Cooking Inspired by Julia Child
No fuss and with a healthy respect for butter and cream. That is the signature style of famed chef Julia Child. Home cooks, chefs, and bakers alike were drawn into her television program out of curiosity for how to cook, French cuisine, and simply to learn from a fascinating character. And people still do. The continued interest in all things Julia is the foundation for Sur La Table, the gourmet store, to offer cooking classes based on recipes by Julia Child.
Julia Child was a California native from Pasadena. She later went on to graduate from Smith College, joined the Office of Strategic Services (OSS) during World War II to gather intelligence information, and then attended the Cordon Bleu. This culinary education gave impetus to write Master the Art of French Cooking and propelled Julia into a television program, The French Chef.
One of the reasons Julia Child remains an inspiration and great teacher is that she learned to cook late in life. She grew up in a wealthy family with a cook. It was not until her foreign travels and attendance of cooking school that she had to study and understand food, recipes, and cookery herself.
Julia’s enjoyment of food and revival of home cooking in the 1960s is a lasting legacy and reason for celebrating her birthday through cooking classes by Sur La Table. “America’s favorite chef, Julia Child helped bring classic French cuisine to the States and in turn inspired a generation of cooks to expand their skills. August 15th would have been Julia’s 100th birthday, and we’re celebrating her life with this fun, hands-on cooking class. Our instructor will walk you through the steps of some of Julia’s most popular recipes, including timeless classics from Mastering the Art of French Cooking.”
The class was a wonderful taste of French food by Julia Child. Chef Sean Kilpatrick two sous-chefs, under-chefs, brought to life Julia’s cookery. It was an enjoyable experience to talk about Julia, French cooking, menu planning, and recipes with Chef Sean. We conferred on changes that could be made to some of the recipes, such as cooking asparagus for less time than Julia recommended, and what items could be served along with what we cooked in class.
In the class of sixteen, it was gratifying to be paired with three others that were such good team players, had good senses of humor, and displayed impressive culinary skill. As a team we shared in the chopping, stirring, and whisking. We created very flavorful food through good collaboration. Chef Sean used our dishes as examples for the rest of the class. Not only were the dishes delicious, each item had a delectable appearance and had great aroma.
In the class of sixteen, it was gratifying to be paired with three others that were such good team players, had good senses of humor, and displayed impressive culinary skill. As a team we shared in the chopping, stirring, and whisking. We created very flavorful food through good collaboration. Chef Sean used our dishes as examples for the rest of the class. Not only were the dishes delicious, each item had a delectable appearance and had great aroma.
Here is what was on the Sur La Table cooking class menu from the recipes of Julia Child.
Cheese Soufflé (recipe from The Way to Cook by Julia Child) made with finely grated Parmesan cheese, butter, flour, hot milk, paprika, nutmeg, salt, pepper, egg yolks, egg whites, and Swiss cheese.
Coquilles Saint Jacques a la Provençale: Scallops Gratineed with Wine, Garlic, and Herbs (recipe from The Way to Cook by Julia Child) made with yellow onions, butter, shallot, garlic, scallops, salt, pepper, flour, olive oil, white wine, bay leaf, thyme, and Swiss cheese.
Asperges au Naturel avec Hollandaise: Asparagus with Hollandaise (recipe from Mastering the Art of French Cooking by Julia Child) made with asparagus spears, salt, butter, egg yolks, lemon juice, butter, and pepper.
Chocolate Mousse (recipe from Mastering the Art of French Cooking by Julia Child) made with egg yolks, fine sugar, orange liqueur, semi-sweet baking chocolate, strong coffee, unsalted butter, glazed orange peel, eggs whites, salt, and granulated sugar.
Click the play button below to watch a video about Julia Child, her place in the history of cookery, and the purpose of her foundation.
Sur La Table is one of the best resources to purchase cooking utensils, “[in] 1972, the first Sur La Table store opened in Seattle’s Pike Place Market. It was a place where serious cooks found a surprising selection of culinary tools from around the world, with helpful, knowledgeable employees who loved cooking, too. We’ve now grown to more than 100 stores across America, with a website and catalog viewed by millions of people each year and a highly regarded cooking class program. But some things haven’t changed: we’re still the place for an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table. We’re still passionate about cooking and entertaining, eager to share all we know.” Taking a class, such as Celebrating Julia Child, at Sur La Table is a wonderful experience. Bon appetit!
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Credits: surlatable. com, facebook. com/pg /JuliaChild/about, youtube. com/watch?v=WPoCyag19Wc
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