12 Aug Julie and Julia inspires cooks to try dinner and a movie
Foodies everywhere are flocking to theaters to catch “Julie and Julia,” Nora Ephron’s adaptation of two national bestsellers: Julie Powell’s “Julie & Julia” and “My Life in France” written by Julia Child with Alex Prud’homme.
The movie stars Meryl Streep as Julia Child, co-author of the revolutionary cookbook “Mastering the Art of French Cooking” and star of the television show “The French Chef,” and Amy Adams as Julie Powell, an underappreciated secretary looking for meaning and purpose in life.
She launches her “Julie-Julia Project,”
What better way to celebrate Julia Child’s contributions to the culinary world than by throwing a dinner party, serving a Julia Child-inspired menu and heading off to see the show?
But, what’s for dinner? Images of Julie’s husband and brother scouring New York City for marrowbone and
I threw on my apron and went to work, modifying recipes for ease of preparation and availability of ingredients. (I can almost hear Julia gasping now). I’m certain her co-author Simca (Simone Beck) would have scoffed at
Les Feuilletons de Boeuf en Croute
(Beef tenderloins in pastry)
(Tomatoes stuffed with bread crumbs, herbs and cheese)
SYDNE GEORGE PHOTO
The French chef calls this Les Feuilletons de Boeuf en Croute. To the American cook it’s beef tenderloin in puff pastry. BEEF TENDERLOIN STEAKS IN PASTRY
Place steaks on baking sheet, leaving ample room in between. Top each steak with 1-2 tablespoons mushrooms, covering the
Use additional pastry to cut out decorations for the tops.
Brush pastry with beaten egg.
Bake at 425° for 18 minutes for rare, 22 minutes for medium and 26 minutes for well done.
Brush insides of tomatoes with 2 tablespoons olive oil.
Combine remaining ingredients in medium bowl and stir
Bake in 425° oven with beef tenderloins for last 10-15 minutes of baking, being careful not to overbrown tomatoes.
In a medium heavy saucepan, heat cream over medium high heat until simmering.
Add chocolate chips and whisk with wire whisk until completely smooth.
Add almond and whisk to combine.
Transfer to a glass bowl, cover with plastic wrap and refrigerate overnight.
The next day, pour mousse mixture into a chilled mixing bowl and beat with chilled beaters until stiff peaks form.
Spoon or pipe into individual serving bowls.
Using vegetable peeler, make chocolate curls with bittersweet chocolate bar.
Garnish chocolate mousse with chocolate curls.