“The only time to eat diet food is while you’re waiting for
the steak to cook,” stated Julia Child. An American cooking expert, author and
television personality, Julia was known for her promotion of traditional French
fare. As the first woman to be inducted into the Culinary Institute Hall of
Fame in 1993, she paved the way for Americans to move away from frozen and
packaged food and to look at preparing their food differently. Her wit,
enthusiasm and humble personality stole America’s heart as she turned into an
unlikely star during her popular cooking series, “The French Chef” which
premiered in 1963.
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| Image courtesy of www.biography.com |
It’s no secret that we’re Julia Child aficionados around
here – so much so, that we dedicate seven days in our Cooking School to her
every August during the week of her birthday. These wonderful (and arguably
most popular) classes are taught by staff and guests chefs and feature some of
her best recipes.
Patty Roche, our Culinary Specialist, teaches every year
during this exceptional week.
“What is special about Julia Child week is that
we’ve been doing it from the inception of the Cooking School. It’s something
that our guests look forward to each year,” said Roche.
Today, she is paying
tribute to Julia with a special birthday menu that includes:
- Coquilles St. Jacques a la Provençale - Scallops Gratinéed
with Wine, Garlic and Fresh Herbs
- Two of Julia's favorite ingredients, butter an wine, meld together with fresh scallops, garlic and herbs for a sinfully delicious appetizer.
- Fricassee de Poulet A L'Ancienne - Slow Braised Chicken in Stock and White Wine
- A traditional Sunday dinner dish - chicken pieces are turned in hot butter, sprinkled with flour and seasonings then simmered in wine and white stock.
- Pomme de Terre à
l’Huile – French Potato Salad of Sliced Potatoes in an Oil and Vinegar Dressing
- French potato salad that is prepared while the boiled, sliced potatoes are still warm, so they will absorb the dressing. Delicious eaten warm or cold.
- Choux de Bruxelles Etsuves au Beurre - Brussels Sprouts Braised in Butter
- Julia recommends dressing up these Brussels Sprouts with cream, cheese or chestnuts if you're looking for a variation.
- Gâteau de Crêpes à la Normande – Mound of Crêpes
with Apples
- Instead of having individual stuffed crêpes, which can be labor intensive, these are topped with a layer of filling between each crêpe.
This flavorful menu would make a delightful dinner party if
you choose to host your own Julia Child celebration. Julia’s recipes for the
dishes listed above can be found in “Mastering the Art of French Cooking,”
volume one.
When planning your dinner party, be sure to pick up wines
that will complement your menu selection. Below are some suggestions from Julia
herself:
-
To compliment your scallops, serve with a chilled rosé, or dry white wine.
- To compliment your chicken, serve with a chilled, fairly full-bodied white Burgundy, Côtes
du Rhône, or Bordeaux-Graves.
- Having champagne on ice is a nice touch if you're celebrating Julia's birthday, also.
Set your table in an elegant, yet rustic French fashion. Start
with a basic off-white or cream colored tablecloth and use a rustic table
runner (burlap is always a nice touch). Enhance with colorful wild flowers and
simple place settings. Try adding ribbon tied quotes to each napkin
highlighting some of Julia’s favorite sayings. We love “If you’re afraid of
butter, use cream."
Bon appétit!
