If you love food and cooking it as much as I do then you’re familiar with Julia Child.
The woman is responsible for formally introducing French cuisine to American’s in the early 1960s with her bestselling book, Mastering the Art of French Cooking. Julia is also remembered for her popular cooking show, The French Chef. The bold kitchen diva would have celebrated her 103 birthday this week, on August 15, 2015. Sadly, Julia passed in 2004, but her delectable and often uproarious recipes—such as delicate puff pantries, goose, crepes Suzette, and a rather unforgettable French omelet—live on in our hearts, in our stomachs, and in our kitchens forever…
Roast duck with orange sauce, or caneton â l’orange as the French would call it, is likely one of Julia Child’s most famous recipes. Slathered in a rich, sweet caramel, butter, wine, and orange-flavored sauce, this bird is roasted slowly until brown and decorated with bright navel orange segments to bring out the duck’s moist and meaty essence.
There is boeuf Bourguignon and then there is Julia’s boeuf Bourguignon. Presented famously in her book, Julia’s Kitchen Wisdom, this quintessential French stew is made with tender cubes of beef chuck, slow cooked to perfection with olive oil, bacon, sautéed mushrooms, onions, and carrots. The stew simmers slowly in a red wine and beef stock tomato sauce, soaking up delicate herbs of parsley, thyme, bay leaf, cloves, garlic, and allspice berries.
There is no cake quite as fit to celebrate the grand dame of French cookery as Julia Child’s very own recipe for Reine de Saba, or Queen of Sheba cake. This dense almond, bitter chocolate, and coffee-infused cake is left slightly undercooked for a moist, fudgy texture at the center. Thick with chocolate-butter icing, you might remember this beauty from the film, Julie & Julia.
When taking cooking inspiration from gourmet royalty, like Julia Child, it’s best to stick with a “practically foolproof” recipe, like this bacon and leek quiche. Dubbed as failsafe for newbies in the kitchen in her cookbook, Mastering the Art of French Cooking, Julia gives us a classic brunch recipe infused with thick sliced bacon, fresh leeks, creamy Gruyère cheese, and heavy cream.
One can hardly remember or celebrate the life of Julia Child without reminiscing about “The Omelette Show,” perhaps the most memorable and gut-busting episode on her show, The French Chef. Sure, Julia showed us the perfect cheesy omelet, but she also taught us fearlessness in the kitchen and the pride of food preparation.
Ward off any bloodthirsty vampires and impress guests at the same time with the creamiest, sweetest, and most garlicky side dish in history! Julia’s famous garlic mashed potatoes call for 30, yes 30, cloves of garlic to enhance the natural sweetness of these delicious spuds whipped with a sinful béchamel sauce.
One can almost envision Julia Child—tying on her apron and instructing viewers on how to make the perfect “Soufflé Au Fromage” in her telltale, penetrating voice. This soufflé doesn’t disappoint, it’s a puffy combination of velvety cheese and white sauce whipped and folded with egg whites. Prepare in a mold for a warm and fluffy middle and a cheese-crusted bottom and sides.