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ON THE MENU
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FIRST COURSE/
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MAIN & SIDE/
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SALAD COURSE/
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DESSERT/
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THE ESSENTIAL JULIA CHILD
Keep the celebration going by getting to know Julia better in
printand on the big screen.
TO COOK/ Does this menu make you want to cook more of Julias
wonderful food? Then pick up a copy of Mastering the Art of
French Cooking: Volume One. Its a classic cookbook that never
goes out of style.
TO READ/ My Life in France, a memoir written by Julia and her
grandnephew Alex Prudhomme, chronicles Julias time at Le
Cordon Bleu, her struggle to write MtAoFC and get it published
and much more.
Julie & Julia: 365 Days, 542 Recipes, 1 Tiny Apartment Kitchen
was based on Julie Powells Julie/Julia Project blog. The spunky
New Yorker gave herself a year to cook her way through MtAoFC.
The process taught her a lot about cookingand even more
about life.
TO WATCH/ Julie & Julia, the movie version, takes its cues from
My Life in France and Julie Powells book. The cast includes Amy
Adams as Julie Powell, Stanley Tucci as Julias husband, Paul,
and Meryl Streep as Julia. The movie opens on August 7.
WHAT TO DRINK
The perfect pairings for this special menu.
WITH THE TART AND THE CHICKEN/ Pour a crisp, fruity ros, like the
2007 Domaine de lHermitage Bandol Ros ($19).
WITH DESSERT/ A Port-style wine from the south of France would
be delicious with the cake. Try the Cornet & Cie 2006 Banyuls
Rimage ($16 for 500 ml), which has hints of chocolate and cherry.
HAPPY BIRTHDAY,
JULIA!
Augus: :s a b:g mon:h io: ui:a Ch:id ians On :h~ ,:h,
Julie & Julia, a mo.:~ :nsp::~d b, h~: i:i~, op~ns. Th~n, on
:h~ :j:h, p~opi~ aii o.~: :h~ .oun::, w:ii .~i~b:a:~ h~:
b:::hda, b, .ooi:ng h~: :~.:p~s. w~ sa, mai~ a n:gh: oi ::
.ooi :h:s pa::,~p~:i~.: m~nu iom ui:as .iass:. .ooibooi,
Mastering the Art of French Cooking, :h~n go s~~ :h~ mo.:~.
PHOTOGRAPHS BY GAI L ALBERT HALABAN. RECI PES FROM MASTERI NG THE ART OF FRENCH
COOKI NG, BY J ULI A CHI LD, PUBLI SHED BY ALFRED A. KNOPF
PTE BRISE TART CRUST
MAKES ONE 8-INCH-DIAMETER CRUST/ To ensure a crispy crust, the
pastry shell is partially baked before its filled.
Whisk flour, salt, and sugar in medium bowl. Add butter and
shortening; rub in with fingertips until mixture resembles
coarse meal. Add 4 tablespoons cold water. Work mixture
with fingertips until dough comes together in moist clumps,
adding more water by teaspoonfuls if dry. Gather dough
into ball; flatten into disk. Wrap in plastic; chill until firm,
at least 1 hour.
Position rack in center of oven; preheat to 400F.
Roll out dough on floured work surface to 10-inch round.
Carefully transfer dough to 8-inch springform pan. Press
dough onto bottom and about 1 inches up sides of pan,
pressing to adhere to sides. Fold down and roll inch of
dough sides inward, forming double-thick edge at top
of crust sides. Using dull edge of small knife, make small
indentations at -inch intervals on double-thick edge. Chill
crust 20 minutes.
Line crust with foil; fill with dried beans or pie weights.
Bake crust until sides of crust are set, about 18 minutes.
Remove foil and beans. Pierce bottom of crust with fork.
Continue to bake until bottom is set and pale golden, about
14 minutes longer. Remove from oven and cool in pan on rack.
