Ann Ma French women eat with pleasure. Lessons in Love and Cooking from a Modern Julia Child
— Boeuf bourguignon —
Ingredients:
6 slices bacon, cut into chunks
3.5 tbsp olive oil
1.5 kg. beef, cut into 5 cm cubes
1 large carrot, cut into slices
1 large white onion, cut into half rings
2 tbsp flour
3 cups good red wine
2.5-3.5 cups beef broth
1 tbsp tomato paste
2 garlic cloves, crushed
1/2 tsp thyme
1 bay leaf, crumbled
18-24 pearl onions
3.5 tbsp butter
1 bunch of herbs: 4 sprigs of parsley, 2 sprigs of thyme, 1 bay leaf
450 gr. fresh porcini mushrooms, cut into 4 pieces
1 pinch coarse salt and freshly ground pepperCooking:
Preheat the oven to 230°C. In a large Dutch oven, fry the bacon in 1 tablespoon olive oil, about 3 minutes, until lightly browned. Set aside.
Dry the beef with paper towels and fry in the same roaster. Place the fried beef pieces over the bacon. Using the sauté technique, quickly sauté the onion and carrot in the same pan until golden brown, about 3 minutes. Place bacon and beef back into the skillet. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour and mix again. Place the roaster in the center of the oven, leave for 4 minutes. Remove the meat from the oven, stir and return to the oven for another 4 minutes.
Reduce oven temperature to 160°C. Add wine and broth to the broth: the liquid should just barely cover the meat and vegetables. Add tomato paste, garlic and thyme. Bring the liquid to a boil on the stove, then cover the broiler with a lid and simmer in the bottom of the oven for 3 to 4 hours, until the meat is very tender.
When about an hour remains until the end of cooking, melt 1.5 tablespoons of butter in a pan over medium heat, add 2 teaspoons of olive oil to them. Add onion and sauté for about 10 minutes until browned. Then add 1/2 cup beef broth, a small pinch of salt and pepper, and a bunch of herbs. Reduce the heat to low and cook the onion for about 40 minutes, until the liquid has evaporated and the onion is soft. Transfer the onion to a plate. Discard the herbs, wipe the pan. Add remaining butter and olive oil and heat through. Add mushrooms and cook for 5 minutes, shaking the pan to coat with oil.
Place a colander over the pot. Pour the stew into a colander. Place the wine saucepan over medium heat. Cook for 5 minutes, skimming the fat from the surface of the sauce. Transfer the beef and vegetables back to the roaster. Add pearl onions and mushrooms to them. Pour the wine sauce over the top and place the brazier on a slow fire for another 3-5 minutes. Garnish the beef Burgundy with parsley before serving. Serve with potatoes.
— Cheese soufflé —
Ingredients for 6 servings:
1/4 cup + 2 tbsp grated parmesan cheese
3 tbsp butter
3 tbsp flour
1 1/4 cups heavy cream
4 large eggs + 3 large egg whites
3 tbsp dry sherry
170 gr. Gruyère cheese, chopped
2 tbsp sour cream
1 1/4 tsp kosher salt
1 tsp Dijon mustard
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp tartartar (cremortartar)Cooking:
Preheat oven to 160°C. Grease a soufflé dish with butter and sprinkle with 2 tablespoons of parmesan. Melt the butter in a medium saucepan. Add flour and stir. Gradually pour in the cream and bring to a boil over moderate heat, whisking. Reduce heat to low and cook, stirring, until thickened, about 3 minutes. Pour the base into a large bowl and let it cool. Add egg yolks, sherry, gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne pepper and remaining parmesan.
Pour 7 egg whites into a large stainless steel bowl. Add creamer. Using a mixer, beat egg whites to stiff peaks. Gently fold one third of the egg whites into the soufflé base, then add the rest of the egg whites.
Transfer the soufflé to a mold. Bake for about 35 minutes until the soufflé is golden brown. Serve immediately.
- Onion soup -
Ingredients for 4 servings:
1 tbsp olive oil
2 large high sugar onions, halved and thinly sliced into feathers
1/4 cup dry white wine
1 tbsp soy sauce
6 cups beef broth
Four slices of bread or baguette
1/4 cup grated Gruyere cheese
SaltCooking:
Heat oil in a large enameled cast iron saucepan. Add onion. Cook over moderate heat, stirring occasionally, until the onion is just beginning to brown, about 7 minutes. Add a generous pinch of salt and cook over moderately low heat, stirring occasionally, until the onions are soft and caramelized, 25 to 30 minutes.
Pour wine and soy sauce into a saucepan. Simmer over moderate heat, deglazing the pan, until the liquid has evaporated, about 3 minutes. Add broth and bring to a boil. Cook over moderately low heat, stirring occasionally, until the broth is infused with flavors and slightly reduced in volume, about 10 minutes. Season with salt.
Preheat the top grill in the oven. Place slices of bread on a baking sheet and sprinkle each slice with 1 tablespoon of cheese. Grill 6 inches from the grill until the cheese is melted, about 2 minutes. Pour the soup into deep bowls and top with a slice of baked bread with cheese.
— Crepe Suzette —
Ingredients for 6 servings:
For pancakes:
2 large eggs
3/4 cup flour
1/2 cup milk
1/8 tsp salt
1/2 tsp Sahara
1/3 cup cold water
1 tbsp rapeseed oil
1 tbsp melted, unsalted butterFor orange oil:
6 tbsp softened butter
1/4 cup + 2 tbsp Sahara
1 tbsp finely grated orange zest
1/3 cup fresh orange juice
1/4 cup Grande Marnier
2 tbsp cognacCooking:
In a medium bowl, mix eggs, flour, milk, salt and sugar until smooth - the dough will be thick. Then pour in water, rapeseed oil and melted butter and mix.
Heat up a frying pan and brush it with a little butter. Add 2 tablespoons of batter and tilt the pan to spread the batter evenly; pour excess batter back into bowl. Cook over moderately high heat until the edges curl up and start to brown, about 45 seconds. Flip the pancake and fry for 10 seconds until brown spots appear on the bottom. Transfer to a baking sheet. Repeat with the remaining batter, brushing the skillet with oil as needed to make plus or minus 12 pancakes.
