tag:blogger.com,1999:blog-1311279900412189644Sat, 17 Mar 2012 17:05:08 +0000braisingbatterie de cuisinejulia childkitchen toolscookwaresoupeggplanttomaotoesturnipsspiceratatouillebrussels sproutsmastering the art of french cookingapricotsbuttertomatoesgingerbreadSimcahoneycucumberpotagebourguignonbeefprovencaldried fruitcreamfrenchpotsraisinssummerpureeMediterraneancoldpain d'epicejulie and juliabakingvegetablessaffronstewmashed potatoespumpkinchickencakezucchiniRe-mastering the art of French cookinghttp://www.dinnerwithjulia.com/noreply@blogger.com (Madame K)Blogger13125http://creativecommons.org/licenses/by-nc-sa/2.0/http://creativecommons.org/licenses/by-nc-sa/2.0/http://creativecommons.org/images/public/somerights20.gifDinnerWithJuliahttp://feedburner.google.comtag:blogger.com,1999:blog-1311279900412189644.post-1124543466831789511Sun, 29 Aug 2010 20:33:00 +00002010-08-29T20:40:23.161-05:00pureecucumbersummercoldpotagesoup"Hot soup on a cold day, cold soup on a hot day..."I'll heed Julia's suggestion and go with the latter, thanks very much. It's late summer; still pretty hot and sultry where I live, enough that my urge to cook and eat has been tempered by the heat. I'm craving all things cool, juicy or crunchy; like simple salads and quick vegetable soups I can whip up in my blender and eat chilled.Julia http://feedproxy.google.com/~r/DinnerWithJulia/~3/Bqq1wvw8Pvo/cold-cucumber-soup_3594.htmlnoreply@blogger.com (Madame K)2<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=Bqq1wvw8Pvo:8l9DGI2orb8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=Bqq1wvw8Pvo:8l9DGI2orb8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=Bqq1wvw8Pvo:8l9DGI2orb8:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/Bqq1wvw8Pvo" height="1" width="1"/>http://www.dinnerwithjulia.com/2010/08/cold-cucumber-soup_3594.htmltag:blogger.com,1999:blog-1311279900412189644.post-5696998465289027338Sun, 22 Aug 2010 17:12:00 +00002010-08-23T11:31:56.378-05:00eggplanttomatoesMediterraneanSimcaprovencalzucchinijulia childsummerratatouille Julia Child kept a second home in Provence, a small stone farmhouse in the Cote d'Azur situated on the property of her co-author Simone Beck, aka Simca. You can visit her former home, called La Pitchoune, and even enroll in 5 day cooking classes that take place right there at the cottage. I can only imagine how amazing it would be there in Julia's footsteps, actually cooking in her French http://feedproxy.google.com/~r/DinnerWithJulia/~3/WCGN3uP5pVI/roasted-vegetable-ratatouille.htmlnoreply@blogger.com (Madame K)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=WCGN3uP5pVI:5YvcWuBbsCg:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=WCGN3uP5pVI:5YvcWuBbsCg:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=WCGN3uP5pVI:5YvcWuBbsCg:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/WCGN3uP5pVI" height="1" width="1"/>http://www.dinnerwithjulia.com/2010/08/roasted-vegetable-ratatouille.htmltag:blogger.com,1999:blog-1311279900412189644.post-8015155455048983276Sun, 15 Aug 2010 15:48:00 +00002010-08-15T10:59:15.918-05:00vegetablesbuttersummerturnipsJulia Child was born on August 15, 1912 - today would have been her 98th birthday.I can't think of a better way to celebrate Julia than taking some sweet, summer vegetables - in this case turnips in all their pink baby beauty - and glazing them in butter.I have to admit I never appreciated how delicious turnips can be. I think I've eaten too many that were old, starchy and bitter. But after http://feedproxy.google.com/~r/DinnerWithJulia/~3/T510C1kbmTw/glazed-baby-turnips.htmlnoreply@blogger.com (Madame K)1<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=T510C1kbmTw:afRv-0zB8SQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=T510C1kbmTw:afRv-0zB8SQ:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=T510C1kbmTw:afRv-0zB8SQ:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/T510C1kbmTw" height="1" width="1"/>http://www.dinnerwithjulia.com/2010/08/glazed-baby-turnips.htmltag:blogger.com,1999:blog-1311279900412189644.post-6756348015868114368Thu, 29 Jul 2010 23:43:00 +00002010-07-29T23:18:04.663-05:00kitchen toolspotsbatterie de cuisinecookwarebraisingMy list of must-have pots, pans and kitchen tools {what Julia would call her batterie de cuisine}, includes sturdy enameled cast iron pots in a variety of colors and sizes.Long, slow cooking has a kind of primal comfort. Yes, you can plug in an electric appliance and walk away while your dinner cooks all day, but there is something special about the simplicity of cooking in heavy-duty Dutch oven http://feedproxy.google.com/~r/DinnerWithJulia/~3/OHS0iQDVFvQ/kitchen-essential-french-dutch-oven.htmlnoreply@blogger.com (Madame