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 jaunts, always forgetting something), but I finally have all my ingredients and a date in my sister’s (awesome) kitchen tomorrow afternoon! Now, if I can just keep from sipping too much of the lovely “young and fruity” Beaujolais I bought and leave enough for the recipe…
Will post results later. Am really excited. I like the quote beneath one of Julia’s photos…”above all, have a good time.” I surely intend to!
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 wanted to do Beouf Bourguignon, now I will, thanks for the steps and the confidence that we can cook like Julia.
Submitted by Anthony
Your recipe mashed potatoes caught my attention. Some years ago, September 20, 1978. I photographed Julia and Paul Child in their home 104 Irving Street Cambridge, Massachusetts. I walked up to the door with only my camera bag and rang the bell. I was greeted by Paul, with his hand opened to me he said. Welcome, Tony. “Paul Child C,H,I,L,D NO- S”. Well, I said to myself. This is reality.
Into the house we went and Paul introduced me to the writer and his wife Julia. The story was, “The Man Behind Julia Child”.
Paul is quite talented indeed, a fine painter. And, a accomplished photographer as well. Paul had the same equipment that I was using that day. A Hasselblad medium format film camera.
Julia cooked “Chicken Diane” sauted with mushrooms and white wine. We also had a fresh crisp salad and POUILLY-FUSSE white wine from France. Paul was the wine connoisseur. Was it “GOOD” you ask? It was wonderful beyond your taste buds! I have photos also. Hope they go through OK. CIAO! Anthony