Like so many others whose foodiness today is directly linked to Julia Child, I am reflecting on the many things she taught me. Before lamb legs came boned, I remember learning how from Julia. How to roast a chicken, the art of simple salad dressing, potato leek soup, making omelets, beef Burguignon, Caesar salad, poached whole fish and so many more.
Almost as memorable are all the things that she inspired me to make that I will probably never make again. Things like Gauteau St. Honere, puff pasty balls glued with caramel filled with cream surrounding a pasty round filled with French pastry cream and topped with whipped cream. Of course it was delicious but it took all day to make and made me realizes that I do not like to bake. I also remember making miniature beef Wellingtons to serve to a crowd. They were topped with a pate and were wonderful. Julia also inspired me to make French bread and for years I perfected the technique. Of course that was when you couldn't get good French bread in Jacksonville Florida and now you can. However in Julia's honor I think I may take up bread making again. I will be hosting a dinner party in her honor this Saturday, August 15 on her birthday.
Julia Child's real legacy is in the host of devotees that along with technique developed a real appreciation for incredibly good food. We learned from her that good cooking does not have to be complicated but it does require the very freshest and best ingredients. Although her recipes are very precise she taught us to improvise based on what you have and what you like. Julia Child gave me a passion for good food and good cooking. How I miss her!
