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Saturday "Julia Child Appreciation Day"
Posted by Theresa111 • 10/09/09
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Put on your aprons, search your Julia recipes or Google her, to find an almost endless array of videos, recipes and photographs of this Food Icon. Join us Saturday, October 10, 2009 to honor this beloved food lover.
If Julia Child made an impact on you, or perhaps she influenced some of your culinary dishes, please tell us how, and what she meant to you.
Did you see the movie, "Julie and Julia?" What did you think about Meryl Streeps' portrayal of Julia? Did her performance hit the mark? Isn't it interesting that a blogger brought this about? Finally, how did you feel when you left the theatre?
Feel free to upload your Julia dish, link for her videos, photos of this magnificent lady and any books or aprons you might have around your kitchen. Let's have fun!
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I havent decided what to make yet. I have to go search but I am hoping to be here if the power doesnt go out again and I am not to busy playing with the new pigs.-
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Oh I do hope you'll come. Anywhere from 2PM until 9PM because this will give everyone a good window. Don't go all complicated, just something fun for you and perhaps your daughter will help you fix something.
You know Amy, I believe Julia would get a kick out of us being excited about her. She really was very unassuming.
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I have seen her biogoraphy. she was an intresting person.
Rebekka is gone this weekend she is at my parents. But she is fixing that pumpkin custard that is the recipe for today when she gets home. she is doing it all by her self as she has informed me. I just have to take pictures and blog about it she said. She is going to drive me nuts so I have to go find a medium size pumpkin for her and let her at it. -
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I have several of her books - I'll have to look and see what I can fit in tomorrow!-
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Yay! Now I am wishing I had more of her books. I will be searching the internet because the book I have is the Cooking with Master Chefs. It is more their recipes than hers.
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When searching for her recpies Amazon had some listed for $19 but the had something of hers for over $100 but that may have been a video set. I didnt look. I own nothing of her's so I was looking into getting one.
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I have The French Chef and Julia Child & More Company and another I can't recall - also 'My Life in France' the book that her part of the movie was based on.
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I will go to the library and check out a few of these.
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I am in search of my Julia recipe. I have bunches of fun tonight. See you tomorrow.
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www.youtube.com/watch?v=LWmvfUKwBrg
they have videos of her on youtube. this one is making an omelett. I cant make them the way she does but I am going to try now. -
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Julia Child was born on August 5, 1912, in Pasadena, California. She was educated at Smith College earning a degree in 1934. She also attended Le Cordon Bleu in France and graduated in 1950.
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Julia Child is responsible for getting grocers to stock food and ingredients like shallots, leeks and sea salt. She helped to revolutionize the way we are able to find great items to cook with today.
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Julia Child took the 1960's modern day woman and turned her limited thinking from Jello to Bouef Bourguignon and Tarte Tartin.
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She collaborated with Simone Beck and Louisette Bertholle in their best selling cookbook, "Mastering The Art of French Cooking," which was published in 1961.
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is there going to be a chat room this time?-
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Hi dbowles, I did ask for a chat room but never heard back from admin. I suppose if there is none, then we would do it the same way as in discussions at BlogCatalog
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Admin didn't have time for a chat room as they are getting ready for BlogWorld.
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I took a recipe from Julia Child's Cookbook, "Cooking With The Masters."
I have just put the dish into the oven. I am preparing Casserole Roasted Chicken with Garlic, Lemon and Watercress. I do not have watercress, as I had been planning on making another puff pastry recipe. So I will improvise. The watercress was shown to be in the dish with the Roasted Chicken on top.
I will say that until today, I had never done as her recipe dictates, which is to take excess fat from inside of the chicken to flatten and lay across the breast of the chicken, once it is seasoned and trussed up. -
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Did you know Julia's maiden name was Julia McWilliams?
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My roast is almost finished.
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Hello everyone I am still looking for something to cook from Julia. See you all later. -
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Hi there Catherine, Glad you could join us. My roast just came out of the oven and It needs to rest for thirty minutes before carving. It's hard to wait.
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Hi Theresa,
I am just beginning to make Apple Tart from Mastering the Art of French Cooking.