In a food processor, combine 6 tablespoons butter with 1/4 cup sugar and orange zest. With the engine running, gradually add the orange juice.
Preheat the top grill in the oven. Butter a large baking sheet and sprinkle lightly with sugar. Place 2 teaspoons of orange oil in the center of each pancake. Fold the pancakes in half and in half again. Arrange pancakes on a baking sheet. Sprinkle with the remaining 2 tablespoons of sugar and roast on the middle rack of the oven until they start to caramelize on top, about 2 minutes. Transfer pancakes to heat-resistant plates.
Meanwhile, heat the liqueur and cognac in a small saucepan. Ignite and pour the pancakes with the burning mixture. Gently pat the pancakes with a spoon until the flame goes out. Serve immediately.
— Bouillabaisse —
Ingredients:
2.5 liters of water
240 ml. dry white wine
3/4 cup minced leeks
1 cup chopped onion
1/2 cup olive oil
450 gr. tomatoes, roughly chopped
6 sprigs of parsley
1 bay leaf
1/2 tsp thyme or basil
1/8 tsp dill
2 large pinches of saffron
1/2 tsp orange peel
1/8 tsp pepper
1 tbsp salt
1.5-1.8 kg. fish remains (heads, bones, trimmings)
1 halibut steak
1 large red snapper fillet, cut into pieces
3 large scallops, cut in half
12 mussels
12 clams
A few pieces of toasted French baguette
1/3 cup chopped fresh parsleyFor rui:
1/4 cup chopped red pepper, simmer in boiling, salted water for a few minutes
1 small chile, boil until soft
1 medium potato boiled in broth
4 garlic cloves, minced into a puree
1 tsp basilica
4-6 tbsp olive oil
Salt and pepper
2-3 tbsp hot brothCooking:
Sauté the leek and onion in olive oil over low heat for 5 minutes, until soft. Add garlic and tomatoes, increase heat to medium, cook for about 5 more minutes.
In a large saucepan, add water, wine, onion and tomato mixture, herbs, seasonings, and fish scraps. Bring to a boil, cook, without closing the lid, for 30-40 minutes over medium heat. Strain the broth. Check for salt and pepper.
Bring strained broth to a boil. Add halibut steak. Bring to a boil again and cook for about 5 minutes. Add fillet, clams, mussels, scallops, bring to a boil, cook for about 5 minutes. As a result, the fish should be soft, but not overcooked. Remove the fish from the broth and transfer to a dish.
For rui, grind all the ingredients in a mortar and mortar into a smooth smooth paste. Drop by drop, continuing to stir, add olive oil until a consistency similar to mayonnaise is obtained. Season to taste with salt and pepper.
Pour the broth into bowls. Scoop up the broth with a large spoon and pour over the fish. Sprinkle the broth and fish with parsley. Spread rui on toast and add to soup. Serve immediately.
— Kish Lauren —
Ingredients:
For test:
2.5 cups flour
1/2 tsp salt
55 gr. cold, unsalted butter, cut into cubes
1 large egg yolk
1/4 cup + 3 tbsp ice waterFor filling:
450 gr. thick strips of bacon, cut into cubes
3 large leeks, white and tender green parts only, thinly sliced
230 gr. aged Gruyere cheese, grated
4 large eggs
2 large egg yolks
2.5 cups heavy cream
Salt and freshly ground white pepperCooking:
In a food processor, combine 2.5 cups flour with salt. Add butter and mix until the consistency of small peas. Add egg yolk and ice water and stir. Turn the dough out onto a floured work surface and knead until smooth. Roll out two small cakes, wrap them in a film and put them in the cold for 20-30 minutes.
Preheat oven to 190°C. On a floured surface, roll out the dough into a circle about 30 cm in diameter. Put the dough into a mold with corrugated walls and a removable bottom. Trim off excess. Refrigerate the prepared dough for 10 minutes. Repeat with the remaining dough.
Line both doughs with foil and place a weight on top, such as dried beans. Bake the cakes for 30 minutes. Remove foil and bake for about 15 minutes until pastry is golden brown. Place the cake molds on two baking sheets.
In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until browned and crispy, about 7 minutes. Drain the fat, leaving only 1 tablespoon. Add leeks and thyme, season with salt and white pepper. Cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Mix with bacon and cheese.
Divide the filling between the cakes. In a bowl, beat eggs with yolks and cream. Season lightly with salt and white pepper. Pour the batter over the pie and bake for about 30 minutes, turning the pan, until the quiche is browned. Let the pie cool for 15 minutes. Remove form, cut quiche and serve.
- Chicken -
Ingredients:
One 1.5-2 kg. chicken
2 + 1/2 tbsp. unsalted butter
1/3 cup finely chopped carrots
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1 tsp dried thyme
parsley stalks
celery leaves
6 lemon slices, 0.3 cm thick
1/2 cup chopped onion
1/2 cup chopped carrots
1 tbsp fresh lemon juice
3/4 cup chicken broth
Freshly ground pepper, saltCooking:
Preheat oven to 220°C. Melt 1 tablespoon butter in a frying pan. Add the diced carrots, onion and celery and cook over moderate heat until the vegetables soften. Add thyme.
Rinse the inside and outside of the chicken quickly with hot water and dry well. Put a spoonful of fried vegetables, a handful of parsley stalks and celery leaves, lemon slices into the cavity of the chicken, salt and pepper. Brush the entire chicken with 1 tablespoon of butter. Tie the legs together, tuck the tips of the wings under the carcass. Season the chicken with salt and place breast side up in a heatproof dish.
Bake the chicken in the oven for about 1 hour and 15 minutes, according to the following scheme:
After 15 minutes, brush the chicken with the remaining 1/2 tablespoon of butter. Arrange chopped onions and carrots around. Reduce oven temperature to 180°C.After 45 minutes from the start of cooking, brush the chicken with lemon juice. If necessary, add 1/2 cup water to keep vegetables from burning.
