on Julia Child
If Julia Child were alive today, she would be turning 100 years old in 2 days. She shares a birthday with my mom. My mom will not be turning 100 years old (she will be turning 60).
I wonder, if Julia were still alive, would I have the courage to email her, send her a tweet, tag her in an Instagram post? I’d put her in my list of people who inspire me culinarily, along with my mom, Joy the Baker, and my friend, Christy, to name just a few.Ã‚ Would I tell her that?
I’m currently readingÃ‚ My Life in France. I have Mastering the Art of French Cooking, Vols 1&2. I’m fascinated by her. I love it when there are reruns of Julia and JacquesÃ‚ Cooking at Home on PBS onÃ‚ a lazy weekend afternoon (or anytime on Hulu).
Watching the movie Julie and Julia inspired me to start blogging about food. I’d made a variation on Boeuf Bourguignon to eat while we watched the movie and I realized that it would be fun to write about it. While cooking it (my version was more of a Beef Stew, but was so good none-the-less… although I’ve never tried hers, so maybe I just don’t know what I’m missing) I also discovered a love for Upside Down Martinis, like she used to drink.
This recipe is my variation, inspired by Julia. Her recipe is on p315 of volume 1 of Mastering the Art of French Cooking, or here. Honestly, if you have to make just one of these, make hers. I’ve set aside a whole afternoon and I’m planning to make it on Thursday!
|Roasted Garlic Butter|
- 1 head of garlic
- olive oil
- Heat oven to 350F.
- Cut top of a head of garlic exposing the cloves, drizzle with olive oil, wrap in foil. Roast 20-45 minutes, depending on your oven.
- Let it cool, squeeze cloves out.
- Mash into butter.