All posts filed under: JC100

Boeuf Bourguignon in Burgundy!

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Wednesday’s post was an overview and gave highlights of my family’s French vacation this year.  Today on the menu is the local cuisine of Bourgogne.  Probably the most famous and well-known cuisine of Bourgogne is Boeuf Bourguignon.  Two of the most important ingredients for this meal are the Charolais cows (only native to this region) and Burgundy red wine. Here are two of the Boeuf Bourguignon that my family had during our time in Bourgogne!  Read Monday’s post HERE for descriptions and other foods from these restaurants. In honor of Julia Child’s 101st birthday today, I will give you her recipe for Boeuf Bourguignon! 1 6 Ounce Chunk of Bacon Remove rind and cut bacon into lardons (sticks, 1/4 inch think and 1 1/2 inches long) Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water Drain and Dry   Preheat oven to 450 degrees 1 TBSP Olive Oil or Cooking Oil 3 Pounds lean stewing beef, cut into 2inch cubes 1 Sliced Carrot 1 Sliced Onion 1 TSP Salt 1/4 TSP …

Happy Birthday Julia Child!

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Today marks what would have been Julia Child’s 100th birthday!  As some of you know, I was asked to participate in JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy.  I have posted a few recipes from this campaign, but wanted to give you two more! Salade Nicoise: 1 Large head of Boston Lettuce, washed and dried 2-3 TBSP Olive Oil 1 1/2 Pounds Fresh Gren Beans, trimmed, blanched, refreshed in cold water, and dried (see technique below) 2/3 to 1 cup Salad Dressing (below) 3 or 4 fine ripe tomatoes, cored, quartered, and seasoned 8 -10 ounces oil-packed tuna, drained and flaked (I use water packed) 1 Quart French Potato Salad (below) 8 Hard-boiled eggs, halved lengthwise 1 Can Flat Anchovy fillets packed in oil, opened, and drained just before serving (I do not use) 1/2 Cup Black Nicoise-Type Olives 3 or 4 TBSP Capers 1/4 Cup Minced Fresh Parsley Salt and Pepper to taste French Potato Salad: 8-10 new potatoes, boiled and warm 1 shallot finely minced …

JC100 Dinner Party!

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This past weekend I hosted a JC100 dinner at my apartment for 2 of my friends (including one that is visiting Los Angeles for the summer from…yep, you guessed it PARIS!!!).  I was debating whether I wanted a Parisianne dining on my French cooking, but I decided I was up to the challenge! I served 3 recipes I received from the JC100 celebration.  (If you aren’t familiar with JC100, visit THIS post from last week to let you know what this celebration is about!) First, I served a very easy appetizer…a plate of raw veggies, brie, dried apricots, and dried figs.  I wanted my guests to have a little bite to eat while I finished the cooking, but didn’t want to fill them up!  During my visit to Paris, I ate the BEST figs and fell in love with them, so I decided to serve them on my appetizer plate. For the main course, JC100 provided me with many recipes to chose from including Coq au vin, Vichyssoise, a classic Roast chicken, Bouillabaisse, and Ratatouille, …

Meatless Monday-Omelette Roulée (Rolled Omelette)

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It’s Paris week on NewsforChews!  After watching the final stage of the Tour de France race along the Champs-Élysées yesterday, nostalgia hit me.  I can’t believe a little over a month ago I was walking along those same streets the cyclists were racing along.  So, this week I am going to be giving you a taste of France! Like I said last week, I have the opportunity to participate in JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia Child and her legacy, as this year would have been Julia’s 100th birthday.  Julia considers today’s recipe, Omelette Roulée (Rolled Omelette), “dinner in half a minute,” and is all about the technique. A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside.  Before making this omelette, make sure you review the technique, since the technique makes the omelette.  For your pan, make sure you are not using a sticky pan…the eggs must be able to slide around.  Before making, your first omelette, sprinkle a teaspoon of …

Did You Know?!

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Did you know this year, August 15th specifically, would have been Julia Child‘s 100th birthday?  JC100, a national campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy, was launched to celebrate Julia.  I was invited to participate in this campaign and don’t think the timing could have been more perfect…if you haven’t been reading my blog, it is because I took a vacation to Paris and Julia is know for introducing French cuisine to Americans, with her cookbook, Mastering the Art of French Cooking, and her cooking programs. I have been receiving weekly recipes and trying a few of them!  Some of the recipes include Omelette Roulée (Rolled Omelette), Chocolate Mousse, Coq au vin, Leek and Potato Soup, and much more!  Look out for these recipes and pictures on NewsforChews over the next few weeks!  You can also browse my previous post about the Julia Child cooking class I took at Sur la Table HERE. In the meantime, follow, like, and pin the JC100 campaign, because I am sure you will …