August 13, 2004
The End of an Era
Californian Native Daughter Julia Child passed away in her sleep three days before her 92nd birthday.
There was no person who had a greater influence on the American palate than Julia Child (besides, arguably, Ernest and Julio Gallo, due to their winning a place for dry wine on the American dinner table).
Even professional chefs will admit that when all things go wrong, you reach for Julia Child to figure out how to fix it. Not Escoffier, not Bocuse, nor even James Beard or Jacques Pepin, rather you reach for a book written by someone who did not take a cooking lesson until she was in her 30's.
I will think of a fitting tribute menu to cook sometime soon and will post it when I think of it.
Posted by erik at August 13, 2004 8:41 AM | TrackBackPeony,
I use them in my ragu (the recipe for which is posted somewhere on the site). You can also make a good pork and chicken liver pate (particularly nice with port aspic and black truffles). Or you can saute them and feed them to the cat, as my mother does. Spoiled cat.
Whatever you do, just don't make that icky chopped liver stuff that people eat. It will kill your taste buds (or at least you will wish them dead if you have to eat it). There is a reason that there is the expression, "what am I, chopped liver?" Deep down, everyone knows that it is nasty.
Posted by: Erik Keilholtz at August 14, 2004 9:30 PMYou must tell me what to do with all those chicken livers I've been saving.
Posted by: Peony Moss at August 14, 2004 8:41 AMmy kids used to do a wickedly funny Julia Child imitation - with love of course. The tribute menu needs to have lots of butter!
Posted by: alicia at August 13, 2004 8:45 PMIt better be fattening! I don't care about difficulty. As much as I love English cooking, Julia Childs will always be owed a great debt for rescuing the last of French cultural contributions before the whole d@mn edifice fell apart.
Posted by: Franklin Jennings at August 13, 2004 11:00 AMsorry, meant to add that I always pull out The Way to Cook anytime I can get a leg of lamb. I have it butterflied at the butcher's and ask them to cut up the bone, and then use the mustard-paste rub for the roast and the Scotch Broth recipe for the shank and the bones.
Pommes Anna -- mmmmmmmmmmmm!
Posted by: Peony Moss at August 13, 2004 9:45 AMnot too difficult, please.
Posted by: Peony Moss at August 13, 2004 9:44 AM