5 tablespoons olive oil,
divided
2 pounds onions, very
finely chopped (about
5 cups)
1 medium herb bouquet
(4 fresh parsley sprigs,
teaspoon dried
thyme, and bay leaf,
tied in cheesecloth)
2 unpeeled garlic cloves
teaspoon salt
teaspoon freshly
ground black pepper
Pinch of ground
cloves
1 partially cooked Pte
Brise Tart Crust (see
recipe), cooled
8 anchovy fillets
16 oil-cured black olives,
pitted
1 cups all purpose flour
teaspoon salt
Pinch of sugar
6 tablespoons ( stick)
chilled butter, cut into
-inch cubes
2 tablespoons plus
teaspoon chilled solid
vegetable shortening,
cut into -inch pieces
4 tablespoons (or more)
cold water
S PECI AL EQUI PMENT
8-inch-diameter
springform pan
Dried beans or pie
weights
PREP/ 20 minutes
TOTAL/ 1 hour
35 minutes
TIMELINE/
UP TO 6 HOURS
AHEAD Bake the
crust and cool
on rack.
SHOPPING LIST
all purpose flour
salt
sugar
butter
shortening
KITCHEN
TIMER
PREP/ 1 hour
20 minutes
TOTAL/ 1 hour
35 minutes
TIMELINE/
UP TO 2 HOURS
AHEAD Make tart.
Rewarm in 350F
oven about 10
minutes before
serving.
SHOPPING LIST
olive oil
salt
black
peppercorns
ground cloves
dried thyme
bay leaf
16 oil-cured
black olives
1 head of garlic
2 pounds onions
1 tin anchovy
fillets
1 bunch fresh
parsley
cheesecloth
KITCHEN
TIMER
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PISSALADIRE NIOISE
6 SERVINGS/ This delicious savory tart features a light, flaky
crust filled with onions, anchovy fillets, and black olives.
Heat 4 tablespoons olive oil in large skillet over medium
heat. Add onions, herb bouquet, garlic cloves, and
teaspoon salt. Saut 30 minutes. Reduce heat to medium-
low; continue cooking until onions are very tender and
golden, stirring often, about 30 minutes longer. Remove
from heat. Discard herb bouquet and garlic. Stir in
teaspoon pepper and cloves. Adjust seasoning. Cool slightly.
Position rack in top third of oven; preheat to 400F.
Spread onions in cooled crust. Arrange anchovies over
in fan-shaped design. Scatter olives over. Drizzle with
remaining 1 tablespoon oil. Bake until pissaladire is heated
through, about 15 minutes.
Gently run small knife around sides of pastry to loosen;
carefully remove pan sides. Transfer pissaladire to platter.

POULET SAUT AUX HERBES DE PROVENCE
6 SERVINGS/ The combination of thyme, basil, fennel seeds, and
garlic gives this chicken dish a Provenal accent. Serve with
plenty of French bread.
CHICKEN/ Melt butter in large wide pot over medium-high
heat. Working in batches, add chicken pieces; cook only
until golden, turning occasionally, about 8 minutes per
batch. Transfer chicken breast pieces to plate. Sprinkle
remaining chicken in pot with half each of thyme, basil, and
fennel seeds, then salt and pepper. Add garlic. Cover pot;
reduce heat to medium and cook 8 to 9 minutes. Sprinkle
chicken breasts with remaining thyme, basil, and fennel
seeds, then salt and pepper. Return breast pieces to pot;
baste chicken with butter in pot. Cover and cook until
chicken is cooked through, turning and basting occasionally,
about 15 minutes. Transfer to hot platter; cover.
Remove peel from garlic; mash with fork in same pot.
Add cup wine to juices in pot; boil until liquid is reduced
to cup, occasionally scraping bottom of pan, about 8
minutes. Pour juices into measuring cup; reserve for sauce.
SAUCE/ Off heat, whisk yolks in small saucepan until
beginning to thicken. Whisk in lemon juice and 1 tablespoon
wine. Whisk reserved pan juices into eggs, 1 teaspoon at a
time. Set sauce over very low heat; whisk constantly until
warm and slightly thickened, 3 to 4 minutes. If desired,
whisk in butter, 1 piece at a time. Remove from heat. Stir in
herbs, if desired. Season sauce with salt and pepper. Spoon
sauce over chicken.
