I have returned from Julia’s, La Peetch! It was everything I thought it would be. It was so much more and a little less at the same time.
For anyone that fancies themselves a good cook. For anyone that has ever watched a black & white episode of The French Chef, on PBS; walking into the kitchen at Julia Child’s home in the south of France and seeing the peg board wall still adorned with every kitchen utensil imaginable is awe inspiring. Somewhere in your mind you understand that these can’t all be original pieces but it doesn’t seem to matter. YOUR IN HER KITCHEN!!! As you “tour” her approximately 10X13 kitchen, you can feel her, you can smell the remnants of meals past and your fingers want to graze over every edge.
Our first evening there we were served appetizers on her cottage table. They were simple, as I thought they should be. We had a little cheese and both green and black olive tapenade on crostini. Each of us explored the home and compared it to pictures on our phones. We sat on the green velvet couch and walked the grounds imagining Julia and Paul walking every step with us.
The next morning, we met again at that cottage table for coffee and “morning pages”. We were given a prompt and our writing began. For me, this is where I think my separation from Julia began. I had a crazy expectation that she would work through me and I would suddenly have words flowing from my fingertips. Not so much. As the week went on and this exercise got more frustrating for me, the bloom fell of the rose, as they say. But, in a good way. I became less focused on Julia and more focused on the women I was with. I started listening to their words. I paid more attention the food and beverage I was consuming, in the moment, instead of what Julia would have been eating and drinking. As I did that the words started to come for me. The drink started to taste sweeter and I had a keener sense of how our food tasted. I was able to enjoy even the simplest meal of pasta with Roquefort sauce.
It was last day and I had yet to find my perfect magazine pitch or outline for my breakout cookbook. Some had already began their journey home and others were taking in a sunny day at the pool. Some had gone exploring in St. Paul de Vence. I decided to take my camera and journal and explore the property practicing my new camera skills. I was composing some artsy photo of an olive or a leaf when the piano started. It was so beautiful and magical. It stopped me mid-shot and I started to write. In that moment I found the soul of Julia I had been looking for. It wasn’t her words but her inspiration that came through me.
On the very last day, I found my words and started my project. So while I continue to walk with you on your journey to good cooking I will share some peeks into my project along the way. Here is my version of the Roquefort Pasta we had a La Peetch. Bon Appetit!
Pasta with Roquefort Sauce
A creamy, not overpowering sauce of Roquefort cheese & butter tossed generously with fettuccine pasta. Serve with baguette and a fresh green salad.
Note: I cook my pasta in a well salted boiling water. As the saying goes the water should taste like the sea.
Reserve at least 1 cup of the cooking water for the recipe.
Right before putting everything together, while the water is still boiling hot, swirl it in your serving bowl, to warm it, then toss out.
In a small bowl combine Roquefort and butter with a fork until well blended and soft.
Put pasta in warm bowl with butter mixture and toss slowly so pasta can absorb flavors of cheese and butter. Slowly add cup of cooking water until "sauce" forms and pasta is coated (you may not need whole cup). Season with nutmeg. I use a good amount. There's something about cheese and nutmeg.
Toss with lemon zest and rosemary. Taste and adjust seasoning with fresh ground pepper.
Serve with fresh greens dressed with a simple vinaigrette and fresh bread with butter. Don't forget the wine ENJOY!
There’s that icebreaker question, “If you could invite any 3 people, dead or alive, for dinner; who would it be?” My answer is simple. Julia Child, Julia Child and Julia Child. I even know what I’d make, my Osso Bucco and Parmesan Ricotta Gnocchi.
You may think that Julia is the obvious choice for a chef but there is more to my choice than just that. Cooking is a lifetime sport, you never stop learning or playing with your food. There is always room for improvement or a new technique. Julia herself was well into her forties before she enrolled in the Cordon bleu. Which is why she is one of my biggest inspirations.
I am often asked how long I’ve been cooking. I can honestly say I’ve been cooking since I was 2 years old. I finally formalized my education when I was 23. The last few years of writing this blog, with your support and feedback has really fueled my desire to continue my education and to educate you.
Recently, I was given an incredible opportunity to travel to La Pitchoune, Julia and Paul Child’s home in the south of France. I will be going with a small group of women writers and an amazing mentor, for a 10-day retreat. I can’t wait! I feel like a kid anticipating Disneyland. I know when I come back I will have so much more to share with you.
I want to share those recipes with you that I would have cooked for Julia, had I been given the chance. I hope I am posting often from France too, but this should keep you day dreaming while I’m away. As Julia would say “Bon Appétit”!
Rub veal shanks lightly with olive oil , season with salt & pepper and chopped herbs.
Dust each shank shank with seasoned flour and set aside.
Put 1 tablespoon of oil in a large heavy skillet and heat. Do not let the oil smoke. Brown shanks on all sides. You may add small amounts of oil if needed, be careful not to overdo it.
Add the wine, tomatoes and chicken broth. Stir to combine.
Cover pan and reduce heat. Simmer for 45 minutes.
Test for tenderness. Fork should pierce meat easily.
Sauce should be thick. If not , remove meat and hold, let sauce reduce uncovered over low heat.
Remove stems and veins of spinach and wash thoroughly.
Bring a pot of water to a boil and blanch spinach for 1 minute and then drop in ice water to stop cooking.
Squeeze ALL moisture out and let air dry. You want spinach to be bone dry.
Chop spinach fine.
Saute onion and pancetta in butter. Add spinach and saute until dry. Cool until cool to touch.
Mix together remaining ingredients and fold all together.
Flour your hands and form 1" - 2" balls. Place on baking sheet lined with parchment paper. Cover with a damp towel. You can hold here for up to 6 hours.
When you are ready to cook: Bring 6 quarts of water to a boil oil and salt the water.
Add the gnocchi a few at a time and cook until puffed and cooked through, about 5-8 minutes. They should rise to the surface. Use a strainer or slotted spoon to remove, GENTLY, from water.
Place in a buttered dish in a single layer. Drizzle with melted butter and sprinkle with parmesan.
Broil for 5 minutes until just browned. They are great served as is or with your favorite tomato sauce.
- You can chop and slice the fresh vegetables by hand. I use a food processor and the chopping and slicing blades. This save a lot of time.