So tomorrow is Julia Child’s 100th birthday. In her honor, I re-watched Julie and Julia, got Vol. II of Mastering the Art of French Cooking, and started reading a book of her letters with Avis DeVoto. I am in full French Cooking mode.
To remember her in my kitchen, there are, of course, the recipes! I’m starting easy today with Conconmbres aux buerre (Cucumbers with butter), a dish that’s baked for about an hour. “Snacks as supper” is tonight’s theme, because I’ve also got crostini (already done) topped with chevre, and a bruschetta topping working on the counter. (It has to “blend” for an hour)
Concombres can be found in Mastering the Art of French Cooking, Vol. 1, page 499. If you don’t have the book, here is an online version.
For the crostini: get a loaf of baguette, slice it up, and put it under the broiler until done to your liking. Top with a variety of things–I’m going with chevre right now. If you want to try my bruschetta topping, here it is:
(adapted from Susan Branch’s The Summer Book)
1 c. tomatoes, minced and drained
2 tbsp. basil, slivered (add as much as you want!)
1 garlic clove, peeled and minced
I tbsp. EVOO
a splash of balsamic vinegar
Salt and pepper
Whole basil leaves for the topping, once it’s on the crostini.
Mix all ingredients (except the whole leaves) and let blend for an hour or longer. Place on crostini and devour.
Other ideas for the week:
Clafouti aux Mures–blackberry cake/tart/something in between
Pommes Anna and Sauteed mushrooms
And the big one: Bouef Bourgignon. On Friday it will be in the low 70s, so I can make this meal, and have time to do it. I am PSYCHED. Prep starts tonight!
And I’m not confining the Julia love to JUST this week. Oh no. We’re continuing into the fall, peeps.
Pics, recipes, results to come. Stay tuned.