I am a child of the 70’s and as such PBS and Julia Child was a staple of my childhood. Back in those early and simpler times cable and streaming wasn’t even a familiar term. The channels from my childhood that I remember are: 2, 4 6and 7 (they were sister channels I believe) 10, 12, 25,38 and 56. Hard to believe but we had plenty of television shows to choose from and commercials lasted about 1 minute back then.
I was always into cooking from a very early age and with the daily additive and intrigue of PBS airing this amazing hulk-of-a-woman named Julia Child, and through a show called The French Chef she brought a level of cooking and intrigue that was unheard of in the traditional housewife’s recipe repertoire, and I was captivated instantly.
I learned all that I could about this woman and these new terms and techniques she was speaking of. I assisted my grandmother and my Nana in the kitchen every chance I got, and I asked questions about flavors and seasonings. What they couldn’t show me, Julia Child could. Beef stew was elevated using wine and fresh herbs with beef so tender you’d almost slap ya mama to get a taste. It even had a new fancy name that captivated me: boeuf bourguignon. Wow. This Julia was something else. She’s rocking pearls in the kitchen and sipping just as much wine as she’s cooking with. I was instantly in love with her, right down to her very soul. Our lives parallel each other’s in so many ways and I felt encouragement from this staunch character that I truly cannot put into words. Plus, she really kind of reminded me of my Nana and that attracted me even more. I would’ve loved to have met her and had a conversation with her, even if she served me *goldfish crackers.
Fast forward about 40 years and I have made 70% of her delicious recipes and she is still my most favorite chef of all time… ever. She is still someone I aspire to be like. Her story is so very interesting. From trusted government employee to pioneer in the culinary world, this legend is a force to be reckoned with and so is each and every one of her recipes. One that my family enjoy immensely is her legendary Braised Short Ribs. They take a minute to put together but then they do the rest of the work themselves. The ribs are savory, braised in wine and beef stock and complimented by her precise measurements of key ingredients and herbs and is a family favorite of ours and one I’m sure will become one of yours.
There are several amazing books out there about this legend. I have several including Dearie, My Life in France, my personal favorite As Always, Julia and the sweetest book of Juliaisms People Who Love to Eat Are Always the Best People. If you’re like me and not only love reading but also love Julia Child, these books are for you. In Dearie you’ll learn about her past and her time with Paul. How they met and the love they had for each other. My Life in France is just that, her time in France with Paul and her beloved Simca (Simone Beck). Julia loved all things French, right down to the people. As Always, Julia felt like a forbidden read. Like I was prying into the private lives of not only Julia but Avis DeVoto, her true kindred spirit through life. I admire the friendship and love these two ladies shared. Women today are ruthless and mean. They know nothing of a refined lady such as Julia Child, and that’s what adds to her allure.
I could go on and on for days and days on the topic of Julia Child but I think I’ll leave you all with this.
“Learn to cook – try new recipes, learn from your mistakes, be fearless, and above all have fun. And no matter what happens in the kitchen, never apologize!” ~ Julia Child
You can find Julia’s recipe for Braised Beef Short Ribs here. Bon Appetite!
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