I knew I had to try out this magical recipe. Try our recipe for Cauliflower au Gratin. With only a handful of ingredients and five or so steps, I made one of the fanciest sounding and tastiest dishes I’ve had in a long time. Though it was a bit denser than I expected, this delightful little recipe baked into a stinkin’ good cake.

I didn’t understand how less than a cup each of sugar and flour, an orange, 4 eggs and a dash of salt could become a cake. Taste of Home is America's #1 cooking magazine. My Takeaway: Letting your food cook nice and slow is worth it. Author Network Blog. | October 2007 Cookbook Author of the Month: Julia Child .

After all, Julia’s book is titled Mastering the Art of French Cooking, meaning that it’s there to help you tackle and manage French cuisine, not that you have to be a master to crack this cookbook open. On returning to the U.S., I anticipated French food becoming a staple in my kitchen, but after taking one look at just how complicated the steps, ingredient preparations and even names seemed to be, I put my international cooking ambitions on hiatus. Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale, Boeuf a la Bourguignon (adapted for the Slow Cooker from Julia Child), Julia Child's Boeuf Bourguinon Simplified, Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing Recipe, Julia Child’s Côtes de Porc Poêlées – Casserole Sautéed Pork Chops, Julia Child’s Boeuf Bourguignon and a Happy New Year, Experiments with Reine De Saba by Julia Child, Pizza Crust - adapted from Julia Child Pita Recipe, Cheesecakes and other scrumptious desserts. Psst! Know someone who would make a great member of CookEatShare? With nearly 20 books and cookbooks and 13 cooking shows to her credit, Julia was the top authority for teaching Americans how to cook French food and taught us countless lessons that extend far beyond French cooking. Log in, Julia Child’s Roast Duck with Orange Sauce, Julia Child’s Cabbage Stuffed with left-over Turkey and Sausage, Julia Child’s Fresh & Delicious Caesar Salad, Julia Child’s Special Roast Provencal Chicken. Delicious to eat. Plus, after a few days of soup and egg dishes, I was ready for some meaty goodness. Try our recipe for Three Cheese Souffles. Since winter had arrived in full force to Wisconsin, I was definitely in need of a comfy, cozy bowl of soup.

Specifically, Julia Child’s Boeuf Bourguignon, which I think, and this month or today which is Julia Childs Birthday we were supposed to bake and post, with the Eyes: Figs and Sabayon à la Julia Child Healthy Eats: Puddings, Pops and Pies: 7, away helping Julia Child to produce the recipes for the “Baking with Julia” TV series, them like Julia Child anymore Yep, I'm officially on the bandwagon of Julia enthusiasts, I'm not sure it's necessary. Cooking Time: 1 hour. While flipping through Mastering the Art of French Cooking, this little recipe for orange sponge cake caught my eye because it looked like half the recipe must be missing. Total Time: 1 hour and 10 minutes. Main Takeaway: Julia once said, “With enough butter, anything is good.” And she certainly wasn’t wrong about that with this recipe.

My Takeaway: Just because a recipe doesn’t turn out perfect doesn’t mean it’s a failure. | Clocking in at 2 tablespoons of butter, 2 cups of milk, half a cup of cheese plus breadcrumbs and even more butter, this recipe isn’t exactly a healthy veggie side dish, but it is so worth it.

Julia said to just pop it in the oven for a half hour and somehow a cake would happen. Since this recipe was the first one featured on Julia’s PBS show The French Chef and is one of her most famous recipes, the beef stew was a must-make. Start here. Now that I’ve conquered my fears, I cannot wait to try this dish again with less stress.
Plus, after a few days of soup and egg dishes, I was ready for some meaty goodness. The soup’s butter, oil, bread and cheese make it unsuitable for dieters; it’s so good you might want to eat the whole pot yourself—like I did. After all, the crispy, crunchy taste of bacon is my favorite. I was more than a little skeptical.

While this recipe was not one of my favorites, it gave me the most fun because it built my confidence with cooking techniques and recipes I don’t normally try. Like this? And that was it.

