Cooking with Julia: Concombres au buerre

A very good motto

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.

I’m not alone; quite a bit of the blogosphere is as well. PBS has this, and the Smithsonian has this. There is the hashtag #cookwithjulia over on twitter. Pull out the butter and let’s debone a duck!

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.


2 thoughts on “Cooking with Julia: Concombres au buerre

  1. Pingback: Expanding my culinary frontier « A Year of Living Adventurously–Hitting 30

  2. Pingback: Tonight’s meal | Emily's Midwest Kitchen

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