by Julia Child
Julia Child would have turned 99 today.
Julia Child brought French food to post-war America. When her husband Paul was posted to Paris, she studied at L’Ecole du Cordon Bleu, and went on to form her own cooking school with fellow students Mastering the Art of French Cooking and Louisette Bertholle. The threesome went on to write the 2-volume classic Coq au Vin , which covered all the basic techniques and dishes of classic French cuisine.
And indeed she proved to be right. It is only now, 60 years later, that cooking has established itself as gastronomy, and only when referring to a few great American chefs.
This is Foodista’s list of their favorite Julia recipes.
Rooster cooked in red wine is a classic Burgundian dish made with red wine, mushrooms, onions, bacon and herbs.
Vichyssoise is actually the base of almost all French soups. This simple base — made of potatoes, leeks, and salt — is elaborated on in countless ways to make an endless variety of soup. When served cold in summer and cream is added, it is referred to as Vichyssoise.
Ratatouille brings all the flavors of the Southern sun together: red ripe tomatoes, eggplant, zucchini, bell peppers, garlic, onions and Provençal herbs. Today there are many other versions, many of them even in the oven, but this is the classic recipe.
The problem with duck is always the same: the fat spews all over the place and it is difficult to digest. The acid of the orange in this classic French dish helps digest the fat, and makes it tasty too. This is a favorite Julia Child recipe.
Boeuf Bourguignon is a fancy version of our classic beef stew. What makes it different is that it is cooked in red wine, and pearl onions and mushroom caps are added to it.
Not surprising that Julia loved Martinis. She added vermouth to just about any sauce she could work it in to.
Not all French pies are made with custard, but you often find this version in Normandy, the land of cream and butter. It can be served either cold or warm.
Clafoutis can be made with many different fruits, but plus and cherries are all-time French favorites. This tart has a custard-like consistency, but also contains ground almonds, giving it a salty edge.
Sabayon is a a cousin of the light, egg-based Italian dessert zabaglione. It is light and custard-like, and a standard in French as well as British cuisine.