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I feel like I haven't mentioned in a while what a struggle writing Tasty Tuesday's are for me. You don't understand, there is a struggle. The struggle is beyond real. So, I will take any inspiration I can get. I'm not quite sure why Julia Child's hit me as that inspiration. I really have no idea.
To be honest, none of the recipes in today's article have been tried out by me. Let's be real. I am not a French chef. I was not about to do any of the crazy things Julia Child was throwing in as suggestions. I really do like Julia Child. Back when I didn't have responsibilities I would watch her cooking show on PBS. I think it was The French Chef, but it could have been the one she did with Jacques. I always wondered why it was called the French chef. Julia Child's is not French. She is American it was just very confusing. |
I definitely think Julia and I would have been best friends, if I knew her and was born you know like eighty years ago. Do you not love the suggestion that Julia Child was an ace super spy for America in World War II. You need to watch Julia on her cooking show. This is a wonderfully awkward woman, I just can't picture her as a spy of any kind. That's probably why she made such a great spy. If she was a spy.
That is one thing I hold against that movie Julie & Julia. It did not answer this question. It was such a good movie, though. I say as I haven't seen it in at least five years. Is there such a thing as a bad movie when Meryl Streep is in it. You could put Meryl Streep in the role of Batman and she would be the right choice. She's Meryl Streep.
That is one thing I hold against that movie Julie & Julia. It did not answer this question. It was such a good movie, though. I say as I haven't seen it in at least five years. Is there such a thing as a bad movie when Meryl Streep is in it. You could put Meryl Streep in the role of Batman and she would be the right choice. She's Meryl Streep.
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Then, Amy Adams was in it and Amy Adams is bae. Hopefully you saw her on the cover of Vogue last December. She looked stunning. Because, she is stunning. I hope I didn't make you think I was going to relive the experiences of Amy Adam's character in that movie.
I am not cooking one recipe from Julia Child's cookbook every day. I don't think so. That is too much effort to be honest. Me waking up in the morning is really good enough to prove my existence. |
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The most heartbreaking moment in Julie & Julia is when Amy Adam's character is told that Meryl Streep doesn't 'understand' the concept of the blog. That was just rude for someone to point out to Amy Adam's first of all and secondly Julia Child would have been in her late eighties at this point. Of course she doesn't understand the concept of what a blog is.
There is something so loveable about Julia Child. She's always eating on her cooking show, which would be me. Totally honest, I would be eating all the time. I would be overweight and sexy of course. Julia Child is just a great person.
I say that. Do you ever think about our favorite icons. Elvis Presley, Patsy Cline, James Dean. They were probably racist as fuck. Like I love them now in 2015 and what ever they thought in their respective time period wasn't controversial. But, that doesn't mean they weren't terrible people. What if Julia Child was a legit terrible person.
There is something so loveable about Julia Child. She's always eating on her cooking show, which would be me. Totally honest, I would be eating all the time. I would be overweight and sexy of course. Julia Child is just a great person.
I say that. Do you ever think about our favorite icons. Elvis Presley, Patsy Cline, James Dean. They were probably racist as fuck. Like I love them now in 2015 and what ever they thought in their respective time period wasn't controversial. But, that doesn't mean they weren't terrible people. What if Julia Child was a legit terrible person.
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That is not important. She is adorable. That is how I will always think of her. Well, I always think of Meryl Streep playing her, but it's basically the same thing.
RECIPES:
Ratatouille
1 lb of Eggplant
1 lb pound of Zucchini
4-6 tablespoons of Olive Oil
1 teaspoon of Salt
2 cloves of mashed Garlic
1 ½ cups of thinly sliced Yellow Onions
Salt & Pepper
2 Green Pepper
3 tablespoons of minced Parsley
1 ½ cups of canned Tomatoes
Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into piece the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt. Set them aside for 30 minutes. Drain every slice and dry with a towel.
Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until they vegetables are slightly browned. Take them out into a dish.
Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.
Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.
Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.
Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.
Take it out, and serve!
RECIPES:
Ratatouille
1 lb of Eggplant
1 lb pound of Zucchini
4-6 tablespoons of Olive Oil
1 teaspoon of Salt
2 cloves of mashed Garlic
1 ½ cups of thinly sliced Yellow Onions
Salt & Pepper
2 Green Pepper
3 tablespoons of minced Parsley
1 ½ cups of canned Tomatoes
Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into piece the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt. Set them aside for 30 minutes. Drain every slice and dry with a towel.
Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until they vegetables are slightly browned. Take them out into a dish.
Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.
Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.
Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.
Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.
Take it out, and serve!
Apricot Sherbert
1 can of Apricot halves
½ cup of Sugar
Almond Extract
2 teaspoons of Lemon Juice
2 Eggs
Get a measuring cup (1 quart), and set aside. Get your apricots and start pureeing them until smooth, and pour it into the cup.
