while whisking, the sauce will come together without additional heat, the heat from the melted butter will do the magic on the eggs if you do it slowly. Next key, add the tarragon reduction at the end while the sauce is cool, which prevents the acid reaction with the eggs. To keep the sauce loose, keep some melted butter convenient. You can always use a touch of cream or warm water to loosen the sauce, or extra melted butter.
i love you, antichef, and the way you shouted order up then immediately shushed yourself. you are precious to me.
I think the reason your steaks were smoking so much was from the butter. When you were basting, it looked totally burnt!
The milk solids in butter burn really easily at the temps you need for steak, which is why you typically add the butter into the pan after you get a good sear on. If you want to start the steaks in butter you need to use ghee or clarified butter.
If you add oil to the butter it doesn’t smoke so much
@@TheRobyynnhomemakers' lie. It still burns.
Remember to hit the thumbs up button on Jamie's video!
Another excellent vid. Well done. I especially love how you turn what could be ruinous distractions into characters--the sirens, the groaning fridge, the late great Scott the Snail. Even the vacuuming neighbors upstairs are now a fun part of the show. Cultivate that relationship. After all, they seem to provide you with an endless supply of bowls and sieves on demand. How you managed that, I'll never know...
Just when you think your weekend couldn't get any better, boom! ORDER UP! Awesome content as always 👌🏻 6:29
“…which I will not be demoing in this kitchen today…”
Hilarious 🤣.
Thank you, sir.
Bearnaise sauce is good with absolutely anything (well, not cake, but….). I grow tarragon for this purpose. I only make it a couple of times a year because of all the butter, but then I eat it with gusto! 🇦🇺😊
I read somewhere that you could use olive oil instead of butter in béarnaise sauce.
Fire Alarm cue intense flapping of the kitchen towel - a universal language 😂😂
A friend is someone who understands your past, believes in your future, and accepts you just the way you are.
I love that you stick to the chefs’ original recipes. I learn something new right along with you every video. Don’t change a thing!
You're great and your artisanship in your kitchen (with all of the outer noises) contributes to the whole with your exhibitions of Julia's and others and your own recipes and touches.
Good call on experimenting with the bacon. Thumbs up. For the artichokes, I would consider boiling them with the leaves on. And afterwards removing the leaves and the barb. You will find it easier to release the bottom of the artichoke. You can order the leaves of the artichoke in a bowl, reheat them 30 seconds in the microwave and you can eat the artichoke leaves by dipping them in a vinaigrette. Just an idea :-)
That's how I'd do it and I'm on old ex chef.
Artichoke hearts can be found in cans, brand is Cento. Few stores carry them, but look online. I've used them to make stuffed artichoke bottoms, recipe is on the can.
I get mine at Trader Joe's.
@@nellgwenn I find them at Mariano's here in Illinois.
I too am plagued with an overly sensitive smoke alarm that is way to close to the kitchen. One hack I've learned is to hang or wrap a damp dishcloth or tea towel over/around your smoke alarm before you start cooking anything smokey, it's a game changer.
Get a Solo cup and tape it to the intake vent of the smoke alarm making sure you have an airtight seal and cook all rhe smoky food you want to make. Make sure you take it off prior to going to sleep.
0:27 That would be Henry the Great of Francr, the first king of the Bourbon Dynasty
Personally, I like to leave in the butter packaging. It gives the bearnaise sauce a nice chewy texture.
Jamie, are you going to continue doing the countries food serie? I kind of miss it 😊
But i love all your videos
I read sauce béarnaise got its name from a theatre play in late XIXth century Paris, to celebrate which a dinner was served including this newly conceived sauce: the play was about king Henri IV who, before becoming king of France, used to live in the Pyrenees region of Béarn, thus the name of the sauce. Likely, this steak recipe is called Henri IV because of having that sauce on top.
"Keep calm and carry on." Your videos are what I look forward to.
I can understand why they put smoke alarms near the kitchen but boy, it's a nuisance at times. You but so much work into these, I hope you find it enjoyable for years to come!
I'm still not convinced about artichokes. And when this sort of dish is cooked in a restaurant there will be two or three chefs working on the various strands of the final plate. Give yourself a pat on the back for co-ordinating it in a home kitchen.
ORDER UP!..it's just not an episode without that glory.
Feeling that rush to turn off the fire alarm, lol. You read the books, know what you need to do to make tasty food at home, and then you create so much more smoke than you could have ever imagined before. And all you can think, "I hope my neighbors didn't hear that ear piercing beep..." I hope I remember to put the smoke alarm back up on the wall... :)
I did love that this recipe bring together the skills and techniques from earlier episodes, like a final exam in a way. Jaimie passed with flying colors and at least 1 or more stars. At least...Kappa. Super smart to take each steak, one at a time. We've seen, we've felt the tension, when Julia's recipe, even with Jaimie trying to adjust as best he can... leads to less than optimal tho still tasty results. Here... it's a Freakin Win. It looked so good. He did so good.
Mmm, bacon.. but yeah bacon does become unexpectedly odd when blanched. Alas the flavor was given up in the process so it's still worth it's name. It was super cool to see how dextrous Jaimie was with the artichoke this go round even as his second attempt. It's a steep learning curve but was fast. Seriously tho, it seems so wasteful with how much is tossed, even if what is tossed isn't the most useful or tasty. Ah well, we do end up with the best bits.
Watching how easy it is to clean the pans O.o... they look sick. I know someone who is a far better and invested cook so.. maybe.
