In Julia Child’s Kitchen (A RE-Creation) #CookForJulia

 julia child caesar and salmon en papillote
Julia Child – Caesar & Salmon Dinner

In Memoriam
JULIA CHILD
August 15, 1912 – August 13, 2004

chef, mentor, heroine, author, television icon, inspiration, nonagenarian, friend

✘O✘

An adaptation from Julia and Jacques Cooking At Home By Julia Child and Jacques Pépin

“Today we are going to make a delightful dinner, Caesar Salad and Salmon en Papillote.
Of course, cooking
en papillote does not have to be fancy –
it’s a fine method for everyday cooking too.”

Julia Child Caesar Salad
Julia’s Kitchen: Caesar Salad

“I am probably one of the few people around who saw the real Caesar Cardini making his salad.
I was about 9 when my parents took me to Tijuana, just the other side of the border from San Diego. 

They were so excited when big jolly Caesar himself came to the table to make the salad, which had already been written up and talked about everywhere. And it was dramatic, I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over.”

Continue reading “In Julia Child’s Kitchen (A RE-Creation) #CookForJulia”

In Julia Child’s Kitchen

 julia child caesar and salmon en papillote
Julia Child – Caesar & Salmon Dinner

In Memoriam
Julia Child
August 15, 1912 – August 13, 2004

chef, mentor, heroine, author, television icon, inspiration, nonagenarian, friend

“Today we are going to make a delightful dinner, Caesar Salad and Salmon en Papillote. Of course, cooking en papillote does not have to be fancy – it’s a fine method for everyday cooking too.”

Continue reading “In Julia Child’s Kitchen”

Do you remember the first food blog you ever read?

Julia Child Floribunda Rose

the color of different shades of butter

photo taken in my garden today 8/15/2010 at 5:23 PM


Do you remember the first food blog you ever read?

I do. It was Champaign Taste. I was about to host a Julia Child themed dinner party and decided to get inspiration from the internet. It was then I discovered Lisa’s Champaign Taste and her first annual Julia Child Birthday Celebration in 2006. I was especially excited to read her post as I had attended the University of Illinois and had lived in Lisa’s hometown – Champaign, Illinois for four years.

Dear Lisa:  Best wishes for continued success on your delightful long-running blog! Thank you for the initial inspiration and for holding your very special annual tributes to Julia Child for the last five years. It continues to be my absolute favorite event, big or small.

Julia Child writing about 1949:
“On August 15, I turned thirty-seven years old. Paul bought me the Larousse Gastronomique, a wonder-book of 1,087 pages of sheer cookery and foodery…By now I knew French food was “it” for me. I couldn’t get over how absolutely delicious it was.”

Continue reading “Do you remember the first food blog you ever read?”

Julia’s Last Home & Coq au Vin

Chicken in Red Wine with Onions, Mushrooms, and Bacon
“In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable.” from Mastering the Art of French Cooking

In honor of Julia’s birthday, Father Adam and I made the meal as she recommends. Our potatoes are parsleyed and our peas are buttered and tossed with chopped fresh mint.

Montecito, California

Adjacent to the city of Santa Barbara, lies beautiful Montecito. A while back my mother and I had lunch at the charming Montecito Inn.

After lunch, we decided to drive up the road to visit the Casa Dorinda to see where Julia Child (August 15, 1912 – August 13, 2004) spent her last years.

This assisted living facility is a sprawling complex, the former estate of a wealthy nature lover. Julia occupied a cozy one bedroom apartment. She decorated her little kitchen walls with cookware and tools just like she had at her home in Cambridge.

In addition to cooking and camaraderie, another of Julia’s passions was golf. I like to imagine that it gave her pleasure to have this pretty little green at the Casa Dorinda. Perhaps she played here?
Back to the kitchen and her Coq au Vin recipe…

Bacon is simmered in water, then dried and sautéed in hot butter until lightly brown. A whole chicken, cut-up, is then browned in the fat. Cognac is added to the pan.

Another reason to love Julia’s cooking – many of her recipes include lighting them on fire! Tip the pan and ignite the cognac.

After the flames subside, add 3 cups of good red wine and enough beef stock to cover the chicken. Stir in tomato paste, mashed garlic, thyme and bay leaf and bring to a simmer. This is another one of those times where I wish you could smell the aromas…Cover and cook 25-30 minutes.

Meanwhile make brown-braised pearl onions and sautéed mushrooms.

