Julia Child's 109th Birthday Lunch

 

Hi everyone and welcome to a really delicious menu to celebrate cooking icon Julia Child who would have been 109 today.  What I loved about Julia was that she was an ordinary woman with an exuberant zest and love of life.  She may not have fit the mold of what we assume a TV Star to be, but here we are, celebrating a woman whose introduction to French food to North America took the 1960's and the 1970's by storm. That is a good lesson for all of us.  Do what you are passionate about, period.  Because when you live your life living your passions, the world for one will not be able to take their eyes off you, but they will be inspired in the process.  when the 

Today's Menu

 Cheese Gougeres

 Lemon Garlic Scallops with Yellow Beets 

over Lettuce & Dijon Vinaigrette

Pesto Potato Pasta with Parmesan

 Crunchy Herbed Baguette with Roasted Tomatoes

The Mi-Cuit aka The Best Chocolate Cake ever made

Chablis Wine

Cheese Gougeres 

Turn oven to 400 degrees.  Will bake for about 25 minutes

Get out a pot and pour into it, 1/2 cup whole milk, 1/2 cup water, 1 stick butter cut into 4 cubes (which is 1/2 cup butter), 1 cup flour, 5 eggs, 1 1/2 cup shredded cheddar, pinch of salt and a pinch of pepper.

I used a liquid measuring cup for both the liquids and the flour and they turned out perfectly.

Bring milk, water and butter to a boil in the pot and turn heat off.  Add 1 cup of flour a pinch of salt, a pinch of pepper, and stir vigorously until the dough all comes together.  Turn dough into a mixer using the paddle and mix on low speed.  Add 1 egg at a time over a period of about 2 minutes.  Allow for each egg to incorporate into the dough.  By the way, the dough will break apart, but come back together, so no need to worry.  Once all the eggs have been added, add the cheddar cheese and mix through.  

Using either 2 spoons or a piping bag, dollop 1-1/2 inch mounds on a parchment lined cookie sheet.  Put gougere 1 inch apart on cookie sheet.

Pop into the oven.  After about 12 minutes, turn the cookie sheet around so all the gougeres cook evenly.  Bake for another 12 minutes or until gougeres are lightly toasted.  These will keep well, so you can make in advance for a day or two.

Lemon Garlic Scallops with Yellow Beets Over Favorite Lettuce With Dijon Vinaigrette

Roast whole beets in a 350 oven in a little pan of water, about a 1/4 full for about an hour.  Test with fork to see if cooked through.  Cool and then peel and slice.  Better yet,  buy already peeled and packed beets to slice for your salad!

1 lb. bag of medium sized scallops, drained and dried, 2 tbsp. olive oil, 2 tbsp. butter, 1 minced garlic clove, Pinch of salt and a pinch of pepper, Chopped chives or parsley for garnish

In a frying pan over medium high heat, add the olive oil and the butter.  Allow to melt and meld.  Then put scallops in and cook one side for about a minute or until just crispy and brown.  Add garlic at this point to pan and using tongs, turn the scallops over and cook for one more minute.  Take off heat and test one scallop to see if it is just cooked through.  You might need to cook for another 30 seconds or so depending on the size of your scallops.  When done, squeeze the juice of 1/2 lemon over them and sprinkle with salt and pepper. Layer a plate with your favorite lettuce, and decorate with yellow beets.  Add the scallops and then drizzle vinaigrette over scallop salad.

Scallops Vinaigrette:  2 tsp. Dijon mustard, 1 tbsp. red wine vinegar, 1/4 cup olive oil, 1/4 tsp. salt, 1/2 tsp. black pepper, pinch of sugar or sweetener is optional, but I always prefer it.  Shake or whisk vinaigrette then taste and adjust flavorings if need be.

Pesto Potato Pasta with Parmesan:  1/4-1/2 cup already made pesto, 20 baby potatoes or 5-6 potatoes cut into quarters, 1 small box of favorite pasta noodles or small container of fresh stuffed pasta such as tortellini or ravioli, 1/2 cup grated parmesan cheese and a handful of basil leaves.  

Boil up baby potatoes or a couple of larger potatoes cut into quarters for 20 minutes.  Poke fork into make sure they are just done.  Don't over boil.  Drain potatoes and allow to cool.  Cook pasta according to box instructions making sure you first flavor the water with a couple of tbsp. salt.  Once done drain and toss with potatoes, pesto and parmesan cheese. Toss in basil leaves for garnish and for extra flavor.

Roasted Tomatoes:  Slice 4 tomatoes and put into a casserole dish or a roaster.  Sprinkle with salt and pepper.  Mix together 1/8 cup balsamic vinegar and 1/8 cup olive oil and pour over tomatoes.  Roast at 350 for 1 hour.  Can serve cooled over toasted baguette.

Toasted Baguette:  Split length-wise, brush with olive oil if you like with favorite herbs, pop into the oven to lightly toast.  When serving, put roasted tomatoes on the side so people can put on toasted baguette if they like or add to their salad.

The Mi-Cuit otherwise known as The Best Chocolate Cake in the World!

9 ounces dark chocolate, 18 tbsp. unsalted butter, 1 1/4 cups sugar, 3/4 cup minus 2 tsp. all-purpose flour, sifted, 4 eggs.

Preheat oven to 400 degrees.  Melt the chocolate in the microwave for 3 minutes, then add the butter and melt again for 1 minute; stir to combine. Add the sugar, then the flour, mixing well between each addition.  Lightly beat the eggs with a fork until blended, then stir them into the chocolate mixture.  Pour the batter into a 9 1/2 inch round greased and floured cake pan.  Lower the oven temperature to 350 degrees, place the pan in the oven, and bake for 25 minutes.  Let the cake cool to room temperature before unmolding.

Enjoy everyone!  You will love this lunch.  Cheers to Julia! What a woman.  What an icon. Happy 109th Birthday! XOXO