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Phenovelnoms: Julie & Julia, and Poulet au Porto

1-2 pound leftover turkey (or 3 lb roasted chicken) 10 oz fresh mushrooms 1/2 Tbsp. butter 1/2 tsp. lemon juice 1/4 tsp. salt 1 cup whipping cream 1/2 Tbsp.

User Comments

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stee samb commented on 19 Dec 2010
this is the best phenovelnoms yet (i also loved the one where it was near halloween and the pot was moving on the stove and you were freaked out :P) buit seriously these videos are great.. you get so excited (e.g. when the Flambe was successful) and i can tell you're really passionate about cooking but also about pleasing your viewers! keep up the good work :)
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nichole307 commented on 29 Nov 2010
Hehe. I LOVE how you're talking about the movie.. and wearing PEARLS IN THE KITCHEN! What's exactly what Julie's birthday present was from her man.. pearls :D I love your cooking videos. Maybe bump the videos up to 2 a week? I LOVE EM! :)
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Mums Von Troyer commented on 28 Nov 2010
"Minced onion--which just means chop the living crap out of it." I love it! This is the kind of cooking show I would actually watch...which in fact I do! Because I am! Right now! Go Gretchen!
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Carolyn N commented on 29 Nov 2010
"Minced onion, which just means chop the living crap out of it." - LOL, love how you explained that, sounds like something I would say. Lmao! Great vid and that food looks delicious. :-)
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stuckintherut commented on 28 Nov 2010
"and show of how much fire insurance you have." I laughed so hard. I love how you can even make french cooking relaxing. Thank you yet again for a wonderful episode!
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Jennifer Smith Sloane commented on 29 Nov 2010
Gretchen- Love the movie and love the Phenovelnoms! I have Butter Bear and Pumpkin Pasties on the menu to make soon! Now I might have to add this as well.
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debbieomi commented on 28 Nov 2010
We went to family's for dinner so no leftover turkey for us. BUT, I have a 12 pounder in the oven right this minute so YAY!!!!!
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jeska9387 commented on 02 Dec 2010
"A few zen moments" lol You are brave. I don't think I will EVER flambe and I'm pretty adventurous with my cooking.
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CaMstErr commented on 28 Nov 2010
This made me so hungry!! Haha I loved it, and I am so glad you didn't burn in the fire and end up in the burn unit!
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Emily Nicole commented on 29 Nov 2010
Honey this looks like the world's most delicious meal! Seriously! And HOLY CRAP THE FIRE! And Bon appétit! :D
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Synystria Misere. , commented on 28 Nov 2010
When you were flambeeing the turkey...You had an evil laugh... Gretchen...you scare me. LOVE YOU THOUGH !
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devifrost commented on 29 Nov 2010
I love the look on your face when your holding that lighter!!! I love you so much Gretchen! Your Amazing!!!
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claire commented on 28 Nov 2010
congrats on the Flambé... it looks very good i think i might try it... p.s love the pearls... so cute x
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JIovannone commented on 28 Nov 2010
If you add "le" in front of a word it makes it sound French. So turkey becomes le turkey. Hahaha!
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janellenicholeful commented on 29 Nov 2010
love that movie, loved this video! Awesome! Maybe I'll even attempt the recipe. . . looks delish!
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thatmadcapgal commented on 28 Nov 2010
I'm too scared to set things on fire on purpose because I've done it a few times on accident.
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vegan vegeta commented on 29 Nov 2010
You are really fun to watch. I don't even care about cooking and yet, I'm here!
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HopefullyShrinking commented on 29 Nov 2010
Love your face after your Julia Child impression. lol
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RachelB263 commented on 29 Nov 2010
This looks delicious even though I hate mushrooms :D
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nailbunnygirl commented on 29 Nov 2010
If you had a Show on TV i would soooooo watch it.
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AndSoShePaints commented on 29 Nov 2010
You need to be on the food network! Truth!
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taylorthetimelord1 commented on 15 Jan 2012
Ur intro is so funny your ausome

[CONTEST] What's YOUR happy ending?

WIN GIFT CERTIFICATES FROM CAFE DEL SOL & ARIA CUCINA ITALIANA! We witnessed how the two lovers met and started their tradition of meeting in Café ...

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Saitama サイタマ commented on 10 Apr 2013
Julia rocks!

