Cooking Julia Child’s Entire Christmas Dinner is like Running a Marathon
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- Опубликовано: 13 июн 2024
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Cooking up a Julia Child Christmas Roast Beef feast all in one day! I found all these recipes (except for the Yorkshire pudding) in The Way To Cook cookbook. Also, I face off against my kryptonite: A.ROLLED.UP.CAKE
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The Recipes:
Roast Prime Rib:
(12 to 16 people)
5-rib 12 pound roast of beef (I used a 4-rib/8.5 lb ribeye roast)
2 tb cooking oil (I used olive oil)
1/2 cup each chopped carrots and onions
1/2 tsp thyme
salt and pepper
*I cooked 8 1/2 lb roast for 1 hour and 45 mins. Medium rare registering 125 °F on the ends*
"Au Jus" sauce: 1 cup of beef stock in pan after roasting
---------
Horseradish Sauce:
White sauce: 2.5 tbs butter with 3 tb flour cooked together without coloring; off heat 1,5 cups hot milk blended in; season and simmer 3 minutes
4 to 5 tb bottled horseradish
droplets of white-wine vinegar
2 tb dijon mustard
2 egg yolks
1/3 to 1/2 cup heavy cream
salt and white pepper (I used black pepper because I can't ready good)
---------
Broccoli sautéed in olive oil and garlic:
head of broccoli
a layer of olive oil in the pan
couple cloves of finely minced garlic
---------
Yellow Squash, julienned and sautéed in butter
I used 3 yellow squashes (but had way too much)
2 to 3 tb butter
*don't over cook this.. 3 to 4 minutes is enough.. trust!!*
---------
Yorkshire Pudding/Popover:
(for 5 to 6)
1 cup whole milk (or 2%)
3 eggs
2 Tbs. melted butter
1 cup flour
1/2 tsp. salt
For softer popovers - - 425F for 25 minutes… then lower to 325F for 15 - 20 minutes
For crustier popovers - - 425F for 25 minutes… then lower to 350F for 15 - 20 minutes
(thanks to this website for the recipe: myyellowfarmhouse.com/tag/jul...)
---------
Holiday roulade cake:
2 tb softened butter in a "jelly roll" pan (I used a baking pan close to 11x 17)
orange almond cake:
3 egg yolks
1/2 cup sugar
grated rind of 1 medium orange and 1/4 to 1/3 cup strained juice
3/4 cup blanched almonds (no skin) pulverized in in a blender with 3 tb sugar
1/4 tsp almond extract
1/2 cup cake flour
egg whites:
3 egg whites
pinch of salt
1/4 tsp cream of tartar
1 tb sugar
powdered sugar
2 cups whipped cream
1 tb vanilla extract
2 cups Italian meringue (2 eggs whites, 3/4 cup sugar and 1/4 cup water boiled to "soft ball" stage (235 to 240 °F))
1 cup pulverized almond parlin (4 1/2 cups sugar, 1 1/2 cups water, 3 cups blanched, skinned and roasted almonds and 1/2 salt will give you a very HEALTHY amount of pralin)
1 cup rum imbibing syrup (1/4 cup sugar, 3/4 cup water, 3 tbs white rum)
decorative suggestions: candied cherries (hell yeah!) .. the green thing: angelica (nah...)
If there are any typos or unintentional omits, just compare with the video as I don't think I made any mistakes this time 
Развлечения
Don’t know if you’ll see this but I’m a EMT. I know it’s annoying to you but seeing you pause when the sirens start is appreciated. To many people don’t care when they see lights and sirens and it makes all of our jobs more dangerous. I know it seems small but thanks you!
I love that Jamie has us trained to say hope everyone's ok when we hear the sirens..take care over the holidays 🎅
Hope everyone is okay
thank you for the job you do. i am sure you aren't thanked enough but you should be thanked daily.
No one wants. To talk over sirens. But it’s annoying when no one acknowledges emergency vehicles. I had my own experience the other day with one where I was cursing out drivers to move the fk over
@@Knightowl1980 to me whats more annoying is when people pull over and the ambulance is obviously on the other side of the road and they see it and still don't move.
