Happy Birthday Julia Child!
Just for fun, here are 15 interesting facts about Julia Child:
1. Julia was born August 15th, 1912 in Pasadena, California.
2. Julia was 6 feet 2 inches tall.
3. During WWII, Julia joined the OSS (Office of Strategic Services) because she was too tall for the Women's Army Corp and the U.S. Navy.
4. Julia met her husband Paul while working for the OSS and they married September 1st, 1946.
6. Julia descirbed her first meal in France as "an opening up of the soul and spirit for me."
7. Julia joined a women's cooking club called Cercle des Gourmettes, where she met Simone Beck and Louisette Bertholle who all joined together to write Mastering the Art of French Cooking.
9. The three ladies opened a cooking school called L'Ecole des Trois Gourmandes (The School of the Three Food Lovers).
10. Mastering the Art of French Cooking was first published in 1961 by Alfred A. Knopf and was a staggering 734 pages long.
11. The French Chef television show staring Julia Child was first aired February 11, 1963 and was immediately a success winning Emmys and Peabody Awards.
12. In 2009, the movie "Julie and Julia" was made by Nora Efron reflecting Julia's life in France and the journey to creating her cookbook and a woman named Julie Powell who was going to cook every recipe from Julia's cookbook in a year.
14. Julia's famous Cambrige, MA kitchen is currently featured in the Smithsonian National Museum of American History.
Now for Supremes de Volaille aux Champignons...
This is what you are going to need to make this delicious recipe (for 2 people):
-1/4 tsp Lemon juice
-1/8 tsp Salt
-Pinch of Pepper
-2 tbsp of Butter
For the Sauce:
-2 tbsp Butter
-1/2 tbsp minced Shallots
-4 oz. of sliced Mushrooms
-Dash of Salt
-1/8 cup of Beef Stock
-1/8 cup of White Cooking Wine
-1/2 cup Whipping Cream
-Salt and Pepper
-Lemon juice-as needed
-1 tsp dried minced Parsley or 1 tbsp fresh minced Parsley
Since no one is better than Julia Child's teachings, I'm going to give the instructions as they were given to me in the book, Mastering the Art of French Cooking.
Preheat the oven to 400 degrees. Rub the supremes (chicken breasts) with drops of lemon juice and sprinkle lightly with salt and pepper.
For the Sauce:
Heat 2 tbsp butter in the casserole (skillet/dutch oven) over moderate heat until foaming. Stir in the minced shallots and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
I have to say, this dinner was soooo good! Dusty was really impressed and enjoyed it a ton. I have to admit that I might have licked the plate clean, the sauce is to die for! I served buttered peas with my chicken and in the book Julia also suggests serving buttered asparagus tips, artichoke hearts, creamed spinach or risotto cooked in chicken stock.