Mastering the Art of Julia Child's Ratatouille | Jamie & Julia
HTML-код
- Опубликовано: 21 авг 2024
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia. First stop, Ratatouille.
Patreon Support: / antichef
Merch: teespring.com/...
Mailing List: www.anti-chef.com
Follow Me Here:
Instagram: / antichefjamie
Facebook: / antichefjamie
Julia Child's Cookbook: amzn.to/3jLKiW4
What I Use (Amazon Store): www.amazon.com...
Music: www.epidemicso...
__________________________________________________
Julia Child's Ratatouille Recipe:
1 lb. eggplant
1/lb. zucchini
1 teaspoon salt
6-7 tablespoons olive oil, more if necessary
1/2 lb. (about 1 1/2 cups thinly sliced yellow onions
1 pound firm red tomatoes, or 1 1/2 cups pulp
2 (about 1 cup) sliced green bell peppers
2 cloves mashed garlic
salt and pepper to taste
![Eminem - Somebody Save Me (feat. Jelly Roll) [Official Music Video]](http://i.ytimg.com/vi/Vwa0HenQMi4/mqdefault.jpg)
omg so this was the first episode in the jamie & julia series! i’ve made it all the way back 🥰
Same here!! The man has just gone up even further in my estimation cos he is wearing a Joy Division t- shirt!! Xx
There are earlier ones, when he's figuring out what zest means.
Check under Anti-Chef.
Did you know that in the beginning of Ratatoulli, the house he lives in is the food critic, Anton Ego's mother's house? If you watch closely, the food critic has that momentary flashback to his childhood which shows the inside of a kitchen, that's the same kitchen from the beginning as you can match identical details between the two. In addition, it can be assumed that this is how Remy the rat knows how to make Ratatoulli so well (the way that Ego likes) because as a resident rat in Ego's mother's house, he would have seen her make it many times. This also means that the old lady at the beginning was the inspirational cook for both Remy the rat and Ego the food critic. The rat making it the way Ego's mother did is what triggered the flashback in the first place which is how you get to compare the scenes with the kitchen/house. So yeah 😊 easter egg
😲 no way
The old woman with the shotty, based
OH MY GOD!
That means she has 100+ rats living in her house her whole life
Hilarious! I doubt that's canon and is really just Pixar using a pre-existing asset for a quick flashback scene. 😉
Ratatouille is from Nice. I was born and raised there and I am very honored to see this recipe on english cooking channel! 👍
Little family secret (hope my dad won't be mad at me lol) 😂: If you make the recipe again, try to cook all the veggies separately with olive oil and then combine them all together once cooked. Add some anchovy paste and more olive oil (if necessary), cover with the lid and let simmer on low heat for at least 30/45 minutes! 😍❤️
Very interesting... I'll come back to this comment next time I make it . I'm glad you're liking the new series, there's lots more french cooking on the way!
Hey that's great. Thank you for posting this great advice. My mouth is watering already, and I've never been much of an eggplant, or zucchini eater. So, would ratatouille be served as a main course, a side dish, or a compliment to other meat dishes? I presume the answer is all up to the cook. Check it Out. Ciao
@@anthonywhite493 according to the movie (Ratatouille) it's a main dish, known as a peasants stew. History says it was used by poor farmers who had to use up their ripened crops.
That’s how I make it
Hell yeah. I saw that technique when looking the history of the dish.
I tried it out when a customer brought some zucchini and squash in. Got an eggplant ajd sime tomatoes and gave it a try.
Incredible. Each veggie first brings out their own flavor in the separate cooking, and then blend together beautifully.
Never tried anchovies with it. Honestly I rarely use them at all. But it sounds like it could be really nice
It's so funny and cool, seeing you try to cook through the book without any real understanding of how to cook! As a trained chef myself, I find it really interesting and comical to see. Now once you're done with the whole book, go through and cook it all AGAIN. With all the experience you're sure to gain, it'll be a completely new experience the second time.
So basically, ripping off everything that Julie Powell did. Gotcha.
