Apricot Pork Tenderloin

Apricot Pork tenderloin, served with rice and edamame

This is a very simple recipe… so simple, in fact, that you could assign it to a beginner cooking class and they would have no trouble at all re-creating it from your description. But in case my cooking class would … Continue reading


Caprese Salad

caprese salad

This is a simple salad to take advantage of tomatoes at the height of their season. If you can find heirloom tomatoes, they taste better, so use them. Fresh mozzarella is best here—I can’t even imagine using a rubbery ball … Continue reading


Butter Tart Muffins

butter tart muffins

Here in Ontario, we mostly get our booze from the LCBO (Liquor Control Board of Ontario). It’s a drag not being able to buy beer and wine in a variety store when the need arises, but there is one perk … Continue reading


Buttery Two Tomatoes

buttery two tomatoes made into a salad

When tomatoes are in season I get some and preserve them, hoping to capture one of the defining flavours of summer. One year it was tomato jam and another it was ketchup, but nearly every year, I oven dry some … Continue reading


Alsatian Onion Tart

Alsatian onion tart

Another very tasty recipe from the Baking with Julia book: Alsatian Onion Tart. I know that the birthday celebrations for Julia Child’s centenary are over for the year, but this recipe is so good, I wanted to include it. And … Continue reading


Happy Birthday, Julia Child!

It’s hard to imagine what the food world would be like if Julia Child hadn’t eaten Sole Meuniere in France all those years ago. On this day, the 100th anniversary of her birth, my Twitter and RSS feeds as well as many of the blogs I read have been flooded with reminisces and thank yous to her. Even the Google Doodle was a tribute. She has influenced so many people who went into the culinary arts and there’s no doubt we’re better off for that.

I ‘met’ Julia Child in April, 1991 when she came to the Cookbook Store in Toronto (http://cook-book.com/) to do a book signing after her book The Way To Cook came out. I booked the day off work so I could line up with my fellow adorers to get a book signed. I got to the shop very early and ended up near the front of a line of hundreds people which stretched out of the store and around the block.

She was a little late and I was starting to get worried that this experience wasn’t going to happen. I was looking at the books on the shelf, trying to stay calm, hoping that she’d show up. I happened to look out the front window onto the street just in time to see Julia Child getting out of a car. The store erupted into applause and everyone was buzzing.

She sat at a desk, settled in and started meeting her fans and signing books. It took me a few moments to get to her. It was all I could do to say hello and open my book to the front so she could autograph it. I thanked her, closed the book and floated out the store. The whole episode lasted about 30 seconds and I remember it like it was yesterday.



During the run up to Julia Child’s 100th birthday celebrations, I’ve been reading about her and watching episodes of many of her shows as well as cooking from her books which has given me a renewed appreciation for her skill as a teacher and her sense of humour. If she was still around today and I got to see her again, I hope I’d be less tongue-tied and be able to properly thank her for her incredible contribution to the culinary arts and for helping me to be a better cook.

Happy birthday Julia!

“I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a Valentine as you can give.” ― Julia Child


Pain Français (Plain French Bread)


Up until now, I’d never made bread. It had always been a little bit daunting… so many variables can affect how the way the bread turns out: the type of flour used, the amount of humidity the day you make the … Continue reading


French Onion Soup

soup à l'oignon gratinée

To me, there is no food as comforting as soup and no soup as comforting as French Onion Soup. DO NOT eat the stuff from a package, make this. Yes, it does take a while, and you may cry from … Continue reading


Roast Chicken

poulet rôti (roast chicken)

When I got my copy of Mastering the Art of French Cooking, this is the first recipe I tried and I’ve been making roast chicken this way ever since. What Julia Child says in the introduction is true: “You can … Continue reading


Best-Ever Brownies

best-ever brownies served with chocolate ice cream and dulce de leche

Here’s the ninth recipe in my exploration of Julia Child’s cookbooks in my own celebration in honour of the upcoming anniversary of her birth on August 15th, 100 years ago. I’ve posted an attempt at brownies before (https://whatfoodimade.wordpress.com/2012/03/10/toffee-brownies/), but they … Continue reading