Mastering the Art of Julia Child's Ratatouille | Jamie & Julia

okay we're gonna start a new series on this channel now how many of you guys have seen the movie julie and julia it's this movie from like a decade ago meryl streep is okay you know not normally my cup of tea but i enjoyed it i mostly liked the idea behind it which is like based on this true story of this character who's like down on their luck so they start this cooking blog where they challenge themselves to cook every single recipe in julia child's cookbook within a year and this blog that she makes it becomes super successful and people start following her ups and her downs and does she succeed maybe she doesn't i don't know i don't want to spoil it anyway i like the idea behind the movie which is taking julia child's cookbook picking recipes from it and making them i thought well what let's do it for the show start a new series called jamie and julia so that's what we're gonna do oh mastering the art of french cooking so the beginning of anti-chef started very similarly to this i think that's why i like the idea so much where i would just take recipes from cookbooks i just pick whatever and i would make it well the show is kind of turned into its own separate thing now and um it's plotting some white against the coastline for that you know the waves crashing down against the rocks near the but the waves i could be doing more to learn how to cook tapered rope of fondant to make my unicorn horn and cook in a way that's going to be more beneficial to me throughout the week so i want to get back into the early origins of like this cooking show and i got my new cookbook i'm going to flip it open and i'm going to pick a recipe not that one i know which one i would pick i already planned it beforehand but you get the idea so today we're going to make ratatouille and all i know about ratatouille is that there's a movie called ratatouille and there's a rat that learns how to oh the rat knows how to cook the rat secretly cooking recipes at a restaurant in paris on the down low because he's a rat that's what i know about ratatouille ratatouille eggplant casserole with tomatoes onions peppers and zucchini ratatouille perfumes the kitchen with the essence of provence and is certainly one of the great mediterranean dishes you know half a pound of zucchini and half a pound of eggplant these are my two least favorite vegetables of all time i don't like either of these at all i don't know which one i dislike more i i dislike them both so i need to peel an eggplant so let's cut it lengthwise i'm not 100 if this is what julia means i mean it is three inches long it's one inch wide and it's 3 8 of an inch thick so i hope i did what she told me to do slice off the two ends and cut into the same size as the eggplant [Music] zucchini and eggplant in a bowl okay with a little bit of salt let this hang out for half an hour and uh while that's doing that i'm going to miss on plus the rest of my ingredients nison plus is just a fancy word for get everything ready [Music] there's a right way to cut vegetables this is something that i've been avoiding for a very long time i went to baking and i just was like how to cut vegetables who cares i need half a pound of onions cut it in half peel off all this horse in half again hold your fingers like so and your thumb like at the base and i'm just like each time i cut a slice i push the onion forward with my thumb i think and i don't want to cut off my fingers so let's just figure this out where you go and then you push it forward with your thumb at least that's my interpretation of it today that could change tomorrow holding the knife with my index finger and my thumb like on the blade i think that's what julia says sliced onions two green peppers they need to be sliced take those blasted seeds out yeah like that that's cool oh i should do my uh practice what i preach [Music] i bet you've never seen me eat a vegetable before one pound of firm ripe red tomatoes peeled seeded and juiced page five three six okay peeled tomatoes you need to boil up some water [Music] i think i need to use all these tomatoes to get a pound so i have nine very ripe tomatoes i'm going to drop each one of them into this boiling hot water 10 seconds starting now it'd be 9 mississippi 10 mississippi and 2 3 and some change okay let's just chill for a second julia says if i stick a knife use a firm drop remove cut out the stem peel off the skin starting from the stem hole so cut off the stem oh i see what she's talking about that's the stem oh and then you can just peel it that way genius julia peeled tomato cut out the stem peeled tomatoes i need to cut them crosswise just cut right through yes right bowl sieve squeeze extract the seeds and juices from the center of the tomato seeded and juiced although there are a few seeds in there i got some tomato juice too for a rainy day i also need two cloves of garlic mash i believe that is mashed [Music] okay so everything has been on plus that means i'm ready to cook 10 to 12 inch front i need a frying pan so i need to saute the hella saute again to cook and brown food in a very small quantity three tablespoons let's just wing it one layer at a time saute the eggplant and the zucchini just remember to dry them in a cloth for about a minute on each side and you just set them aside so in the same frying pan i'm going to add the onions and peppers more olive oil i used all of it for the zucchini the eggplants that was my mistake and i need to cook this for like 10 minutes i don't know what the stove top should be at i'm going to put it at medium medium they got to be tender but not browned after 10 minutes add the garlic stir that in pepper salt season season season slice the tomato pulp in half inch strips lay them over the onions and the peppers [Music] season season season so cover and cook on low for five minutes until the tomatoes have rendered their juices after five minutes baste the tomatoes with the juices raise heat and boil for several minutes [Music] that juice needs to be almost evaporated which it totally is you need some parsley i don't know what to do with it exactly i need like three tablespoons and i'll probably just cut it up switch pans so i have a frying pan and with the old i use this casserole dish in with the new third of this mixture into this casserole dish sprinkle uh what am i saying this is parsley arranged half the eggplants and zucchini i forgot about that another half of this stuff parsley finished with the remaining stuff i have a lot of leftover tomato juice i honestly think i'm just going to pour this in here and just get the party started with that as well cover this for 10 minutes what baste with the tomato juices all right let's just consider that basted so i need to cook this uncovered for 15 minutes until the juices have evaporated a little bit more salt wouldn't hurt nor would a little bit more pepper okay [Music] a zucchini and eggplant and changed man i actually like this quite a bit and i really like the tomatoes it's got a little kick to it i'm not sure if that's the pepper i added or the green pepper the vegetables are perfectly cooked eggplant zucchini normally i wouldn't touch them with a 10-foot pole but they're working in here today i don't know if it's a main course but it'd be perfect for a side and thus concludes jamie versus julia part one i have no idea where i'm going okay that's it thanks for watching today make sure to subscribe if you're not already if you're new here also big shout out to my supporters on patreon they're up on the screen right now they're helping out big time and if you're interested in that there's a link in the description i think that's it i'll see you guys soon

Channel: ANTI-CHEF

Views: 148,932

Keywords: julia childs cooking, julia child, mastering the art of french cooking, ratatouille, julia child ratatouille, julia childs recipes, cooking, cookbook, french cooking, french recipes, ratatouille recipe, jamie and julia, anti-chef, vegetable recipes, dinner, easy recipes

Id: kkvb4CkedaM

Length: 9min 52sec (592 seconds)

Published: Sat Oct 10 2020