Ep 1. The French Chef: Boeuf Bourguignon

The French Chef with Julia Child was a pioneering cooking show that aired from 1963-1973. Season 1 episode 1, titled The French Chef: Boeuf Bourguignon, is an excellent introduction to the show's ethos: approachable, educational, and entertaining cooking.

The episode begins with Julia Child introducing herself and her mission to teach "Mastering the Art of French Cooking." Julia's energy and enthusiasm are palpable as she dives straight into the recipe for boeuf bourguignon, which the show's fans still consider a classic. With the help of easy-to-follow instructions and visual aids, Julia takes us through the steps to create this hearty French dish.

Julia starts by teaching us how to properly prepare the beef - cutting the meat into bite-size pieces and searing it on all sides until browned. She explains that this step locks in the flavor and juices, which is essential for creating a deeply flavored dish. Next, Julia sautes onions, carrots, and mushrooms in the same pot, allowing the vegetables to add even more flavor and texture to the stew.

The kitchen becomes a classroom as Julia takes the time to explain important cooking techniques, such as deglazing the pan, which involves adding liquid to the pan and scraping up the browned bits to incorporate into the dish. She emphasizes the importance of reducing the wine to intensify its flavor and suggests using a good bottle of Burgundy to achieve the best results.

The recipe continues with the addition of tomato paste, garlic, and a bouquet garni - a bundle of fresh herbs tied together with string - which infuses the stew with delicious aromatics. Julia's explanations are thorough and accessible, even to those unfamiliar with French cooking techniques and terms.

As the stew simmers, Julia takes a break to discuss the history and cultural significance of boeuf bourguignon. She shares that the dish originated in the Burgundy region of France and was commonly served at large family gatherings. This brief departure from the recipe reinforces the educational aspect of the show and helps viewers understand the context of French cuisine.

Finally, after two and a half hours of simmering, the stew is ready to be served. Julia recommends pairing it with noodles or mashed potatoes, but makes sure to remind us that boeuf bourguignon is a complete meal on its own. As Julia takes a bite of the stew, her enthusiasm is palpable - it's clear that this dish is one of her favorites. The camera zooms in on the rich, dark stew and the aromas wafting from the pot, making it hard not to salivate.

The episode ends with Julia back in front of the camera, giving her final thoughts on the dish and encouraging viewers to try the recipe at home. She reminds us that all it takes is practice and a willingness to take risks in the kitchen. The instructional nature of the show combined with Julia's infectious personality make it easy to see how The French Chef became such a beloved show for aspiring cooks.

Overall, The French Chef: Boeuf Bourguignon is an excellent introduction to the show and Julia Child's cooking philosophy. The combination of easy-to-follow instructions, educational commentary, and Julia's undeniable enthusiasm make the episode compelling to watch and inspire home cooks to try their hand at French cuisine.