A tip for the yorkshire puddins from Wales. Heat the oil and butter in the muffin tin until very hot in the oven. Then pour in the batter, it should sizzle as the batter hits the oil and put back in the oven. Merry Christmas xx
My Dad was from South Shields, England. He taught me to use the fat rendered from the beef and fat trimmings (which he cooked in the roasting pan along side the beef) for baking the Yorkshire puddings in. About 1/4 inch of fat in each muffin well deep then to heat the fat in the muffin tin before filling about 2/3 full and baking. I was also taught that the batter should be mixed when the beef goes into the oven, covered, and left to rest at room temperature until it was time to bake. The Yorkshire puddings rise beautifully and have a nice well for the gravy!
Watchers of the GBBO know this tip.
100% though, I like mine in a big frying pan. I find they get too cooked (for me) in a pop over or muffin tin
I was concerned when I saw the trimmed roast. My grandmother always used the molten fat that accumulated in the roasting pan. Healthy? Absolutely not, but oh so delicious!
I felt very sad when I saw him put the batter in a buttered tin. But excited to see some Yorkshire pudding representation!
2:34 - Anyone else get a sense of foreboding whenever Jamie says things like, "I don't find it necessary"? 🤣😅
I immediately thought of his previous rolling disasters and thought just maybe the flour is necessary!!!
Yep!
😂😂😂
At the part where you're rolling up the cake and I actually started clapping at your success 😆 Grats Jamie!
Realized I was holding my breath till the last minute
lol I was doing that as well. I was cheering and yelling, "he did it!"
Fist pumps for me!
You haven`t yet seen it unrolled yet?
@@davidcomtedeherstal i had only just started watching and was a few minutes in when I left that comment, so no i didnt see the unrolling part yet
This is my favorite RUclips channel that I found in 2023!
Same. Me and my kiddos' favorite channel.
Same! 💕
same!
Me, too!
Me too!
Now that I finally got an idea how much of a Herculean task providing such dinners is, I want to bow to the ground for my long deceased mom, who always prepared something likewise for the holidays - without even ever mentioning how much efford, skill and patience it all takes.😲
Watch "The Bear." Season 2 had Jamie Lee Curtis having a literal meltdown while trying to make a holiday dinner and doing battle with timers.
Yeah lots of women were forced into silence over this bs.
After watching you roll cake’s again, and again, and again, not exactly failing, but…. What a glorious moment to see you succeed so splendidly. Julia would be proud! Your entire meal looked amazing.
Bon Appetite and Joyeux Noël.
I like how the cake matches the roast; four bones, four cherries
What a great eye, so cute !!
The secret to Yorkshire Pudding is very cold batter…I make mine a couple of hours before and place in fridge. Put a teaspoon of fat in each ramification place in oven until smoking hot and then pour in cold batter.
Osmosis is the movement of water between cells, diffusion is the movement of anything else between cells. Putting salt on the meat means that it is diffusing into the meat cells, while any release of moisture would be the result of osmosis.
Thank you for the episode Jamie... you're a treasure!
When you showed us Julia Child, "laughing" at you, I couldn't help but giggle!🤭😂💖
few things in life bring me as much joy as the little jump every time he reintroduces the silver fox
I'm so sorry about your difficulties boiling sugar. You might want to try Ann Reardon's (How to Cook That) tip: using a silicon pastry brush and some water, carefully wash off all the sugar crystal on the sides of the pan to prevent granulation.
Yorkshire pudding batter is equal parts (by volume) flour, egg, milk. With a bit of salt.
The muffin tray should go in the oven first with some fat till it's really hot. Then add the batter and return to oven.
They should rise massively and be light and fluffy.
That is the way I've always known.
This is the way.
I actually have a SIGNED copy of Baking With Julia. I went to her book signing event at the old Simpsons store in downtown Toronto. What a great meal! And you've finally slayed the roulade. Merry Christmas. Can't wait to see what you cook up in the new year,
When making praline, always oil cookie sheet to keep praline from sticking. I place 1-2 cups of sugar to one cup water, heat until it begins to spin a thread, pour over toasted nuts, let cool, break it up and spin in food processor. It takes practice. I have been doing this since I was 10, no joke. Most of my cooking is French or Italian, Spanish and Greek. The Buche is easy once you master the sponge and buttercream.
Been checking back all day for this episode! So excited!!! Merry Christmas Anti-Chef!!!