Well done that was the point yes
To the OC, great idea! I think he had revisited a few already
Not me bingeing Jamie's content for the last few months and finally being recommended the FIRST Jamie and Julia
It's honestly crazy seeing him learn to peel tomatoes for the first time and, nowadays, it's just a cut scene
Oh my lord. Julie & Julia is my ABSOLUTE favorite movie. I got the Mastering the Art of French Cooking cook book for my birthday a few years ago. I've made Julia's boeuf bourguignion for Christmas dinner 2 years in a row now. I am so excited for this series!!
No way! So awesome... I’m nervous for that one...That’s a great idea, I’ll try that recipe around Christmas
@@antichef Oh yeah, you definitely should! Looking forward to seeing you try it! Her boeuf bourguignion recipe is the best. Gotta admit that I don't follow it to a tee, I take some shortcuts hehe. Dont let Julia hear it... But still, it's a true classic. For Christmas dinner, I served it along with mashed potatoes, red cabbage with rosemary and bacon, and home made apple sauce. So good! I'm gonna watch that movie tonight ha!
Love to hear it! I think I’m gonna tackle this recipe in the next few weeks !
That's great! I also own the movie. I love to cook, because I love to eat. I'm a romantic renaissance man. I read that boeuf bourguignon is Julia Child's favorite recipe. I'm a big beef eater, who loves a good steak. So tell me, is boeuf bourguignon all the rave? I plan on preparing it soon. I will trust Julia on this one, of course. Check it Out! Ciao
Oh wow so this is where it all begins!! I have been devouring the series, so much fun, you're so likeable and relatable 👍 Dare I say it, I enjoy your videos even more than Babish.
Just found your channel. As a trained chef. I really enjoy watching you stumble through what are really overly complicated dishes. So I've comeback to the beginning. Looking forward to this adventure. And as a famous chef said. "Anyone can cook"
CHEERS,
Julie & Julia is one of my all-time favorite movies! My mom and I watched it together so many times. I grew up in a household where food had a lot of meaning. My dad was a chef and my mom was a fantastic cook and we were all nerds about food. Every time I watch that movie or cook some of their recipes, I feel like both are with me still.
Ratatouille is a childhood favorite of mine. I make it with thyme, Rosemary, oregano, basilic, olives and white wine and prefer to eat it the day after. Reheated is just tastier.
Thank you for another of your trials and very good recipes!
very interesting! The cookbook does mention it tastes best the day after!
@@antichef It does taste better the next day and next time make it with roasted chicken thighs salt and pepper 350 till skin is crispy like 45mins.Bam it's delicious.
I think it’s also very tasty cold. Don’t know if everyone is in agreement on that…
I think it's better at room temperature the next day or day after....
Me too! Add the white wine and olives for depth of flavour
Ratatouille is one of my favorite things to make. I add mushrooms and black olives-which are delicious and also give the dish a meaty bite. I also add some red wine for added depth of flavor, as well as some herbes de Provence.
The secret to cutting veggies is making sure your knives are freshly sharpened. It makes all the difference in the world.
Haha...I do what I can with those IKEA knives... adding a few more veggies into the dish I think would add a lot to it...I’ll do that next time
Hmm. Adding olives, kind of like a puttanesca Ratatouille! All those delicious syllables...
Then that's not ratatouille is eggplant veg stew or a braise it's a South Provencal traditional dish
Oh I love that movie (Julie and Julia) everytime I see it I want to cook something! I think I´m gonna love this series
So awesome! Thanks Valeria!
I want to cook the Boeuf Bourguignon!
Nice t-shirt! Had to come back and start at the beginning of this series, ready to binge them all!
Edit to add: I don't like eggplant or zucchini either, but I've made ratatouille and it's deliciousssss...my favorite is sprinkling little chunks of goat cheese over the top at the end, mmmm
Ratatouille seems to be magic because I don't like eggplant and zucchini only as soup, but I do like ratatouille.
Ratatouille is a regular weekly staple for us here in Normandy, even though it’s a southern French dish. I love experimenting with methods of preparing it, varying the way vegetables are cut, cooked, combined, spiced, etc. It goes with anything. My wife will use it even for making vegetarian lasagna, or we’ll purée some to add to pasta sauce. If you get good quality produce, the flavors are heavenly no matter what the technique. Thank you for posting this!
