Hey guys, it’s Ro! Today, I am in a very
special kitchen, dream come true! I am filming in Southern France in Julia Child’s
Cottage! Some of you may not be aware of this but Julia
Child is one of my biggest inspirations, she was fearless in the kitchen
and she was so passionate about cooking and food. I thought what better way
to honor her memory and her life’s passions than by making a few recipes from
her cookbook in her former kitchen. So today, we are gonna be making 2 recipes
from the cookbook she worked on while living here: Mastering the Art of French
Cooking, Volume Two. We are gonna be making Strawberry Sherbet
and Pommes Anna, which is a potato dish. Let’s get started! We are gonna start with dessert, we are gonna
make our Strawberry Sherbet first, the things you will need, will be: 1 Quart
or about 4 cups of fresh strawberries, 2 eggs, but we’re just gonna be using the
egg whites, 1/2 a cup of sugar, and the juice of 1 lemon which will be about
a 1/4 cup. Now let’s put it all together! The first thing that we’re gonna do is cut
off the top of our little strawberries. Here, I’ve got a little cutting board, and
then I’m gonna take a sharp cutting knife from right behind me. Oh this is so
neat, I just love her kitchen, she put pegboard up all around her kitchen and then
hung all of her tools. And her husband Paul drew an outline around them so you’ll
know which tools go where. Now we’re just gonna cut off all of these,
and we’re gonna put our little strawberries in this bowl right over here. And we’re just gonna do this to the rest
of our strawberries. Our strawberries are now ready, and I set
a few off to the side, in this little bowl. I picked out the little strawberries
to be little decorative toppers. The little ones! Huuuuuh! Which is the name of this cottage, it’s
named La Pitchoune! Which means ‘The Little One’ in French! The next thing that we’re gonna do is we
are gonna puree our berries. If you don’t have a food mill at home, which
is what this is. This is Julia’s! AH! This is her Food Mill!
This is so cute! You can just use a potato masher, mash ‘em up
and strain ‘em through a sieve, but because we have this here I’m gonna use
it. I like to put a few berries in at a time and then, get your workout on, here we go! I’m getting quite the arm workout, that
means I can have seconds! And we’re done! The food mill mashed all
the berries, caught all the seeds, and as you can see, down below! We have fresh
strawberry puree now! I grabbed a measuring cup from the pegboard,
and you want to make sure you have 2 cups of strawberry puree, and if we don’t
have enough we’ll have to make some more! No way! Perfect! Oh! Look at that! I don’t even know what to say right now,
this never happens to me! We’ve got our lemon here and on a little
cutting board with a sharp cutting knife, I’m just gonna cut it in 1/2. And
then we’ve got a hand juicer right here. Put it right on the top of the
juicer, and again, you’re gonna use those arm muscles! Flex-flex-flex! The beach is that way! Do the same thing to the second half! We’ve got our lemon juice, our strawberry puree
and I’m gonna take our sugar. For this part I’m I need a whisk so I’m gonna grab one
off of the wall, I’m gonna grab a little one! Just this little one right here! I’m gonna pour the strawberry puree, and
our sugar into the big measuring cup with the lemon juice at the bottom. Then
whisk together until the sugar has dissolved. In a small mixing bowl we are gonna put both
of our egg whites, and with a hand mixer we are gonna mix them together for about
2-3 minutes until soft peaks begin to form. So we’re really gonna whip
these eggs into action! Just gonna crack my egg. Let my egg whites
fall into the bowl, I’m using the jiggle method. I’m jiggling the yolk
back and forth, letting the egg white drip into the bowl. Then mix together, here we go! This is what your soft peaks should look like. Now we’re gonna pour our liquid mixture
into our egg whites and mix together until it’s well combined. Now I’m gonna
pour it into a glass pan, you can really pour it into any pan that you like, but I
like this one! Ooooooooh! Oh perfect! Now we’re gonna cover our sherbet with food
plastic wrap, and pop it in the freezer for about 3 hours. After your sherbet has frozen, you’re gonna
take it out of the freezer, take off the plastic wrap, and as you can
see it’s kind of separated, the top and the bottom. So what we’re gonna
do is we’re gonna scoop it into this bowl I have over here. And using our hand
mixer again, we’re gonna mix it together. This will make our sherbet well
combined and fluffy. Oh, this is also where I’m working on patience,
don’t eat it right now Ro! All in the bowl, and now, again we’re gonna be
using our hand mixer and I’m gonna mix together, breaking up the ice crystals,
until we get a smooth, even texture OK, now we’re gonna pour it back in the
pan, I just really quickly wiped it out so that there wasn’t any extra residue.
