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Happy Birthday Julia Child!

Today marks what would have been Julia Child’s 100th birthday!  As some of you know, I was asked to participate in JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy.  I have posted a few recipes from this campaign, but wanted to give you two more!

Salade Nicoise:

1 Large head of Boston Lettuce, washed and dried

2-3 TBSP Olive Oil

1 1/2 Pounds Fresh Gren Beans, trimmed, blanched, refreshed in cold water, and dried (see technique below)

2/3 to 1 cup Salad Dressing (below)

3 or 4 fine ripe tomatoes, cored, quartered, and seasoned

8 -10 ounces oil-packed tuna, drained and flaked (I use water packed)

1 Quart French Potato Salad (below)

8 Hard-boiled eggs, halved lengthwise

1 Can Flat Anchovy fillets packed in oil, opened, and drained just before serving (I do not use)

1/2 Cup Black Nicoise-Type Olives

3 or 4 TBSP Capers

1/4 Cup Minced Fresh Parsley

Salt and Pepper to taste

French Potato Salad:

8-10 new potatoes, boiled and warm

1 shallot finely minced

Salt and freshly ground pepper

1/8 cup chicken stock

1 TBSP white wine vinegar

Slice the warm potatoes in large slices and toss with remaining ingredients and set aside for 10 min. or if making ahead refrigerate.

Cooking the Green Beans:

1 lb. green beans

6 quarts rapidly boiling salted water

Large bowl of ice water

Drop the prepared beans in the boiling water

Cover briefly, to bring the water quickly back to the boil, then uncover

Boil uncovered until the beans are just cooked, 3 min

Test to see if beans are cooked

Drain the beans and immediately place them in the bowl of ice water

After 3-4 min., drain

Beans should be refrigerated, covered until ready to use.

Preparing The Lettuce:

Make sure the lettuce has been thoroughly washed and completely dried using a salad spinner and then letting it rest and to dry further wrapped in a clean tea towel

This can also be done ahead of time of put into the refrigerator.

Salad Dressing:

6 TBSP extra virgin olive oil

2 TBSP white wine vinegar

1/8 TSP salt

1/4 TSP dried mustard

2 TBSP fresh basil, chopped

Freshly ground black pepper

Mix ingredients together and set aside

To assemble the salad first lay down the lettuce on a large round or oval platter

Dress the lettuce with 2 TBSP of the dressing

Sprinkle with salt and freshly ground pepper

Toss the beans with a small amount of the dressing

Place the potatoes in the center of the platter and drizzle with a small amount of the dressing

Place the tomatoes in four different sections around the platter and drizzle with some of the dressing

Place equal amounts of green beans on either side of the tomatoes

Place the two halves of the eggs between the green beans and top with two anchovies each, repeat around the plate

Beside two sets of eggs place the flaked tuna and drizzle with some of the dressing, top with the capers

Beside the alternate eggs place one of the two olives

Garnish with more capers, parsley and freshly ground pepper and any remaining dressing

Serve immediately

Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.


3 Cups peeled potatoes, sliced potatoes

3 Cups sliced leeks, including the tender green

1 1/2 quarts chicken stock or broth

Salt to taste

1/2 to 1 cup whipping cream

Salt and Pepper

2-3 TBSP Minced Chives

Simmer the vegetables in stock or broth for 40 to 50 minutes until the vegetables are tender

Puree the soup in an electric blender or pass the soup through a food mill

Stir in cream and season to taste

Chill in refrigerator
Serve, garnished with minced chives, once soup is chilled

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Don’t forget to check out the recipes for Julia’s omelette roulee and my JC100 Dinner Party with Julia’s Fillets of Sole Meuniere, Asparagus and Hollandaise, and Chocolate Mousse HERE.

Google Homepage on Julia’s Birthday

JC100 Badge

Happy Birthday Julia Child and as always, stay hungry…

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