Wish me luck!-
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I wish you luck and me a taste of it. We all polished off the apple cake even with my faux paux spelling? Anyway it still went over. I cannot wait to see your dessert!
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Thank you Theresa, see you in a bit.
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Let me know how the Apple Tart turns out. Could be a good thing for Thanksgiving. -
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Hello Everyone....I am still making the tart! I had a bit of a mishap! Well, I was making a turkey breast and a stuffing to put under the skin but when I was preparing the stuffing and went to open the artichoke hearts the seal was not in tact. I had to run up to the store to return them and get a new one. I know this sounds incredible but when I got back and opened the turkey it didn't smell very good at all! Well, I scrapped the idea of turkey and switched to chicken breast. So, you will see them in a little while. I put the stuffing on top of the chicken breasts. I am still working on the tarts. See everyone later.
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Oh dear. Catherine, that's what happens to every cook. That you rebounded gracefully is a learned art. Keep on truckin!
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I absolutely love this part and I quote:
"... To promote the book, the Cordon Bleu-trained Child made an appearance on WGBH in Boston. Not content merely to talk about cooking, she brought along eggs, a hot plate, a whisk, and demonstrated the proper way to make an omelette. The station producers recognized a potential star, and Child's first television show, The French Chef, was born. Soon thousands of viewers were tuning into watch Julia flip crepes, blanch beans, and sear steaks. Each show ended with her signature sign-off: Bon Appetit!" (used from her on-line biography found on Barnes and Noble)
Where would we be today were it not for such a great risk taker, this woman with a heart of gold? Until you get to reading and watching some of her videos and delving into her journey, can one really appreciate her for all she did. She opened doors and boldly went where no man had gone before. -
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It began as a naked ingredient.
And some necessary ingredients
Patted dry and seasoned with lemon juice, freshly ground salt and pepper, EVO Oil, and fresh tarragon leaves.
A view of the excess fat Julia said to place on the top. A first for me.
And after Roasting in a hot oven
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Beautiful!
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Looks great Theresa.
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Thanks.
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Looks good Theresa!
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It was succulent, juicy and really spot on. Her recipe is tried and true. Thanks Catherine.
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I am here and am going to attempt to make an omelet lke she did. Had busy day but Theresa Buckey and Olie (short for Olivia) are her safe and sound.
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That is awesome. It isn't hard to make an omelette, Amy, plus they are super delicious. I am going to carve my roast and enjoy a few bites.
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I can make an omelet but not the way she did it. I make the kind you fold over with the filling inside
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I wish I was home tonight so I could make "something Julia". I can't believe I still haven't seen the movie. My mom used to make her Beef Bourguignon. It was delicious. I've always said I would make it one day. The weather's getting colder in NY so maybe this week.
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You live in New York! I thought you were in Texas.
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Was just looking through her recipes. The french onion soup looks out of this world.
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Though I didn't make it today (sorry!) this is Soupe au Pistou and the bread behind is one of Julia's French Bread Baguettes. The soup is from The French Chef book and the bread is from Mastering the Art of French Cooking.-
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What kind of leaf is on the top, please? It looks very good and the baguette, I can almost hear the crunch it would make as ones takes a bite.
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I really like how crisp this photograph looks. The red and white tablecloth is great.
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I would eat that my kids would eat that my hubby would eat the bread lol. He is not a veggie person.
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Looks yummy!
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I love soup.
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That is a goat cheese topped round of baguette and a basil leaf on top! It complements the pesto (which is what the word pistou is). Thank you for the comments on the photo! It was one accepted by Tastespotting -and for any food blogger, you'll know they are very choosy about what they post.
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How do I upload my pictures on this page?
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Just add the URL of where they are stored with < img src= "" > Put the URL between the quotes and there should be NO spaces there.
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Thank you Anniepooh!
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This is my kitchen in the process of Julia's Apple Tart!-
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That looks good so far. All of my apples rotted on the tree this year due to all the rain. I usually make alot of apple desserts in the fall.
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I am looking forward to some tart! What a great shot.
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Aw Amy that is too bad, but could any of them be eaten by the animals?