After 60 minutes, pour over the chicken with the juice from the pan. Check the readiness: the thermometer should show about 75 ° C. If the chicken is not done yet, continue roasting, basting with juices and checking for doneness every 7 minutes.
Drain juice from chicken. Transfer the bird to a board and let it rest for 15 minutes. Drain the juice into the pan. Add broth and cook for about 5 minutes. Strain the sauce. Drizzle sauce over each chicken before serving.
– Cassoulet –
Ingredients for 12 servings:
2 fresh shank
450 gr. boneless pork (shoulder), cut into cubes
170 gr. fresh pork skin with 5 mm. layer of fat
1 kg. cannellini, sort and rinse
1 kg. salt pork, skin removed
1/3 cup duck fat
3 small carrots, thinly sliced
2 medium onions, chopped
One 140 gr. piece of pancetta
One 140 gr piece of ham
1 unpeeled head of garlic plus 4 small garlic cloves, peeled
1 large plum tomato, chopped
2 liters + 2 cups chicken broth
Bouquet garni: 4 sprigs of parsley, 3 small stalks of celery, 2 sprigs of thyme and 1 bay leaf, tied with twine
6 duck confit legs
1 tbsp vegetable oil
450 gr. fresh pork sausages, pierced with a fork
1/4 cup fresh bread crumbs
Salt and freshly ground pepperCooking:
Place the shank, chopped pork and skin in a large dish and season lightly with salt and pepper. Cover with a lid and refrigerate overnight. In a bowl, cover the beans with water and soak overnight.
The next day, in a medium saucepan, add salted pork and skin to water. Bring to a boil and then simmer over moderate heat for about 30 minutes. Drain the water, cool the meat and skin. Remove the salted pork from the refrigerator. Cut the pork skin into 5 long pieces, roll each and tie with twine.
Dry the shank and chopped shoulder with a paper towel. Heat the duck fat in a very large enameled cast iron saucepan. Add half the chopped pork shoulder and sauté over moderately high heat until browned; transfer to a plate. Repeat with the remaining chopped pork shoulder. Add the shanks to the pan and fry until light brown. Add the carrots and onions and cook over moderate heat, stirring, until the onions are golden brown, about 7 minutes. Add pancetta and fry until light brown. Add the head of garlic and tomato and cook, stirring, for 1 minute. Add 2 liters of broth, bouquet garni, pork skin and seared pork and its juices and bring to a boil. Cover the pot and simmer the stew over low heat for 1.5 hours, stirring occasionally.
Drain water from beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Cook over low heat for 3 minutes, then drain the water. Add the beans to the stew and simmer over low heat until the beans soften, about 2 hours. Let the stew cool, then refrigerate overnight.
Skim most of the hardened fat from the surface of the stew; keep 1/4 cup fat. Let the stew come to room temperature. Take out the pancetta, shank and ham. Cut the meat into small pieces; discard bones and skin. Remove the pork skin and head of garlic from the stew and set aside. Throw away the bouquet garni.
Preheat oven to 200°C. Bring the stew on the stove to a slow boil. Cut the salted pork into small pieces. Mix the cooked garlic in a food processor. Add the salt pork and raw garlic and blend until a smooth paste is formed. Add the mixture to the stew and simmer over low heat for 15 minutes, stirring occasionally. Add all kinds of meat to the stew.
Meanwhile, place the duck confit in a baking dish and heat through, about 15 minutes. Remove the bones, cut the skin into strips. Preheat oven to 160°C. Untie and straighten the pigskin. Line clay casserole with skin, fat side down. Using a large slotted spoon, transfer half of the stew to a casserole. Spread the confit in an even layer on top, then lay out the remaining stew. Pour 2 cups of stock and cooking liquid into the casserole and season lightly with salt and pepper. Add 2 tablespoons reserved fat. Bake the cassoulet for 1.5 hours.
Heat vegetable oil in a medium skillet. Add sausages and cook over moderately high heat until browned. Let cool, then cut into small pieces.
Reduce oven temperature to 135°C. Gently stir the crust that forms on the cassoul and bury the sausages in it. Drizzle with the remaining 2 tablespoons of fat. Sprinkle with bread crumbs. Bake for 1 hour until the cassoullet is browned. Let stand 20 minutes before serving.
Today I want to invite you to prepare a light, tender vegetable-based cream soup according to the recipe of the famous Julia Child. It is prepared easily and quickly, and most importantly, it does not require a lot of time, effort and money.
In fact, I rarely cook fish, but not because we don't like it. We don't have much of a choice. And then I came across one of Julia Child's recipes. With a bit of experimentation and reworking it my way, I ended up with a wonderful fish soufflé that's easy to make and perfect for dinner and lunch.
Ratatouille is not only a cartoon character, but also a dish of French, or rather, Provencal cuisine, one of the varieties of vegetable stew. The main ingredients that Julia Child used in this recipe are zucchini, tomatoes, peppers and eggplant. But you can experiment with other vegetables if you like. You can also add more seasonings.
Tarts are my weakness. And this one turned out delicious! I made it according to Julia Child's recipe. By the way, she offers to serve it hot. And for good reason - hot it is even tastier than cold. The main secret of the extraordinary taste of this tart is properly prepared dough. I changed the recipe a little, but I think it only benefited from this.
Of course, this dish should be prepared from a rooster, but, as for me, no one will figure out in the store where the rooster is and where the chicken is. Therefore, we take an ordinary chicken and proceed to cooking. I read this recipe in a book by Julia Child. Its highlight is the sauce! One of its main ingredients is wine. Actually, hence the name of the dish.
Many hostesses like Julia Child's recipes, which is why they often look for where to download her book Mastering the Art of French Cooking. So I decided to post here a link to the file with the book. True, it is in English, but I have already translated many of the recipes and posted them on this blog with photos showing the whole process in detail. Here you will find links to them.
For some reason, many in childhood do not like boiled onions. But over time, this dislike passes. And some even cook various dishes from boiled onions. And not just those in which it comes across here and there, but dishes in which onion is the main ingredient. Like in this soup. I want to say right away that it will take you a lot of time to prepare it. Yes, and the dish is specific. So often you are unlikely to cook it, but to surprise the guests ...