K)0<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=OHS0iQDVFvQ:48M7JFDvZX4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=OHS0iQDVFvQ:48M7JFDvZX4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=OHS0iQDVFvQ:48M7JFDvZX4:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/OHS0iQDVFvQ" height="1" width="1"/>http://www.dinnerwithjulia.com/2010/07/kitchen-essential-french-dutch-oven.htmltag:blogger.com,1999:blog-1311279900412189644.post-4115782428884993135Sun, 15 Nov 2009 17:30:00 +00002009-11-15T12:57:51.886-06:00mastering the art of french cookingvegetablescreambutterjulia childbrussels sproutsThere are many vegetable recipes in Mastering the Art of French Cooking and nearly all of them are variations on a butter theme - no surprise there!I've been catching up on old French Chef episodes on DVD and taking great pleasure in hearing Julia Child verbalize the word "butter" {which happens pretty frequently}. I would guess that even Meryl Streep would have a hard time replicating the exact http://feedproxy.google.com/~r/DinnerWithJulia/~3/sT0E-sJdCcw/brussels-sprouts-braised-in-butter-and.htmlnoreply@blogger.com (Madame K)6<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=sT0E-sJdCcw:K-kdgxRwyec:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=sT0E-sJdCcw:K-kdgxRwyec:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=sT0E-sJdCcw:K-kdgxRwyec:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/sT0E-sJdCcw" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/11/brussels-sprouts-braised-in-butter-and.htmltag:blogger.com,1999:blog-1311279900412189644.post-4373527577842246839Sun, 01 Nov 2009 19:53:00 +00002009-11-03T13:45:27.785-06:00mastering the art of french cookingtomaotoessaffronprovencaljulia childfrenchchickenJulia Child and her husband Paul moved to France in November, 1948, and their lives were never the same. Of course, I'd like to think that if anybody moved to France their lives would never be the same, but you know what I mean.If Julia hadn't fallen in love with living in Paris, Americans might never have fallen in love with Julia - quelle horreur! Julia might have decided to pursue a career in http://feedproxy.google.com/~r/DinnerWithJulia/~3/HAIzGCTKcsY/chicken-bouillabaisse.htmlnoreply@blogger.com (Madame K)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=HAIzGCTKcsY:7Gn_paranNw:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=HAIzGCTKcsY:7Gn_paranNw:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=HAIzGCTKcsY:7Gn_paranNw:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/HAIzGCTKcsY" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/11/chicken-bouillabaisse.htmltag:blogger.com,1999:blog-1311279900412189644.post-6955580705680140789Thu, 29 Oct 2009 21:05:00 +00002009-10-30T18:58:28.059-05:00mastering the art of french cookinghoneydried fruitspicebakinggingerbreadcakeraisinsjulia childapricotspain d'epiceIf you happen to be the kind of person who enjoys planning life out in advance, you're in luck - this recipe is for you!Here we are a good month away from the start of December and all the hubbub that comes with it. And guess what? Today would be the perfect day to make a fruitcake to age over the next month or so, just in time for holiday cheer.Just so you know, I am neither much of a planner orhttp://feedproxy.google.com/~r/DinnerWithJulia/~3/2Bp2_hzR-W8/french-spice-cake-pain-depices.htmlnoreply@blogger.com (Madame K)2<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=2Bp2_hzR-W8:HIBasv5L-84:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=2Bp2_hzR-W8:HIBasv5L-84:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=2Bp2_hzR-W8:HIBasv5L-84:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/2Bp2_hzR-W8" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/french-spice-cake-pain-depices.htmltag:blogger.com,1999:blog-1311279900412189644.post-8117622311843426970Wed, 21 Oct 2009 23:06:00 +00002009-10-30T12:34:50.665-05:00mastering the art of french cookingjulia childfrenchpumpkinsoupI heard Gourmet magazine editor Ruth Reichl interviewed on NPR's Fresh Air the other day. In between talking about the the untimely demise of the magazine, she mentioned one of her favorite fall recipes, Roast Pumpkin with Cheese Fondue.After locating the recipe in the new Gourmet Today cookbook, I saw that it's remarkably like the recipe for Stuffed Pumpkin, or Pumpkin Soup Served in a Pumpkin http://feedproxy.google.com/~r/DinnerWithJulia/~3/h_f1OJ1Fe1w/julia-childs-pumpkin-soup-in-pumpkin.htmlnoreply@blogger.com (Madame K)4<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=h_f1OJ1Fe1w:ct51pqr6T-8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=h_f1OJ1Fe1w:ct51pqr6T-8:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=h_f1OJ1Fe1w:ct51pqr6T-8:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/h_f1OJ1Fe1w" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/julia-childs-pumpkin-soup-in-pumpkin.htmltag:blogger.com,1999:blog-1311279900412189644.post-2386143486124741906Sun, 18 Oct 2009 19:15:00 +00002009-10-30T12:35:34.444-05:00mastering the art of french cookingmashed potatoesjulia childfrenchWhile Julia