Today on this episode of #SundaySupper hosted by Samantha from The Little Ferraro Kitchen we are celebrating Julia Child with recipes made famous by the legendary icon. August 15th will be her 100th birthday and #SundaySupper along with PBS Food is hosting #CookForJulia and a special Julia Child's 100th Birthday Celebration.
Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food
Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ
The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!
I grew up watching Julia Child on PBS. She taught the world to cook. Julia Child was an inspiration and an icon. She was mentor and a miracle worker. Julia not only showed us how to cook, but she gave us class.Today I'm sharing one of my favorite #CookForJulia recipes along with a favorite Julia Child quote. I chose this recipe for three of my favorite flavors y'all...beets, walnuts and blood oranges.I'd love to know your favorite Julia Child recipe or quote y'all.
Sorry no picture this time, camera on the blink...
Recipe courtesy of Julia Child: Cooking with Master Chefs
|PBS Food Julia Child Recipe Collection|
Beet, Blood Orange, Walnut, and Rocket Salad
Yield: 6 servings
- For the Beets:
- 2 1/2 lbs. fresh beets
- 1 cup water
- Salt and freshly ground pepper
- For the Vinaigrette Dressing:
- 3 blood oranges (or regular oranges)
- 1 large shallot
- 1/4 cup sherry wine vinegar
- 1/2 cup excellent extra virgin olive oil
- For Serving:
- 2 bunches rocket (arugula) washed and dried
- 1/2 cup walnut halves (toasted at 325 F for 8 to 10 minutes)
- Special Equipment Suggested:
- An 8- by 10-inch baking dish
- A small-holed grater
- A serving platter
- Preparing the Beets - 1 hour: Preheat the oven to 375 F. Wash the beets and cut away the tops and tails. Place in the baking dish, pour in water, and cover tightly with aluminum foil. Bake for 45 minutes to 1 hour (or longer), until the beets are tender enough to be pierced easily with a toothpick or small knife. Remove foil, let the beets cool, and then peel them over the sink (their skins will rub off easily). Slice the beets thin; season with salt and pepper.
- Preparing the Oranges: Grate the zest (orange part of peel) of 1 orange into a small bowl, being careful not to include any white pith. Cut the orange in half and squeeze the juice from one half into the grated zest (set the second half aside in case you need it later). From both ends of the 2 remaining oranges, cut slices deep enough to expose the flesh. Stand each orange on end and neatly slice off strips of skin and pith, from top to bottom, all around, to expose the naked flesh. Cut oranges into thin slices and set aside for the salad.
- The Vinaigrette: Peel the shallot, cut into fine dice, and stir at once into the orange juice and zest. Add salt. Whisk the vinegar and then the oil into the bowl. Taste carefully and determine if more oil or vinegar is needed, or juice from the reserved orange half. The sauce should be on the acidic side, to balance the sweetness of the oranges and beets.
- Serving: Arrange the rocket on the platter. Spoon a few tablespoons of vinaigrette over the beets, toss to coat evenly, and then place artfully on the rocket. Lay orange slices around the platter and scatter walnuts over the top. Spoon on enough vinaigrette to coat the salad. Serve immediately