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Julia Child

d
Doctormhl1 Aug 8, 2009 07:36 PM

Julia Child is in the news again because of the movie "Julie and Julia" which I have not yet seen but used to love watching Julia Child on TV.
What is your favourite recipe you got from Julia Child?

  1. buttertart Aug 11, 2009 01:04 PM

    A litte off topic but was glad to see that Mastering was the #1 book on Amazon - and has been in the top 100 for the past 19 days!

    4 Replies
    1. re: buttertart
      NYCkaren Aug 11, 2009 01:25 PM

      When I was a teenager I made a dessert out of my mother's copy of "Mastering" called a succes. It was a fabulous almond meringue concoction that Julia insisted was easier than an American-style layer cake. Ha! I found it quite difficult. But so good it was worth it.

      1. re: NYCkaren
        buttertart Aug 11, 2009 02:20 PM

        That is a lovely cake, have made it many times.

        1. re: buttertart
          NYCkaren Aug 11, 2009 02:22 PM

          I'm sure you've mastered it, then. I found it a challenge at age 15 or so. I should make it again.

          1. re: NYCkaren
            buttertart Aug 11, 2009 02:25 PM

            It's not the easiest thing in the world, but I like the meirngue layers a lot more than trad cake as does the usual recipient of this as a birthday cake (the DH).

    2. jeniyo Aug 11, 2009 12:49 PM

      i've only made omlettes (still need more practice), quiches, pate brisee, leg of lamb and chocolate mousse.

      i love chocolate mousse!!! it is the best i've had. i put it in cake layers too...

      1. blue room Aug 11, 2009 12:10 PM

        Ooh ooh--I love a chance to mention her Carbonnades a la Flamande-- Beef and Onions Braised in Beer. Terrific dish!

        1. m
          madkittybadkitty Aug 11, 2009 11:57 AM

          i dunno, i don't have her whole book, but i am making her cherry clafoutis tonight. :D

          1. buttertart Aug 11, 2009 11:06 AM

            The chocolate pots de creme from the French Chef cookbook (I have a pb copy from the 70's) is my standard I've killed myself on the main course etc and want something simple to make for dessert recipe. It's good with pretty much any chocolate (even chips), and was the recipe I used when I had a bar of Bernachon, which was the single most amazing chocolate I've ever put in my mouth. I've been using the recipe since my teens - and even used some of our wedding gift money to buy a much-loved set of Limoges pot de creme dishes (an absolute must in every grad school student apartment, of course). Her puff pastry recipe (in Mastering) is the only one that has been a knockout for me as well.

            1. n
              NE_Elaine Aug 10, 2009 06:22 PM

              I have loved watching Julia Child on TV for my entire life, especially when paired with Jacques Pepin. I have to say that my favorite (and best received) recipe so far has been her Creme Caramel in The Way To Cook. I purchased Mastering the Art of French Cooking last year along with Macella Hazan's Essential's of Classic Italian Cooking and have only had time to cook a couple items from each.

              And yes, I did make the Hazan Bolognese and yes, I loved it and people raved!

              2 Replies
              1. re: NE_Elaine
                oakjoan Aug 10, 2009 10:54 PM

                Oh, and now I remember that I learned about clafouti from Julia. I made it so many times that I got sick of it and didn't make it again for years. One evening I had it at a friend's house and the memories came flooding back. Now it appears much more often. I especially love apple clafouti where the apples are sauteed in butter and brandy. MMmmmmm.

                1. re: oakjoan
                  BobB Aug 11, 2009 11:08 AM

                  I also learned clafouti from Julia. Ditto puff pastry. Thanks, Julia, wherever you are!

              2. f
                FlyFish Aug 10, 2009 02:17 PM

                Coquille St. Jacques a la Parisienne from Vol 1 of Mastering was the first "complicated" recipe I tried to cook, some 40 years ago. It came out great, and I can clearly remember thinking at the time "Hey! I can do this!" To say that experience changed my life would be a gross understatement. The other one that springs to mind is Poulet Roti a la Normande - I can't get enough of the gravy (sauce, if you like) that comes out of that recipe.

                1. daily_unadventures Aug 10, 2009 02:00 PM

                  I have only made a few, from simple (omelette) to complicated (baguette), all turned out fabulously.

                  1. Bryn Aug 9, 2009 08:20 PM

                    Her lemon curd. Absolutely awesome.

                    1. iluvcookies Aug 9, 2009 07:31 PM

                      Not a recipe, but a true appreciation for food and wine. And butter :)

                      1. Will Owen Aug 8, 2009 09:56 PM

                        I'm sorry - to me that's like asking "Which life's lesson from your mother do you most value?" because whatever specific lessons I got from my mom were completely swamped by our mutual love and affection. Similarly, Julia's influence on my cooking had little to do with specific recipes and everything to do with her attitude towards the preparation of food, and how one ought to think about it and approach it

                        4 Replies
                        1. re: Will Owen
                          oakjoan Aug 9, 2009 12:02 AM

                          I, OTOH, have several favorite recipes which I've used over and over again since the book first came out. Obviously JC changed my attitude and fed my interest in cooking, but I'll provide 2 of my absolute faves.

                          One is a leg of lamb - Gigot a la Moutarde - the meat is painted with the sauce, which contains mustard, garlic, soy sauce (!!), ground rosemary or thyme and powdered ginger and olive oil. (p. 335)

                          The other is Roti de Porc Poele (po ellay - too lazy to do accents). It's on p. 380. There's a fabulous sauce on p. 382 Sauce Moutarge a la Normande.

                          I can't count how many times I've made these 2 roasts for dinner parties.

                          Of course there are a bazillion more, but these are the champs.

                          1. re: oakjoan
                            Father Kitchen Aug 9, 2009 01:13 PM

                            I'm a latecomer to Julia. I was in Europe in the years the French Chef was on, so I knew her only by reputation, and I was intimidated by haute cuisine--even though what she advocates is cuisine bourgoise, which is still very classy. That all changed a few weeks ago when I was asked to cook dinner for someone. I'd planned something southwestern, but the eggplant at the market made me think ratatouille. A retired caterer who took me shopping (and modetly acted as sous chef and gave me the credit for some brilliant turns) pulled out Julia for the ratatouille recipe. It was the easiest recipe I'd ever followed. And the results were exceptional. Now I'd like to be able to emulate Julie Powell and cook my way through at least one of Julia's books. That isn't going to happen, as my kitchen time is limited (and so is our budget), but I've found a sure mentor and look forward to many more sessions with her. And does she have a recipe for stuffed lamb shoulder braised in red wine? I was told once about a tapenade stuffed shoulder from Marseilles. It sounded so good.

                            1. re: Father Kitchen
                              souschef Aug 10, 2009 02:15 PM

                              " I was told once about a tapenade stuffed shoulder from Marseilles. It sounded so good"

                              Has anyone made this? I was wondering specifically how tapenade turns out when heated. I make an hors d'oeuvre with warm goat cheese and warm tomato, but cold tapenade, and was wondering how the tapenade would turn out if baked with the other two.

                            2. re: oakjoan
                              Will Owen Aug 10, 2009 05:55 PM

                              I'm going to have to relent here, as I just remembered the Pommes de Terre à l'Huile, which has now become so much an inextricable part of what I think of when I want a non-mayonnaisey potato salad. Before I knew the recipe it was a part of the only meal in France that I managed to order completely in French with no English subtitles, and when I saw the recipe I knew we were going to be friends. I usually add some chopped HB egg, and I'm sure Julia wouldn't mind.

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