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The horse, chickens, ducks and pigs are sick of them by now lol i usually make apple butter, apple pie in a jar, and freeze them
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Just in time for next weeks Canning and preserving. Someone else will need to be the host because I have never preserved any food before. It will be a learning experience for certain. However, I look forward to having something tasty on my shelf to look forward to eating, at a later date. Should be a fun time.
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I put up alot of stuff. i have learned from the best. I love green pickled tomatoes. And Kimchi. They are the best
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So you can be one of the preserving experts and provide us some education before next Saturday?
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Did you know that Julia Child co-founded the American Institute of Food and Wine? It is an educational institution devoted to gastronomy.
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I love Kimchi!
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Everyone, my chicken!!!!
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Voila Madames et Monseiurs I give you Le Chicken which is very luscious and the little pattern on the plate surrounds the chicken breast so delicately. the colors are splendid.
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That looks SO delicious!
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Bread crust have a way of making chicken special and quite moist.
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I made a mixture of artichoke hearts in oil, fresh garlic, 1/4 of a lemon, 1/2 cup fresh basil,1 tsp. of capers and 1/2 cup of bread crumbs. I baked them in the oven. I was pleased with the way it turned out.
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Looks fab. By the way, how long do capers last ... shelf life?
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I also put about 3-4 tablespoons of butter and I must admit Julia Child takes away the guilt of using butter so I thank her for that!
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There is nothing in the world like butter.
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I keep them in the refrig and I go through them pretty fast, but I think they last a good while.
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I just took the tart out of the oven. I will cut a slice a show you. I will be right back.
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Yay, It's tart time!
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I present to you Julia Child's Apple Tart!
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Gorgeous! What a beautiful job, Catherine.
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I want a slice
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Ooh! I just invited Martha Stewart to stop by. Now you can serve her some of your dessert. Tres Bein!
What is the filling between the crust and the apples on top?
We all want a slice. -
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that looks really good
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And I bet you want a slice of her tart just as we do. We can teach you to make one.
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No thanks. I dont want to ruin my figure
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You wouldn't ruin your figure.
see below -
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My figure is pleasantly plump. If I eat healthy I might lose some weight ;p
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The filling between the crust and the apples on top is, well you take almost half of the apples and make an applesauce out of them. You put apricot preserves, vanilla extract, sugar and butter and heat all of this together on top of the stove. I wish I could give all of you a slice and a cup of coffee!
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There is nothing for it but for all of us to make one, too. I have to get more apples though. Take a big bite for me.
Delicious and pretty.
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I shall quote what she told to the host of the show Nightline.
"Small helpings, no seconds, a little bit of everything, no snacking and have a good time. I think if you follow that, you're going to be healthy wealthy and wise." Julia Child 1912 - 2004
Thank you Chef, You made a lasting impression and you will live on in our hearts and kitchens for a very long time.
Goodnight all. Please carry on and thank you for sharing memories of this great lady.-
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Goodnight and I enjoyed sharing with all of you.
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Are we all signing off? It's 9:30 here, but West Coast is only 6:30 - right? I could sleep, but I'll stick around for a little - just in case
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I am selling a a horse so I got busy sorry. I have had two no shows and now this lady would come in the dark to get this one. Hubbyis still on the phone with her.
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My oldest daughter has always wanted a horse. Maybe some day I'll get out of this city and move to a farm - I'd rather be there than here!
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I am not into horses I got it for my daughter and she is scared to death of her. I like my chickens, pigs, and dogs.
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Wow, I'll just enjoy the beauty of all these beautiful creations.-
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me too
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If I could only cook well though Im co-dependent on my families skillful cooking.
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Ramen and mac n' cheese
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I'm a co-dependent, too - not with food, though lol
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Sorry I missed it y'all. I'd thought of doing her classic Mousse au Chocolat but had a big event I had to attend on Saturday and just didn't have time to do it.-
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You can still prepare it as this event might be over, but the thread will be revisited. I'd love to see what you make!
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We have a new member BlueHatMan and I saw this article about Julia Child. Please visit him and read this great post! He interviewed this legend!
bluehatman.com/?p=65-
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That was a touching, informative article about Julia, which gave a deeper insight and perspective into the person.
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I must agree that when a person has actually met another, they have a better perception, because there are facial expressions, voice inflections and the tones of voice. It is also nice to hear the sound of their laughter.
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