And just like that – this show got a lot better, didn’t it? – It is September. And as that subtle crunch begins to permeate the air in many regions, cravings and meal planning are shifting from grills and salads to heavier, richer meals. The top chef whose recipes fit this category, at least for me, is Julia Child.
Every fall, as the leaves begin to change color and shape the landscape, I reminisce about my Julia Child era.
For some reason I associate them with the season and early winter. Whether you’ve been cooking her recipes for 50 years, you’re just interested in her because of Julie & Julia, or you’re a brand new fan, there’s nothing quite like a Julia Child recipe. Comfortable, reliable and timeless – Child’s food is the perfect nourishment for a chilly, blustery night leading up to winter and the holidays.
Since the author of Julie & Julia, Julie Powell, recently passed away, I revisited her warm, welcoming book and film adaptation that followed. Much like Powell (or Amy Adams’ portrayal of Powell in the film adaptation of Julie & Julia), I sometimes like to think of Julia as a friend who hangs out in the kitchen sipping a martini while I cook and eat.
Cozily cooking up a Juliet-inspired feast to the tunes of my favorite Spotify playlists while leaves fall outside and scarecrows, pumpkins and Halloween decorations begin to adorn the streets – it doesn’t get much better than this.
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Here are some Julia Child staples that really will never fool you. If you have a tattered, stained old copy of Mastering the Art of French Cooking, now is the best time to dig it out. Otherwise, use these handy recipe links to perfume your home and feed your family with some Child classics. In her words: “Bon appétit!”
Go on: Say it in the voice of Julia Child. You want it too.
Possibly Child’s most iconic dish, there really is nothing better than beef bourguignon on a chilly or cold evening. It’s the epitome of stick-to-your-ribs cooking and the long cooking time results in something incredibly delicious, warming and filling.
Coq au vin is another staple for kids and for many, the first dish that springs to mind when they think of Juliet. I’m not a fan of dark meat so I rarely make it, but there’s really something special about it je ne sais quome if you will
Another classic from Julie & Julia, Sole Meunière is probably one of the easier options in Child’s pantheon. Made with nothing more than sole, butter, oil, flour, lemon juice, parsley and capers, the dish is an exercise in simplicity. Interestingly, it was also said to be the dish that “launched Child’s career.”
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