Fifth Annual Julia Child Birthday Celebration

Julia Child would have been 98 years old today (she died in 2004, at 92). On this, her birthday, I've been watching episodes from The Way to Cook DVDs, which are companions to the book of the same title. Book and DVDs were produced in 1985, so Julia was in her 70s at that point. She's a different Julia from the one who appeared in The French Chef, her first video series, which premiered on television in 1963. But no less appealing. And The Way to Cook is a different type of series, made up of quick snippets that show basic techniques for cooking meats, poultry, fish, and vegetables.

I love the photo of Julia in her kitchen that appears on the book's cover. It has such a warm and intimate feel.

I learn something every time I watch Mrs. Child or dip into one of her books. For this fifth celebration of her life and work, I made chicken breasts sautéed in fresh bread crumbs, or simply "crumbed chicken breasts," per the master instructions for breading in The Way to Cook. And from recipes in Mastering the Art of French Cooking, I made French potato salad (which appeared in a previous JC birthday celebration post, as part of Salade Niçoise) and green beans Provençal (green beans cooked with tomatoes, garlic, and herbs).

The only change I made in cooking the chicken was that I used panko for the bread crumbs instead of making crumbs myself from fresh bread, as called for in the recipe. The panko worked beautifully, producing a very crispy and crunchy coating on the chicken breasts. You pound the chicken lightly to flatten the breasts, then you season them with salt and pepper, dip them first in flour, then in beaten egg, coat them with the bread crumbs, and let them rest for 20 minutes or so to set the crumbs. A quick sauté in a skillet to brown and cook, and they're done. The recipe called for cooking the chicken in clarified butter; I didn't have any on hand, so I used lard that I had rendered from Triple S Farm pork fat. I think the lard, as well as the panko, contributed to the extra crispiness of the bread crumb coating. A squeeze of fresh lemon juice on top is a nice touch.

The Way to Cook is not just about French food. There are Bearnaise and Hollandaise, to be sure, but the book also includes recipes for a Syrian salad platter, Boston baked beans, pasta salads, and curries (albeit using store-bought curry powder). If you want to invest in both book and DVD set, I don't think you'll regret it.

I didn't announce the JC birthday celebration this year until the very last minute, so I didn't expect any joiner-inners. However, several other bloggers did join me, and I thoroughly enjoyed reading more about Julia and seeing what they cooked. Please go take a look at their offerings.

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Sandi, of Whistlestop Cafe Cooking, made gorgeous potato gnocchi. She and some friends have been cooking their way through one of Marcella Hazan's books; as you may know, Hazan is often referred to as the Julia Child of Italian cooking. So it was quite a tasty coincidence, and Sandi was able to experience two versions of Italian potato dumplings.

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Cassandra of Chow Bella made casserole-roasted chicken with tarragon, even on a 97-degree day! Wowie. She even bought a fresh, local chicken for the occasion. The birdie looks juicy and delicious and extra-good to me; I love the flavor and aroma of tarragon.

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Simona, who writes the food blog Briciole, brought a very special potato-leek soup to the party. She used a variety of potato called All Red, which she picked up at her farmers' market. And she topped the soup with her own homemade Montasio cheese. Heaven!

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Lori Lynn, of Taste with the Eyes, remembers Julia with her beautiful roses ("the color of different shades of butter") and her photos taken at the restaurant where Julia and her husband Paul had their first lunch in France. I'll say no more; you just must go and see Lori Lynn's tribute for yourself. Taste with the eyes, indeed.

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And there you have it. Our tiny tribute to the inimitable Julia Child, with gratitude for her efforts, her skill, and her wit. See you here for the event again next year, I hope, and as always, toujours bon appétit.