What’s nice about eggplant and zucchini is that they soak up flavor. Especially zucchini. Sicily also has a version of this called caponata that I love.
Capanota ts Totally different than Ratatouille ..its also made to preserve the vegetables because of the Vinager
It s Arabic in influence as a lot of sweet sour Sicilian dishes are
There's no herbs in Capanota either
Olive oil
Eggplant Celery Onion garlic tomatoes a little very little tomato paste capers olives olive oil red wine vinegar sugar
Salt Peper
It's cooked down almost jammy the sauce part
It's a cartono..appetizer antipasta.
Room temp
That's it
Olive oil
Ratatouille
tyme Parsley bay That's it
A little Garlic then onion tomato mixed color peppers zucchini eggplant salt pepper. Warm room temperature tastes best
Both better after 24 hours
Voila !
@@samthunders3611 No herbs in caponata? I’ve always seen it finished with either mint or basil.
@@natrixxvision6997 no
Mint! ? No no
That's sweet n sour like a relish with Arabic influence
Eggplant celery onions garlic tomato passasta or paste Not alot red wine vinegar green olives capers
No its a sweet n sour sorta side relish appertizer it was one of my menue specialitys i learned from my friends grandmother..italian of course n from eating it all the time im crazy fir eggplant
Its very good but rich you eat it room temp orvcold not hot not a bowl of it@@natrixxvision6997
Holy shit that joy division tshirt just jolted me back to the past! I haven't seen that shirt in years kudos for still having it wow!
You get major points for the Joy Division shirt.
🎶 Love, love will tear us
Apart
Again 🎶
I was already a fan of this channel, and THEN you show up in that JD t-shirt 🥲
Just got Julia's cookbook for christmas, having a video to study before cooking is super helpful, thank you!
Ha came here for the same reason, just got a JC cookbook for Christmas.
Jamie, I am having a very, very bad day today at work... Thank you for making these videos. They are literally getting me through my day without crying. 🙏🏻Bless you. Thank you. These videos are amazing. I hope 2023 is a good year for you!
If you make a cross on the tomato with a knife (just cutting the skin) on the other side of the stem, it's way easier to peel the tomatoes after the hot bath.
I love the route you are going with this channel. I used to cook a lot, then went to baking since I was horrible at baking, and wanted to prove myself as not a “baking failure”. But now I want to get back to my roots and your video appears apropos to my life! I love it. Keep up the good work.
Love it! We're on the same wavelength, Chelsea! That's perfect timing!
Just learning that this may be your first Julie series episodes. Perfectly appropriate for me in that it encompasses two of my favorite Foodie movies. I'm not a huge fan of the dish, but it's best served with a crusty hunk of freshly baked baguette as far as I'm concerned. I've made it a couple of times and always end up eating it on toasted, buttered, garlicky bruschetta.
This what you call making cooking FUN!!
Hi, interesting interpretation. Since Julia's time courgettes and aubergine (zucchini and eggplant) have been altered and there is no need to pre-salt to remove bitterness or peel. Also need to use garlic crusher for best mashed garlic and preferably yellow (or red) bell peppers which are sweeter. Glad you enjoyed them! 😎
I love eggplant and have always wondered what this 'bitterness' that needs to be salted out. I've never done and now you've given me the answer to the mystery!
@@legoqueen2445 It's done to remove water from the vegetables
Zucchini are mostly water
I love this!! Please make a bunch of these :) I'd love to make Julia's recipes, but I enjoy seeing what they look like before I make them (maybe to see where I eventually went horribly wrong)
Love hearing that. I’m glad you’re into the idea!!
This version is sooo much more complicated than the way my French friends taught me.
Joy Division is one od my favorite bands! Glad to see that your good looks come with good taste in music and a desire to better yourself by learning to cook! BRAVO!!
My moms cook book AND a Joy Division tee shirt- so glad I found you.
It's so fun to go back and watch the first few episodes. I started watching only a couple of weeks ago, so it's interesting to see where this series began and to see all the episodes in Belgium.
