Julia Child's Big Dinner for a Little Man
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- Опубликовано: 10 фев 2024
- This is Chicken Marengo! Napoleon's favorite meal... well, this is Julia Child's favorite version of this dish. You can find this recipe in The Way to Cook cookbook as well as her episode of her TV show: Napoleon's Chicken.
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Photo credit:
Bataille de Marengo by Louis-François, Baron Lejeune File:Lejeune - Bataille de Marengo.jpg
:commons.wikimedia.org/wiki/Fi...
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Ingredients:
juliachildsrecipes.com/chicke...
Chicken: 1
Dry white wine: ¼ cup
Olive oil: 4 tablespoons
Medium-sized Onions: 2 (diced)
Brandy, or preferably Napoleon’s Cognac: 1 tablespoon
Garlic: 2 cloves (crushes)
Tomatoes: 2 lbs (seeded, peeled, cored and diced)
Italian Seasoning: 1 teaspoon
White Mushrooms: 8 large (caps with stems)
Extra virgin olive oil: 1 tablespoon
Dry white wine (once again): ½ cup
Shrimp: 12 large ones (shelled and deveined)
Sliced Italian Bread: 8 rounds (each slice should be ¼ inch thick)
Eggs: 4
Parsley: 1 teaspoon (freshly chopped)
Salt: According to your taste
Black pepper: According to your taste (freshly ground)
Black olives 
Развлечения
This is my Super Bowl
Yes correct
Mine also.
Can we get all of the non football fans here, this is our safe place 😂
Better than football!
Mine too!! 👯♀️👏🏽
Jamie: I know I said two, but I'll add three [cloves]...
Me: Say the line, Jamie...
Jamie: I'm not driving.
Me : [cheering]
Can anyone explain to me, where the "I'm not driving"-gag comes from? I've binged watched this channel a lot the last few weeks and i can't seem to find the origin of it.
@@cruelarcApparently, Macauley Culkin says it in Home Alone 2
@@darrenbertram7289 ohhh havent watched that one in forever, thank you kind sir!
😂so good!!
Watching you separate that chicken says a lot about how far you've come in your cooking journey.
I believe he had a job as a teenager where he had to separate chicken ...
It was roasted chicken, but Jamie is truly a master, even with raw birds.@@pjef1956
It's always good to cook chickens with their children, you know, bring the family to the table.
You must be a fan of oyako-don 😊😂
😂😂
Mother and Child Reunion
You do know that the eggs that we eat are non-fertilized eggs which means they are not embryos and not chickens...right?? In other words to compare would you say that a woman's eggs from her ovaries is a baby or a fetus if it hasn't been fertilized by sperm? Exactly (lol)
@Veronica.John10-10 jokes often fly past you, I assume?
So let me get this right. In 1800, our man Napoleon was eating shrimp 60 miles inland in the summer. Dude was genuinely brave.
In the original recipe it was crayfish
I had no idea that deep frying an egg led to cosmic horrors being birthed. Perhaps that’s why I’ve never heard of anyone doing that
I think this is the only recipe in any of Julia's books for which this technique is applied to an egg. It's just a traditional component of Chicken Marengo.
Actually it’s a very common way of cooking them in Colombia. They have little pans especially for the job. 😂
@@melimoo6656- Common in Asia, as well.
This is my favourite way of frying eggs, I’ve done it all my life. Yorkshire, uk. Though I’d like to point out his were a bit overcooked as they should still be runny when you cut into them.
I have an aunt that it's a master frying eggs. She uses two pans with oil, one hotter and one colder and she mixes it accordingly to get the perfect temperature. She eyeballs everything no thermometer, just years of experience. I remember when I was a child that she would make fried eggs for a all her nephews and nieces and she would serve you the perfect fried egg according to your preference.
What memories I have of Chicken Marengo! One Sunday I was making this dish for the 1st time & my mother-in-law & her sister paid us a surprise visit--surprise because they lived 600 miles away & on their way elsewhere. They wanted to stop by & see our children. I invited them to stay for dinner. Score!!! It could've been take out pizza. Hadn't thought of this for decades.
Hah, that's great! I have similar story with my in-laws who arrived right on time for a duck & seafood gumbo that I had spent the better part of two days making (the first day dedicated entirely to grilling the duck and making stock).
Are you still smiling at the memory? I am. One of life's little gifts.
"Cook it, and they will come."😊
A year from now we will see you fluting mushrooms like an expert with a flashback to this episode.
My favorite Julia episode was one at a winery where she was tasting their different wines. She was swaying and slurring a bit the end of the episode but it looks like she had a smashing good time.
at the dentitist...
hygienist: Do you want another rinse of water?
