June 2010
3 posts
May 2010
1 post
Submitted by a reader
Cannot get an adequate oil and vin. dressing. Seems so simple and it just never turns out right. Jr
February 2010
1 post
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Supremes de Volaille aux Champignons (Chicken...
Submitted by Kathryn T. Alexander
Recipe #2 for me…another winner LOVED it! Even my picky 12 year old who HATES chicken, ate every last bite! I got high 5’s from my hubby and my stepson said “Really delicious, tastes like resturant cooking!” I will make this one again and again!
January 2010
2 posts
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Submitted by Melissa K
My husband came upon your blog because I was a little baffled by what to do with the browned carrots and onions (Julia didn’t say what to do with them after you brown them in the bacon fat). I saw that you tied them in a cheesecloth and that really helped me out. I just popped the casserole dish with the carrot/onion cheesecloth bag into the oven to cook for three...
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Submitted by Bernard
I grew up in Lamotte-Beuvron, the little town where the tarte Tatin was created, and just released the beta version of a website dedicated to it. It has tips on how to avoid (or solve) some of the problems you experienced. It also has lots of historical info about it. Thanks for sharing your experience and sources. I was not aware of Julia’s clip, but added it to my...
December 2009
9 posts
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Submitted by Karen Talamantez
My bread is on its final rise before shaping, then a final rise before going into the oven. Thank you for the series. I will miss it.
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Boeuf Bourguignon - MAFC
Submitted by Kathryn T. Alexander
My first attempt at this recipe. Took me days to get over my hesitation at all the steps, but WORTH it! So delicious, this is how food was meant to taste!
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Baguette oh la la
Submitted by Louis in Boston
This recipe for “french bread” is a quintessential Julia recipe. I made it years ago from a xerox copy from “Mastering the Art” (given to me by a good friend) following in detail the seven (!) pages of instructions. And it worked so beautifully. In the past year I have been making the no-knead recipe (not Julia’s) that took American...
Bon appétit!
Today’s French bread recipe is the last post of the Julia Child Recipe of the Week series. We’ll continue to share news and thoughts about Julia Child’s Kitchen at the Smithsonian and other topics relating to American food and wine history on our “O Say Can You See?” blog (please follow us there!).
Thanks to all who responded to this series—we enjoyed hearing from...
Submitted by Michael Robins
I also enjoy cooking Julia Child recipes. Cooking really is about caring! Very true :)
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Submitted by Ashley
Re: Le Glorieux
From the picture, you’d never know there wasn’t flour in it. And I’m sure that the chocolate and orange ganache would make a great dessert just by itself. I’m inspired!
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Cooking lunch for the commander's wife
Submitted by Phyllis Tabbot Hantman of Rockaway, NJ
In 1967, my husband was posted to Ft. Belvoir, Va. as an army dentist. I was a newly wed young mother, and living on-post, was thrust suddenly into the obligatory entertaining that accompanies military life for married officers and their spouses. Our commanding officer was married to a lovely and sophisticated Frenchwoman. Part of her duties was...
November 2009
14 posts
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Submitted by Irene
Re: Boeuf Bourguignon
What a wonderful family project! Cooking has a way of bringing people together - if you can get along in the kitchen, you’re likely to get along anywhere. It seems like we Americans are rediscovering a love for cooking (versus frozen dinners)!
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Submitted by Clara
Re: Reine de Saba cake
This is the way i prepare it lil different: In a large bowl cream the butter and add the sugar, creaming until light and fluffy. Add the egg yolks, one at a time, mixing well after each addition. Then add the melted chocolate and coffee/rum/or brandy. In a separate bowl whisk the egg whites with a pinch of salt until stiff peaks form, then add a spoonful...
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Submitted by Mark
Pretty amazing that Julia Child, in many ways has brought back cooking at home in the states. Good timing as well with the bad economy! Thanks for the post, I haven’t been able to master Coq au Vin as of yet!
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Submitted by Lydia Williams
Truly a master of the culinary art, Julia Child enlightened me years ago and once more now.
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Submitted by Ashley
Tarragon might be like cilantro, you either have the “gene” for it or not. I certainly love it, and the way you describe how the chicken came out makes me want to try it myself.
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Dinner with Julia
Submitted by Karen
Like so many others, I’ve fallen - once again - under the spell of Julia Child after seeing Nora Ephron’s film “Julie & Julia” {twice so far}. While Meryl Streep said that the charmingly effervescent, larger-than-life Julia she portrayed in the film is idealized, played as Julie Powell might have imagined The French Chef beside her as she cooked...