Appreciate that! This one took me a lil longer than usual! Merry Christmas!
@antichef Happy Holidays to you and Mrs. Jamie! We don't care how long it takes, thank you for all the wonderful content this year, can't wait to see what you do in 2024! ❤
@@amandafeliciano542👍🏻 merry Christmas
@@antichef This was awesome dude!!! Congrats for pulling off this masterpiece!!! Merry Christmas!
Jamie, I remember your first trials and tribulations in Belgium. We gasped when you did the vanilla bean thing in England, I was shouting at the TV when you tried to roll the jelly roll, and we cheered when you persevered. Julia would be chuffed to bits and very proud of you. I As a matter of fact I think we all are. The best Anti-Chef on RUclips. Hope you and your wife have a lovely Christmas with your families and I am sure you will stay away from the kitchen as far as you can.
I loveee when you cook full course meals!! It’s like 10 episodes in 1. My favorite 😅
The trick to get your Yorkshire pudding batter smooth is to prep it early and let it stand at least half an hour and then whisk it again. Signed: a Yorkshire woman. There are traditional tales about whisking the batter next to an open door to get air in and only to whisk in one direction or you beat the air out again.
The thing to remember about a roulade is that the cake needs to be moist and a bit springy. That's the combination so that it can roll without cracking. The best practice is with a thicker but smooth filling so you can get used to using a delicate touch. We learned in a commercial cooking class in my first high school and later I had a friend who refused to believe I actually did it because she couldn't. You've certainly had practice and we can see that it helped a lot! Bravo!
There’s many a woman who does all this for the holiday AND works full time! Props to them!! Happy holidays everyone!!
…and saves money throughout by the year to ensure there is a budget for holiday groceries- - on top of presents, and let’s not forget the pre-and post-clean up😅
Because we love our families❤❤❤
While looking after kids (including newborns and teens) dealing with a husband, fielding calls, questions and interpersonal issues in her family and his family, dealing with aches, pains and medical conditions of her own and any member of her nuclear and extended family, dealing with any sudden non-meal issues that occur and more...
@@maureenlea572 just breathe!
Congratulations on finally conquering a rolled cake! I knew this day would come. You are a rock star!!
Honestly haven't seen the whole episode, But I know you pour your heart and soul into these videos/vlogs. Just absolutely love you. Thank you for your production. Now with a dirty martini, I am watching. Merry Christmas, Jamie. LOVE you.
Candied cherries are also called glacé cherries as well so not quite the same as maraschino cherries. Think the green part of the cake decorating might be candied citron. Here in the states most candied cherries I have seen are the red and green tubs on holiday baking displays. Also the candied rosemary stems used on the yulelog would be really nice on the cake plate
I have been making 1-2 a week of Julia’s recipes since I began watching you. Thank you man!
22:22 You can check your electronic thermometer probe: put it in melting ice, it should read 0ºC (32ºF). Put it in boiling water, it should read 100ºC (212ºF). Easy!
The syrup really helps with the rolled cake- i learned how to make it from a chef in my hometown and she had us make sure the cake was very moist with syrup before rolling. rolling was a breeze. She also uses gloved hands to "frost" the cake to give it a very lovely woody look.
That's a great tip. Thanks.
For the ‘Yule log’ type look? That’s a fantastic idea! Thanks for sharing. 😊🎄
Your contagious enthusiasm, spritely spirit, humor, and disarming personality make this a favorite cooking show for many. Oh, and artistic editing! Warm seasonal greetings Jamie, and thanks.
Congratulations on how the cake turned out, and you managed to roll it up beautifully! A triumph! With Yorkshire pudding batter, yes it often looks lumpy. You let it stand for a little while and then stir it again, and that helps the flour incorporate. And your joint of beef also looks gorgeous, I am very impressed. The way I know about cooking Yorkshire pudding, you use either the tins (as you have) or the roasting tin after you take out the roast. Have the fat *smoking* hot, pour in the batter, then put it straight in the oven. I haven't seen it cooked the way you do it, so I'm intrigued to find out how that turns out.