Me: Sure, I'm not driving.
I might be watching this channel too much 😂
How you cut up that chicken was pretty amazing. Professional.
"Life should taste as good as Swiss Chalet!"
My Mom made this for our family when I was a kid with 3 brothers. It was my dad's favorite. He always got the eggs. I don't remember any shrimp. But I do remember the olives and croutons. The whole dish was delicious and clearly memorable since the last time I had it would have been about 50 years ago! Great job Jamie. Thanks
@SaeSo83 I hope you'll make it! Sounds like it would be a lovely revisit to a treasured childhood memory.
I love this channel because it triggers so many memories for me of my youth and childhood. My grandmother cooked on a coal-fired stove and that's where I learned to cook. Above the stove was a "warmer" or a shelf with a roll-down cover where she usually stored all her frying pans and pot lids--except during family and holiday dinners. That's when it was used to keep side dishes warm while the main dishes were readied for the table. Children ate first, then were sent to play. Men ate next and after, sent to watch sports on a black and white, snowy-receptioned TV. Then the women ate, gossiped, cleaned up...and then it was time to feed the kiddies again. You use your microwave as she used that warming "shelf".
Speaking of Napoleon chicken…my grandma grew up with chickens and after they were slaughtered, they’d divide the chickens into the parts with and without bones for freezing. One day her sisters labelled some of the bags “Napoleon chicken” because they had the “bony parts”
@jonathanunger9 hahaha! I laughed out loud! Your great-aunt was hildarious, clearly!
Shelley from New Hampshire says to GET A SPLATTER GAURD!!!!!! it’s like a mesh screen that goes over your frying pan 🤘😘 love the show
It’s on my to do list!! 👍🏻
@antichef
Name it "Shelley"!!!!
It's also great for making stove top popcorn, the oil stays in, the water vapour goes out, perfectly popped and with almost no stragglers left behind, especially in a wok! 😊
@@antichef Drop one off for me! (I'm a couple blocks east of you from what I can tell.)
They’re wonderful, but they can get gross looking. Just pop them in the dishwasher and they come out great. Use mine all the time. @@antichef
😂 Frying with olive oil always seems like a bad idea!
Jamie, my daughter told me that Julia’s recipes always leave something out and are vague after I had a failed orange duck. You are so validating me.
it depends on the quality of the olive oil (which granted given the amount of trickery that goes on with olive oils is maybe hard for a consumer to determine), but broadly speaking it's fine (supplementary links in another comment as yt has a habit of deleting comments with links)
and...as predicted it did delete the link. google "olive oil smoke point myth" I guess
@@DavidChong What do you look for in an olive oil that makes it more suitable for frying? It’s my understanding that the boiling point is low so I’m thinking it would have to be mixed with other oils for a higher boiling point.
@@karenbecker4339 Generally it's not a boiling point that should be a worry. Any oil if heated at a high enough temperature and for long enough is going to produce harmful substances, but my understanding with olive oil is that as long as it's extra virgin it's fine for normal cooking (even frying), the problem is there's a lot of counterfeiting that goes on in the industry (substituting with non extra virgin or non olive oils entirely) and I don't really have any tips on how to sort the real from the fake.
WHOA, a Julie Child video without butter or heavy cream??? I might actually try to cook this one 😂
The height of Napoleon was absolutely normal back in his day. Poor guy got well known for something that people compare to modern average heights. But humanity tends to grow higher with every generation basically.
I mean he was an ass, but his height shouldn't be the thing people give him grief about
The issue was a conversion problem: the French inch of the time was longer than the English one, so when someone English saw the French measurements, they went, "He's short!" and a billion British political cartoons were born. So basically the popular conception of Napoleon as short is the result of a journalistic failure (or perhaps choice, given the political cartoons) of fact checking. The More You Know 💫 etc etc.
@@KassFirebornbut they converted it right? like his height was measured in french units but was converted to today’s measurement to be around 5’6.5 which is short to todays standards but average for the frenchman back then
Love the little happy dance you do when you really enjoy a dish you've made.
You may want to pay a visit to your local hardware store and pick up an infrared thermometer, that allows you to see the temperature of something without having to touch it. I use it all the time in my kitchen to determine the temperature of oil before I deep fry something or when milk is scalded but not yet boiling. They come with a laser pointer so you know exactly what the IR monitor is looking at. A super handy little tool.
What fun !.
