How To make Christmas Cassoulet

Cooking Julia Child’s Entire Christmas Dinner is like Running a Marathon

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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
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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)
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Broccoli sautéed in olive oil and garlic:
head of broccoli
a layer of olive oil in the pan
couple cloves of finely minced garlic
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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!!**
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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:
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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

How To Make Duck Leg Confit at Home (Christmas dinner ideas)

Join my online French cooking classes: Learn how to make a duck leg confit at home with this easy french cooking video tutorial.

INGREDIENTS AND WRITTEN RECIPE:


Preparing a duck leg confit at home is very easy and it can be made days in advance which makes it perfect for party and celebration such as christmas .

This duck confit recipe is also great for winter or any other time you feel like making something hearty and comforting.

just keep in mind that the a duck confit can be time consuming due to the 24 hours necessary to cure the meat in your fridge. you will also need to source 1 litre ( 4 cups of duck fat in advance)


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Useful cookware for this recipe:

Pestle and mortar:


or spice grinder:


A medium size pan large enough so that it can accommodate the duck legs when laid flat:


A handy cooking thermometer;




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WRITTEN RECIPES ARE ON MY WEBSITE


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Video camera:

Microphone:



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How To Make a Christmas Braised Duck Confit - Jacques Pepin

Join Jacques for his best Christmas Recipes! This time, Jacques' way of how to make his amazing Christmas braised duck.

Cassoulet with Duck Confit & Garlic Sausage

Cassoulet is one of the all time great comfort foods. It's rich, hearty, and jam packed with flavor making it perfect for any of those colder winter nights when you just need to warm your soul! Duck Confit and Chef Martin's Bauernwurst available at Coastal Seafoods.

Elegant Escoffier-Inspired Christmas Feast: Pot Roasted Chicken with Champagne and Morel Mushrooms

Celebrate Christmas in style with champagne and morel mushrooms in this amazing pot roasted chicken dish straight from the elegant Escoffier era. 

Recipe:
????‍???? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:

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Quality French homeware:

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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Christmas French Cassoulet

First try at doing a cooking video,
Home made cassoulet inspired by Serious Eats



cooked and filmed by Neil and Charles.