Happy Christmas from Yorkshire! A few lumps are alright, basically, it's equal parts eggs, flour and milk, whisk until combined, a few lumps are no big deal but you really don't want to overmix in the blender. The batter ideally would rest in the fridge for a bit while the oil heats in your oven for about 10 mins, then I put the Yorkshire pan onto the lit hob to keep it hot as possible while I pour in the cold batter, then straight into the oven. James Martin has one of the best recipes, he does a pint of each ingredient, that's a lot of Yorkshires so I tend to just make the milk and flour match two eggs. The contrast of very hot oil vs cold batter is what makes them rise. They are so good when they're all tall and fluffy. Do them in a muffin tin, fill each hole about half way and you'll get a well in the middle perfect for gravy. Your roast looked fantastic!
Found this channel by way of your Boeuf de Bourguignon three-way, and stayed because I love that I'm not the only one who gets frustrated trying to reproduce Dame Julia's recipes.
Well done! I’m super impressed. And the green thing on the cake is probably candied angelica (?) we used to have it carved into leaves on winter cakes here in the south of France.
Your dessert prompted me to recall the meringue mushrooms your made to decorate the log dessert. They were wonderful! Today's episode had me laughing out loud with your flashback about your woes following your being on top of the world lol .
So I'm not a comment reader, so you may have been told before. Our family hack for sugar candy: keep a bowl of ice water next to you when you boil the sugar. When you think it may be done spoon a small drop in the ice water. It will instantly go to whatever solid state it will turn into. Feel the texture with your fingers. Is it to soft, cook longer, does it feel grainy, you've gone to far. Making a glass candy? Did it go hard? Does it just disolve when it hits the water? Cook longer. We make a ton of Christmas candy every year and never once used a thermometer. I tried once to make fudge with a thermometer and it didn't set at all and ever since I stick with grandmas ice water.
You did it! You conquered the roulade!!! Congratulations!
Merry Christmas Jamie!!
Perfect! Congratulations on conquering the cake roll. Merry Christmas to you and Mrs. Jaime 🎅
Is it a battle of cake thickness to liquid filling
Jaime, you can put your dry ingredients in a piece of parchment paper and then just slide the ingredients into the bowl. No spillage, no waste!
I almost cried tears of joy seeing that cake not crumble in a chunky mess while you rolled it. Bravo!💪
This was Divine Intervention !!! Our local grocer had prime rib for 4.99/lb, so of course I bought 3, lol. When prime rib is cheaper than hamburger, you JUMP on that deal, lol. Happy Holidays to All and here's to the Anti-Chef Adventures in 2024 !!!
Prime Rib cheaper than burgers? And they say the world's gone downhill! I can't for the day when lobster's cheaper than whiting fish.
@@bahhumbug9824 These are strange days we live in my friend,lol.
@@bahhumbug9824wasn't there a time when lobsters were cheap enough to feed to prisoners? They say what goes around comes around, so maybe someday!?
@whydoineedanameiwillneverp7790 lobsters were considered garbage food back then. Lobsters are scavengers. They are like the roaches of the sea. It was because of a major ad campaigns to make lobsters seem like a delicacy that the prices were increased.
Loved this episode, all looked great, only one criticism is the Yorkshire puddings, in England we have them more crispy and risen, you always cook them in a tray that's mad hot and use beef dripping for flavour and high smoke point. Check out the Mary Berry recipe, it changed my yorkie game!
I agree, English Yorkshire pudding is the bomb.
Agreed - Jamie next time use the beef fat trimmings along with any other fat of choice, would have been amazing
I’m overjoyed at your cake success! My family and I are making a Christmas dinner not too different from yours.
I literally cheered when you successfully rolled up the cake. Well goddamn done, Jamie!! God, that beef looked good.
i'm a lactose intolerant vegetarian and this series is still my favorite cooking/baking show to watch
You keep raising the bar and triumph is yours! Well done Jamie! Love the Nutcracker music throughout the video. Happy Holidays! And a marvelous New Year!
Loved watching this as I’m doing beef too….. one thing… Yorkshire puddings, you heat the pan in the oven with the fat/lard in it, you then pour the batter into the hot pan. That’s how you get the most risen crisp yorkies. Happy Christmas to my favourite channel!
Wow, not only does this look delicious, but it also looks very elegant - BRAVO!