Main Takeaway: Baking doesn’t have to be a daylong project. Try our recipe for Cauliflower au Gratin. Now that it’s been a few years since my last French dish, I figured it was time to try my hand at making one. Ah, the Holy Grail of French cooking. The puffy, egg-based dish is notorious for being hard to make. And who better to guide me on a French cooking journey than the French Chef herself, Julia Child. I knew the dish would have great flavor. Ready to give French cooking a try? This recipe is one that everyone should have in their arsenal.


About A luscious appetizer of scallops gratineed with wine, garlic, and herbs. Once those ingredients were nice and caramelized, all I had to do was dump them in a pan with some red wine, broth and seasoning and toss it all in the oven until the meat was fall-apart tender. and resulted in a sticky-citrusy cake that didn’t even need frosting. Since I lack all self-control when it comes to bread and butter, I spent my time waiting for the soup to cook by cutting a slice of bread to snack on, and then another, and then another and another, until close to half the loaf was gone. Like this? Love bread like me?

Pissaladière is a famous savory. While the recipe was straightforward, I made a fatal rookie mistake: cutting into my loaf of French bread before the soup was done. Years went by, Pizza Crust - adapted from Julia Child Pita Recipe Ingredients • 1 Tablespoon dry active, of Burgundy I hope you’ll drink it with. Though my soufflé rose only a couple of inches (largely because I failed to whip enough air into my egg whites), this is now one of my favorite egg dishes ever. The flavor was rich without being heavy, and the browned cheese along the sides and top of the soufflé gave it a deep orange color. Before even getting the eggs out of my refrigerator, I read and reread Julia’s instructions over and over, measured and double-checked the ingredients, and greased the dish. Since the only other steps in this recipe were quickly blanching the cauliflower, mixing it with the sauce, adding bread crumbs and cooking, this au gratin was one of the quickest Child recipes to get into the oven. I know this because I was lucky enough to visit the northwest regions of France, where I became smitten with the country’s cuisine. Then somehow I stopped. About half the time was dedicated to sweating and caramelizing the onion slices. ... Search Results for 'Julia child appetizer' …

Rich and buttery, the soup requires extra time to break down the onions and develop flavor in the broth, but it is so worth it.

It’s perfect for a date night in, or a holiday with the family. Her purpose, though, was to reduce the salty, smoky taste of the bacon in favor of a much subtler flavor. (I seriously want to cover everything I eat in this sauce.)

So easy to whip up, so creamy and cozy. Invite them!

One wrong step and the cloud of cheesy glory will deflate like a sad balloon. Julia Child’s Classic Recipe for Coquilles Saint Jacques .

Try our recipe for Quiche Lorraine. (But since I only own one frying pan, it definitely took longer than expected.) But, because this is Julia Child, that vegetable would be covered in a cheesy béchamel sauce and baked with a crisp crumb topping. Once this is foaming, add flour and whisk, whisk, whisk!

View top rated Julia child appetizer recipes with ratings and reviews. How It Went: Normally, I’m a relaxed, go-with-the-flow kind of cook, but this recipe had me on edge. I was highly skeptical.

Cuisine: French Chef: Julia Child Makes: 6 servings Pair With: Côtes de Provence Hard to pronounce.

It reminds me of being curled up on a couch, relaxing with my dog and trying (and failing) not to burn my mouth on the bubbling, cheesy top layer. Well played, Julia. My Takeaway: Don’t be afraid of new techniques. Now, onto beef stew. Difficult to spell. Ignoring the extra time and energy tacked on because of my lone frying pan, this recipe was so, so easy.

And it did! Quick to throw together and cook, I figured a quiche would be just as easy. This recipe took less than 10 minutes to put together (!!) Like this? Soupe à l’oignon, as it’s called in Mastering the Art of French Cooking, is my ultimate comfort food. It is a Provencal onion tart layered with anchovies, olives, and herbs. Like this? Try our recipe for French Onion Soup. How It Went: The recipe’s first step threw me off: Julia wanted me to boil bacon? Pro tip: For a cheesy, caramelized crust, dust your souffle dish with finely grated Parmesan.