Recommending this channel to a few buddies now...
Eggplant...peel it. Cut into slices. Dip slice into egg wash, then Italian seasoned bread crumbs. Fry on both sides of slice in butter. Yum.
I've always viewed ratatouille as more of a veggie stew type of dish. I was taught to cube or chunk the veggies and use crushed tomatoes in addition to cubed fresh tomatoes. sautée the eggplant and squashes separately, cook the onion and bellpeppers together until tender, add diced garlic until fragrent. dry white wine, tomatoes, basil and bay leaves for a 25 minute simmer. crushed red pepper adds a nice kick to it. very hearty main dish or pleasant side dish
I like to add a bulb of fennel, partly because I use the fronds of the organic fennel to feed Black Swallowtail butterfly caterpillers.
Oooh fennel would give it an interesting flavour. I’m making a ratatouille tonight to go with some chicken, but next time I make it I’ll try with fennel. Thanks.
I just found your channel! This is a brilliant idea…… your filming and editing are really great too….. it made me laugh in one of the recipes when you realised a liquidiser was a blender! I bet there’s a few of our British words than can confuse….. I will definitely cook along with you… thanks.
OK. Im excited for this, i have this cook book and made a few things already...Good Luck
Yes! I’m happy to hear that!! Cook along! 👨🍳
I love Anna Thomas' Ratatouille from the New Vegetarian Epicure. I make it with Heidi Swanson (of 101 Cookbooks) 5-Minute Tomato Sauce- it saves time and is an improvement from the recipe, imo. I found a great way to serve it: over toasted polenta rounds topped with Kalamata olives and goat cheese...it's SOOO good. Love these videos. Keep on with them!
Ratatouille is one of my fav ways to eat a lot of veggies. Also great breakfast food i used to crack some eggs on top. Yum
That sounds amazing!
The one we made at a restaurant I used to work at, we always used tarragon, and bay leaf.
So dismayed the seasoning was given short shrift.
Served with French bread, toasted and covered w melted gruyere cheese.
TARRAGON MAN!
TYME !
Parsley
No cheese..
Love the idea. Sky's the limit now with this and other cookbooks.
Oh yea! Thanks Krista!!
After binging your entire channel you’ve definitely deserved the sub.
Ratatouille is my one of the favourite movies. I also want to make this dish. I really love that you are making veggies, please do it more.
Love it! I will!
Looks fab ! I bought the JC cookbook because of you
The “cookie and Kate” “best ratatouille recipe” is an online recipe that quickly became my go-to
I decided to make ratatouille today, bought the ingredients, this is recipe I will use. Plan to serve it with rice, in the past I have also served it as a side and over egg noodles. Very versatile. Thanks.
just found your channel and I want to adopt you.
You are a great cook and Julia would be proud of you. She would love your humor.
Keep up the fantastic show?
First episode 😊 I was wondering when you started ❤❤❤ love love love this show
very impressed with the Joy Division tshirt..very classy 😍
Love the baking but this is a fun idea... Cant wait to see more!
There's always gonna be some baking over here... but adding in a little variety!
@@antichef you seem kinda like a baker I believe it's called wake and bake. Good vid and you didn't cut yourself. Lol
I love how her spirit still resonates within 😇
I made Julia child recipe ratatouille on Easter and fed some to my pet rats, I loved it and they did too 😂
I LOVED this! I had no idea what ratatouille was. It looked good. Thank you for sharing this!
I made this recipe once...ONCE. My current ratatouille recipe? Cut everything up, and salt...light film of good olive oil. Bake at 375 till tender , about 45 mins, correct seasonings. Serve. Everyone loves it.
Jamie, this is the future. Thank you SO much for doing this series and re-introducing me to the world of French cooking and Ms. Julia Child. Merci beaucoup!
Love the Joy Division T-Shirt
Gave the cookbook to my daughter recently, she made this recipe, just lovely, btw I feel like Julia would approve of your Joy Division shirt !!
so excited to watch through this playlist
Love that movie, and loving this series so far! Keep up the amazing videos!
