Too busy, perhaps, getting ready for a site launch I have only now found news that Julia Child has been… er, whisked away.
What an amazing, rewarding, rich and full life she led! She threw herself into her work — foibles and all — and we all eat better for it. Just as the American foodie world has long heralded James Beard as its grandfather, I do hope that Julia is given her proper plaudits as the grand damme of American cuisine; she well deserves it.
Soon, very soon, I’ll cook up something appropriate in her honor… which, as I understand, should have me employ every pot, pan and saucier in my kitchen. [Herself might tell you I can do that even on less than special occasions.]
But first… back to work!
August 28, 2004 at 10:35 pm
If you’ve never tried it before find the recipe for baked cucumbers in “Mastering the Art of French Cooking”. It is such an eye-opening dish that it strikes me as the perfect thing to cook in honour of Julia’s impact on our diets. -bgb
May 10, 2005 at 9:29 pm
Pound a few chicken breasts flat.
Soak in half&half and a little creme sherry.
Mix together; some toasted coconut, toasted sliced almonds, mix of “usaul dry spices” little sesame seeds, garlic(toasted or fresh,) grind fresh, whole pepper and salt. soake chick in creme mix, then roll in dry mix. brown in olive oil. Top with sauted mushrooms (of ur choice).
yummy yummy!! serve w/salad.