Julia Child shares delicious recipes for lamb shaslik, chicken shish kebab and scallops en brochette.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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10 Comments
Julia is the greatest
WOW those look absolutely FANTASTIC!!
Yum. ❤
Notice how small the chicken breast is? Looks delicious. These days the size of chilen breats are just huge.
So much cross contamination with that chicken. I guess they didn’t worry about that stuff back then
She’s definitely right about pre-cooking some of the skewered ingredients to make sure they all grill up perfectly.
In my younger days, my mom decided to do kebabs with beef, veggies, and pieces of potato. We had a big argument because I kept telling her to pre-cook the potato but she never did, and there were always hunks of raw potato with your grilled meat and either half-raw or overcooked veggies. If you insist on doing potatoes, precook them pretty much all the way, and just grill them to add flavor.
This is so neat; I have that same set of skewers with the gold ornaments on the end from my grandparents. I never thought to marinate lamb like that. Must try it.
Messy..touching everything with “chicken hands…”
Natural chicken breast. Not pumped full of antibiotics and who knows what else.