julia child, mastering the art of french cooking, julie powell, french cuisine

Posts Tagged ‘Julie Powell’

Jambon’s Connected to the Yum Bone

 [Audio clip: view full post to listen] “If a preparation of ham can be considered ‘refreshing,’ this is it.  Not to mention the fact, and I could have said this earlier, I suppose, but ‘Jambon’ is just a great word to say.  You can amuse yourself for several minutes, if you’re Julie, just wandering around […]

I’m Sensing a Theme…

 [Audio clip: view full post to listen] “So my husband and I were trying to decide, if I were a celebrity chef, what my trademark saying, my ‘Bam!’, should be, and we decided that whenever I threw in another stick of butter, I’d say, ‘What could happen?’  This catchphrase is perfect, because it works in […]

Stew On This

 [Audio clip: view full post to listen] “Lisa was scouring Manhattan for veal stew meat.  She had spent the day industriously calling up fancy-ass butchers.  When she said ‘veal’, the butchers kept saying they had something called ‘veal log’.  Lisa is no butcher, but she knew enough to find the word ‘veal’ and the word […]

Soup’s On!

 [Audio clip: view full post to listen] “This fine and uncomplicated peasant soup is a comforting dish for a cold winter day.” – Julia Child Despite the fact that I’m not sure how I feel about being referred to as a “peasant”, and the fact that we are nowhere near a cold winter day (we’re […]

Think Outside the (Recipe) Box

 [Audio clip: view full post to listen] “Oh, those were such fine, fat, full-flavored birds from Bresse—one taste, and I realized that I had long ago forgotten what real chicken tasted like!” – Julia Child Remember that relationship you were in where you really loved the person, but after awhile, there was no spark? No excitement? […]

This Recipe Won’t Have You Feeling Blue

 [Audio clip: view full post to listen] “I go into this very weird fugue state where I start thinking about the Roquefort filling, which is determinedly trying to escape the turnovers, and how isn’t it sort of essentially arrogant, really almost a slave-owning mentality, to be approaching this from the perspective of how best to […]

Something for the Upper Crust

 [Audio clip: view full post to listen] “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.” – Julia Child Last week I was in the mood for some good chicken (which translates to: chicken a la Julia Child). Despite the fact our refrigerator […]

Salmon Chanted Evening

 [Audio clip: view full post to listen] “Souffles are tricky on a diet.  They fool you.  You take a bite of a delicious salmon soufflé, perfectly browned, light and puffy, and you can’t help thinking, against all your experience and judgement, ‘Oh, this couldn’t be bad.  This is like eating yummy, moist air.’ Then before […]

Moussaka to Me

[Audio clip: view full post to listen] “For dinner, I had originally planned to use leftover lamb to make moussaka.  Then I looked at the moussaka recipe in more detail.  Turns out moussaka is a pain in the ass.  There was a time when I would have jumped right in – started cooking moussaka at […]

You Win Some, You Lose Some

 [Audio clip: view full post to listen] “This is where it got tricky.  I spooned the batter into a pastry bag. I squooshed out lines of ladyfinger batter onto the cookie sheet – I was supposed to make them four inches long and 1 ½ inches thick.  But something was wrong.  The batter was too loose […]

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