(1912-08-15 )The second edition in 1970 expanded on some of the topics that the authors planned to publish in the first volume, in particular with regard to baking. Louisette Bertholle took on other projects, and Julia Child, co-authored only with Simone Back, began to study under the guidance of Professor Raymond Calvel, an amazing French baker, describing flour products in the second volume in more detail. The illustrations by Sidonie Korine in the second edition were based on the work of Paul Child. Together, these two volumes are considered one of the most influential works in the history of American cooking, and Julia Child in particular grants almost worldwide respect for the field of food preparation.
A television
When 30,000 copies of the book sold out for Christmas in November 1961, Julia Child's culinary career actually began. It was a modest success compared to what awaited her on TV screens with the French Chef program. (The French Chef).
In 1962, Julia was invited to appear on What We Read, where they wanted to discuss her book. But Julia brought an electric stove, frying pans and two dozen eggs with her to the studio. And there, in front of the astonished audience, she demonstrated the preparation of her famous "L'Omelette Roulle". The studio realized that the chance should not be missed, and did the first few shows with Julia Child on how to cook food in front of several thousand Americans.
Julia quickly got used to the camera and, dropping a chicken or a piece of dough from the table, immediately picked it up, telling the viewers: “We are alone in the kitchen.”
famous phrases
- Bon appetit! - Bon appetit!
Awards
- - American Presidential Medal of Freedom
- Harvard University
- Honorary doctorates from Brown University
- Honorary doctorates from Johnson & Wales University
- Honorary Doctorates from Smith College
Movies
- Julie and Julia: Cooking happiness with a recipe () - Julia Child was played by Meryl Streep, for whose role she received a Golden Globe and an Oscar nomination.
Works
A television
- The French Chef (1963-1973)
- Julia Child & Company (1978-1979)
- Julia Child & More Company (1980-1982)
- Dinner at Julia's (1983-1985)
- The Way To Cook (1989)
- A Birthday Party for Julia Child: Compliments to the Chef (1992)
- Cooking with Master Chefs: Hosted by Julia Child (1993-1994)
- Cooking In Concert: Julia Child & Jacques Pepin (1993)
- (1994-1996)
- Baking with Julia (1996-1998)
- Julia & Jacques Cooking at Home (1999-2000)
- Julia Child's Kitchen Wisdom, (2000)
DVD
- Julia Child's Kitchen Wisdom (2000)
- Julia and Jacques: Cooking at Home (2003)
- Julia Child: America's Favorite Chef (2004)
- The French Chef: Volume One (2005)
- The French Chef: Volume Two (2005)
- JuliaChild! The French Chef (2006)
- The Way To Cook (2009)
- Baking With Julia (2009)
Books
- Mastering the Art of French Cooking, Volume One (1961), with Simone Back and Louisette Bertholle
- Mastering the Art of French Cooking, Volume Two (1970), with Simone Back
- The French Chef Cookbook (1968)
- From Julia Child's Kitchen (1975)
- Julia Child & Company (1978)
- Julia Child & More Company (1979)
- The Way To Cook (1989)
- Julia Child's Menu Cookbook (1991)
- Cooking With Master Chefs (1993)
- Julia's Kitchen with Master Chefs
- Baking with Julia (1996)
- Julia's Delicious Little Dinners (1998)
- Julia's Menus For Special Occasions (1998)
- Julia's Breakfasts, Lunches & Suppers (1999)
- Julia's Casual Dinners (1999)
- Julia and Jacques Cooking at Home(1999), with Jacques Pepin
- Julia's Kitchen Wisdom (2000)
And here is the woman to whom this film is dedicated - Julia Child, a French chef, writer and TV presenter who had an amazing lust for life and forever changed the way Americans look at cooking.
“Julia made cooking fun. She threw food off the altar. She sparked an interest in all things French in Americans, especially French cuisine,” says Linda Carucci, culinary arts specialist at the Napa City Nutrition Center.
Although Child knew almost nothing about cooking in general, not to mention French cuisine, until her thirties, her television show The French Chef, released in 1963, made her a celebrity.
She tore the veil of mystery from the kitchen and taught to be attentive to different techniques and one's own taste, and all this with such casualness and sense of humor that the audience involuntarily relaxed and began to trust their own instincts and intuition. Julia could be clumsy, but when she dropped a chicken on the floor, and then dusted it off and served it on the table with aplomb, housewives understood that the main thing was not to achieve perfection, but to enjoy their own cooking.
Child often said that she owed her success, which came in the 60s, to the time - it was then that travel and foreign cuisine came into fashion. The role of women in society expanded, and President John F. Kennedy and his wife Jacqueline hired French chef René Verdon to the White House. For the fun-loving expert in arcane French cuisine, there were plenty of opportunities.
Much of the rise of California cuisine in the 70s was due to Julia Child. Alice Waters, celebrity chef and owner of Chez Panisse in Berkeley, said of her, “There is no doubt that her TV shows and cooking classes prepared Americans for going to a restaurant. And I am sure that her views on cooking (after all, she was also a Francophile) had a strong influence on me.
Its success sparked interest in all things culinary, including companies such as Williams-Sonoma, which is today America's premier supplier of high-quality kitchen utensils. Chuck Williams, founder of Williams-Sonoma, credits Julie's Mastering the Art of French Cooking with a boom in sales of soup tureens, whisks and steamers.
“She has changed the way we cook. I'm not talking about the soufflé recipe - she changed our approach to cooking. For example, we began to boil green beans for 15 minutes, instead of an hour and a half,” says Williams, “now we don’t care what the food looks and tastes like.”
First of all, Childe was a supporter of a beautiful life and culinary joys. The so-called "New Cuisine" (Nouvelle Cuisine), low-fat and low-cholesterol diets and politically correct calls for the abandonment of chemical fertilizers and the cultivation of poultry in natural conditions caused her unbridled joy.
“What is so important if some birds walk in their own excrement?” she reasoned at a press conference in San Francisco.