I read a book that explained how we require so much more seasoning modern day due to the mass production of livestock and produce. So when Julia Childs recipes don’t mention seasoning, it’s because the meat and produce then didn’t need seasoning! It’s definitely the right move to add seasoning
Oh thank you for the splendiferous holiday episode. Two things:
1. Cake was magnifique!
2. Meal was *chef's kiss*
Annnd... hope you and yours have an amazing Christmas! Looking forward to the year end wrap up video 😎
Man, this made me want to go out and buy a prime rib roast. Never made one before, but it looks simple and delish. And way to go with that cake roll!
Happy holidays, Jamie!
Julia knows French cooking, but not English cooking. Check out Thomas Keller's blow torch method. I've been making these since the 80s, but TK's method is the best.
@@hunterjohnson7393 Sounds fun. Thanks for the tip!
The easiest and most satisfying meal HANDS DOWN.
I have been subbing NY and boneless rib roasts for more frequent and cost effective gatherings for quite a few years after getting over the fear of that first roast.
Also, there is the 500 degree sear /drop oven temp to 250 without opening the oven door for 2 hr method AND my ultimate favorite for ALL small roasts is 6 hrs in my Ninja Foodi on "dehydrate" (think low and slow - no overcooking) function then "air crisp/fry" the exterior for 6 minutes.
(This is particularly amazing for making a cheap cut like round roast into a delicious carving roast during the week - that doubles as perfect medium rare deli roast beef from the leftovers) ❤
Do it! It’s so delicious and not hard. Please season with more than just salt and pepper tho. I usually season and keep in the fridge overnight and remove the prime from the fridge to bring it to room temperature and you’ll need at least an hour if it’s a large roast - go ahead and make a large roast. The leftovers are so phenomenal and you can do so much with them- if there are leftovers 😉
*edited for some dumb mistakes 🙃
Hrm. It's amazing how differently all the commenters make a roast! I just let mine rest at room temperature, lightly coated in kosher salt, then into the oven on just a cookie sheet. Bake at 475 for about 20 minutes, turn it down to 325 for another 10 minutes per pound or until the internal temp is around 125. Remove from the oven, tent with foil, and give it at least 20 minutes to rest. Perfect time to cook the rolls or a tray of asparagus. The roast can sit even longer if needed, as long as it's covered. Simplest thing in the world to make. I don't like adding pepper and other spices because they can burn. I don't even french the ribs or tie it up.
15:50 Osmosis is the movement of water molecules through a semipermeable membrane from a region of lower solute concentration to a region of higher solute concentration, aiming to equalize the concentrations on both sides of the membrane. It's the mechanism that sucks water out of the cells that are in contact with the salt.
If anyone needs a book called "Baking with Julia", it is you, my friend 😂 It just HAS to be the most glorious well for new hilarious channel material.
This is some of your finest work yet! Not only the dishes, but the production values, including the music and special effects! You truly have grown and I adore your whimsical approach to cooking!
Yorkshi😢pudding should be put into piping hot oil and straight into the oven. They would have risen and be as light as air. Love your videos
The way I applauded for you when you rolled that cake 👏🏻👏🏻👏🏻👏🏻
Literally clapping and cheering at the “ORDER UP!” Magnificent! Merry Christmas to you, sir! 😃🎄✨
That was a symphony of emotions, scrumptious highs and frustrating lows and I enjoyed every minute of it. Thanks Jamie, you’re a diamond geezer and we’re all grateful for you. A very Merry Christmas to you and to all!🎄🎆🦋🌱❤️🔥🚀💫
What a treat! Thank you for making my days better with your content! Your channel is honestly one of my favorites and your videos get me through some really tough times as of late
I love that you've named your mixer The Silver Fox. Mine doesn't have a name, but its red enamel and feels like taking out my little sports car for a spin whenever I use it. Keep going Jamie!
That pause for the sirens, though. "Nope, not coming after me, so we're good to proceed with the mission."
I love watching the viewer numbers go up and up! Great video as always!
Congratulations, Jamie! This video is truly a triumph for you.
Heat the oil in the muffin tin to do the yorkshire puddings.
Hey, you really made a beautiful feast!! I have my fork ready!
hahaha I know, right?! 😂😅😬
No kidding. I’m halfway through my sixties and I’m all too happy to be a guest only from here on out.
