By Julie PowellWhat do you get when you take a semi-unhappy 29-year-old government temp in New York and one of the most famous cookbooks written by the PREMIER female chef of the 20th century? Well, when you mix these two ingredients together and add a helping of family, a dash of friends and co-workers with unique personalities, and of course, the Internet, you wind up with the cooking memoir, “JULIE & JULIA.”
Part journey of self-discovery and part discovery of exotic foodstuffs and the search to find and cook them, “J&J” is a funny and somewhat touching story about Julie Powell and the challenge she sets for herself.
On a visit to her childhood home in Austin, Texas, Julie rediscovers her mother’s copy of “Mastering the Art of French Cooking” by Julia Child. Unhappy in her job, living in a run-down apartment in Queens, and told recently that she has a “syndrome” that may give her problems having children, Julie is looking at life and at the rut she feels she’s in. Leafing through the book again, she comes up with dramatic idea of self-rescue. She will cook every recipe in the Julia Child classic, 524 recipes in one year. Urged by her husband to start a blog about the “PROJECT,” Julie tracks down weird ingredients and learns cooking techniques that have not been used in decades. What ensues will make you smile and even laugh out loud at times.
Through countless pounds of butter, beef marrow, and lobster genocide, and even Julie’s brushes with her fifteen minutes of fame, you find yourself cheering her on and hoping for the perfect crepe.
Part journey of self-discovery and part discovery of exotic foodstuffs and the search to find and cook them, “J&J” is a funny and somewhat touching story about Julie Powell and the challenge she sets for herself.
On a visit to her childhood home in Austin, Texas, Julie rediscovers her mother’s copy of “Mastering the Art of French Cooking” by Julia Child. Unhappy in her job, living in a run-down apartment in Queens, and told recently that she has a “syndrome” that may give her problems having children, Julie is looking at life and at the rut she feels she’s in. Leafing through the book again, she comes up with dramatic idea of self-rescue. She will cook every recipe in the Julia Child classic, 524 recipes in one year. Urged by her husband to start a blog about the “PROJECT,” Julie tracks down weird ingredients and learns cooking techniques that have not been used in decades. What ensues will make you smile and even laugh out loud at times.
Through countless pounds of butter, beef marrow, and lobster genocide, and even Julie’s brushes with her fifteen minutes of fame, you find yourself cheering her on and hoping for the perfect crepe.
French Goodies! Roasted Vegetable Tart
Ingredients
1 medium eggplant (about 12 ounces), sliced 1/4 inch thick
2 medium Portobello mushrooms, caps only, sliced 1/4 inch thick
2 medium shallots, thinly sliced
1 medium red bell pepper, cut into 1/2 -inch dice
1 medium zucchini, sliced crosswise 1/4 inch thick
2 tablespoons olive oil
Salt and freshly ground pepper
4 ounces Roquefort or other blue cheese, crumbled
3 ounces cream cheese, softened
1 large egg
1 tablespoon freshly grated Parmesan cheese
2 prepared pie crusts, not in tins (15-ounce package)
Directions
Place racks in the upper and lower thirds of the oven and preheat to 450ยบ. Line 2 baking sheets with foil.
In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.
Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth. Add the egg and Parmesan; beat until blended.
Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking. Serve the vegetable tarts warm.
Ingredients
1 medium eggplant (about 12 ounces), sliced 1/4 inch thick
2 medium Portobello mushrooms, caps only, sliced 1/4 inch thick
2 medium shallots, thinly sliced
1 medium red bell pepper, cut into 1/2 -inch dice
1 medium zucchini, sliced crosswise 1/4 inch thick
2 tablespoons olive oil
Salt and freshly ground pepper
4 ounces Roquefort or other blue cheese, crumbled
3 ounces cream cheese, softened
1 large egg
1 tablespoon freshly grated Parmesan cheese
2 prepared pie crusts, not in tins (15-ounce package)
Directions
Place racks in the upper and lower thirds of the oven and preheat to 450ยบ. Line 2 baking sheets with foil.
In a large roasting pan, toss the eggplant, mushrooms, shallots, red bell pepper and zucchini with the olive oil and salt and pepper. Roast the vegetables for 12 to 14 minutes, stirring once or twice, until softened.
Using a handheld electric mixer, beat the Roquefort and cream cheese together until smooth. Add the egg and Parmesan; beat until blended.
Place 1 pie crust on each baking sheet, unfold and pinch together any tears. Divide the cheese mixture between the crusts and spread it out, leaving a 2-inch border of dough. Arrange the roasted vegetables on top. Fold the dough up to partially cover the filling, crimping to seal the edges. Bake for 20 to 25 minutes, or until golden, reversing the pans halfway through cooking. Serve the vegetable tarts warm.
