What a bea-u-tiful crustacean! Just waiting to accompany us at the dinner table!
Last week we invited you to send us your captions for an image of Julia Child taken from an on-location shoot in France for The French Chef. We received dozens of fantastic submissions. Thank you for yours!
Pouring the egg mixture for Quiche Lorraine, as see on The French Chef (/WGBH)
Quiche Lorraine (Cream and Bacon Quiche)
A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer. Read More
Last week we invited you to send us your captions for an image of Julia Child taken from an on-location shoot in France for The French Chef. We received dozens of fantastic submissions. After careful review, WGBH staffers selected three favorites. Help us choose a winner — vote on your favorite below. Leave your vote in the comments.
1.I'm making dinner for my dear friend Ridley Scott tonight! from Scot A.
2. What a bea-u-tiful crustacean ! Just waiting to accompany us at the dinner table! from Marianne S.
3. Julia Being Julia. from Susan B.
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Here is a queen among chocolate mousses, lighter than some because beaten egg whites are folded in instead of whipped cream. But it is every bit as richly flavored as the most devout chocolate cultist could wish, and the subtle aroma of good liqueur brings out that chocolate essence to perfection. You will note that egg yolks are sugar beaten over hot water before the rest of the ingredients go in; this step has the triple function of cooking the yolks, dissolving the sugar, and giving a lightness and cohesion to the mixture. Butter, which goes in later, gives it body and suppleness as well. Plan to make the mousse several hours or the day before serving, as it must be well chilled; you can even freeze it. Serve the mousse in a bowl, in dessert cups, or in little covered china pots; or for drama, you can mold it.
About Julia Child 100
Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"