In Memoriam – Julia Child

The recipes that I use most are more for the winter – we have either her Chou Rouge a la Limousine (red cabbage braised with red wine, spices and chestnuts) or Endives a la Flamande (braised chicory) every week just about. But at some point this week we will have (not necessarily at the same meal !) Cotes de Porc Sauce Nenette (pork chops with mustard, cream and tomato sauce), Chou-Fleur Beurre au Citron (cauliflower with lemon butter sauce), and I have some halibut fillets which could use a Sauce Mousseline Sabayon. And some squid tubes I was planning to stuff and steam in a Coulis de Tomates a la Provencale (tomato sauce with fennel and orange peel among other good things). And the Foie de Veau Saute Sauce a l’Italienne recipe (calf liver with tomato, mushroom and ham sauce) will do very nicely for some chicken livers over pasta. If the weather does turning minging, I am also tempted by Laitues Braisees (braised lettuce) in place of salad. It means spending some time today preparing things, but it will be worth it. If you haven’t been pointed at it already in the last couple of days, I can do no better than send you to the Julie/Julia Project at http://blogs.salon.com/0001399/2002/08/25.html I am up to October 16 2002, and rationing myself to a month at a time.