Julia McWilliams Child was born into a wealthy and educated family in Pasadena in 1912. However, her refined culinary tastes did not originate in a carefree childhood. Both the house cook and the cooks at Katherine Branson's school in Ross, where she studied from 1927 to 1930, prepared the colorless, overcooked, and bland food typical of American cuisine at the time.
Accustomed to the services of maids and cooks, in her youth, Child did not show the slightest interest in cooking. Tall, energetic, and prone to mischief, she was an avid tennis player and spent much of her time outdoors. However, Child diligently led the life expected of a member of her class and graduated from Sophia Smith College.
Returning to Pasadena, she plunged into high life, and later moved to New York, where she worked in a large store as a public relations representative, but she never found herself a husband or a worthy suitor.
Family and friends partly blamed Julia's loneliness on her tall stature. Her romantic and culinary instincts were awakened by Paul Child, who was half a head shorter and ten years older. Paul Child was an artist who retrained as a cartographer for the OSS during the war.
Julia, who worked in the same Office in 1943 in Sri Lanka, was fascinated by the social manners of Paul, who lived for some time in France and was well versed in gastronomy and wines. The first years of their life together resembled a grandiose culinary expedition through Sri Lanka and China.
When they returned to the United States in 1946, "Paul married me despite my inability to cook," Julia told reporters.
The couple lived in Washington, DC. Married to a gourmet, the thirty-year-old bride had to learn the art of cooking from the book The Joys of Cooking. When Paul was appointed to a diplomatic post in France, Julia woke up with an interest in the mysteries of French cuisine - this interest would later lead to a revolution in American cooking.
Studying at the culinary school "Cordon Bleu", private lessons with its chef Max Bunyard and, finally, friendship with two French women, Simone Back and Louisette Bertholle, led the three friends to found an informal culinary school "School of three gourmets" ( L "Ecole des Trois Gourmandes). A few years later, the trio released a book that forever changed America's views on cooking - Mastering the Art of French Cuisine (1961).
Child was 37 years old when she started learning how to cook. But she more than made up for lost time. After the release of the Boston television show "French Chef", her name was on everyone's lips. Along with the stars of show business, her name has become a household name. When they wanted to complement the hostess, they often said: "roast (stew / mousse / chocolate) just like Julia's."
The hoarse voice and cheerful chatter of Julia Child fascinated the audience and brought culinary programs a popularity that has not faded to this day. Her last show was Cooking with the Chefs, Julia co-hosted it with her frequent co-host and co-creator, French chef Jacques Pepin. Their book Julia and Jacques Cook at Home (1999) was on the bestseller list for several months, and later a series of programs was shot on it.
Of his old friend, Pepin says: “She revealed [to the Americans] the secrets of French cuisine in very simple words and in a very American way - with great enthusiasm and delight. She had a very strong personality, and I'm sure people felt through the small TV screen how natural, true to herself and spontaneous she was."
On July 23, 2003, President Bush awarded Julia Child the Medal of Freedom. She lectured, hosted television shows and wrote books even in the last years of her life, when she began to have health problems. She continued to be an enthusiastic supporter of the American Institute of Food and Wine, of which she co-founded and sponsored, and of the International Culinary Association, which annually awards cookbook authors the Julia Child Award. She was also one of the earliest and most ardent admirers of Copia, the American Center for Food, Wine and the Arts in Napa, founded by Robert Mondavi. The organization's luxury restaurant was named "Julia's Kitchen" in her honor. The restaurant houses some authentic items from Julia Child's cuisine in Cambridge, Massachusetts. However, most of the kitchen furnishings were moved to the Smithsonian Institution, to the National Museum of American History, where it was restored in every detail, down to the window curtains and the contents of the drawers.
Shortly before her 90th birthday, Julia moved to Santa Barbara, where she and her husband often spent the winter. There she settled in a progressive nursing home, in a ward for the elderly who lead an active life, but if necessary, she could transfer to a care and assistance ward.
“Julia thought it through years ago,” explains Stephanie Hersh, who helped her at the nursing home, “she thinks it’s selfish for a person not to prepare for retirement in a timely manner.”
Once, when Julia was already over ninety, she was asked about her health (she always despised diets and adored butter). She replied that she had her own personal meal plan. She planned to eat everything, but in small portions, no supplements or food on the go, but "a reasonable amount of good wine."
Julia has always been for delicacies and goodies. In an interview in San Francisco, just a few days after the 1989 Loma Prieta earthquake, she was asked what kind of lunch she would order if she knew it was the last day of her life. "Crabs, oysters, some kind of duck dish, asparagus... whether it's in season or not... some kind of chocolate dessert and a bottle of wine with each dish," she replied without hesitation.
With husband Paul
Julia Child's kitchen at the National Museum of American History
Some interesting facts about Julia Child:
- Julia has been nominated 8 times for the American Television Emmy Awards and has been awarded 3 times.
- She beat breast cancer.
- Julia died two days before her 92nd birthday. The last meal she cooked was French onion soup.
A variety of rose named after Julia Child. The choice of this particular color is connected with Julia's love for butter.
And here are a couple of recipes, simpler:
BAKED POTATOES WITH CREAM AND CHEESE
Ingredients:
2 kg red potatoes, peeled
4 tablespoons butter
1 cup grated Emmental or Gruyère cheese
1 1/4 cups whipped cream, room temperature
1/2 cup milk
Black pepper
Cooking:
Cut potatoes into thin circles. Place the potatoes in a bowl and cover with cold water. Leave for at least an hour. Drain the water and dry the potatoes well. Preheat the oven. Grease a 25 x 20 cm mold with butter. Lay out the potatoes in layers, after each layer add cheese, pepper and a little butter, repeat layer by layer until the potatoes run out, sprinkle cheese on top and put butter. Heat the cream, very carefully!, bring to a state until the oil begins to stand out. Immediately pour the cream over the layers of potatoes, should cover half the potatoes, add milk if necessary.
Bake for 1.5 hours until the top is browned. The cream should be absorbed into the potatoes so that they are tender, not too soft.