I’m just gonna scoop it in here, and it’s almost ready to serve! Mmmmmmm! OH! Yum! Put a little food wrap on top and now we’re
gonna pop this into the freezer for 1 more hour, and then it’s ready to serve! And while it’s freezing, we’re gonna start
on our Pommes Anna, our potato dish! For our second recipe, we’re gonna be making
a savory potato recipe called Pommes Anna. I am using the recipe
from Julia’s cookbook, but I’m adding 2 of my own twists. In her recipe she makes
them all together, kind of like a potato cake, but I’m going to be doing
individual sizes because I have some friends so everyone can have their own little
bite. And, I had to add some herbs. I found a little herb garden on the side of the
cottage and I couldn’t help myself so I’m gonna be adding some herbs to this
recipe. I went outside and I picked fresh thyme and some lemon thyme. So to make
this dish, the things you’ll need will be: 1-1/2 pounds of small
potatoes, 6 tablespoons of butter, a couple sprigs of thyme and lemon thyme,
2 garlic cloves, some freshly ground pepper, 2 teaspoons of salt, 2 teaspoons of
minced thyme, and 1 lemon wedge. Now let’s put it all together! The first thing that we’re gonna do is slice
our potatoes cross-wise into thin rounds. When I say thin, I mean very
thin, thinner than a 1/16th of an inch thin! I’m gonna first cut my potato in 1/2 because
that just gives me a little bit more control, and then from here, you just slice those
thins. Look at that! Little Potatoes! So then you’re just gonna do this, keep slicing to the
rest of your potatoes. Scoop up the last little potatoes. Then I’m
gonna take my little lemon and squeeze the juice all over the top. Then using
your hands we’re just gonna toss together the lemon juice and potato slices. Time to prep our pan and this is where the
recipe it differs just a little bit because we are gonna be making individual
little potato cakes and in her recipe she’s making 1 large potato cake. So here I have a muffin tin, I’ve cut these
little round circles out of parchment paper, and I’m gonna place these on the
bottom of each muffin tin. Then I’m just gonna break off a little bit
of the lemon thyme and thyme and I’m just gonna place it right in the middle.
And I’m just gonna do this thyme and thyme again until the whole tray
is full! The additional herb that I’m gonna be adding
to this recipe is some minced thyme, over here I’ve already cut them up,
so this is ready to go. And then I’m also gonna be adding some garlic,
because I am Italian, I like to add garlic to things, this happens
a lot, and that’s OK! We are gonna mince these, I’m gonna show
you how to do it 1 at a time. Take 1 of the little garlic cloves on top
of a little cutting board, and then I’ve got a wide, sharp cutting knife.
You’re gonna place this on the top, I like to do this near the base, where it’s
the thickest. And then, with the palm of my hand where I have the most
strength, I’m just gonna go pop! Pop it down! Ready? Un, deux, trois, and a pop! Just gonna peel off the skin, then we’re
gonna chop it up! Mince it good! Here we go! All of our ingredients are prepped, now you’re
gonna take your minced garlic, thyme, and butter, a small saucepan and a stirring
spoon, over to the stovetop. Turn the heat to medium and melt your butter.
Then, reduce the heat to low and stir in your garlic and thyme. Cook until
fragrant, for me it was about 2 minutes. Turn off your heat, remove from
the stove and take it back to your work station. Our melted butter is fresh
off the stove so be really careful, you don’t want to burn yourself. Now you’re
gonna take a little pastry brush. Dip your brush into the butter, this smells
so good! Fresh garlic and butter! Yum-yum-yum-yum-yum! And we’re gonna paint
the edges of each muffin cup. Once that’s done we’re gonna pour 1/2
a teaspoon of this butter mixture into each muffin cup. Now we’re gonna pour
our herbed garlic butter over our potatoes. Oh that smells so good! Now is a good time to add your salt. Salty-salty! And some fresh pepper! Next using a spatula we’re going to lightly
toss. Time to divide our potato slices evenly amongst
all of our muffin tins. We are going to layer all of the slices, 1
on top of each other. I like to use the smaller slices at the bottom,
and as you work your way around, I like to use the larger for the top. You’re
gonna fill each cup a little past the top because when these bake they
sink down just a little bit. Our potatoes are almost ready to bake, but
before, we’ve got to put some aluminum foil over the top. And this is so
our potatoes won’t brown too much while they bake. Now it’s time to bake, you’re gonna heat
your oven to 350 degrees, and bake these for about 30-40 minutes. Our potatoes are done baking, they’re fresh
out of the oven, that’s why I’m gonna be using my oven mitts, you don’t
want to burn yourself, this is the final step. On this little baking sheet over here
I’ve lined it with a piece of parchment paper, so that the potatoes won’t
stick to the bottom. I’m gonna flip it right on top of our potatoes. Alright, it’s time to be fearless, we’re
in Julia’s kitchen, here we go! 1, 2, 3…. Done! Boom, yeah! Oh I needed those back…. Oops! Ohp, awh! Huuuuh! Beautiful! And just remember, there’s little pieces
of parchment on the top, so you’re gonna gently peel those off before you eat
‘em. But then, they are ready to serve! Ta-da! Here are the 2 recipes we made today, we made
something sweet, and something savory. For savory we made the Pommes Anna
potato dish, and then for our sweet dessert treat, we made Strawberry Sherbet!
This was the perfect dessert for this time of year because right now it is
summer in France and it is 82 degrees, and this treat, look at this, it’s
so light, refreshing. Yum-yum-yum-yum-yum! I’m gonna take a scoop of this, and a little
strawberry to top it, and I’m probably gonna go enjoy a little
cup outside! I’ll be posting lots of pictures of these
2 recipes on Facebook, Twitter, Instagram and Tumblr, and if you guys make
these recipes, please take a picture and send it to me, I get a big kick out of
seeing your creations, it just makes my day! It was an absolute honor to
bake in Julia Child’s kitchen, I am on cloud 9, this was amazing. I hope you
guys enjoyed the video thanks for watching, bye-bye! And, bon appetit!