Julia Child Recipe Series from the Smithsonian

To celebrate Julia Child’s wall of copper pots joining the collections of the National Museum of American History, we’re taking Julia's philosophy to heart. Inspired by her admonitions to take to our kitchens, to muster the courage to try cooking something new, and to discover the pleasures of the table, members of the Museum staff decided to cook some of her key recipes ourselves.

We followed Julia’s detailed instructions and reminded ourselves of her masterful teaching style and her enthusiasm for the tools and techniques of cooking. Along the way we featured specific tools and gadgets in Julia's home kitchen, which has been on view at the museum since 2002, and, true to her philosophy, we shared our experiences in this space. We invite you to join with us in this celebration of Julia Child's life, work, and contributions to American culinary history.

How to Submit Your Photo or Story

We want YOU to follow Julia’s recipe with us and share your stories and photos here. We want to know the where, what, when, why and how—of serving, eating, and enjoying too.

There are two ways to share your experiences cooking Julia Child’s recipes.

1. TEXT ONLY: Email your stories to juliachildrecipes@tumblr.com.

2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.

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Find a Featured Recipe

Recipes

1. Reine de Saba Cake
2. Mashed Potatoes
3. Coq au Vin
4. Vinaigrette
5. Turkey Orloff
6. Sautéed Mushrooms in Butter
7. Sole Meuniére
8. Waterzooi
9. Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
10. La Tarte Tatin
11. Boeuf Bourguignon
12. Chicken Tarragon
13. Pain d’Épices (honey spice cake)
14. Le Glorieux (flourless chocolate cake)
15. Eggplant and zucchini gratin, Ratatouille
16. French Bread

Recipe #5: Turkey Orloff

Buffet for 19 may sound frightening, but it was Julia’s menu created for the television series Julia Child & Company. This meal for a crowd includes Turkey Orloff, this week’s recipe. Based on the traditional Veal Prince Orloff (named for a 19th-century Russian gourmet by a French chef), Julia substituted turkey for the veal. She also used a food processor instead of a knife, freeing herself (and her students) from the tedium of chopping 15 cups of onions and mincing several quarts of mushrooms by hand. Julia introduced the Robot Coupe, the French predecessor to the now-familiar food processor, to her viewers on The French Chef. She was using the food processor pictured here just before she gave her kitchen to the Smithsonian in 2001; it sat on the butcher block near her shears, cleavers, and other sharp tools.

This week, deputy registrar Tom Bower shares his experience with making Julia’s turkey orloff, and some personal notes on making stock.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES of Turkey Orloff

—Posted by the National Museum of American History

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