Tag Archives: julia

Review and Give Away – Dearie: The Remarkable Life of Julia Child

Review – Dearie: The Remarkable Life of Julia Child

From interminably hungry young girl and “terror at the stove” to a “master” in the art of French cooking (but still interminably hungry!), “Dearie” chronicles the aptly titled “Remarkable Life of Julia Child” from high spirited child, to aimless social butterfly, and into the icon she has become. Bob Spitz provides an exhaustive look into the life of Julia Child, detailing her personal struggles and successes with family, work, love and ultimately finding her purpose. Continue reading

Cheese Souffle | JC100 – Week 13

It has finally arrived…the infamous Souffle!

I knew at some point during JC100 this recipe was going to show up in our inbox, and though slightly terrified, I was very excited to try my hand at it! Now I’ve gotta have a little sympathy for the poor old souffle, it’s gotten a pretty bad rep as being a difficult dish to make, but it really is quite simple and I can happily say mine turned out wonderfully! (Admittedly, I have never had a souffle, but after researching a little I think the flavours and textures were spot on!)
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Celery Root Remoulade | JC100 – Week 12

Well here we are – the last recipe from Week 12. First was the asparagus with the hollandaise sauce, then followed up some fresh provencal tomatoes, then Julia’s easy homemade mayonnaise and now we feature the creamy salad: Celery Root Remoulade. Continue reading

Provencal Tomatoes | JC100 – Week 12

Here is the second recipe from Week 12 of the Julia Child JC100 celebration. We both agreed these provencal tomatoes were up there with the Asparagus and Hollandaise as the favourite recipe of the week. However, we think these bad boys would best be served as a breakfast food – topped with an egg and some hollandaise sauce (as Bob tested out shortly after making them)! Let’s get to the recipe so you can use some fresh garden tomatoes before the summer is over.

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Asparagus Au Naturel with Hollandaise Sauce | JC 100 – Week 12

This week we received a lot of fabulous vegetable recipes as part of the Julia Child JC100 Celebration. Let’s kick things off with a simple recipe that makes a great side dish to any dinner: Asparagus Au Naturel topped with a creamy Hollandaise Sauce.
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Ratatouille | JC100 – Week 11

Ratatouille!! Finally!

Now maybe Ratatouille doesn’t need that many exclamation marks, but I was excited to make it and finally find out what it tastes like! After watching (and thoroughly enjoying) the Pixar film, I’ve always been curious what it was like! Well I wasn’t disappointed! All the vegetables melded together into some wonderful flavours. My only issue with this dish was the texture, but to combat some of the “mushiness” I chopped up some more fresh peppers and added it. This gave it another layer of flavour and added that much needed crunch (in my opinion).
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Bouillabaisse (Mediterranean Seafood Soup) | JC100 – Week 10

Well let me start this post off with explaining why this recipe is a bit late…. Saskatchewan was slammed with a heat and humidity wave all of last week and the last place I wanted to be was inside, let alone my kitchen (my house was 27°C in the evening…. I don’t even want to know what the humidity levels were inside) and to start boiling a hot pot of soup….Nope – no thanks! Originally, I was hoping to do some walleye fishing and use some local fish, but then got rained out on that plan. Because of the rain, I headed to the grocery store to buy some seafood and was happy that I found some mussels. To continue the adventure, when I got home I opened the package and was hit with the nasty smell of seafood gone bad – wowza, talk about an awful smell. Note to others: if the mussels are even SLIGHTLY open, they have spoiled! So much for mussels in the soup. I was a bit sad too because I knew their beautiful shells would add an extra dimension to the plating. But in good news, the heat cooled off thanks to buckets of rain and I was able to make the soup. So now that it’s here, let’s get to this recipe… Continue reading

Charlotte Chantilly | JC100 – Week 9

Well…

Looks like I have been forced to bake again for this weeks Julia Child recipe.

This time it’s the Charlotte Chantilly with strawberries, a wonderfully creamy dessert encased in delicious homemade ladyfingers. As was mentioned on my previous baking effort, which happened to be my first for the blog, I had earned myself a 100% track record by successfully baking the Reine De Saba.

Now maybe my confidence was a little too high this time around, as I successfully completed the difficult part (though not very), of baking the lady fingers, I felt like I was on track for another success… Well folks, I was then graced by my very first minor baking disaster! As I was beating the egg yolks and sugar for the Chantilly, everything was going great. I had beat them until ribbony and pale yellow, then continued beating over not quite simmering water until hot to the touch, then proceeded to the last step of beating them while chilling.

This is where disaster strikes and my brain fails.
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Roast Chicken with Lemon & Dill | JC100 – Week 8

It’s hard to believe we are already on week eight of the Julia Child celebration. This week’s French cooking assignment was a roasted chicken. Like Bob & I’s other posts, we wanted to jazz things up a bit so we did a lemon dill roasted chicken. Is it possible to ever go wrong with lemon and dill?! This chicken was moist, full of flavour and easy to make! Let’s get to the recipe so you can start cooking it too! Continue reading

Sole Meuniere | JC 100 – Week 7

This week the folks representing Julia Child finally decided to bring out the infallible Sole Meuniere, the recipe that changed it all for Julia! Now I can’t attest to having an “AHA” moment like Julia Child upon first bite, but I must say this was some pretty tasty fish! I will be honest, I was ready to be underwhelmed just based off the fact that this recipe has so much hype surrounding it, but I was pleasantly surprised to find myself enjoying what became a very simple and delicious meal! The Sole had a wonderful browned, crisp and buttery exterior, with a soft, flaky interior, which, topped with some lemon juice, was excellent.
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