Remove from oven and leave for another 10 minutes.
BOEUF BOURGUIGNON
(Beef stew)
Of all the ways in which beef is fried until browned and then slowly stewed in a fragrant liquid, boeuf bourguignon (beef Burgundy) is the most famous. Dob, estofado and usually do not require browning and are much easier to prepare. For technical correctness, it should be said that any recipe in which meat is thoroughly fried before stewing should be called fricassee; here we do not always distinguish between them, because "stewing" is now a more common usage.
Cutting for stewing.
The better the meat, the better the stew. And although you can use meat more expensive or cheaper, you should adhere to the following. Half a kilo of meat without bones and without fat will be enough for two people; for three, if the menu is intended to be extensive.
Best choice: rump/ posterior loin
And next: neck part of beef carcass / thick edge
sirloin / sirloin
hip/rump
inner thigh
Cooking time.
Cooking a good beef stew takes 3-4 hours of slow stewing, depending on the quality and softness of the meat. If the meat was marinated before cooking, it will take less time. Stew can be cooked both in the oven and on an open fire; an oven is preferable because oven heat is more even.
BOEUF BOURGUIGNON
BOEUF A LA BOURGUIGNONNE
Burgundy beef. [stew of beef stewed in red wine with bacon, onion and champignons]
As with any well-known dish, there are many ways to prepare delicious Burgundy beef. Well-prepared, amazingly flavorful, this is undeniably one of the best dishes ever concocted by men, and of course it can be the main one at a dinner party. Luckily, you can make it completely ahead of time, even a day in advance, and it only gets more flavorful when you reheat it.
Vegetables and wine.
Traditionally, boiled potatoes are served with this dish. It can also be boiled pasta with butter or rice. If you're craving vegetables, butter beans are your best bet. Serve the meat with the best quality, young red wine, such as Beaujolais, Cou-du-Rhone, Bordeaux St. Emilion or any other Burgundy wine.
For 6 persons.
| 170 g bacon | Peel off the skin and cut the bacon into “ribbons” (6mm thick x 3.8cm long strips). Slowly boil the skin and the bacon itself for 10 minutes in 1.5 liters of water. Take out and dry. |
| Preheat oven to 230C | |
|
Fry the bacon in the oil over medium heat for 2-3 minutes until it is slightly browned. Remove with a slotted spoon and place on a plate. Heat the oil and fat again just enough until the fat almost starts to smoke, and only then start frying the beef. |
| 1.3 kg lean beef, cut into 5 cm cubes | Pat the beef dry with paper towels; raw meat will not brown. Fry in batches, a few pieces at a time in olive oil and bacon fat, until the beef pieces are nicely browned on all sides. Lay the beef with the bacon. |
|
Brown the vegetables in the same fat. Pour the fat out of the casserole. |
|
Return the beef and bacon to the casserole and sprinkle with salt and pepper. Then sprinkle with flour and shake so that the beef is covered with flour on all sides. Place the casserole, uncovered, in the middle of the preheated oven for 4 minutes. Turn the meat over and return to the oven for another 4 minutes. Thus, the flour will be browned, and the meat will be covered with a tender crust. Remove the casserole and turn the oven heat down to 160C. |
|
Pour in the wine and enough stock to just barely cover the meat. Add tomato paste, garlic, herbs and bacon peel. Bring to a boil on the stove. Then cover the casserole with a lid and place in the bottom third of the preheated oven. Adjust the heat of the oven so that the liquid barely boils and leave for 3-4 hours. The meat is ready when the fork easily pierces it. |
| While the meat is cooking, prep the onions and mushrooms and set them aside until you need them. | |
| When the meat is soft enough, pour the contents of the casserole into the saucepan through a sieve. Rinse the casserole and put the beef and bacon back in. Spread the cooked onions and mushrooms on top. | |
| Remove the fat from the sauce in a saucepan. Slowly simmer the sauce for another minute or two, skimming off the fat if it appears on the surface. You should end up with 2.5 cups of sauce thick enough to coat the back of a spoon. If the sauce is too thin, let it simmer a little. If too thick, add a few tablespoons of broth. Check the salt carefully. Pour sauce over meat and vegetables. (*) up to this point you can prepare the dish in advance |
|
| Parsley sprigs. | If you apply immediately: Cover the casserole and simmer the contents slowly for 2-3 minutes, stirring the sauce several times with vegetables and meat. Serve in casserole or arrange on a plate with potatoes, pasta or rice around, garnish with parsley sprigs. |
| If you submit a little later: When the dish has cooled to room temperature, cover the casserole with a lid and put it in the refrigerator. Bring to a boil 15-20 minutes before serving, cover and continue to simmer for about 10 minutes, occasionally tossing the meat and vegetables into the sauce. |
Add onions and mushrooms to casserole
I'm impressed with Julie & Julia: Cooking Happiness with a Recipe, a movie that will spark anyone's culinary passion.
Interview with the leading lady Meryl Streep: http://kikoman.blog.ru/83111603.html
And here is the woman to whom this film is dedicated - Julia Child, a French chef, writer and TV presenter who had an amazing lust for life and forever changed the way Americans look at cooking.
“Julia made cooking fun. She threw food off the altar. She sparked an interest in all things French in Americans, especially French cuisine,” says Linda Carucci, culinary arts specialist at the Napa City Nutrition Center.
Although Child knew almost nothing about cooking in general, not to mention French cuisine, until her thirties, her television show The French Chef, released in 1963, made her a celebrity.
She tore the veil of mystery from the kitchen and taught to be attentive to different techniques and one's own taste, and all this with such casualness and sense of humor that the audience involuntarily relaxed and began to trust their own instincts and intuition. Julia could be clumsy, but when she dropped a chicken on the floor, and then dusted it off and served it on the table with aplomb, housewives understood that the main thing was not to achieve perfection, but to enjoy their own cooking.
Child often said that she owed her success, which came in the 60s, to the time - it was then that travel and foreign cuisine came into fashion. The role of women in society expanded, and President John F. Kennedy and his wife Jacqueline hired French chef René Verdon to the White House. For the fun-loving expert in arcane French cuisine, there were plenty of opportunities.
