It’s 👏 been 👏 a 👏 week!
This week, on top of the normal hustle and bustle, Otto got a bad stomach bug, I had to run errands galore to get us ready for our trip next week, and John’s been in CO since Tuesday for work. 😅 (He got home this afternoon, HALLELUJAH! 🙌)
For those days (or weeks... 😬) you feel like you’re drowning, and you need something quick and easy to make you feel like Julia-Child-meets-Superwoman-meets-Albert-Einstein, allow me to suggest OVEN ROASTED GARLIC! It’s the easiest (and dare I say yummiest!) way to elevate your dinner game: use it in place of raw garlic when cooking other dishes, sautée veggies or toss cooked pasta in it, or honestly, just slather it on some bread, grab a glass of red wine, and put your feet up. You’ve earned it, my friend. 🤤🍷 A new day will be here before you know it! ❤️
Peel the outer paper-like layers off of a whole head of garlic. Trim the top 1/4-1/2 inch off the top, exposing the inside of the cloves. Drizzle with olive oil, and wrap in a tin foil packet. Pop in the oven for 45 mins at 400 degrees. Bam. That’s IT, my friends! 🙌
Julie and Julia... Es de esas películas que no me canso de ver, enciendo la tv y ahí esta. Me acomodo y la veo... Claro no genera ninguna dependencia en mi... Solo me gusta porque me entretiene, es divertida, me identifico con los personajes, amo cocinar, en fin...Cuéntenme ¿Con cuál película o serie les pasa esto?
Chef Jeremy has been teaching just down the road at BU’s Culinary Arts program for 7 years. The program was created in part by famed chef and author Jacques Pépin. For 30 years the program has helped produce some incredible chefs such as @icobar’s own Executive Chef, Nicki Hobson! On Wednesday, December 5th a group of incredible chefs and culinary luminaries (tap the photo to see the list...seriously chef out that list!!) will join these three for a star-studded evening to benefit the Jacques Pépin Legacy Fund and BU’s Food & Wine 30th Anniversary Fund. This will be an amazing night amongst legends to support the work of a very special program. Interested in attending? Click the link in our bio for more information and to purchase tickets. #bufoodandwine30#buculinaryarts
I adore Julia Child.I have devoured her books but this is a tribute to all that France gave to her.No list of food memoirs would be complete without this.What is funny is that after reading a few pages all I wanna do is to cook Boeuf Bourguignon,drink red wine for dinner and plan a trip to France 🇫🇷❤️🍽
On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin is joined by Dorie Greenspan, the award-winning cookbook author, “On Dessert” columnist for The New York Times Magazine, and all-around baking guru. Todd and Dorie discuss her new book, Everyday Dorie, and the art of great communication. Plus: Dorie, who worked closely with Julia, shares some of her favorite #Juliamoments . Listen, subscribe, and rate the podcast on iTunes, Stitcher, or Spotify.
Scoprire che un po’ della fortuna di #JuliaChild sia dipesa da una frusta a palloncino. O che esiste un nutrito gruppo di intagliatori di cucchiai di legno #hipster , rende il nuovo libro di @timhayward un vero viaggio per scoprire la storia di quegli oggetti che usiamo tutti i giorni ma di cui sappiamo (davvero) ben poco. Ne parlo su @liberitutti di oggi, l’inserto del venerdì del @corriere.
Questo pane è la semplicità lievitata e sfornata.
In questo periodo di cambiamenti, di grandi idee e di qualche tremore, ritrovare la semplicità è davvero confortante!
Diceva la grande Julia Child “Impara a cucinare, prova nuove ricette, impara dai tuoi errori, non avere paura, ma soprattutto divertiti” e credo che questa massima, in cucina, ma anche nella vita, sia davvero il giusto atteggiamento per affrontare le proprie sfide.
Allora su, tutti in cucina, armati di voglia di imparare e di un bel sorriso: andiamo ad impastare questo pane che vi darà tanta soddisfazione e renderà felice tutta la casa.
Vi lascio il link per la ricetta, basterà cliccare qui @lapanificatricefolle per raggiungere il link (lo avete trovato?)
Buon impasto amici! 🍞 .
Não teria como começar a falar sobre chefs que admiro, sem começar por ela.
A chef do colar de pérolas.
Nasceu no EUA, se formou em História, mas teve sua vida transformada quando se mudou para a França acompanhado o marido militar. Resolveu afastar o tédio matriculando-se nas aulas de culinária oferecidas pela escola Le Cordon Bleu.
Após a graduação, ela lançou livros de receitas francesas em inglês. Por ter tido muito sucesso, ela se tornou também apresentadora de Tv.
Remember when you were young and you used to dream and dream about all of the things that you were going to do in your life? I think that somewhere after the age of 40 most of us stop dreaming for ourselves. We look at things critically, really analyzing the probability, we tell ourselves stories that it is too late or too impossible and if we have kids we place our hopes and dreams in theirs instead. These are just stories we make up, but remember! What you think about you bring about, so if you think it’s too late for you then you have just manifested a self fulfilling prophecy!
Samuel L. Jackson did not get his first movie break until he was 43! Julia Child released her first cookbook at 50, and Colonel Sanders created the KFC Franchise at the age of 62!
New mantra! My life is an ongoing adventure. With my age comes wisdom and strength. This is my one life. I deserve to have dreams of my own and to go after them! #suzessentialquotes#betterwithage#goafterit#keepdreaming#highvibetribe#youareworthy
Julia Child is the queen of beef bourguionon, but when you don’t have the time that recipe takes, #inagarten Beef Bourguignon is a close second. Full of chunky veggies and tender meat. If you haven’t ever made Beef Bourguignon, it is beef stew, better than you’ve ever had and with red wine, tomato paste and bacon as additions. It is insane. 👍🏻👍🏻 Serve it over rice, noodles or potatoes... or just get a piece of bread and scrape that goodness out of the bowl. Recipe is in my cooking highlights. •
Chef Jeremy has been teaching and supporting BU’s Culinary Arts program for 7 years. The program was created in part by famed chef and author Jacques Pépin (along side Julia Child). For 30 years the program has helped produce some incredible chefs such as @icobar’s own Executive Chef, Nicki Hobson! On Wednesday, December 5th a group of incredible chefs and culinary luminaries (tap the photo to see the list...seriously check out that list!!) will join these three for a star-studded evening to benefit the Jacques Pépin Legacy Fund and BU’s Food & Wine 30th Anniversary Fund. This will be an amazing night amongst legends to support the work of a very special program. Interested in attending? Click the link in our bio for more information and to purchase tickets. #bufoodandwine30#buculinaryarts
Duck Liver Pate with pork stock aspic. Garnished with house cured Sevillano olives, house pickled blackberries and tinda, blackberry gastrique gel and grape tomatoes. Try it at our NOv 2nd pop-up!
Upcoming events: Beef Bourguignon - A Fall Feast on November 2nd (https://bit.ly/2NbjrSW)
A Wine Maker Dinner Featuring Scratch Wines and a Beef Bourguignon Menu on December 1st (https://bit.ly/2NGMJcs) Scratch wines here: https://bit.ly/2RN6ORA. #30knotgourmet#libertyduck#alemanyfarmersmarket#duckdaughterjj#scratchwines