Julia would be proud!

My mouth is watering. Wonderful to see your lovely kitchen in action. Très délicieux.

Aren't you ambitious!! Good job!

And very artistic photos...You could frame a selection of them and make a multi-frame Julia/KIA celebration for the wall!

YUM!!!!!!!!!!!!!!!!!!! I'll be over some leftover tarte...!

What a great way to start the day with that yummy looking tarte! Is there any left? LOL!

somptueux!

and we celebrated our wedding anniversary at david bouley's restaurant just last night. i loved julie & julia as well (particularly the scene where paul is noting all the things he loves about julia when she suddenly turns to him and explains just how the cannelloni should be as stiff as a big, hot ...never mind).

anyway, i was thinking about how i can't wait to be in our new place so i can start cooking away again. i only hope my spread turns out half as lovely as yours! looks heavenly!

Julia's description of buerre blanc inspired me to make it yesterday, using her recipe & a wisk (haven't used that thing in years!). OMG, what a difference from plain, old sauted butter mixed with wine, vinegar & shallots. We served it over boneless, grilled chicken breasts & drank a toast to JC, Bon Apetit! By the time I thought of pictures, there wasn't anything left.

How clever! You guys are amazing chefs. Hmmm ... I wonder if I can tell my husband that if we remodel the kitchen I will start cooking like that...

Ummm...for those who would like a piece of tarte tatin, I'm afraid it's in very short supply! Let's just say DH really really liked it :-)

Eliz

Fabulous photos! I am so impressed. You have inspired me to 1) see the movie and 2) cook some Julia recipes. Thanks for sharing!

Eliz what a great thread and beautiful KIA photos. I also loved the movie. I bet it sparks a new interest in the book, which will undoubtedly sell another million copies. I'll be the first in line.

I made peach cobblers last night a la Julia Child (internet recipe). It called for 1 1/2 sticks of butter per cobbler for the crust and 1 1/2 sticks of butter inside each cobbler!!

I didn't put a drip tray in the oven so needless to say when the cobblers bubbled over, they smoked like crazy. But the end result was delicious, though decadent. I just keep telling myself all the butter is just fine because after all Paul and Julia lived to be in their 90's.

I wish I could post photos of the cobblers but I'm back in NYC and I didn't bring the camera. By the time I get back they'll be eaten and I'll be 10 lbs heavier.

I'll have to get a leaner recipe to use up bushels of peaches when I get back from NYC next weekend . . . our peach trees are very laden with peaches. Once those are done producing it will be time to pick two pear trees!

Fantastic dinner and beautiful pics !!! What a lovely idea and a perfect tribute to J and J . You have a real flair for this...maybe a movie in your future too !!

DH and I loved the movie too. We both had tears running down out faces at several of the scenes. I think it was a movie that all couples should see together...especially those that are thinking about getting married. It showed both the younger and older generation in action with each other in totally believable situations and really was a testament to the love couples should have for each other for the "long haul". Off my soapbox LOL.

So glad you all enjoyed this thread! RHome, we have a space above the island facing the cooktop....I was thinking about doing some word art there (a phrase or saying), but photos could be fun!

Kate, happy anniversary! I *love* the scene you've described and agree with Caroline that this is a great movie to see with your DH/DW. I went with a girlfriend becaue DH was out of town but I am definitely going again with him! BTW, I haven't read Julie and Julia either but I can strongly recommend My Life in France.

Judy, ah yes, the butter. I couldn't believe how much we used too, for the entire meal. The chicken alone is sauteed in one stick of butter, and when you make the sauce from the drippings (which of course has rich and lovely egg yolks), Julia suggests you add two to three tablepsoons of additional butter to the sauce! LOVE the fact that Julia and Paul both lived to a ripe old age.

I also love some of her thoughts on food: "Eat well and drink well," says Julia Child, "everything in moderation -- and never snack." And this on butter: "If you're afraid of butter, as many people are nowadays," she said in one of her more recent television shows, "Just put in cream!" she proclaimed, with a twinkle in her eye.

Apprently she believd that the secret to a long and happy lfe, along with the moderation, was red meat and gin. My kind of gal! :-) Regardless of what and how you eat, it really does make you realise that the act of sharing good food is really one of life's great pleasures.

As she said..."Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal."

Bon appetit to that!

Eliz

I want to come over!!!!!! WOW!!

Gorgeous pictures and hmmmm, everything is very yummy looking! Julia is smiling down on you! Sure glad I ate my poor subway sandwich BEFORE I saw your fabulous meal!

OMG, love it! Julia would indeed be proud.

judydel, Pear trees AND chickens...I am so jealous!

kates, happy anniversary!

Mmmm butter. I hope the movie and the renewed interest in butter will mean we can buy flavorful butter in the US (without it costing a fortune!) :)

rubyfig--if you have access to it, try Plugra butter. We buy that pretty much exclusively now (the unsalted version)--it's yummy! :-)

Here is a link that might be useful: Plugra

Darn!!! Another thing I can't seem to find here - but thks for the tip Catmom. I just may need to smuggle some across the border the next time I'm in the US...

Eliz

thanks catmom, I have yet to try that one (but I have seen it), so I will give it a try. :). One thing I have noticed about the US butters: most have listed "natural flavoring" as one of the ingredients. Ummm, why do we need to flavor butter? And what are we flavoring it with?

We usually go for the President (French), or an English butter I cannot remember the name of, but I do feel guilty about the air miles.

Looks like you had as much fun making it as it must have been delicious to eat - and isn't that what having a good kitchen is all about? Thanks so much for sharing and inspiring!