The only problem is that you get a surface temperature not the internal temperature. A probe thermometer is more reliable
That's why I use it mostly on liquids like oil and milk as I said in my original statement. It's also good for double checking the temperature of an oven if you don't have a regular oven thermometer. For large cuts of meat I use a probe thermometer for the inside temperatures.
@TonyA552 the temperature of liquids can vary a lot from the base of the pan to the surface. I still prefer a probe thermometer. I've only found IR useful for the temperature of a wood fired oven when I was first getting used to it.
Dad gave me a few tools to take home in my suitcase when he knew cancer was going to get him; one was his engine block thermometer, to use in my kitchen! Works great for oil temps, cast iron and griddles on my gas stove (pancakes in particular).
Jamie do you have an Amazon page for sending you stuff? I'd like to buy a splatter screen to keep you from getting injured by oil popping out of the pan.
Oh, Jamie. When you are using eggs- for virtually anything, crack them one at a time into a small bowl. This way if some shell gets in, or the egg is bad, you don't ruin everything, You can throw out a the bad egg (and wash the bowl), or fish out the shell. Do this when adding eggs to a batter for instance. Now, when you are doing something with oil where you need to add "wet" items, you want to slip them into the oil, so you can use a spoon to slip them into the oil. In this instance you take your eggs and from the small bowl, pour the egg into the large spoon, then lower it gently into the oil. Much less splashing. Same for your shrimp.
YES!!!!! I (silently) scream at him every time he cracks an egg directly into a dish 🙂
Excellent advice! I hope Jamie reads this and pays attention to it! I know that I will. 😊
I love crispy shrimp shells and chicken skin. While you were tarting up the Marengo I kept thinking that we eat with our eyes first. It's very appetizing looking. I would love to make it, but with more parsley, peut-être an Ottolenghi-influenced parsley salsa on the side.
Jamie, you are so confident in your kitchen, using your equipment, handling and prepping the food. You are not the same Jamie who started out with the Ottolenghi green pancakes (first attempt) lo these many years ago. And I am so impressed by you.
#MakeLunchNotWar
My recollection of the dish is that it supposedly had crayfish. Which would make sense, as those live in freshwater streams and easier to find for foraging troops than shrimp would be.
As I recall (from Tasting History taking on the same dish), it never had a single reference recipe; it was very popular in France for a while, but what you got varied wildly.
@@dnebdalAd hoc foraging= use what you have on hand.
@@nomadmarauder-dw9re That, but also restaurants trying to be fancy.
@@dnebdal Well, chicken is a blank canvas. What do you want to paint? But honestly if a dish is called something specific it shouldn't be messed with.
@@nomadmarauder-dw9re Lots of recipes are more like an evolving family of related dishes than a single original text written in stone. Some of the earliest written Chicken Marengo recipes are just chicken and onion fried in olive oil served with a sauce made from flour and the leftover oil plus the usual (salt, pepper, maybe a splash of lemon). Tomatoes, seafood and mushrooms may be later variants, but that's just what happens to recipes over time - and we don't know which take was first, anyway.
The Bossa Nova is back! Be still my heart!
If James Burke was right, this cobbled together dish helped feed Napoleon's desire to find a better way to provision his troops. He offered a prize, in 1810 Nicolas François Appert came up with canning food.
If this hadn't come with a name, I'd have thought 'this is the sort of thing I'd just do' - I love a one pot dish, and, living alone, I'll do maybe two of these on a weekend and then just have leftovers through the week with a simple salad / alternating with some fresh fish if I hit the grocery that day. I don't do boring, so while there are some basics I'll go to again and again, I try not to eat dull food. (Hard to imagine now, but 15 years ago I lived almost exclusively on whatever was on sale in the frozen aisle - and then I realized life could be a lot better)
After reading "Mastering the Art of French Cooking", I got the impression that a dish is turned into a French dish mainly by the addition of large amounts of butter and/ or alcohol. Looks like she thought, it is turned into an Italian dish by just substituting the butter for olive oil.
There is more booze in this dish than I drink over the course of one year...
That was a beautiful meal! What a wonderful homage to the great and loved Julia Child your channel is. I'm sure she'd be thrilled that you are making videos with her recipes and that we all enjoy watching them so much.
I was buying things at the market today and the butcher's stand had some lovely aspic and ham cones (among other less fancy version), I tought " Jamie would love those" 😂
Well I got some mousse de canard and pâte de campagne for me, not in an aspic mood.
Ps. I live in France.
Ps.2 They had a whole pig's head on that stand, not sure it was for sale or decoration.
My daughter gave me a beautiful braiser for Christmas. A must-have.