We thought Julia would be pleased that we sautéed French bread in clarified butter, in her honor, to make croutons for the coq au vin.

When the chicken is cooked, remove it to a platter then skim the fat from the sauce. Raise the heat and reduce the sauce. Beat beurre manié into the sauce to thicken, adjust seasoning. Add the chicken, bacon, onions and mushrooms back to the pot, heat through and serve.
The complete recipe from Mastering the Art of French Cooking can be found here. And oh my, the sauce was so flavorful, rich and velvety!
Julia Wisdom:
“The pleasures of the table, and of life, are infinite – toujours bon appétit!
Happy Birthday and Thank You Julia Child!
(The month of August is Julia Child Month here at TaStE WiTh ThE EyEs. I am resurrecting some prior Julia related posts as well as cooking some new Julia inspired dishes. Coq au Vin originally posted on 8.08.08).

Thank You Julia: Roast Chicken with a Natural Sauce

“A well-roasted chicken is the mark of a fine cook. Even among professionals, it is a source of pride to present a shapely chicken, with beautifully colored skin and perfectly done meat, juicy and tender. There is nothing technically difficult about roasting a chicken but there are many approaches to take…for serving either of our chickens, we suggest a delicious pan sauce.” from Julia and Jacques Cooking at Home.

The oven is preheated to 425°F. The chicken is rinsed thoroughly with hot water and dried with paper towels. Fat lumps are removed from the cavity. The small bony protrusions “nubbins” are removed from the wing-tip joints.

Carving is made easier when the wishbone is removed. This is done by lifting the neck skin and inserting a thin sharp knife into each end of the breast and slicing diagonally along each side of the wishbone.

The finger and thumb are used to loosen the bone, pry it out at the top, pull down, wriggling it out.

“A cooking process such as roasting a chicken is inexact – there is no one way that is the right way,” writes Julia. “Just start with a good chicken and pay attention to how you cook it.”

Voilà! The wishbone is removed!

 

“Not everything I do with my roast chicken is necessarily scientific,” she says. “For instance I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it, and more important, I like to give it.”

Season the cavity with salt and pepper, stuff it with 4 sprigs of fresh tarragon and 4 thick slices of lemon. Give the lemon a little squeeze as they are inserted. Massage softened butter over the entire chicken skin and salt generously. Squeeze lemon juice over the chicken. “I learned the butter massage when I started cooking for the first time in France and would never give it up.”

The wings were folded up against the breast and the drumsticks tied together with twine. After roasting for 15 minutes, the heat is lowered to 350°F. The chicken is repeatedly basted with accumulated juices. Rough chopped carrots and onions are added after 30 minutes more. (We got nice caramelized brown bits in the bottom of the pan but had to add some chicken stock to the pan to prevent burning). The chicken is done when the juices run clear. Pierce the breast with the tines of a carving fork, press to bring the juices up, there should be no traces of pink. After about 1 1/2 hours the chicken was removed to a cutting board to rest for 15 minutes.
A Natural Sauce from the Roasting Pan

The pan can be tilted to accumulate the juices and fat in one corner, then spoon off the fat.
Julia shares, “Another aspect of roasting that is very important to me – also a lesson from my early years in France – is making the deglazing sauce from the drippings and brown bits in the roasting pan. These brown bits are the precious, caramelized natural juices, their flavor intensified and concentrated by the process of roasting and basting. When you turn these bits into a ‘deglazing’ sauce, you are preserving and essence of pure delicious chicken. There is nothing better to serve with your roast.”

Or do as we did, pouring everything into a gravy separator, then pouring the juices back into the pan, which worked great for removing the vegetables and much of the fat.

The pan is placed over two medium heat burners, 2 T. minced shallots are added to the pan, stirring briefly. Then 1/3 c. of dry white wine and 2/3 c. chicken stock are added, raise the heat to high, and cook to get the sauce to the right consistency, scraping up all the glazed bits in the pan with a wooden spoon. Taste the sauce, adjust seasoning. Strain to remove bits, add butter for a richer finish (we skipped the butter and found the sauce delightfully rich and flavorful without it).
Lauren carves the bird: Remove the trussing strings and lay the chicken on its side. Cut the skin all around the thigh and leg. Lift the leg and pull away. The thigh will break off at the hip joint. Separate the drumstick from the thigh. Then holding the fork in the breast, cut through the should joint under the wing. Slice through to the outer part of the breast. Remove the breast meat with the wing attached.
Roast Chicken with a Natural Sauce

Pour the sauce onto a warm platter.
Top with the carved chicken.
Recipe from:
Julia and Jacques Cooking at Home
Published by Random House 1999

A well-roasted chicken and delicious sauce indeed!
Merci Beaucoup Julia!
Once again, in honor of Julia’s birthday, August 15th, Lisa of Champaign Taste blog is hosting the Fourth Annual Julia Child Birthday Celebration. Please join us in celebrating Julia, details here.
“Toujours Bon Appétit!”

