Culinary icon Julia Child would have turned 100 years old on August 15th of this year. To honor her, the folks at YC Media and Random House/ Alfred A. Knopf are launching the JC100: an international campaign involving restaurants, chefs, bookstores, and bloggers, all celebrating Julia and her legacy. Their goal is to raise one million voices in tribute to Julia, and I am honoured to participate!
A panel of culinary luminaries, including celebrity chef Thomas Keller, former restaurant critic of The New York Times Ruth Reichl, and food writer Amanda Hesser, has selected their most beloved 100 Julia Child recipes. Each Monday, in the 100 days leading up to Julia’s birthday (starting May 7th), I’ll be receiving one special JC100 recipe to bake/ cook if I choose. I am only obliged to make one but hope to participate a few times in the next 100 days.
For Julia, a simple lunch of sole meunière – her first meal in Paris — was life changing and inspired her 40-year love affair with food and the start of a cooking revolution in America. The first recipe of the JC100 is Julia’s classic Omelette Roulée (Rolled Omelette) — “dinner in half a minute,” as she described it on “The French Chef.” This one’s all about technique, but the opportunities for garnishes and fillings are limitless.
Having just returned from a whirlwind trip to Bangkok (there and back – that’s TWO 20 hour flights! – in 7 days) I chose to go simple and yesterday morning, having had a weird night’s sleep, woke up needing something a little substantial for breakfast. True to the recipe, this was, indeed a quick meal – less than 5 minutes’ from rolling into the kitchen to sitting down to eat. And yes, it took me a couple of goes to get this right. The “mistakes” were chopped up and went into some fried rice