Big City, Big Siren Energy. The one time I went to San Francisco, tagging along for a free trip with my friend with all the free fancy food from a Chinese Wedding Feast.. Heck Yeah..., lol... anyways... Couldn't sleep cause sirens all night and all day...I've stayed in NY for a summer internship as well and, you just learn to accept the noise, but, you know for a YT video production, Jaimie is gonna notice anything and everything, cause he knows the value of good audio. It's almost more important than video. Also, visit NYC, it's so cool.
Genuine Bourbon Recommendation: Old Forrester 1920, it's certainly more pricy than the usual suspects but it's worth it. Super flavorful even with the higher proof. It's such a good balance of the expected and unexpected. As for wine...I'm trying but raisins.Still with a nice piece of beef, it just works.
What a journey with this recipe. Jaimie says he can't talk but yet actually speaks freely and eloquently. The effort is clear, from the smoke to the stress to the sweat on the brow. This channel is real, and that is all any of us can ask. Jaimie here, is enough.
In NYC, you should be able to find fresh, sliced belly, which is neither salted nor smoked. Beautiful meal, again!!
I have wished for a taste of most of the dishes he’s made on this show, but this one most of all. Wow.
Every time I watch one of these videos the transitions get smoother and smoother. Like a chunky sauce being run through a sieve
Memorable ep Jamie! As part of your viewing family, I got such joy out of picturing you jumping up and down waving your dish cloth at the smoke alarm! Classic!
Never worked with artichokes, but I've read you can just cut the bottom out instead of peeling off all the leaves.
I have to say your steaks look gorgeous, they seared so beautifully even if the smoke alarm disagreed!
Great recipe. I think the biggest difference for me in blanching bacon is to remove some of the fat and partially cook it. For me there is nothing more gross than a scallop or steak wrapped in bacon where the bacon is not crispy and it is like chewing a rubber band.
I, too, would have dropped a potato on the floor and then stepped on it and told myself off for not putting it into the bin when it actually dropped. I think that's why I like watching you chef up all these wonderful complicated meals - I feel, that perhaps I might be able to do it. I'd rather watch you, tbh 😊
JC's Tournedos Rossini is truly her steak masterpiece. I've made it twice and it is utterly glorious!
Beating is indeed different than whisking. It’s true both are mixing, but look at the tools used. Spoons (flat paddles) and whisks (wire cages) treat the ingredients differently - primarily whisks add air and move the mixture in smaller bits than a spoon).
Your steaks look fantastic as does the béarnaise.
I love your channel. Your mishaps are epic and I love them.
You setting off your smoke detector TWICE in one video had me literally laughing out loud to an empty room.
On the plus side, you have learned home truths about vanilla beans, which was also hilarious when I watched you throw them away.
You’re a darling and I adore your channel immensely
Was gonna leave a comment being impressed how much you've changed from even a year ago, then I saw you completely whiff the salt on the artichoke. Honestly great of you to keep that in, still stickin' to your goal and it humanizes you. You're not perfect, and to be frank I don't want you to be!
Jaime, I don’t know if you just got a facial or some other type of beauty treatment but you are looking absolutely RADIANT!!
Skin is glowing, facial hair is nicely shorn, and hair is coiffed. STUN!
You are awesomeJamie! My days are always better with your videos lifting my spirits! Longtime fan! Your dynamic is such a joy to watch! Your joliness always puts a smile on my face! Always look forward to more of your amazing content! I’m so proud to be a member of this community! You're Truly awesome!
This dish is probably my most memorable meal speaking purely based on the food. Can recommend 10/10
I used to have a comfort film, now I just watch this channel when I’m depressed lol
"Every episode is an adventure" indeed, indeed 🍷
I love all your videos. You put in such a good effort.
Congratulations, Jamie, on making what looks like an exceptionally tasty plate of food!
Watching you grow as a chef is really awesome. actually proud of you!
Looks incredible!
I love watching you enjoy the food!!! This looked incredible!!
Keep Calm and Carry On!
Looks incredible! Thank you!
The extent of how delicious that looked and, for you, probably was is palpable beyond the screen. 🤤
Dude, I love the..."ORDER UP!' LOL
Nice touch with the music. Fun watching.
Infinitely creative and enjoyable as always; thank you!
Thank you Jamie. Love watching you every single time. There is a lot of lip service given to dishes like this and to Julia's books. Despite her TV programs, I've never seen many of these dishes actually get cooked - until you. And it gives me the courage to step up and do things. Love your series and please keep 'em coming.
Thanks for this jamie! Been feeling under the weather with flu lately and this is just what i needed!😊😊😊😊😊
That looks fantastic!! Great job!!
Yayyy! Another Jamie and Julia and my day is complete!😊😊❤❤
This looks great!
That looked absolutely delicious!!! Well done 👋👌👍
Jamie, that looked PERFECT!! Excellent job all around.
love the confidence to test things out, keep it up
It's so cool to watch your cooking instincts develop over the years! Your videos always make my day better. Keep on and carry forward, man.
That looked amazing! 😊
My smoke alarm also likes to go off every time I fry something, especially when I'm making goulasch. By now I'm just taking the smoke alarm down before I start cooking and put it back up once I'm done.
The steaks and the bechamel look incredible. Make me hungry.
Looked absolutely delicious!
Yes! Love your channel and your steak videos man! This will be epic!🎉🎉🎉🎉❤❤❤❤
Good artistic shots in this one!
I love how you experiment just to see the differences in cooking. Thats awesome.
This looks divine 😍
Oh Jaime you never fail to delight. Thank you.
That looked incredible. Great job Jamie. Also looked very rich.