Julia Child, who famously said, “Life itself is the proper binge,” didn’t skimp on the good stuff in life or in the kitchen. The legendary chef and host of GBH's The French Chef prepared food with decadence and love, creating many iconic recipes that are still celebrated by professional and amateur chefs today.
But what are her best? That’s a debatable topic. We decided to reach out to some of the chefs we know best — aka our colleagues here at GBH — to discover their favorite Julia Child recipes. Here they are, starting with #5, where we fittingly begin with dessert:
margouillat
5. Chocolate Mousse
When Child featured this recipe for Chocolate Mousse on The French Chef, she said, “We’ve looked at other recipes for chocolate mousse, but this is the best one.” Employees at GBH couldn’t agree more. Child’s recipe uses healthy amounts of sugar, butter, and chocolate, to create a creamy, smooth, and craveable mousse — a treat that Milk Street’s Chris Kimball calls, “So classic Julia” in this episode of GBH's You & Julia series.
GBH employees also agreed thatChild's Roast Chicken recipe couldn’t be tastier or a more perfect Sunday night meal.
Stacy Buchanan, Managing Producer for Arts & Culture on GBH.org, loves that this dish uses few ingredients and is easy to make. “Five ingredients plus a bird is all you need,” she says. “It’s a recipe that also teaches valuable kitchen skills, like how to truss and stuff a chicken.”
Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish. “If you're making it, stick to the recipe and have plenty of time on your hands,” he says. “It may take six hours to pull this dish together, but it's worth it.”
Elena Shashkina
2. French Onion Soup
Child's French Onion Soup, made with all of the onions and a very generous topping of Gruyère, is a recipe that many GBH employees said they often turn to for comfort. It's a sentiment that extends to our Boston-based chefs, many of whom serve up their own versions of the classic dish. In this episode of You & Julia, Chris Coombs, chef/owner of Deuxave, tells us that their version of Child’s recipe is a restaurant favorite that's been on the menu for the last nine years. Talk about staying power!
And the #1 Julia Child recipe for GBH employees is...
Lesya Dolyuk
1. Quiche Lorraine
Child’s Quiche Lorraine is a fool-proof recipe for a buttery and flaky crust cradling a rich and creamy filling that couldn’t be more delicious, which is why employees at GBH voted it as their favorite.
GBH.org Senior Editor Ellen London loves that you can make it ahead of time and eat it literally any time of day. “I like to make two at a time and keep one in the freezer for an easy midweek meal,” she says. “It makes a hearty breakfast, or is substantial enough for dinner when paired with a green salad and a glass of wine — as Julia would appreciate!”
Be sure to check out this month's You & Juila At Home, to see Amy Traverso, Senior Food Editor at Yankee Magazine and co-host of GBH's Weekends with Yankee, make Julia Child's Quiche Lorraine from her home kitchen.
For the true Julia Child fans, La Couronne celebrates Julia's first meal in France with a prix-fixe menu in her honor. All of the dishes on this special menu are exactly what Child ordered in 1948, which includes oysters on the half-shell, sole doused in a butter parsley sauce and a green salad.
Let's test her vichyssoise recipe to find out! Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise.
Child -- put me and them at ease with her genuine friendliness and zest for living. She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.
Standing at a towering height of 188cm with an equally great sense of humor and love of food, Julia Child opened the way to television for all chefs. Although she never ran a restaurant, she has entered the canon of chef legends, all thanks to her amazing biography and love for the kitchen.
The Trans-Atlantic Accent (or the Mid-Atlantic Accent) was a style of speech taught in affluent schools along the East Coast and in Hollywood Film Studios from the late nineteen tens until the mid-forties. Although most of its speakers – including Julia Child, Franklin D.
Ten years later, in 2004, Julia Child died two days short of her 92nd birthday. In the last year of her life she suffered knee surgeries, kidney failure, and a stroke.
Growing to a height of six feet, two inches, Child was the natural choice to be captain of the school's basketball team. She was also president of the Vagabonds, a hiking club. Child's parents always intended for her to go on to college after high school.
The Neptune Memorial Reef is actively working the site and expanded from less than an acre to its original permitted 16 acres. Famed chef personality Julia Child was interred in the reef upon her death in 2004.
Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.
How many children did Julia Child have? Paul and Julia Child didn't have any children. However, her great-nephew, Alex Prud'homme, said she and Paul had "surrogate children" in the form of him, his sisters and his cousins. "They were generous with them and with a lot of other people," he wrote on his website.
The thing that made her super down-to-earth? Her pure and unabashed love for Goldfish crackers. Yes, you read that right: One of the Julia Child's favorite snacks was a humble pouch of Goldfish.
Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen. While working for the Lower Manhattan Development Corporation in August 2002, Powell began the Julie/Julia Project, a blog on Salon chronicling her attempt to cook all the recipes in Julia Child's Mastering the Art of French Cooking.
A Reine de Saba cake is a French, rich, sophisticated, chocolate cake made with ground almonds, rum, meringue and of course chocolate. It's topped with a chocolate ganache and can be decorated with almond slices. It's said to be one of the first French cakes that Julia Child ever ate and fell in love with!
Address: Apt. 536 6162 Reichel Greens, Port Zackaryside, CT 22682-9804
Phone: +9958384818317
Job: IT Representative
Hobby: Scrapbooking, Hiking, Hunting, Kite flying, Blacksmithing, Video gaming, Foraging
Introduction: My name is Jamar Nader, I am a fine, shiny, colorful, bright, nice, perfect, curious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