A Tribute to Julia Child: The Perfect Lunch

Julia’s First Meal in France
with Husband, Paul Child
(a re-creation)

We rolled to a stop in La Place du Vieux Marché,
the square where Joan of Arc had met her fiery fate.
There the Guide Michelin directed us to
Restaurant La Couronne.

Rouen is a 2000 year old city
located in Normandy
on the Seine River
not too far from the English Channel.
Rouen, France
November 1948

 

“The waiter is telling them about the chicken they ordered,” Paul whispered, “How it was raised, how it will be cooked, what side dishes they can have with it, and which wines would go best.”
“Wine?” exclaimed Julia, “at lunch?”

“We began our lunch with oysters on the half shell.”
“Rouen is famous for its duck dishes, but after consulting the waiter Paul had decided to order Sole Meunière…perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top.”

“Then came the salade verte with a slightly acidic vinaigrette.”

“Along with our meal, we happily downed a whole bottle of Pouilly-Fumé, a wonderfully crisp white wine from the Loire region.  Another revelation!”

“We followed our meal with a leisurely dessert of fromage…”

 

“Paul and I floated out the door into the brilliant sunshine and cool air. Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life.”
This is as she describes her meal to us in My Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006.
To re-create the delicious Sole Meunière:
Season the fresh Petrale Sole, then dip it in a beaten egg. Dredge in flour and shake off the excess. Sauté in a half butter/half olive oil mixture until light brown. Make the sauce in another pan; brown the butter, finish with lemon juice and chopped parsley. Pour sauce on the platter, then top with the fish. Garnish with lemons and parsley.
(original post 8.14.2007)

La Seine
TaStE WiTh ThE EyEs
celebrates
JULIA CHILD
The month of August is Julia Child Month here at Taste With The Eyes. I will be resurrecting some prior Julia related posts as well as cooking some new Julia inspired dishes. And for the fourth year in a row, Lisa at Champaign Taste blog is holding her fabulous annual Julia Child Event to celebrate Julia’s birthday on August 15. Come join us in celebrating our heroine, go here for details!
Toujours Bon Appétit!

Petits Pots de Crème

Chocolate Orange Pots de Crème

The term “Petits Pots de Crème” refers both to a soft baked custard and to the small ceramic pots, often with lids, that they are baked in. These adorable authentic petits pots are made in France. They belonged to my grandmother-in-law, Evelyn Dawn.

To continue our Celebration of Julia Child during her birthday week, we made her chocolate pots de crème recipe for dessert.

Evelyn and Julia hailed from the same town. Both were born in Pasadena, California, Evelyn in 1907 and Julia in 1912. I never heard Evelyn mention that their paths had ever crossed. But she did get a kick out of telling us that a boy named Marion Morrison asked her to the high school prom and she turned him down. He eventually became an actor and changed his name to John Wayne. Both ladies were nonagenarians. Julia passed away two days before her 92nd birthday, and Evelyn passed away just 8 days after her 93rd birthday.

We made this dessert in honor of Evelyn and Julia. The recipe comes from Julia & Jacques Cooking at Home.

We used 4 oz. unsweetened Ghirardelli chocolate and added the optional orange zest and coffee as Julia suggested.

Two cups of heavy cream with orange zest and instant coffee are heated to a simmer then steeped 5 minutes off the heat.

Four egg yolks are whisked with 1/3 c. sugar until the yolks are pale and thick.  Then the hot cream is slowly stirred into the egg mixture.

The custard is then poured through a sieve, (which removes the orange zest and any coagulated bits of egg) into a bowl with broken chocolate pieces. It is stirred to melt the chocolate and 1 1/2 t. vanilla extract is added.

The petits pots are filled with the chocolate mixture, then placed in a baking pan with hot water about half way up the pots. Bake at 350 degrees for about 25 minutes. Cool briefly then refrigerate to chill thoroughly.
Thank you Julia, for the delicious recipe and inspiration, and thank you Evelyn for the darling petits pots.