“This is my invariable advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun!”― Julia Child
If you’re a chef or simply a lover of fine cuisine, then you are a fan of master chef Julia Child. Known for her fun, cheerful disposition and down-to-earth style of communicating with her audience, Child put the fun back into cooking.
Julia Child was born in Pasadena, California in 1912 and was the eldest of three children. She was an educated woman, employed as a copywriter and researcher for the government. But it was being introduced to French cuisine that led Child to her true life purpose.
Paul Cushing Child, Julia’s husband and a former resident of Paris, introduced her to French cuisine. Child fell so in love with it that she decided to make cooking more than just a mundane task. She attended Le Cordon Bleu after the couple moved to Paris. There, she honed her culinary skills, partnered with master chefs and eventually co-wrote a cookbook, “Mastering the Art of French Cooking”, which became a best seller. The chef was a regular columnist for The Boston Globe newspaper and would go on to publish nearly twenty books under her name and with others.
After a successful 1962 appearance on a Boston television station, Child landed her first cooking show. “The French Chef” debuted on February 11, 1963, and it was a hit. Child changed the way people cooked, taking the fear out of trying new cuisines and made it a fun, entertaining process. Julia Child was the most watched cook on American television and taught women and men alike about the simple pleasure and happiness that food can bring. She took her love of cooking and made it uniquely hers. Julia Child was truly a woman who dared! Will you bring your love to life?
Share Julia Child’s story, recipe and more Loving on Me blogs on social media using the hash tag #Dare2BMe.
Julia Child’s Beef Bourguignon
Ingredients
1 6 ounce piece chunk bacon
3 1/2 tablespoons olive oil
3 pounds lean stew beef, cut into 2-inch cubes
1 onion, sliced
Salt and pepper
2 tablespoons flour
3 cups red wine, young and full bodied
3 cups beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf, crumbled
20 small white onions
3 1/2 tablespoons butter
herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
1 pound fresh mushrooms, quartered
Click here for the full recipe and cooking instructions at Tablespoon.com.
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