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There are two ways to share your experiences cooking Julia Child’s recipes.
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Julia Child (1912-2004) introduced French cuisine and cooking techniques to the American mainstream through her cookbooks and television programs.Want more 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!
This week’s recipe for the Pâté de Canard en Croûte covers 7 pages in Mastering the Art of French Cooking, Vol. 1. This is certainly not a record for a Julia Child recipe (French bread covers 22 pages) but, based on this alone, the recipe could be considered daunting to any cook. What are we saying? A recipe that requires deboning a duck, preparing stuffing, sewing the stuffing into the duck, making a pastry crust, wrapping the duck in the pastry, and then decorating it with pastry cut-outs, is daunting! However, Julia provides detailed written instructions and clear illustrations so that anyone will know exactly how to accomplish the simplest and most complicated dishes in her cookbooks. “You’ve got all the directions and if you can read, you can cook,” she wrote.
These are some of the trussing needles Julia kept in a drawer along with other small tools and gadgets. Although she used the “French needle and string system” for trussing poultry, she recognized there were many ways to tie a chicken together to prevent it from falling apart during cooking. She advised using any system that appealed, and if cooks didn’t have a proper trussing needle, they could use “a sailmaker’s needle, a mattress needle, or a knitting needle with a hole bored in one end.” From Julia Child’s Kitchen, pp. 219-20.
Kudos to this week’s contributors, project manager Ann Burrola and her friend Lucinda, who not only prepared Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust), but also made baked cucumbers AND blackberry flan.
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—Posted by the National Museum of American History
Julia Child kept most of her knives, including this 10-inch stainless-steel chef’s knife, on magnetic strips mounted above the kitchen sink. There they were within reach, while ensuring that after washing, the knives could be safely and easily stored, preserving their finely honed edges for another round of slicing, dicing, and chopping.
While Julia was a self-described “knife freak,” this week’s cook, Laura McClure, found she needed a trip to the knife store before starting her recipe.
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SUBMIT YOUR PHOTOS AND STORIES of Sautéed Mushrooms
—Posted by the National Museum of American History
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!
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