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Submitted by Phoebe
Thank you for the apple crisp recipe - it is wonderful and satisfying! I used Granny Smith and Stayman apples which worked well. Regarding Julia’s recipes, however, I choose to regard them as recreational reading!!
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Submitted by Eileen Gavin Larsen
Oh,how exciting! I recently finished “Julie and Julia” (the book), have yet to see the movie, and then a free copy of Mastering the Art of French Cooking Vol. I ended up miraculously in my lap just a week ago, whereupon I decided to venture forth… My first choice? Boeuf Bourgignon (spell?!). I feel like I have been shopping for days (lunchtime...
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Submitted by Debra
This looks so yummy. My first Julia Child’s recipe was Leg of Lamb with Garlic. I enjoyed her show on PBS every week when I was a youngster, I would watch her before, electric company. All her recipes just emit love of cooking,sharing and her energy towards life was awesome. As for my experience, they have alway been wonderful when I cooked one of her dishes. I had always...
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October 2009
9 posts
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Submitted by Theo
How funny. I have found the same rule to be true…I can spend all day following someone else’s guidance when making a meal for the family or I can follow my instincts. Personally, your recipe seems much easier, and from my years of experience in the kitchen I know it will be tasty. I like to make mine with fresh Gala apples that we pick from a local...
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Submitted by Amanda Yang
Just tried this [orloff] recipe yesterday, my hubby loved it. I tried it with chicken instead of turkey, came out beautifully. Thanks from the heart for this lovely recipe.
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Submitted by Betty K.
My best friend and I made Waterzooi for our book club dinner last week. How could something that is so “simple” take so long to fix!! We cut the number of egg yolks in half (the recipe we had called for 6 egg yolks!) and used half & half instead of heavy cream. It was a big hit. Not sure I’d do it again but at least now I can say I’ve made a Julia...
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Submitted by Garlic
Finding and using the correct tools in cooking really helps to make food taste great. This Garlic Mashed Potato recipe and Potato Pancake recipe sound delicious. Also, using the clarified butter assures that the potato pancakes will not burn while making a perfect golden brown crust. Have a wonderful day!
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Delicious Mushrooms!
Submitted by disneybear
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Queen of Sheba Cake is Wonderful!
Submitted by Scott Fisher
This was my first attempt at making Julia’s favorite cake! I followed the directions in The Art of French Cooking and found it quite easy. I can’t believe how great it came out as I usually make my cakes from a mix! Not anymore! Thanks Julia!
September 2009
14 posts
1 tag
Submitted by John
I remember watching Julia Child on PBS when I was child. I always enjoyed her show and it inspired a life-long love of cooking. Now I have to dig out my old cookbook and look up an old favorite.
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Submitted by Julia
Oh, my, gosh! That picture of the mushrooms and noodles looks absolutely delicious!!! Definitely going to have to try this. It’s good of you to showcase this recipe.
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Submitted by Jenner Brandonson
Julia was such an amazing person. I wish I had gotten the chance to personally try her food, as I’m sure it was something to die for. I tried cooking some mushrooms the Julia way as well. I have got to say that I really enjoy them now. In the past my mushrooms have either had no taste, or a very strong earthly taste.
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Q & A: About that pound of butter...
Question submitted by Jennie Williams
At the end of the movie Julie and Julia the Julie character visits the Smithsonian and reverently leaves a pound of butter at the display-are visitors trying to copy this stunt?
Answer from the National Museum of American History
Our curators were never able to verify that a pound of butter was left at the exhibition. To our knowledge, only one visitor has...
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Submitted by Julia
My mom was a huge fan of Julia Child’s (so much so that she named me after her). She was such a wonderful cook, and I’m glad that a whole new generation is getting to know her again because of the new movie.
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Thank you Julia for my life in food
Submitted by Bobbi
When I was growing up in Connecticut in the 50s and 60s, my father traveled in Europe and my mother watched and learned French cooking from Julia Child on television, to be able to prepare French food to match the French wines my father would bring home. This education in cooking and wine that I was raised with, thanks to Julia, inspired me to become a professional chef in CT...
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Rustic Potato Loaves from Baking with Julia
Submitted by Laura
Here is another Julia Child related thing to do with mashed potatoes: Rustic Potato Loaves from Baking with Julia. This bread comes together very quickly, but tastes like sourdough that was took hours to make. Just make sure that you let the bread cool thoroughly before cutting into it!
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Honoring Julia Child
Submitted by Chez US
So glad I found your site, I love that you are honoring Julia with recipes weekly. We were a featured blog on the movie’s site and to help kick off the movie we made her creme brulee - fantastic!
Read blog post.