Much of the rise of California cuisine in the 70s was due to Julia Child. Alice Waters, celebrity chef and owner of Chez Panisse in Berkeley, said of her, “There is no doubt that her TV shows and cooking classes prepared Americans for going to a restaurant. And I am sure that her views on cooking (after all, she was also a Francophile) had a strong influence on me.
Its success sparked interest in all things culinary, including companies such as Williams-Sonoma, which is today America's premier supplier of high-quality kitchen utensils. Chuck Williams, founder of Williams-Sonoma, credits Julie's Mastering the Art of French Cooking with a boom in sales of soup tureens, whisks and steamers.
“She has changed the way we cook. I'm not talking about the soufflé recipe - she changed our approach to cooking. For example, we began to boil green beans for 15 minutes, instead of an hour and a half,” says Williams, “now we don’t care what the food looks and tastes like.”
First of all, Childe was a supporter of a beautiful life and culinary joys. The so-called "New Cuisine" (Nouvelle Cuisine), low-fat and low-cholesterol diets and politically correct calls for the abandonment of chemical fertilizers and the cultivation of poultry in natural conditions caused her unbridled joy.
“What is so important if some birds walk in their own excrement?” she reasoned at a press conference in San Francisco.
Julia McWilliams Child was born into a wealthy and educated family in Pasadena in 1912. However, her refined culinary tastes did not originate in a carefree childhood. Both the house cook and the cooks at Katherine Branson's school in Ross, where she studied from 1927 to 1930, prepared the colorless, overcooked, and bland food typical of American cuisine at the time.
Accustomed to the services of maids and cooks, in her youth, Child did not show the slightest interest in cooking. Tall, energetic, and prone to mischief, she was an avid tennis player and spent much of her time outdoors. However, Child diligently led the life expected of a member of her class and graduated from Sophia Smith College.
Returning to Pasadena, she plunged into high life, and later moved to New York, where she worked in a large store as a public relations representative, but she never found herself a husband or a worthy suitor.
Family and friends partly blamed Julia's loneliness on her tall stature. Her romantic and culinary instincts were awakened by Paul Child, who was half a head shorter and ten years older. Paul Child was an artist who retrained as a cartographer for the OSS during the war.
Julia, who worked in the same Office in 1943 in Sri Lanka, was fascinated by the social manners of Paul, who lived for some time in France and was well versed in gastronomy and wines. The first years of their life together resembled a grandiose culinary expedition through Sri Lanka and China.
When they returned to the United States in 1946, "Paul married me despite my inability to cook," Julia told reporters.
The couple lived in Washington, DC. Married to a gourmet, the thirty-year-old bride had to learn the art of cooking from the book The Joys of Cooking. When Paul was appointed to a diplomatic post in France, Julia woke up with an interest in the mysteries of French cuisine - this interest would later lead to a revolution in American cooking.
Studying at the culinary school "Cordon Bleu", private lessons with its chef Max Bunyard and, finally, friendship with two French women, Simone Back and Louisette Bertholle, led the three friends to found an informal culinary school "School of three gourmets" ( L "Ecole des Trois Gourmandes). A few years later, the trio released a book that forever changed America's views on cooking - Mastering the Art of French Cuisine (1961).
Child was 37 years old when she started learning how to cook. But she more than made up for lost time. After the release of the Boston television show "French Chef", her name was on everyone's lips. Along with the stars of show business, her name has become a household name. When they wanted to complement the hostess, they often said: "roast (stew / mousse / chocolate) just like Julia's."
The hoarse voice and cheerful chatter of Julia Child fascinated the audience and brought culinary programs a popularity that has not faded to this day. Her last show was Cooking with the Chefs, Julia co-hosted it with her frequent co-host and co-creator, French chef Jacques Pepin. Their book Julia and Jacques Cook at Home (1999) was on the bestseller list for several months, and later a series of programs was shot on it.
Of his old friend, Pepin says: “She revealed [to the Americans] the secrets of French cuisine in very simple words and in a very American way - with great enthusiasm and delight. She had a very strong personality, and I'm sure people felt through the small TV screen how natural, true to herself and spontaneous she was."
On July 23, 2003, President Bush awarded Julia Child the Medal of Freedom. She lectured, hosted television shows and wrote books even in the last years of her life, when she began to have health problems. She continued to be an enthusiastic supporter of the American Institute of Food and Wine, of which she co-founded and sponsored, and of the International Culinary Association, which annually awards cookbook authors the Julia Child Award. She was also one of the earliest and most ardent admirers of Copia, the American Center for Food, Wine and the Arts in Napa, founded by Robert Mondavi. The organization's luxury restaurant was named "Julia's Kitchen" in her honor. The restaurant houses some authentic items from Julia Child's cuisine in Cambridge, Massachusetts. However, most of the kitchen furnishings were moved to the Smithsonian Institution, to the National Museum of American History, where it was restored in every detail, down to the window curtains and the contents of the drawers.
Shortly before her 90th birthday, Julia moved to Santa Barbara, where she and her husband often spent the winter. There she settled in a progressive nursing home, in a ward for the elderly who lead an active life, but if necessary, she could transfer to a care and assistance ward.
“Julia thought it through years ago,” explains Stephanie Hersh, who helped her at the nursing home, “she thinks it’s selfish for a person not to prepare for retirement in a timely manner.”
Once, when Julia was already over ninety, she was asked about her health (she always despised diets and adored butter). She replied that she had her own personal meal plan. She planned to eat everything, but in small portions, no supplements or food on the go, but "a reasonable amount of good wine."
Julia has always been for delicacies and goodies. In an interview in San Francisco, just a few days after the 1989 Loma Prieta earthquake, she was asked what kind of lunch she would order if she knew it was the last day of her life. "Crabs, oysters, some kind of duck dish, asparagus... whether it's in season or not... some kind of chocolate dessert and a bottle of wine with each dish," she replied without hesitation.
