BLOG: Baking with Mama Cocoa!

Last Wednesday would have been Julia Child’s 100th Birthday.  So I am dedicating this weeks blog to her.  Let’s talk about Julia, let’s make her recipes, let’s honor her and her greatness.  

For me Julia’s greatest contribution to food and the art of cooking was her ability to make cooking fun.  She was the first to teach people that cooking shouldn’t be a chore and that you should be proud of the things you are making.  Julia made mistakes on her show, things fell and burnt and sometimes tasted bad, but she laughed it off and kept cooking.  Her shows were filled with laughter, silliness and wonderful food.  

It’s the joy that Julia Child found in cooking that inspired several televisions channels, countless shows and millions of Chefs.  

So my challenge to you all this week is to cook in the spirit of Julia Child.  Try something new, giggle and laugh while you make it.  Share your favorite thing to cook with your family, a friend or neighbor, heck you can even stop by the shop and share it with me.  This week I want you all to cook, I mean really cook.  Tap into the passion you used to feel, really make your kitchen the heart of your home.  This week try everything, if someone offers you a sample say yes!  Pull out a new recipe and look at it as if it was a challenge that is meant to be met.  And if you make a mistake laugh it off and keep cooking!  This week let’s all remember the wonder, and curiosity, and joy we felt while cooking.  This week let’s renew our love and pay homage to the woman who first shared her love with us.  

Bon Appetit!

Mama Cocoa

Julia Child’s Custard Apple Tart (Tarte Normande Aux Pommes)

Ingredients:

• 8-inch partially baked pie shell (bake it half of what the directions state)
• 3 cups apples, peeled, cored, and thinly sliced
• 2/3 cup sugar (divided)
• ½ tsp. cinnamon
• 1 egg
• ¼ cup flour
• ½ cup whipping cream
• 3 tablespoons brandy or cognac
• Powdered sugar in a shaker

Directions:
In a mixing bowl, toss the apples with 1/3 cup of the sugar and the cinnamon. Put them in the partially baked pie shell and bake at 375 degrees for 20 minutes. Remove from the oven and let cool while making the custard.

Beat the egg and 1/3 cup of the sugar in a mixing bowl until the mixture is thick and pale yellow. Beat in the flour, then the whipping cream, then the brandy or cognac. Pour the mixture over the apples. Return to the oven for 10 minutes or until it begins to puff. Remove from oven and sprinkle heavily with the powdered sugar. Return to the oven for 20 minutes. Tart is done when the top is brown and a knife plunged into the custard comes out clean. Serve while warm.
(From Mastering the Art of French Cooking, Julia Child)

Julia Child's Classic Chocolate Mousse (Mousse au Chocolat)

8 oz sweet or semi sweet baking chocolate, melted with

1/4 cup strong coffee

3 oz unsalted butter (6 Tb)

3 egg yolks

1 cup heavy cream (make sure it's the heavy variety)

3 egg whites

1/4 cup instant (finely ground) sugar

whipped cream (not so optional)

Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks.

Beat the cream over ice until it leaves light traces on the surface.

Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.

Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.

Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.

From: The Way to Cook by Julia Child

Publisher: Alfred A. Knopf, Inc.