Watching you cutting the mushrooms whilly nilly I can see why the emergency room was part of your week. 😜
Really, it's a surprise that he doesn't go more often.
I learned to flute mushroom caps about 45 years ago from Jacques Pépin's La Technique (or maybe it was La Méthode) cookbook. It did take a while to learn, and that kind of crap isn't really done any more, except maybe at the sort of very upscale restau where they have an army of teenage boys whom they pay a pittance to do it, under the guise of "training". It won't make them taste any better.
You had chicken and then started prepping the mushrooms.. And my husband started watching! Nice job Jamie as always!
I remember trying this recipe way, way back in the day, working only from the show, in the age of no home vcrs. It tasted great, but it certainly overwhelming, to say the least. I think you did it proud.
I still have my hand-transcribed copy of her Cheese Souffle recipe from watching as a teenager in the 70's. I made it several times for family dinners.
Michael's in Vegas has Beef Marengo on the menu still to this day!
Better than the Super Bowl.
Hi Jamie. Loving your videos as ever but wondering if you’re going to continue cooking your way round the world? I miss that. Thanks
Hi Debbie! It’s definitely on my mind! I want to bring it back and am figuring out a plan to do so, not sure when just yet, hopefully soon-ish :)
@@antichef …is the correct answer 😁 x
Another winner show. I, too, love my Le Creuset braiser. It is a wonderful design and so very useful whether you use it for stovetop cooking or in the oven. You can't go wrong.
I gifted myself a Le Creuset braiser for Christmas because I had braiser envy watching jamie 😏
You've come a long way, Jaime. I'm impressed by your progress.
Need a splatter guard for your saute pan.
All my Tasting History watchers here know that Napoleon probably didn't eat that
"Hoots" of salt is my favorite measurement
Napoleon was actually of average height for a Frenchman of his time.
It was probably an insult because I think British aristocrats were generally taller than average... due to affording better nutrition. So it's essentially saying he was not of the upper class.
@@KittyXCross it was propaganda and since the US was a british colony we kept repeating the lie.
Napoleon wasn't short. He was average height for a French male in the 1800s.
It was a political cartoon that started the whole "small man" syndrome.
Not only that, but because of the relationship between Great Britain and France around that time, the Brits depicted the French in a manner that still transpires today in Scott's Napoléon movie. Cheap, pedantic, untrustworthy, useless, so on so forth.
@@YorranKlees And of course, cowards.
The whole Napoleon was short business was British propaganda. Napoleon was 169 centimetres tall (5´6.5”) and Wellington was at most a couple of inches taller.
Napoleon was 5’6” so he was indeed a short man. Whilst Little Man Syndrome and Napoleon Complex are not actual mental health disorders, the fact that they remain as a recognizable descriptors of ‘overcompensating for perceived inadequacies’ is not down to Napoleon being short!
@@Djm8520 5'6" was just above average height for his time. He indeed, was not a short man.
Most of the flavour of the tomato is in the seeds and surrounding liquid. I never understand why chefs always remove them.
They are tough on the digestive system. Can cause diverticulitis. My Mom had diverticulitis and was instructed not to eat tomato seeds ever again. It seems like a long time ago I read that the tomato was native to S. America and was imported to Italy - at first the Italians didn’t take to it because it was disruptive to their tummies but overtime they perfected its use. I could be wrong, but it’s something like that.
Oh boy!! Here we go....
Pull out the tap on that can of Olive Oil. Use the cap to help pull it. It will pour a lot easier with less mess.
One of the best channels on RUclips! Great content and so funny in a sad way. Thanks
I love how easy going Jamie has become in the kitchen
That sounds like a veritable "dog's breakfast" of a combination of things, but, maybe not.
Thanks for being a part of my weekend!
Exactly! Always increase the garlic!
This dish seems like something I'd improvise, trying to clean out my pantry! I think sticking with cans of San Marzano tomatoes would be a safer bet. I dunno about the deep fried in olive oil eggs... poached eggs would probably look and taste better.
You've actually never had to rustle up a meal for a hangry Emperor in a war zone. Lol.
@@BigHenFor Hahaha! True, but I *have* had to rustle up dinner many times for a hungry family
This is one of my favorite videos! Your cooking skills have risen to heights I couldn't have imagined! Great food prepared by my favorite chef!
You have become such a tremendous kitchen “Meister”!
I’ve watched all of your videos since the beginning, and your growth has been unbelievable.
I learned many of my decent cooking skills watching Julia as a kid, but you’ve now reached the point that I’m learning even more from you. Thanks.
Plus, your facial and eye expressions are such a delight.