With husband Paul
Julia Child's kitchen at the National Museum of American History
Some interesting facts about Julia Child:
- Julia has been nominated 8 times for the American Television Emmy Awards and has been awarded 3 times.
- She beat breast cancer.
- Julia died two days before her 92nd birthday. The last meal she cooked was French onion soup.
A variety of rose named after Julia Child. The choice of this particular color is connected with Julia's love for butter.
And here are a couple of recipes, simpler:
BAKED POTATOES WITH CREAM AND CHEESE
Ingredients:
2 kg red potatoes, peeled
4 tablespoons butter
1 cup grated Emmental or Gruyère cheese
1 1/4 cups whipped cream, room temperature
1/2 cup milk
Black pepper
Cooking:
Cut potatoes into thin circles. Place the potatoes in a bowl and cover with cold water. Leave for at least an hour. Drain the water and dry the potatoes well. Preheat the oven. Grease a 25 x 20 cm mold with butter. Lay out the potatoes in layers, after each layer add cheese, pepper and a little butter, repeat layer by layer until the potatoes run out, sprinkle cheese on top and put butter. Heat the cream, very carefully!, bring to a state until the oil begins to stand out. Immediately pour the cream over the layers of potatoes, should cover half the potatoes, add milk if necessary.
Bake for 1.5 hours until the top is browned. The cream should be absorbed into the potatoes so that they are tender, not too soft.
Remove from oven and leave for another 10 minutes.
BOEUF BOURGUIGNON
(Beef stew)
Of all the ways in which beef is fried until browned and then slowly stewed in a fragrant liquid, boeuf bourguignon (beef Burgundy) is the most famous. Dob, estofado and terrine usually do not require browning and are much easier to prepare. For technical correctness, it should be said that any recipe in which meat is thoroughly fried before stewing should be called fricassee; here we do not always distinguish between them, because "stewing" is now a more common usage.
Cutting for stewing.
The better the meat, the better the stew. And although you can use meat more expensive or cheaper, you should adhere to the following. Half a kilo of meat without bones and without fat will be enough for two people; for three, if the menu is intended to be extensive.
Best choice: rump/ posterior loin
And next: neck part of beef carcass / thick edge
sirloin / sirloin
hip/rump
inner thigh
Cooking time.
Cooking a good beef stew takes 3-4 hours of slow stewing, depending on the quality and softness of the meat. If the meat was marinated before cooking, it will take less time. Stew can be cooked both in the oven and on an open fire; an oven is preferable because oven heat is more even.
BOEUF BOURGUIGNON
BOEUF A LA BOURGUIGNONNE
Burgundy beef. [stew of beef stewed in red wine with bacon, onion and champignons]
As with any well-known dish, there are many ways to prepare delicious Burgundy beef. Well-prepared, amazingly flavorful, this is undeniably one of the best dishes ever concocted by men, and of course it can be the main one at a dinner party. Luckily, you can make it completely ahead of time, even a day in advance, and it only gets more flavorful when you reheat it.
Vegetables and wine.
Traditionally, boiled potatoes are served with this dish. It can also be boiled pasta with butter or rice. If you're craving vegetables, butter beans are your best bet. Serve the meat with the best quality, young red wine, such as Beaujolais, Cou-du-Rhone, Bordeaux St. Emilion or any other Burgundy wine.
For 6 persons.
| 170 g bacon | Peel off the skin and cut the bacon into “ribbons” (6mm thick x 3.8cm long strips). Slowly boil the skin and the bacon itself for 10 minutes in 1.5 liters of water. Take out and dry. |
| Preheat oven to 230C | |
|
Fry the bacon in the oil over medium heat for 2-3 minutes until it is slightly browned. Remove with a slotted spoon and place on a plate. Heat the oil and fat again just enough until the fat almost starts to smoke, and only then start frying the beef. |
| 1.3 kg lean beef, cut into 5 cm cubes | Pat the beef dry with paper towels; raw meat will not brown. Fry in batches, a few pieces at a time in olive oil and bacon fat, until the beef pieces are nicely browned on all sides. Lay the beef with the bacon. |
|
Brown the vegetables in the same fat. Pour the fat out of the casserole. |
|
Return the beef and bacon to the casserole and sprinkle with salt and pepper. Then sprinkle with flour and shake so that the beef is covered with flour on all sides. Place the casserole, uncovered, in the middle of the preheated oven for 4 minutes. Turn the meat over and return to the oven for another 4 minutes. Thus, the flour will be browned, and the meat will be covered with a tender crust. Remove the casserole and turn the oven heat down to 160C. |
|
Pour in the wine and enough stock to just barely cover the meat. Add tomato paste, garlic, herbs and bacon peel. Bring to a boil on the stove. Then cover the casserole with a lid and place in the bottom third of the preheated oven. Adjust the heat of the oven so that the liquid barely boils and leave for 3-4 hours. The meat is ready when the fork easily pierces it. |
|
While the meat is cooking, prep the onions and mushrooms and set them aside until you need them. |
| When the meat is soft enough, pour the contents of the casserole into the saucepan through a sieve. Rinse the casserole and put the beef and bacon back in. Spread the cooked onions and mushrooms on top. | |
| Remove the fat from the sauce in a saucepan. Slowly simmer the sauce for another minute or two, skimming off the fat if it appears on the surface. You should end up with 2.5 cups of sauce thick enough to coat the back of a spoon. If the sauce is too thin, let it simmer a little. If too thick, add a few tablespoons of broth. Check the salt carefully. Pour sauce over meat and vegetables. (*) up to this point you can prepare the dish in advance |
|
| Parsley sprigs. | If you apply immediately: Cover the casserole and simmer the contents slowly for 2-3 minutes, stirring the sauce several times with vegetables and meat. Serve in casserole or arrange on a plate with potatoes, pasta or rice around, garnish with parsley sprigs. |
| If you submit a little later: When the dish has cooled to room temperature, cover the casserole with a lid and put it in the refrigerator. Bring to a boil 15-20 minutes before serving, cover and continue to simmer for about 10 minutes, occasionally tossing the meat and vegetables into the sauce. |
Add onions and mushrooms to casserole
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