Layered Omelettes

Recipe for omelettes, and some fillings: //www.beyondsalmon.com/2015/09/layered-omelettes-video.html Escoffier does not have a monopoly on omelettes.

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fishtub commented on 24 Sep 2015
Thank you Helen! I love how this and the previous recipe starts off almost identical!
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Helen Rennie commented on 24 Sep 2015
+fishtub I am all about re-use and patterns :) Once you understand how a cooking concept works, you can turn it into many different dishes.
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TheBlackLooper commented on 23 Sep 2015
is nonstick safe in the broiler?
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Helen Rennie commented on 23 Sep 2015
+TheBlackLooper for 1 minute, anything is safe :)

Gillard meets Premier in Perth

Prime Minister Julia Gillard has met with WA Premier Colin Barnett in an effort to smooth relations over issues such as the mining tax and health reform.

How to Make Hollandaise Sauce

Check out Bas Rutten's Liver Shot on MMA Surge: //bit.ly/MMASurgeEp1 //www.mahalo.com/how-to-make-hollandaise-sauce In this video, Chef Eric ...

User Comments

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Chris Burton commented on 18 Dec 2015
No taragon reduction? This is not a hollandaise. .
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placibo360 commented on 22 Jan 2016
+Chris Burton That's for Béarnaise Sauce a derivative of this mother sauce
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sonofm commented on 25 Jan 2015
Looked like white diarrhoea, you move like a fucking bear in the kitchen, mate.. 
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Eric Antone commented on 25 Feb 2015
STFU loser
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morrick commented on 12 Aug 2014
@10:17 your final shot of Hollandaise on eggs Benedict; The sauce looks so thin and watery. Is this a variation is taste or style? Personally I like a thicker Hollensaise.
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wilsonryder commented on 01 Dec 2014
this guy like his hollandaise like he likes his diarrhea nice and runny LOL 
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dantebova commented on 06 Feb 2014
That looks like the hardest shit to make I've ever seen. Im going out for breakfast instead
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nflcolts83 commented on 19 May 2014
That's what I thought too..hahaha
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Vishal Nayak commented on 16 Dec 2013
he says yolks funny
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linnaeakidd commented on 16 Mar 2014
yeg yowlks

How to Fix Broken Hollandaise Sauce

Check out Bas Rutten's Liver Shot on MMA Surge: //bit.ly/MMASurgeEp1 //www.mahalo.com/how-to-fix-broken-hollandaise-sauce In this video, Chef ...

User Comments

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Jon Roueche commented on 18 Jul 2013
its amazing ive seen a broken sauce served two days in a row in a restaurant i just started working the grill. I feel a bit like I'm over stepping though if I say "hey let me fix that before you you send it out" though. I'll tell em tomorrow though,(for some reason I'm sure it'll happen again soon) can't live with myself if I see three broken hollandaise in a row served!!
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theultimateandy commented on 10 Dec 2012
Wow, I had no idea broken Hollandaise sauce could be repaired, I can't tell you how many broken sauces I have thrown out. Thank you very much!!
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koskaloca commented on 04 Jul 2012
that is a new technique, because every where you definitely need to do what hi did =) I guess you are a Professional CHef =)
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Frogg Neptune commented on 26 Jun 2011
You could have just whipped the first bowl you douchebag faggot. nice hair you look like a queer that sucks black dick.
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walshamite commented on 30 Aug 2012
This is a very valuable and simple remedy. It's nice to see... knowledge + skill = result.
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Avery Merrison commented on 19 Nov 2015
I wish I knew about this when I split 3L of Bernaise at work
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Brett Glover commented on 24 Jan 2015
You saved my marriage 
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BiggestNightmareJim commented on 14 Jan 2012
@dbs84 you mad bro?
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Nikki Lewis commented on 27 Feb 2013
Cool info

Essential Sauces from Martha's "Cooking School" ⎢Martha Stewart

Join Martha as she teaches how to make classic sauces recipes for hollandaise, bechamel, beurre blanc, and marinara. Plus, the ultimate macaroni and cheese.

User Comments

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dmitrigarcia commented on 13 Oct 2012
Thank you Martha for returning to this format! I love it! I hope this gets released on DVD's....Again, a million thanks Martha!!
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Paula Bel commented on 01 Sep 2013
I hope you can upload the whole show. We dnt even know how you made those :-(
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pickleareforever commented on 13 Oct 2012
where's the veggies?!
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