Laura Calder's Baked Onions With Vinaigrette
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Amen, Julia, we couldn’t agree with you more. So toss the 100-calorie packs of whatever snacks you’ve got, pour the Diet Coke down the drain, and let’s take a look at our favorite rich, French food. Low-fat, schmo-fat, I say.
Chevre and Walnut Tartlets: crisp puff pastry, creamy goat cheese and fresh figs cooked in port = richness redefined.
Hot Mussles: we’ll take ours topped with buttery breadcrumbs, please.
Beef au Bleu: Julia might condone snacking on some celery sticks while you wait for your boeuf to cook.
“Belge-ette” De Veau: Loosely translated, this means veal in creamy, buttery, mushroom-y sauce.
Halibut With Brown Butter, Crushed Chickpeas With Olives and Roasted Cumin Carrots: Bonsoir, Monsieur Halibut Délicieux.
Moelleux au Chocolat: the caramel sauce is optional, but don’t skip it. Really. Is caramel sauce ever optional?
Happy birthday, Julia. Thanks for everyone you gave to us, the lessons, your recipes, hours of entertainment, and perhaps most of all, thank you for making it ok to crave fabulous, luscious food.
Get the best of Julia’s shows on Cooking Channel and check out Laura Calder’s French Food at Home for more French-spiration, and tell us here how you’re celebrating Julia’s birthday.
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i love it all. I'm sorry but butter substitute? I'll take the butter please. Do people realize that there are different types of butter, and they are all natural. So why would you go for something made in a lab? Same for all the diet drinks, ugh, I hate that chemical taste that people tell I will get used to. No, I'd rather not. If I want less calories, I'll drink water.
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thank you for sharing these truly amazing recipes and tribute to Julia. Her passion for food is such an inspiration as I experiment in the kitchen. Time to make Chevre and Walnut Tartlets…
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I’m reading Julia Child’s charming book, “My Life in France”, and wanted to find some old video clips so I could see her in real life. As I’ve mentioned in my Julie & Julia movie review, I never watched her show when I was younger. I just wasn’t into cooking like I am now, but the Julie & Julia movie has really fired me up to find out more about this famous chef. Apparently I’m not the only one, as her cookbook is now mensagens de carinho #1 on the New York Times Best Seller List. I just read this article about it, “After 48 Years, Julia Has a Big Best Seller, Butter and All”, and got ticked off mostly. People are still so dense when it comes to butter and cream, but Julia wasn’t:
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