There is another channel I watch that did a different Napoleon recipe and I'm surprised he didn't lose more often when all the good cooking that was going on. I'm sure the enemy could smell the food😂
You're insanely fun to watch and would you believe it -- an inspiration for me to experiment in the kitchen! Thank you so much!
Yaaaay a new video! Whoop whoop!
“It’s my brazer.” Lol.
The classic "I'm not driving" with the garlic was awesome LMAO 😂❤
Just saw this on The French Chef last week then this popped up here!
I can't believe I've never heard of this dish. It looks marvelous ! I usually can imagine what a dish tastes like .... this one, I just can't. Bravo ! It looks amazing and I bet it tastes even moreso. Congrats, Jamie ... a lot of steps that you pulled together into another masterpiece !
So good to see you! 😊
I love the last pic of Napoleon...looks like he just over ate and drank too much wine. 😂
Wow 50's recipes are wild 😂 strange dish but I'd love to try it sometime Jamie! Awesome video as always bro 😘
Yayy, it's Jamie❤❤❤
Watched Julia make it first then immediately watched this. Pretty much my two fave RUclips channels.
Making our day with a new video!
THANK GOD DECENT TV VIEWING WELL WORTH IT THANK YOU JAMIE ANOTHER GREAT VIDEO.
That looks absolutely super. Way to go!!
Whoa, those eggs blowing bubbles is one of the funniest things I've ever seen. Thanks for the great video.
I was taught to use a small paring knife to flute mushrooms. Haven't done it in years lol
@Lea-zf7lm Why the silly "lol" at the end of your comment? Makes your comment seem unrespectable. lol
This channel is the best. Cook on!
Love your content 😊😊❤❤
A Fluted Napoleon is a short- crust pastry! 🤣
After watching these, I don't know how anyone is supposed to actually cook with a cook book that doesn't seem to provide accurate instructions lol. There's always something that goes missing or goes wrong because of poor recipes.
Props for doing it and providing us with entertainment though.
Thanks for this video, Jamie. My mom used to make Chicken Marengo when I was a kid.
Very close to authentic Italian chicken cacciatore
😋 my favorite!
Hey man! Love your videos! This one was great! But would you ever pick uo your around the world series?
Mid-recipe snacks are a good idea to maintain the chef's energy to attempt vague and decorative touches that are only for presentation. I looked up fluted mushrooms and it feels similar to carving melons and other fruit. It's a visual thing, but a shame to lose edible parts of nutritious fresh produce.
When you want to flute mushrooms a good cheat is to use a channel knife. When using a knife you will pivot the knife around your thumb for the spiral effect. Jacques Pepins' books, La Methode and La Tecinque will show how to hold the knife etc.
This episode really brought back memories. One of the first recipes I ever tried 40 years ago when I was beginning my chef career.
Jamie tries to fry an egg in oil... creates the alien from Species😮😂
To flute a button mushroom I've used the same technique that's done for rose radishes. The dish looks amazing ♥️
Great videos dude
All the recipes from the color episodes of The French Chef are in La Julia's 1975 book, 'From Julia Child's Kitchen'. She has a list of all the color episodes in the back of the book. For the record, Niçoise olives are fairly mild and they do not overwhelm dishes like this. On the other hand, they're boring, and I usually choose kalamata olives instead!
My kind of meal - all protein! With a bit of plant -life! Yum! ( my brother used to deep-fry eggs. Always made such a mess)
Oh I am definitely trying this.
So proud of you Jamie. Come such a long way.
Although I do miss the hiccups along the way.
Fun dish, good job!
Looks delicious. I really wanted to know how the mushrooms boiled in wine tasted.
Bravo!
After watching you break down the chicken, you are becoming quite the chef!
Interesting Julia’s egg is reminiscent of how southeast Asian street food cooks their fried eggs
Jaime needs a spatter screen for his favorite pot. I got one and it made cleaning up the stove top a lot easier not to mention eliminating the grease shots to the face.
Many years ago I went to Johnson & Wales University. I never followed up on Chefing, but I still am interested in food. And I still have my Knife Kit. The Tornado knife, which, oddly enough, is also used to make Tornado cut potatoes, is what we used for Fluting Mushrooms.
For my 30th birthday, this was the dish a dear friend made for me. I’ve made it-or had it served to me-on every birthday, all 38, since! ♥️
I have this cookbook!!! Actually watching a recipe with a cookbook i own!!
I would like you to show your bookcase with all your cookbooks. :)
I agree, that would be cool.
Man. I had a real "frisson" up my "bacquebone" when you tore into that chicken workout reading directions.
Take THAT, Jacques!