CHI CKEN
cup (1 stick) butter
1 3- to 3-pound
chicken, cut into
8 pieces, rinsed,
patted dry
1 teaspoon dried thyme
or savory
1 teaspoon dried basil
teaspoon fennel seeds,
coarsely ground
3 unpeeled garlic cloves
cup dry white wine
or cup dry white
vermouth
S AUCE
2 large egg yolks
1 tablespoon fresh
lemon juice
1 tablespoon dry white
wine or dry white
vermouth
2 to 3 tablespoons
butter, cut into 1-inch
cubes (optional)
2 tablespoons chopped
fresh basil, fresh
fennel fronds, or fresh
parsley (optional)
PREP/ 1 hour
20 minutes
TOTAL/ 1 hour
20 minutes
SHOPPING LIST
dried thyme or
savory
dried basil
fennel seeds
1 head of garlic
dry white wine
or dry white
vermouth
1 bunch fresh
basil or fresh
fennel fronds or
fresh parsley (if
using)
1 large lemon
butter
eggs
one 3- to
3-pound
chicken
KITCHEN
TIMER
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GOOD TECHNIQUE/
egg emulsion 101
The Poulet Saut aux Herbes de Provence is finished with a hollandaise-
style saucethe pan juices and butter are whisked into egg yolks to make
a delicious and velvety emulsion. Here, the egg serves as a thickening agent
called a liaison (French for bond). Follow these steps for optimal results.
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PREP/ 1 hour
20 minutes
TOTAL/ 1 hour
50 minutes
TIMELINE/
UP TO 8 HOURS
AHEAD Make
ratatouille. Cool
slightly. Cover;
chill. Serve at
room temperature
or rewarm over
medium-low heat
before serving.
SHOPPING LIST
olive oil
salt
one 8-ounce
onion
1 head of garlic
2 green bell
peppers
pound
eggplant
pound
zucchini
1 pound firm but
ripe tomatoes
1 bunch fresh
parsley
KITCHEN
TIMER
RATATOUILLE
6 SERVINGS/ This classic French casserole is now associated
with a cartoon rat, but the disha delicious stew of
eggplant, onions, tomatoes, bell peppers, and zucchini
inspires rave reviews, too.
Peel eggplant; cut lengthwise into -inch-thick slices, then
cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into
same size strips. Place vegetables in large bowl; sprinkle
with 1 teaspoon salt. Let stand 30 minutes. Drain and dry.
Heat 4 tablespoons oil in large skillet over medium-
high heat. Working in batches, add eggplant and zucchini
to skillet; saut until light golden, about 1 minute per side.
Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat.
Add onion and peppers; saut until just tender, 10 to 12
minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet.
Sprinkle with salt and pepper. Cover skillet; cook over
low heat until tomatoes begin to juice, about 5 minutes.
Uncover; baste vegetables in skillet with juices. Boil until
juices are almost evaporated, 2 to 3 minutes.
Transfer of onion-pepper-tomato mixture to 2-
quart pot; sprinkle with 1 tablespoon parsley. Top with
half of eggplant and half of zucchini, then remaining onion-
pepper-tomato mixture; sprinkle with 1 tablespoon parsley.
Layer remaining eggplant and zucchini over; sprinkle
with 1 tablespoon parsley. Cover; simmer over low heat
10 minutes. Uncover; tilt pot and baste with accumulated
juices. Increase heat to medium; simmer uncovered, basting
several times with pan juices until only 2 to 3 tablespoons
juices remain in pot, watching closely to avoid scorching, 10
to 15 minutes longer. Season with salt and pepper. Serve
warm or at room temperature.
pound eggplant
pound zucchini,
trimmed
1 teaspoon salt
7 tablespoons olive oil,
divided
1 8-ounce onion, thinly
sliced (about 2 cups)
2 green bell peppers,
thinly sliced into
strips
2 garlic cloves, pressed
1 pound firm but ripe
tomatoes, peeled,
seeded, cut into - to
-inch-thick strips
3 tablespoons minced
fresh parsley
s.:.u couxsv/
PREP/ 15 minutes
TOTAL/ 15 minutes
TIMELINE/
UP TO 4 HOURS
AHEAD Make
vinaigrette.
