Inspired by Julia

Julia Child cookbook

Even though I have a French surname, I’m not known for French cooking. Yet, ever since seeing the 2009 film, “Julie and Julia,” I’ve entertained thoughts of making Boeuf Bourguignon, a la Julia Child. We bought the cookbook, but after perusing its pages, I put it on the shelf, intimidated by Child’s use of butter.We bought the DVD of her cooking series, and learned to make yummy 20-second omelets (You can serve 200 guests in 20 minutes!–Julia says so!).

After many years of talking about making Boeuf Bourguignon, we finally committed to doing it this weekend.  Sure, iIt took a few hours of shopping and food preparation, followed by several hours more of cooking and a heap of dirty dishes, but the dish turned out better than I could imagine–tender and flavorful.

Julia's Boef BourgAlong the way, I learned how to braise young onions, also a la Julia Child. We served the bacon-mushroom and onion infused Boeuf Bourguignon with a simple tossed green salad and cooked green beans (both from our garden) and a baguette from the farmer’s market.

We shared our experiment with the next door neighbor, who also owns a Julia Child cookbook. For dessert, she surprised us by making a wonderful Julia-inspired mixed berry galette! Blackberries, raspberries, and blueberries in a rich, flaky crust. What a perfect way to end a very satisfying and enjoyable meal and weekend.

Berry Galette


About JP in B-town

JP grew up on a sheep farm in northwest Ohio. She learned to knit by the age of ten, and loves the smell of wool. She fell in love with reading, a habit she fed with weekly visits to a nearby Carnegie Public Library. Reading fed her desire to become a writer, and her dream of traveling the world. She resides in Bloomington, Indiana, where she continues to knit and write.
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