I had the pleasure of sharing Sunday Supper with Laura Calder while she was in Vancouver last July promoting her latest book, Dinner Chez Moi ~ The Fine Art of Feeding Friends. The registration fee for the event included the opportunity to meet Laura, as well…
This week I’m super-excited to share a guest post with you from food and wine writer and author of The Bonne Femme Cookbook, Wini Moranville. After cooking fifteen classics from Mastering the Art of French Cooking for the JC100 campaign, I found…
The first time I saw Laura Calder was on her James Beard Award winning TV series French Food at Home. She was cooking peasant food while wearing a dress the color of flesh, and although it was her outfit that caught…
Welcome to the last week of the JC100 Celebration! I’m sure it comes as no surprise to Julia’s fans that we are ending the celebration with the recipe she is probably best remembered for, Boeuf Bourguignon. Over the last fifteen weeks, the JC100…
Welcome to Week 14 of the JC100 Celebration! Today also marks the kick off Julia Child Restaurant Week (from August 7 – 15th) where 100 restaurants around the country will pay homage to the culinary icon. Be sure to check out Julia…
Welcome to Week 13 of the JC100 Celebration! With only two weeks left in the countdown, we are finally taking on one of Julia’s most famous recipes, Soufflé au Fromage, a show stopper of a dish that practically demands to be served…
Hello and welcome to Week 12 of the JC100 Celebration! This week we have a cornucopia of vegetable dishes to choose from including Asparagus with Hollandaise Sauce, Celery Root Rémoulade, and Provençal Tomatoes. Few bites of food are more sublime…
Welcome to Week 11 of our celebration of the extraordinary life of Julia Child and her legacy of timeless recipes. This week we’re cooking ratatouille – an eggplant casserole with tomatoes, onions, peppers and zucchini. The eggplant, or aubergine, belongs…
Welcome to Week 10 of the JC100 Celebration! I confess. I almost didn’t take part in this week’s assignment. With current temperatures in the Okanagan Valley soaring above 35° C, the last place I wanted to spend time was in…
Welcome to Week 9 of the JC100 Celebration! This week we’re making Chantilly Aux Framboises - a light, luscious, cloud of whipped cream flavoured with sweet summer berries. The recipe originally appeared in Mastering the Art of French Cooking as Charlotte Chantilly, Aux Fraises…