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Tag: Julia Child

  • Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

    Julia Child Taught Me the Secret to the Fluffiest Scrambled Eggs and My Mornings Will Never Be the Same

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    Scrambled eggs are easy to make, but can be sneakily tricky to do well. Which is why we have obsessed over the best way to make them here at The Kitchn. We’ve tested seven popular methods (with extra egg yolks! Starting in a cold pan! Starting in a hot pan!) from trusted sources. We’ve cooked them in brown butter, and we’ve tried just about every viral egg hack (our fave so far involves steaming them). But the method I turn to every weekend comes from Julia Child. 

    There are many underrated Julia Child recipes that deserve more love, but to me, her simple scrambled eggs (from Mastering the Art of French Cooking) are the most important. It’s pretty straightforward — whisk a bunch of eggs, cook it low and slow, moving it off heat as needed — until you stir in softened butter or whipping cream to stop the cooking. That little step at the end makes a world of difference. 

    How to Make Julia Child’s Scrambled Eggs 

    To make scrambled eggs like Julia, crack eggs into a bowl and season them with salt and pepper before whisking them for 30ish seconds. Instead of preheating a pan, she has you smear a heavy-bottomed skillet (I use a nonstick for ease) with butter and immediately add the eggs.

    You’ll set it over medium-low heat and cook, stirring often, until it starts to thicken. (Be patient because this will take a few minutes!) Once it’s more of a custard, you’ll want to stir rapidly, removing the skillet from heat frequently so that you don’t overcook the eggs. When they’re nice and creamy, and just before they’re exactly how you want them, take them away from the burner and let the residual heat thicken them more. 

    Last, but certainly not least, stir in some softened butter to stop the cooking and add richness. Season to taste, then wow everyone at the table. 

    My Tips for Perfecting Julia Child’s Scrambled Eggs

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    Lauren Miyashiro

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  • The Deceptively Cozy Joys of Julia Child and Max’s ‘Julia’

    The Deceptively Cozy Joys of Julia Child and Max’s ‘Julia’

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    Before the feminist movement really began to develop its momentum, there was a moment where Julia wasn’t certain who she was going to be, where she wasn’t always a champion of the right things. If we go into a third season—and we hope we will—I’m sure it’ll be complicated for all of the characters on our show, but WGBH itself is going to really start to change much more quickly. And everyone’s going to have to either get on board, or be left behind.

    Sarah Lancashire and David Hyde Pierce in season two of ‘Julia.’©Seacia Pavao

    I find it puzzling when people refer to the show as a “comfort watch,” because that sometimes feels at odds with what’s actually going on. This season deals with issues of equality, of access to contraception. In the finale, characters are working to thwart the FBI! How does the “cozy” moniker sit with you?

    Goldfarb: I attribute it to the marriage, actually. There’s something about Julia and Paul’s love of each other and lust for each other that I think is very aspirational. And the food. But there’s something about them that I think makes people feel warm. There’s conflict in the marriage. The whole first season she had this big secret, and now in the second season starting with episode four, she has a secret again. But she’s keeping the secret to protect him, and then ultimately the secret comes out, and they get even closer. So I think that’s why people think the show is cozy and warm and kind.

    But I agree with you. Episode five, where Paul’s twin brother comes, that’s an example of Julia in all her contradictions. She lies about the origins of the show and when Alice calls her on it, she says, “My brand is honesty,” when she’s just made something up. So we love leaning into Julia as an amazing, complicated, three-dimensional woman. So thank you for saying it’s not just cozy.

    Keyser: We are very committed to the idea that the whole thing feels light as a feather, that it lands with weight, but you are not noticing because it has a breezy quality. The kind of person that Julia surrounded herself with is full of optimism about the idea that tomorrow could be better than today. They’re all open to the possibilities of life, even when it’s difficult.

    If there’s anything that Daniel and I in the writers’ room focus on all the time, it’s how do you tell a potentially dramatic story, but—not to keep mixing metaphors—that on the inside just feels like a soufflé.

    This interview has been edited and condensed.

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    Savannah Walsh

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  • Julia Child’s Dishes Shouldn’t Look Like Food Porn

    Julia Child’s Dishes Shouldn’t Look Like Food Porn

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    Christine Tobin can still taste Julia Child’s Duck a l’Orange—or at least the recipe as made by her father, a French Chef devotee whose Sundays were often reserved for cooking Child’s creations. “He would stand in line to get her autograph on a cookbook, which I still have,” she tells Vanity Fair.

    Tobin grew up in the town of Holliston, located about an hour from the Boston studio where Child filmed her PBS series. “I grew up with Julia on the television every weekend, with parents who really enjoyed food and community,” she says. “Being on a dead-end street in a town with no restaurants, they took to cooking at home for their own sense of enjoyment. They started a group called The Gourmet Club on Pinecrest Road, and every month, they’d get together and cook from various parts of the world.” On Saturdays, Child’s show would air following The Joy of Painting with Bob Ross. “I received my early childhood education between the two of them.”

