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.

About

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• What's in your kitchen? Share a photo of your favorite kitchen tool on our Flickr group.

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 #7: Sole Meuniére

Julia identified and demonstrated many of her kitchen tools during an interview with the Smithsonian team in 2001. She spoke glowingly of this large, oval, black steel sauté pan, declaring it the perfect pan for one of her favorite dishes, sole meuniére, “where you sauté the whole sole in butter. It’s lovely! You want a pan that the whole thing can fit in, so that oval is a wonderful pan.” This pan was among those donated to the Smithsonian in 2009.

This week, new media project manager Dana Allen-Greil shares what she learned about clarified butter and adding lemon juice to a hot pan while making Julia’s sole meuniére.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES of Sole Meuniére

—Posted by the National Museum of American History

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