Sunday, January 6, 2013

A TRIBUTE TO JULIA CHILD

A FESTIVE TRIBUTE TO JULIA CHILD
My Version of Julia Child's Beef Bourguignon!

For those of you who are new to my blog, I must tell you that although I love my life as a sculptor and artist, food is my passion. A friend of mine, who is a chef, started an unusual dinner club about 3 years ago. He asked for some of his Facebook friends to come to his home one evening for dinner. Many showed up from Roanoke and surrounding areas. We all had just two things in common. Facebook and our love of food. The Little Supper Club came to life. Today we boast about 15 active members and 5-10 who join in on occasion. At the beginning, we didn’t have theme dinners but over the last year or so, we have chosen to create foods from all parts of the world. This year, we are paying homage to our favorite chefs. About 13 members showed up last night and we were off to France and Julia Child’s cuisine. Julia would have been 100 years old last August.

Yours Truly On The Left and Friend Dian On Right As Julie and Julia

Chef Stratton's French Onion Soup

Since I love a challenge, I chose to make Julia’s classic Beef Bourguignon. I must say, after many hours in the kitchen and a hefty grocery bill, I won’t make it again. As a matter of fact, I have a recipe for a “stew,” which Beef Bourguignon primarily is, that tastes better and is a breeze to make. No only that but it is very inexpensive. I made it on busy days when the children were still living at home. As a matter of fact, they made it for themselves often times since it is so easy.

I have included my simple recipe at the end of this post for those of you who would like to try it.

In the meantime, here are a few pictures of what our members created for the party. There was too much French food at the party for me to show all the entrees. Without further adieu..off we go.

Tina's Creme Brulee

Dean's Eggplant Pizzas

Dian's Shiaparelli Hat From Paris
Tom's Scalloped Potatoes

Last But Not Least, Stratton St. Clair, Our Chef Extraodinaire and Founder of "The Little Supper Club"-Roanoke's Best Kept Secret

Recipe for No Watch 5 Hour Stew

In a greased casserole place: 1-16 oz package of stew meat 6 carrots 5 potatoes 2 cans Cream of Mushroom Soup 1 bay leaf and salt and pepper to taste

Combine allingredients. Cover with aluminum foil and bake in slow oven (250) for 5 hours. The stew will be cooked to perfection..That’s it!!!!! Trite but anyway, as Julia would say, Bon Appetit!

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9 comments:

  1. What can I say except : YUMMMMMMMM!!
    Trish

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  2. Fantastic post and Happy New Year Cheryl! Fabulous food is a work of art!

    Lori

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  3. If only I can cook Cheryl hahaha I would love to join your happy tummy group. I haven't seen the entire text of Julia Child's book but I watched the movie Julie and Julia. That was actually one of the movies that inspired me more to blog :)

    Have a great week Cheryl!

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  4. Hi Cheryl happy new year I was in a supper club many years ago when I was married to Jim we did countries Bob Fitzgerald was a hoot when we did Russia with his 150 proof vodka we all got smashed my neighbor was Indian and she gave me her spices and recipes and i cooked an interesting meal the group always laughed at me because i would go to the library and did research on the country we had a good time have a good year Cheryl you sound like a girl on the go and you have a really interesting life God bless

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  5. Happy New Year Cheryl :)
    First of all let me say how gorgeous you look. I know I have seen you before but you are just glowing in these photos.
    I don't cook and am not a foodie, I am very picky, but have been so blessed to have a husband who loves to do the cooking. He makes an awesome stew with beef in it and he adds kale at the end not long before served. His creme brûlée is a specialty of his too, everyone loves it, but something I could never eat. Told ya, I am a picky eater :)
    I so enjoyed the movie Julie and Julia, my hubby watches her old cooking shows still but I find her food to rich. Glad you had such a great time.

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  6. I'm drooling! Yummy! Beautiful food eye candy! xxoo

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  7. Hi Cheryl, thanks for this French food post. I just planned to make beef bourguignon for the weekend...
    You look amazing on the picture. Wish you a happy, healthy and CREATIVE New year.
    Hugs Baukje

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  8. Sounds like so much fun! My sister is taking a cooking class once a month and last night made a Fisherman's Pie. I think a class or get together would revive my interest in cooking.

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  9. Hi Cheryl, I saw on your sidebar the name Julia so I knew it had to be Julia Child. I decided to read your post before I go way out back to start work on my new fern garden. I love Julia and have always been a fan of hers, and forever will be her fan. I make Beef Bourguignon every New Years Eve. I love making it. Great post and you look beautiful as always. Sorry I missed this post.

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