Julie & Julia…
…the movie. I was so excited to see it and let me say, I was not disappointed. Love, love, loved it. Was actually kind of weepy throughout, particularly during the Julia & Paul Child scenes. The food, the romance, the finding one’s passion, even the blogging and funnily enough, the tallness (Julia was 6’2″, I’m 5’11”) – oh my goodness did I connect with this movie. As I sat next to my completely supportive and loving husband – seriously, he would back me and cheer me on if I decided I wanted to weave baskets for a living, although he’d be much hungrier – I couldn’t help but be completely charmed and taken in by Meryl Streep’s portrayal of Julia Child. Absolutely outstanding, on every level.
This blog was 100% inspired by Julie Powell’s Julie/Julia Project blog – and book, which I received as a Christmas gift from my stepmom Susanna almost four years ago. I obviously haven’t come up with nearly as cool an idea as cooking 524 recipes in 365 days (the Julie/Julia Project concept), but I sure have had fun cooking and writing about food!
So, in honor of Julia Child, I decided to roast chicken for dinner tonight. No, I didn’t smear it with a stick of butter and roast it in my oven (although I have before, and it’s delicious), but I did coat it with a small amount of olive oil, and a generous sprinkle of salt, and roast it on my Weber gas grill (with my genius Weber poultry roaster) for an hour until insanely tender-crisp. I also sauteed a panful of mushrooms with garlic and tarragon, and added 2 Tbsp. of cream at the end to make a nice sauce. I boiled fingerling potatoes, and finished them with a bit of butter, fresh tarragon, and chives as well. And I finished the whole lot by adding the degreased pan drippings and crusty bits from the chicken to the pan of mushrooms, along with a splash of wine to thin things out. As a final touch, I halved lovely cherry tomatoes, tossed them with a drizzle of olive oil, a small clove of minced garlic, and a generous shake of salt, and spread them on a baking sheet. I ran them under the broiler until browned at the edges, and served them alongside the crispy-skin chicken, mushroom sauce, and fingerling potatoes. Nice dinner.
In fact, tres bon. Salut!
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