Cover and chill.
Bring to room
temperature
and rewhisk
before using.
SHOPPING LIST
white or red
wine vinegar
olive oil or
vegetable oil
one 5- to 6-ounce
package baby
greens
fresh basil,
chives, tarragon,
and/or parsley
dry mustard
(if using)
KITCHEN
TIMER
GREEN SALAD WITH
SAUCE VINAIGRETTE
6 SERVINGS /
Combine vinegar and mustard, if using, in medium bowl.
Gradually whisk in oil. Season vinaigrette to taste with salt
and pepper. Whisk in herbs.
Place greens in large bowl. Toss with enough
vinaigrette to coat and serve.
2 tablespoons white or
red wine vinegar
teaspoon dry mustard
(optional)
6 tablespoons olive oil
or vegetable oil
2 tablespoons minced
fresh herbs (such as
basil, chives, tarragon,
and/or parsley)
1 5- to 6-ounce package
baby greens
REINE DE SABA
6 TO 8 SERVINGS/ Slightly underbaking this chocolate and
almond cake ensures its creamy texture.
CAKE/ Position rack in center of oven and preheat to 350F.
Butter and flour 8-inch-diameter cake pan with 2-inch-high
sides. Combine chopped chocolate and rum in medium
metal bowl. Set bowl over medium saucepan of barely
simmering water. Stir until chocolate is melted and smooth.
Remove bowl from over water. Cool melted chocolate,
stirring occasionally.
Using electric mixer, beat butter and cup sugar in
large bowl until fluffy and pale. Add egg yolks and beat
until blended.
Using clean dry beaters, beat egg whites and pinch of
salt in medium bowl until soft peaks form. Add 1 tablespoon
sugar and beat until stiff but not dry.
Fold chocolate mixture, then almonds and almond
extract into yolk mixture. Fold in of whites to lighten
batter. Fold in of remaining whites. Sift of flour over
and fold in. Fold in remaining whites alternately with
flour in 2 more additions each. Transfer batter to prepared
pan. Push some batter inch up sides of pan with rubber
spatula (batter will slip down).
Bake cake until puffed and gently set in center and
tester inserted into center comes out with a few moist
crumbs attached, about 25 minutes. Cool cake in pan 10
minutes. Cut around pan sides and carefully turn cake out
onto rack. Cool completely, about 2 hours.
CAKE
4 ounces semisweet
chocolate, finely
chopped
2 tablespoons rum or
brewed coffee
cup (1 stick) unsalted
butter, room
temperature
cup plus 1 tablespoon
sugar
3 large eggs, separated
Large pinch of salt
cup finely ground
almonds
teaspoon almond
extract
cup sifted cake
flour (sifted, then
measured)
CHOCOL ATE
BUTTER I CI NG
1 ounce semisweet
chocolate, finely
chopped
1 tablespoon rum or
brewed coffee
3 tablespoons unsalted
butter, room
temperature
PREP/ 1 hour
TOTAL/ 3 hours
35 minutes
TIMELINE/
1 DAY AHEAD
Make cake. Cover
with cake dome
and store at room
temperature.
SHOPPING LIST
sugar
salt
cake flour
almond extract
5 ounces
semisweet
chocolate
rum or brewed
coffee
cup almonds
unsalted butter
eggs
KITCHEN
TIMER
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CHOCOLATE BUTTER ICING/ Combine chocolate and rum in
small metal bowl. Set bowl over small saucepan of barely
simmering water and stir until melted and smooth. Remove
bowl from over water. Using wooden spoon, beat in butter, 1
tablespoon at a time, until icing is smooth. Place bowl over
medium bowl filled with ice water. Continue to beat until
icing is cool and thickened to spreading consistency.
Place cake on platter. Scrape icing onto top center.
Using small offset spatula, spread icing evenly and thinly
over top and sides of cake.
TEST-KITCHEN TIP/ Slightly pushing the cake batter up the
sides of the pan before baking (even though the batter will
slip down again) can help ensure that the cake will stay
level and bake more evenly.