My mom and I were sitting around, talking… and loving EVERY BITE of the brownies she made from Ina Garten’s Recipe, “Outrageous Brownies”. I was telling her how cool it would be if there was an index of all her recipes Click to read on…
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So this is my newest favoritest product I just came across today. Delicious and WAY lower in sugar than, ahem, another we-won’t-say-its-name product. And yes, just as tasty! Oh, and there’s no GMOs, yucky chemicals, preservatives or otherwise unrecognizable “food-like substances” to get in the way of its eat-it-by-the-spoonful chocolately smoothness.
Hands off! This one’s all mine. Go get your own.
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Ever had coffee so bitter you almost spit it out? Been there. Meet “cold brew coffee”. It will change your life. Seriously.
The process of brewing coffee with heat makes it cranky at times. Hey, I get that. But using cold (or room temperature) water, is a bit more gentle, and helps bring out the best qualities in the coffee.
Blah, blah, blah.
So, why should you make this dark elixir? It’s smooth like Sunday morning, pumpkin. A good cold brew may not even (gasp) need anything added to it. Yes, it’s true.
If you like iced coffee, give cold brew a try.
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 This post is one of a “Inspired by Julia Child” series I’m doing this month, inspired by the PBS “Cook For Julia” event honoring Julia Child’s 100th birthday. In this post, I’m also participating in #SundaySupper’s weekly event. Be sure to check out this awesome project, and sit down with your family and loved ones at the table. |
“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, My Life in France
“Quiche.”
For me, it conjured up fear and trembling in my home kitchen, and a “yes please” when seen on a bistro menu. It’s a treat I engage in occasionally, but had never made at home. I was a-scared, kids, I’ll admit it. But when the #SundaySupper group decided to do a tribute to Julia Child, I raised my hand like an anxious schoolgirl with the right answer. Hey, what could happen? I’m happy to say, I not only surprised myself, but even got a “Mom, this is the BEST breakfast for dinner EVER.”
Oh Julia, thank you so much. {contented sigh}
The recipe below is from Mastering the Art of French Cooking, adapted slightly, as I’m incurably lazy in some things. (Yeah, I’m not simmering bacon and then sauteing it after that. I don’t wanna. You can’t make me!) Below the recipe, be sure to check out what the other Sunday Supper participants are making this week in honor of Julia Child. You might just be inspired to make something yourself!
This recipe, like many around here, is easier than you might think.
So, without further adieu, here’s how you make this delightfully simple, yet delicious, Quiche Lorraine (otherwise known as “Cream & Bacon Quiche.) Consider pairing it with a green salad with Julia’s vinaigrette, and a nice Cotes du Rhone white wine (like we did here.) Yum!
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“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” – Julia Child
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| This post is one of a series I’m doing, inspired by the PBS “Cook For Julia” event honoring Julia Child’s 100th birthday. Take a look at what bloggers, chefs, restaurants and others are doing to honor this wonderful inspiring woman and her body of work on her 100th birthday. |
I’ll confess: I quit buying salad dressing when I figured out how to make the creamy white stuff. Turns out, there are so few ingredients, it was easy to do. Oh, and it tastes really, really awesome. For reals.
The other dressing that’s uber simple to make is vinaigrette. Also, it turns out, as I discovered this recipe, by the grand dame herself, Julia Child, that I was also horribly misspelling the word. (Again, a win for my honors english teacher, who is still so proud I’m certain.)
Making this dressing will make you smile. It’s not only dead simple, but easily a one dish endeavor with a simple little mason jar. Um, have I not shared how much I ADORE mason jars? Ok, another post for another day.
I share this super easy recipe with you, and when you make it, don an apron and some pearls if you wish. Or not. But promise me you’ll make it for your next salad. You can do it, honestly.
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My first memories of Julia Child are from public television. Her confident, quirky, almost quivering voice coming over the airwaves. I was a youngster at the time, and didn’t fully comprehend what this woman on television was really doing (besides the obvious cooking part.) What I know now, is she was changing how Americans look at cooking.
It wasn’t until I was an adult that I fell deeply in love with the kitchen. Today, it’s safe to say we are very happy together, my kitchen and I. But, I’ll be honest, one of the cuisines that freaks me out a touch is French. I LOVE French food (such as flakey delicate croissants), but it’s a bit intimidating to think about making a souffle or a quiche. Until Julia.
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