    Tobin has amassed an impressive list of films and TV show credits, styling food on Oscar-nominated productions including American Hustle, Little Women, and Don’t Look Up. But it wasn’t until her thirties that she landed the ultimate gig: food stylist on Max’s Julia, which stars Sarah Lancashire as the beloved chef. “Everything just made sense when I landed Julia,” Tobin says on a recent Zoom. There’s only one other current show that can compare: “The Bear. Come on, like C-O-M-E on! You can quote me,” Tobin says of the series, which features work by culinary producer Courtney Storer and executive producer/real-life chef Matty Matheson. “It’s a masterpiece.”

    In an early episode of Julia season two, which is now streaming Thursdays on Max, Child proclaims: “If you want to get to know a person, take them out to dinner and watch them eat.” Ahead, a conversation with the woman in charge of setting the table—from her fear of angering French chefs to the famous projects in which she’s cameoed.

    Vanity Fair: Julia’s second season has a meta quality, with Julia facing the pressures of making a second season of The French Chef and a new edition of her cookbook. Did you feel those same feelings? What did you learn on the first season that you were eager to build upon?

    Christine Tobin: Well, first off, we went immediately on location to France for seven weeks. So I was lucky to have the first season to prep for that. We were lucky to have a lot of the same crew members return for season two. The longer you get to work together in episodic, those bonds between departments and people really strengthen and grow.

    Season two I found more ambitious in the food. There isn’t just one person cooking on set, it’s multiples. And so with that comes a lot of planning. While I was in France, I had an assistant here in Boston, Carolyn White, who handled that second unit. I think we only had a week in between landing and starting up again. It just went super smooth, honestly. It’s shocking. I think that comes from working with food professionals and being instinctual about what is to be expected.

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    Savannah Walsh

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  • Julie Powell, food writer of ‘Julie & Julia,’ dies at 49 – National | Globalnews.ca

    Julie Powell, food writer of ‘Julie & Julia,’ dies at 49 – National | Globalnews.ca

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    Food writer Julie Powell, who became an internet darling after blogging for a year about making every recipe in Julia Child’s Mastering the Art of French Cooking, leading to a book deal and a film adaptation, has died. She was 49.

    Powell died of cardiac arrest Oct. 26 at her home in upstate New York, The New York Times reported. Her death was confirmed by Judy Clain, Powell’s email and editor in chief of Little, Brown.

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    “She was a brilliant writer and a daring, original person and she will not be forgotten,” Clain said in a statement. “We are sending our deepest condolences to all who knew and loved Julie, whether personally or through the deep connections she forged with readers of her memoirs.”

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    Powell’s 2005 book Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen became the hit, Nora Ephron-directed film Julie & Julia, with the author portrayed in the movie by Amy Adams and Meryl Streep as Child.


    Click to play video: 'Bonnie Stern and Anna Rupert incorporate family stories in new cookbook'


    Bonnie Stern and Anna Rupert incorporate family stories in new cookbook




    Her sophomore and last effort — titled Cleaving: A Story of Marriage, Meat and Obsession — was a bit jarring in its honesty. Powell revealed she had an affair, the pain of loving two men at once, of her fondness for sadomasochism and even a bout of self-punishing sex with a stranger.

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    “People coming from the movie Julie & Julia and picking up Cleaving are going to be in for some emotional whiplash,” she told The Associated Press in 2009. “I don’t believe it’s going to be a Nora Ephron movie.”

    Powell began her affair in 2004 as she was putting the finishing touches on her first book, a time she writes when she was “starry-eyed and vaguely discontented and had too much time on my hands.”

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    By 2006, she had landed an apprenticeship at a butcher shop two hours north of New York City, which offered an escape from her crumbling marriage and a place to explore her childhood curiosity with butchers.

    “The way they held a knife in their hand was like an extension of themselves,” she said. “I’m a very clumsy person. I don’t play sports. That kind of physical skill is really foreign to me, and I’m really envious of that.”

    The book explores the link between butchering and her own tortured romantic life. At one point, while cutting the connective tissue on a pig’s leg, she writes: “It’s sad, but a relief as well, to know that two things so closely bound together can separate with so little violence, leaving smooth surfaces instead of bloody shreds.”

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    Her book tapped into the growing interest in old school butchery and her experience slicing meat actually resulted in her eating less of it. She was an advocate for humanely raised and slaughtered animals.

    “People want to get their hands dirty. People want to participate in the process. People want to know where their food is coming from,” Powell said. “People don’t want the mystery anymore.”

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    She is survived by her husband, Eric.

    &copy 2022 The Canadian Press

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