Refreshing change. Can't wait to see what's to come. Lol we were also thinking it would be a good side not a main. We need meat 🍖 -Shawna🍁
haha.. I cannot see it as anything more than a side... Changing things up over here!
I am with you I don't care for either one but I must say when I make it it was very good ❤😊
So happy this popped up in recommends today! Kudos to anyone trying their hand at "Auntie Julia's" recipes, they'll test you for sure. Looking forward to seeing more of this series and backlog! New sub!😁🌼🌺
My first cookbook. I used it constantly
Favorite recipe, and from the Dreaded Aspics section -- Volaille en escabèche. (That escabèche is an herby French version. The South American & Spanish versions are also great, but different, and more spicy.) I do an easier version with chicken breasts instead of the whole chicken. It's amazing.
Ok I'm pausing the video 50 seconds in. Cardinal sin, I know, commenting before watching the whole thing :P
But oh my GODS! :D I've been following this incredible series now for months, and loved every minute of it :D But to top it all, I learned that this is the first ever in the series, AND the series is based on a movie!
I just watched the trailer for the movie, and now that's 100% gonna be on my watch list :D Such a great feel-good movie. I'm all about that life :D
Jamie you're amazing
I read the book, great book. Glad you are doing it.
Jamie, you make me want to try this. It looks so fresh and light.
I really enjoyed this movie, too!
2:56 I generally don’t bother pealing any of the skin, contains a lot of vitamins
Julie's blog has no pictures. In the old days, they just read and she got a book and movie deal.
Finally got how to peel tomatoes! Congrats!
Another master piece from Jamie 😍😍
Awww shucks. Thank you, Ali!
It’s really good cold
Nicely done!!
After this series you should cook recipes with foods you don’t like
ooOOOooo I like that
Joy Division ! 🙌🏼
Love the Joy Division tshirt!
The book still looks so new here
Wonderful idea! Good luck!
Like great I need to try this one! Thanks again
Get a pair of “onion goggles”. Well worth it! U can chop onions all day:)
😂maybe i'll pick me up some goggles
If you burn a candle while slicing onions it burns the gases that make you cry. Give it a try. 😊
Love the tshirt,. Nice
This was fun to watch 😄
And so it begins...
"Have some tomato juice too for a rainy day". Well, you won't have to wait too long for that day in London...
the parsley you used is more the kind used for decoration as it's more mild in flavour. Get flat leaf parsley also known as Italian parsley - much better
back in the day when your cookbook was in good condition hahaha
No that's not true. The curly leafed parsley is much more flavorful than flat Italian.
Put onions in the fridge for an hour before you peel and dice, less tears.
Didn't think too much of the movie and funnily enough, Julia didn't like the idea of the premise to make one dish a day.. she actually wrote on her blog that she thought it was a ridiculous idea.
RIP Julie.. she passed away the other day
a Joy Division t-shirt? Respect
Courgette and aubergine across the water. Egg plant? what's that all about? Great stuff by the way.
Can't wait for the live lobster episode. It's going to get emotional
I'm scared of that recipe..
@@antichef don't blame you...I almost had a breakdown.
I love the apron you need to sale some just like it.
I had no idea that the movie julie and julia was about julia child. I was 12 when I discovered a stream of her cooking videos! I was distraught to find out she passed in 2004.
7:53 OK, I'm making ratatouille next week. Good in omelettes, tossed with pasta, eaten cold out of the dish at 1:00 AM...
No idea of cooking man Jajaja
Greetings from Barcelona
Good job !!!!!!!
I'm first! :o
Wait, whaaaat? You're not doing a dessert today?!
I can already tell I'm going to love this series. I'm so glad you came up with this!
Also, JOY DIVISION TEE!!!!
I’m so glad you’re on board with this! Also JOY DIVISION!!
Mega cool
I have made this with lasagna pasta and cheese is f awesome
2:39, that's how I look at big eggplants too :)
I was waiting for this
What happened with the Provence herbs? Its a must in the original French recipe.. btw amazing content as always.
You need to cut a cross hatch in the bottom of the tomato in order to peel it easier just saying.