Child's Beef Bourguignon recipe is stand-alone delicious with just a hunk of warm, crusty bread to sop up the rich sauce, these garlic mashed potatoes help bring beef stew to a whole other level.Mashed potatoes, otherwise known as purèe de pommes in MTAOFC, can be a bland landing pad for whatever food you choose to top them with, but everyone knows that is exaclty where the beauty http://feedproxy.google.com/~r/DinnerWithJulia/~3/O51ADlTF-uc/garlic-mashed-potatoes.htmlnoreply@blogger.com (Madame K)3<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=O51ADlTF-uc:BfNy_kmcC7Y:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=O51ADlTF-uc:BfNy_kmcC7Y:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=O51ADlTF-uc:BfNy_kmcC7Y:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/O51ADlTF-uc" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/garlic-mashed-potatoes.htmltag:blogger.com,1999:blog-1311279900412189644.post-745572577858521257Thu, 15 Oct 2009 22:00:00 +00002009-10-30T12:35:17.921-05:00mastering the art of french cookingjulie and juliabourguignonbeefjulia childstewfrenchWhy is it that when I say I’m making beef à la bourguignon for dinner, it sounds so much more fancy-pants than if I’d mentioned I was boiling up some beef stew? It must be the French accent, although I hardly have one of those.The bourguignon part of this dish refers to the bacon, mushrooms, red wine and pearl onions, which are traditional ingredients in the regional cooking of Burgundy, France.http://feedproxy.google.com/~r/DinnerWithJulia/~3/8JCbi15NHAA/re-mastering-beef-bourguignon.htmlnoreply@blogger.com (Madame K)9<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=8JCbi15NHAA:vKz3HxNK6K4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=8JCbi15NHAA:vKz3HxNK6K4:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=8JCbi15NHAA:vKz3HxNK6K4:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/8JCbi15NHAA" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/re-mastering-beef-bourguignon.htmltag:blogger.com,1999:blog-1311279900412189644.post-6790811199451263026Mon, 12 Oct 2009 15:10:00 +00002009-10-13T21:00:54.546-05:00Like so many others, I've fallen - once again - under the spell of Julia Child after seeing Nora Ephron's film "Julie & Julia" {twice so far}. While Meryl Streep said that the charmingly effervescent, larger-than-life Julia she portrayed in the film is idealized, played as Julie Powell might have imagined The French Chef beside her as she cooked through 500-plus recipes, all you have to do is http://feedproxy.google.com/~r/DinnerWithJulia/~3/dgjpIx3Y74k/why-dinner-with-julia.htmlnoreply@blogger.com (Madame K)6<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=dgjpIx3Y74k:0K2-napU4pM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=dgjpIx3Y74k:0K2-napU4pM:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=dgjpIx3Y74k:0K2-napU4pM:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/dgjpIx3Y74k" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/why-dinner-with-julia.htmltag:blogger.com,1999:blog-1311279900412189644.post-2474677135612591171Wed, 07 Oct 2009 20:53:00 +00002010-08-29T16:01:16.960-05:00Pumpkin Soup in a PumpkinCold Cucumber SoupFrench Spice Cake (Pain d'epice)Chicken BouillabaisseBeef BourguignonGarlic Mashed PotatoesCreamed Brussels SproutsGlazed Baby TurnipsRoasted Vegetable Ratatouillehttp://feedproxy.google.com/~r/DinnerWithJulia/~3/bY5y68Zwtyc/recipe-index.htmlnoreply@blogger.com (Madame K)2<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=bY5y68Zwtyc:VcXEYOkpp7k:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=bY5y68Zwtyc:VcXEYOkpp7k:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=bY5y68Zwtyc:VcXEYOkpp7k:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/bY5y68Zwtyc" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/recipe-index.htmltag:blogger.com,1999:blog-1311279900412189644.post-9118435746663362266Sun, 12 Oct 2008 18:17:00 +00002009-10-12T13:53:00.809-05:00The BookMastering the Art of French Cooking by Julia Child with Simone Beck and Louisette Bertholle.Copyright 1961: Alfred A. Knopf, New York.Mastering the Art of French Cooking Volume II (with Simone Beck). Copyright 1970, 1983: Alfred A. Knopf, New York.The physical beauty and quality of the published book is superb...Noel Riley Fitch, author of Appetite for Life: The Biography of Julia Childhttp://feedproxy.google.com/~r/DinnerWithJulia/~3/23zWqZ8LyKg/sources.htmlnoreply@blogger.com (Madame K)<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=23zWqZ8LyKg:y7KWjEHIWXY:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/DinnerWithJulia?a=23zWqZ8LyKg:y7KWjEHIWXY:gIN9vFwOqvQ"><img src="http://feeds.feedburner.com/~ff/DinnerWithJulia?i=23zWqZ8LyKg:y7KWjEHIWXY:gIN9vFwOqvQ" border="0"></img></a> </div><img src="http://feeds.feedburner.com/~r/DinnerWithJulia/~4/23zWqZ8LyKg" height="1" width="1"/>http://www.dinnerwithjulia.com/2009/10/sources.html