Excited to watch this video!! I also wanted to tell you I got my apron my boyfriend ordered for my birthday from you and it's amazing! Super high quality and I'm very happy with it ❣️ thanks for doing what you do
I was looking for potatoes… but this was magnificent! Merry Christmas, Jamie and family
you’re gradually getting better at rolling up roll cakes! glad you keep trying again for our amusement.
it’s kind of inspiring in a way
Jamie, you've come so far! This is one of my favorites. Well done!
When I was dating my future wife, her roommate was a Swedish girl, eccentric but with a big heart. Anyway, Ingrid always did everything at high speed, as if slowing down to a normal pace were painful. Watching Jaime stir some eggs and roll a cake brought so many memories. He’s obviously entertaining to watch, but especially I like when he’s spilling stuff over the counter and himself because he’s just a touch too impatient to be methodical. 🎉
I think Jamie has ADHD like me, and potentially like the roommate of your wife (Jamie has mentioned it a couple of times I’m sure). Can confirm that for some reason, everything must be done at extreme pace / the world is too slow 😂
This is the best holiday treat! Happy Holidays, Jamie.
I grew up eating the best Yorkshire pudding you could ever eat made by my English grandmother. You've gone the modern route by buttering a muffin tin. Traditionally it is made while the "joint" is resting. You use the beef roasting pan with a small amount of the fat remaining. This is where Yorkshire pudding gets it amazing flavour and light crispness. Then cut into squares. Try this and you'll never go back to butter and muffin tins.
I've said it before but your channel got me into cooking, I saw you cook a Julia Child recipe and immediately knew I had to try cooking it myself.
That was a lot to do in one day. You did good. Rolled that cake like a champ; orange almond cake redemption!
Super satisfying to see everything come together like that. You nailed it, man.
Your confidence is becoming infectious. Thank you.
The roulade is so versatile. We eat roulade filled with apricot jam over here.
merry Christmas Anti-Chef
Jamie, i have been watching your RUclips channel for a while and this episode made me so happy. having seen you grow as a cook and making a great holiday meal. thank you for the entertainment and inspiration.
Omg! My heart skipped a beat when I realized we were rolling another cake! Merry Christmas Jamie!
Amazing as always
Got my Anti Chef apron and it’s already my favorite Christmas present! And…another great episode!
You’re almost never delayed so I knew this was going to be a big one and boy you sure didn’t disappoint!!!! ❤❤
Happy Holidays Jamie to you and the lady in the other room 😂
Instant smile when the Silver Fox and attendant dance appeared!
Now to continue watching
enjoyed this so much! merry christmas! 🎄
Merry Christmas Jamie!! I’m proud of your cake!
What a totally enjoyable episode! I was holding my breath as you rolled the cake but you nailed it!! YES! Merry Christmas from Vermont to you and your family - looking forward to many more great recipes with you.
So excited to watch this! Merry Christmas 🎄
8:20 !!!!! You kept calm, did not get stressed, did not bash your batter about, did not overfold, rolled it up when it came out the oven - and it came out EXCELLENTLY!
Your Christmas dinner looked fantastic! Congratulations on the roulade cake. Merry Christmas !
Loved It! ❤❤ I think the rolling worked this time because you prepped well for it AND you didn’t try to make it too tight a roll. In any case it was all a masterpiece!! Bon appétit ! ❤️❤️
Merry Christmas!! Love your videos. Great roulade!!
Merry Christmas to my favorite chef!!!
❤💚🎄🎁Ive made Prime rib every Christmas for 20 years.. the only time ive ruined my standing rib roast is to encrust it in Sea salt.. DON'T try THIS lol. It was so salty it had to be thrown out... 😮😢.. .😂😂😊 Happy holidays everyone ❤️💚🎄🎁
Always entertaining. Merry Christmas Jamie. Hope someone else will treat you to a cooked meal this holiday.
Well done! Merry Christmas!
Merry Christmas Jamie and Family.
Julia Child is mocking you but also making you practice the rolling cake recipe until you finally follow every part of the recipe without cutting corners until you crack it 😂. You will thank her one day 🤣👍
Way to go, Jamie, you nailed that one and no doubt made Julia proud. Thanks for encouraging us novice cooks to tackle intimidating recipes like these. Wish I could have joined you in enjoying the fruits of your labor, it looked delicious.
Beautiful feast! Happy Holidays Jamie🎄🥂
An overwhelming success!!!!! Well done!