If you haven’t already seen it, Meryl Streep captures the witty comedic attitude of the charismatic Julia while Amy Adams plays Julie who channels Julia Child’s work while writing a blog of her duplicated recipes in a small Queens apartment.
After my boyfriend actually enjoyed this “chick flick” we were inspired to channel our inner Julia while cooking her Beef Bourguingnon recipe.
Julia Child revolutionized the American kitchen and changed people’s cooking styles forever. She knew that fine cuisine could be duplicated in the comfort of your own kitchen. Her cookbook Mastering the Art of French Cooking brought French cooking to a mainstream audience. She played an entertaining TV personality and always knew how to charm an audience. She wrote 524 recipes and never stopped cooking! Not even to have kids. I remember seeing her kitchen at the Smithsonian when I was young, but I didn't realize the legend of this chef until seeing the movie Julie and Julia.
Every step of this recipe involves giving tender loving care to each ingredient. She truly had an appreciation for using the best of the best in her cooking and never left out an additional technique that would take the recipe to a whole new level. We followed and interpretation from The Gourmand Mom Bon appétit!
which made the steps easy to follow. Even if you are a more experience chef, this recipe is a LOT of work. It’s an all-day event that will knock your socks off as you kick up your feet and enjoy with a nice red wine.
I can’t imagine cooking this recipe in anything but a cast iron pot, but I am sure it has been done. This is a crowd pleaser made up of all the most rich buttery flavors. The mushrooms and onions are my favorite part.
My advice: don’t use baby carrots, it looks tacky.
This is great for a dinner party! The big recipe will feed at least 5 or 6 people.
In my first 20 minutes after grounding the plane in Chicago I was on the phone with Ellen at Eataly who had to put on hold the last lb. of guanciale or "beef cheek" that they had available.
This bustling new Chicago hot spot just happens to be the most convenient "local deli" we have found yet and I had planned to pick up all of the ingredients for Mario Batali's famous beef cheek ravioli at the store until we found out they are no longer selling $5 onions.
We popped into Trader Joes, saving bank on everything else and headed home to start cooking! You must plan ahead to cook this meal! It takes time and care.
We cranked out flat pasta sheets on our new pasta maker and started folding triangle shaped homemade raviolis. It's always fun to do things the old fashioned way. I use farina flour, which you can find at most nicer grocers.
The best thing about this recipe, is that we were able to use the extra sauce to make lasagne! Although round two I did not mess around with handmade pasta and bought sheets from whole foods.
All of my boyfriend's roommates loved the lasagna and it really is a crowd pleaser. I highly recommend this recipe to the foodie who is up for the challenge!
City girl, traveler, foodie and film fanatic sharing stories on every day, attainable luxury. Passionate about speaking Italian, exploring, cooking, and crafting.