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Sharing and Cooking with Julia Child

julia child cookbooks

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As I was putting this blog post together my intention was to share a recipe from one of Julia Child’s cookbooks, but things don’t always go as planned.  I have expanded from one recipe to four and added some personal stories relating to Julia Child.  I hope you enjoy this blog post and maybe be inspired to try one of her recipes. Bon Appetit!

julia child-cookbooks-copper

My earliest introduction to Julia Child was during my childhood years.  My parents would tune to her television cooking shows on PBS and often times I was there to watch it with them. Having followed her over the years, I didn’t attempt to make anything she featured on her shows or from her cookbooks until my later years when I started to cook for Bill and I.  Early in our marriage, Bill noticed I was missing one particular cookbook and surprised me with a brand new copy of  Mastering the Art of French Cooking. The cookbook became my resource for basic cooking questions such as how to boil eggs, cook vegetables, and bake simple desserts. I can’t recall which particular recipe was my first attempt, but one I do remember well was trying to follow all the steps to the recipe on how to make the perfect scrambled eggs {oafs brouillés}. The recipe called for 8 eggs…I might have reduced the quantity by half for the two of us and I think it came out well and we ate it. I have expanded my repertoire since then, but there are still many more recipes that I look forward to trying.  Julia Child published her first cookbook in 1961 and her last book came out in 2006, My Life in France.  To see the entire collection of all her cookbooks, the Julia Child Foundation has on their website a page chronicling them all and when they were published.

· print recipe,  Scrambled Eggs ·

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Spooky Halloween Treats

halloween spooky treats

Transform ordinary cookies, doughnuts, and cupcakes into something spooky and slightly creepy for Halloween.  Whether they are homemade or store bought treats, with the addition of little googly eyes will instantly turn them into little monsters and creatures that the kids will have fun eating. A little dab of royal icing onto the back of each one of these eyes will hold it in place.  These adorable candy eyes can be homemade with royal icing or purchased at the grocery stores or specialty stores. The royal icing recipe is available at the end of the blog post.

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Corn Chowder

corn chowder

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There are only so many days left until the corn season will be behind us.  I wanted to take advantage of this opportunity to have fresh locally grown corn for as long as possible.  Fresh corn on the cob is my simple and easy way to enjoy it.  At other times I like to make Corn Chowder.  A hot bowl of this soup filled with chucks of sweet corn kernels, creamy potatoes, crunchy bacon bits, and melted cheddar cheese is a delicious combination for a hardy fall soup. If fresh corn is not available, frozen corn can be substituted and can be made anytime of the year.

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Poached Pears with Vanilla Bean Whipped Cream

 

recipe- poached pears

A simple and delicious dessert to make this fall season is Poached Pears.  Serve it as is or with whipped cream, chocolate/caramel sauce, ice cream, or a sprinkling of nuts and honey.  These are wonderful combinations. Make it a day ahead and store the pears in the refrigerator with the syrup until ready to serve.

While I was preparing the pears and prepping the ingredients to be added to the pot, the scent of cinnamon, vanilla, and citrus filled the kitchen.  Fall was in the air.   It intensified as the pears slowly simmered over the hot stove. For the rest of the day, my house had a lovely sweet scent as if I’ve been busy baking all day.  I discovered this Poached Pears recipe in Baking With Julia cookbook and have been using it for many years.

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Plum Cake

Plum Cake

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After the last photo of this Plum Cake was taken and some of the precut pieces were shared with the family, the temptation to sample another little piece was definitely on my mind.  And of course, I gave in repeatedly throughout the day until only some crumbs and a piece or two were left.  This is a sweet-light cake with a slight tartness from the addition of plums.  A simple and versatile cake to pair with coffee or tea for breakfast, slice a piece for an afternoon snack, or serve it as an after dinner dessert.  Before serving the plum cake, sprinkle it with confectioners’ sugar or top it with a dollop of whipped cream or a scoop of ice cream.  Simply delicious!

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