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Bon Appetit! It’s Julia Child’s Birthday

Bon Appetit! It’s Julia Child’s Birthday

Celebrate this influential chef’s creativity, innovation, beautiful humor, passion, and, of course, her delicious recipes to commemorate her birthday.

Julia Carolyn Child (August 15, 1912 – August 12, 2004) was an American chef, author, and television personality.  She is credited with introducing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking which interestingly was rejected by the first publisher and later became the best-seller through the subsequent publisher, Alfred A. Knopf!  She subsequently hosted a television cooking show The French Chef, which debuted in 1963, on PBS.

Few may realize that Julia was professionally trained as a chef.  In Paris, she attended the famous Le Cordon Bleu cooking school, and she later studied privately with Max Bugnard and other master chefs.  She joined the women’s cooking Le Cercle des Gourmettes, and that’s where she met Simone Beck who was writing a French cookbook for Americans with her friend  Louisette Bertholle.  Beck suggested that Child work with them, to make the book appeal to Americans.

What also may be little well known is that Julia spoke French and thus translated the recipes from French to English, making the publication possible in the United States.

In remembrance of Julia Child’s birthday, we’d like to invite you to join us and whip up one of her most iconic dishes.

Boeuf Bourguignon

Ingredients:

  • One tablespoon unsalted butter
  • Two tablespoons olive oil
  • 2-pounds trimmed beef flatiron steak or chuck, cut into eight pieces
  • Salt
  • Freshly ground black pepper
  • One cup finely chopped onion
  • One tablespoon finely chopped garlic
  • One tablespoon all-purpose flour
  • One 750-milliliter bottle dry red wine
  • Two bay leaves
  • One thyme sprig
  • One 5-oz piece of pancetta
  • 15 pearl or small cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots, peeled
  • Sugar
  • Chopped fresh parsley, for garnish

Directions:

  1. Preheat the oven to 350°F. In a large enameled, cast-iron casserole (other types of pans will suffice), melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper.  Cook over moderately high heat, turning occasionally until browned on all sides, 8 minutes.  Add the chopped onion and garlic and cook over moderate heat, occasionally stirring, until the onion is softened, 5 minutes.  Add the flour and stir to coat the meat with it.  Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
  2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
  3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes.  Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
  4. In a large skillet, combine the pancetta, pearl onions, mushrooms, and Add the remaining one tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt, and pepper.  Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes.  Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  5. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with some chopped parsley and serve.

We at The Maria Sanchez Show hope you will join us as we prepare this classic French dish in honor of Julia Child’s birthday.  Don’t forget to check out our latest program, Shadow Politics with Senator Michael D. Brown.  Tune in on Sundays at 4:00 p.m. PDT/7:00 p.m. EDT.

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