You have to make at least two quarts of pureed apricots for this recipe.
The next thing that you have to do, is combine the pureed apricots, lemon, and refined sugar into a mixer. In high speed, beat the mixture, until there are no signs of the refined sugar anymore.
Once the refined sugar is fully dissolved, you can now add your almond extract, and the egg whites. You can whip in the egg whites using your mixer, but I definitely recommend using an ice cream maker. It is easier and more efficient in making perfect sherbet.
If you do not have an ice cream maker, I heard that some people use food processors, which produces the same outcome as well.
Once the egg whites are whipped in, pour your mixture into a clean container, and put it inside the freezer.
The tricky part here is – you have to check the sherbet after two hours of freezing. You have to gently whip the mixture again, in order to prevent the ice from building up. You have to do this twice, or thrice, if you feel the need to do it.
Sherbet is not as solid as ice cream. It should have a consistency of a mousse. Before you serve the apricot sherbet, you have to whip once more, to achieve the kind of consistency that is perfect for a sherbet.
1 can of Apricot halves
½ cup of Sugar
Almond Extract
2 teaspoons of Lemon Juice
2 Eggs
Get a measuring cup (1 quart), and set aside. Get your apricots and start pureeing them until smooth, and pour it into the cup.
You have to make at least two quarts of pureed apricots for this recipe.
The next thing that you have to do, is combine the pureed apricots, lemon, and refined sugar into a mixer. In high speed, beat the mixture, until there are no signs of the refined sugar anymore.
Once the refined sugar is fully dissolved, you can now add your almond extract, and the egg whites. You can whip in the egg whites using your mixer, but I definitely recommend using an ice cream maker. It is easier and more efficient in making perfect sherbet.
If you do not have an ice cream maker, I heard that some people use food processors, which produces the same outcome as well.
Once the egg whites are whipped in, pour your mixture into a clean container, and put it inside the freezer.
The tricky part here is – you have to check the sherbet after two hours of freezing. You have to gently whip the mixture again, in order to prevent the ice from building up. You have to do this twice, or thrice, if you feel the need to do it.
Sherbet is not as solid as ice cream. It should have a consistency of a mousse. Before you serve the apricot sherbet, you have to whip once more, to achieve the kind of consistency that is perfect for a sherbet.
Potato & Leek Soup
2 tablespoons of Canola Oil
4-5 Russet Potatoes
6 cups of Vegetable Stock
Salt
3 Leeks
½ cup of Heavy Cream
1-2 teaspoons of Lemon Juice
1/3 cup of Parsley
½ cup of Creme Fraiche
Take a large Dutch oven or stockpot and put oil into it. Heat the oil over medium heat. Add potato and leek to the oil and cook for about 8 to 12 minutes until the vegetables start to soften and turn slightly brown. Don’t forget to stir occasionally. The cooking time varies depending entirely on the surface area of your pot’s bottom.
Next, you will have to add the vegetable/chicken stock to the vegetables. Bring it to a full boil and let it simmer for about 30 to 40 minutes. Again, the time might vary. Let the mixture boil until the vegetables are tender.
Blend the soup until it is smooth. You can use immersion blender for this purpose. Or, it can be done by transferring the soup to a blender and blending it in batches. After blending, add the cream to the soup and season it to taste with salt. It is recommended to start with a single teaspoon and go from there, tasting regularly. Add some lemon juice and mix it well. Ladle the soup into bowls and decorate it with crème fraiche and minced parsley.
You can make about 6 servings following this exact recipe.
2 tablespoons of Canola Oil
4-5 Russet Potatoes
6 cups of Vegetable Stock
Salt
3 Leeks
½ cup of Heavy Cream
1-2 teaspoons of Lemon Juice
1/3 cup of Parsley
½ cup of Creme Fraiche
Take a large Dutch oven or stockpot and put oil into it. Heat the oil over medium heat. Add potato and leek to the oil and cook for about 8 to 12 minutes until the vegetables start to soften and turn slightly brown. Don’t forget to stir occasionally. The cooking time varies depending entirely on the surface area of your pot’s bottom.
Next, you will have to add the vegetable/chicken stock to the vegetables. Bring it to a full boil and let it simmer for about 30 to 40 minutes. Again, the time might vary. Let the mixture boil until the vegetables are tender.
Blend the soup until it is smooth. You can use immersion blender for this purpose. Or, it can be done by transferring the soup to a blender and blending it in batches. After blending, add the cream to the soup and season it to taste with salt. It is recommended to start with a single teaspoon and go from there, tasting regularly. Add some lemon juice and mix it well. Ladle the soup into bowls and decorate it with crème fraiche and minced parsley.
You can make about 6 servings following this exact recipe.
ALL RECIPES FROM the cookbook Mastering The Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle.
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