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French Food Quote: Daily Food Quote, August 16, 2011

Published by Jonell Galloway + Tuesday, August 16, 2011 Permalink 0

by Jonell Galloway

Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.–Julia Child

Julia Child, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

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 Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

Image via Wikipedi

Simon Says: Daily Food Quote, August 16, 2011

Published by Jonell Galloway + Tuesday, August 16, 2011 Permalink 0

by Simón de Swaan

[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells…there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.-–M.F.K. Fisher, The Art of Eating

Mary Francis Kenney Fisher (July 3, 1908 – June 22, 1992). a Californian by birth, was a prolific and well-respected author of 20 books, many of which dealt with the preparation, history and culture of food. She spent the first three years of her marriage in France, where she learned how to live and eat economically and was introduced to various wines, pastries and cheeses. This was to determine the path of her life.

Happy 99th Birthday, Julia Child!

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

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.

Vichyssoise

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.

Coq au Vin

Rooster cooked in red wine is a classic Burgundian dish made with red wine, mushrooms, onions, bacon and herbs.

Duck a l’Orange

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.

Boeuf Bourguignon

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.

Upside-Down Martini

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.

Custard Apple Tart

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.

Plum Clafoutis

Not surprising that Julia loved Martinis. She added vermouth to just about any sauce she could work it in to.

Sabayon

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.

Lessons from Julia Child

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.

French Food Quote: Daily Food Quote, August 15, 2011

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

by Jonell Galloway

Nouvelle cuisine was so specifically French that it was, and still is, misunderstood in the rest of the world. You have to be dominated by Escoffier before rejecting him becomes meaningful.–Mark Kurlansky, Choice Cuts (2002)

Mark Kurlansky’s Choice Cuts features more than 200 essays on what great thinkers, writers, musicians and sometimes even foodies thought about food in all its forms throughout time. It is essential to any cookbook collection and serves as an amusing read at any time of the day.

French Food Quote: Daily Food Quote, August 10, 2011

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

by Jonell Galloway

It took architects years to get established, to show that they weren’t just artisans, and that’s what I hope will happen with gastronomy. For some reason people don’t consider cooking a serious business, but it’s like any discipline, and it’s a passionate and fascinating one.—Julia Child

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 Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, 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.

Read other French food quotes here:

Simon Says: Daily Food Quote, August 8, 2011

Published by Jonell Galloway + Monday, August 8, 2011 Permalink 0

by Simon de Swaan

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.–Julia Child

Mastering the Art of French Cooking, (1912 – 2004), American cookbook writer, TV personality and tremendous contributor to the food world, introduced Americans to the techniques of French cooking with her classic book, Mastering the Art of French Cooking, Volumes I and II.

Click here to watch her making an omelet on her famed TV show, The French Chef, one of the first cooking shows on television.

French Food Quotes: Daily Food Quote, July 26, 2011

Published by Jonell Galloway + Wednesday, July 27, 2011 Permalink 0

by Jonell Galloway

This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!–Julia Child

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 Simone Beck and Louisette Bertholle. The threesome went on to write the 2-volume classic Mastering the Art of French Cooking, which covered all the basic techniques and dishes of classic French cuisine.

The Rambling Epicure Voices

Published by Jonell Galloway + Monday, February 7, 2011 Permalink 0

Jenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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A Video: Why Meryl Streep Was Inspired to Play Julia Child

Published by Jonell Galloway + Thursday, February 3, 2011 Permalink 0

by Jonell Galloway

“Julie and Julia” was by no means one of my favorite food movies. Julie was of such a banality, lost in life with no purpose that made any sense, compared to Julia Child, who when she lacked something to do in Paris, set off on a mission that was to last the rest of her life. In this short video, Meryl Streep describes why she was inspired to make the movie. She really was the perfect choice, and I listen to excerpts of Streep’s performance over and over for inspiration.

Meryl Streep’s Julia Child Inspiration