“Find something you’re passionate about and keep tremendously interested in it.” – Julia Child
Julia Child was an amazing woman. This week, in order to honor her 100th birthday, the #SundaySupper team is celebrating with a tribute to this wonderful cook. We’re making her recipes and sharing them with you. We’re also honored to spend this #SundaySupper with PBS and JC100!
Julia and I didn’t always get along. In fact, sometimes just looking at a recipe stressed me out. She had this amazing gift of teaching you how to cook, but she didn’t always make the methods simple. However, I took her advice and just gave in and now I love everything about her.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
How I wish I could have had the chance to meet her. How I wish I could have cooked along side her. She truly is an inspiration to today’s aspiring cook and I’ll tell you what, she made some truly exquisite food.
My daughter and I had a hard time deciding what we wanted to make. I had chosen Asparagus Puree Deviled Eggs. She thought those sounded amazing (and believe you me the family devoured them about 25 minutes after they were done!) but she really wanted to try Pommes Rosemarie. It was something she knew she could do all on her own, and since she now has her own blog, Brie’s Bites, she wanted a chance to show that off. And so we went with Pommes Rosemarie which translates to Apples Rosie and is described as sliced apples baked with butter crumbs and spices. Honestly, it was the perfect dessert, and will be wonderful in the upcoming Fall months.
- 4 pounds of cooking apples (12 medium sized)
- 1 lemon
- ½ to ¾ cup of sugar (depends on sourness of apples)
- 1 teaspoon of cinnamon
- ½ teaspoon of cardamom or mace
- 2 cups of lightly pressed down fresh white bread crumbs
- 4 ounces (1 stick) of butter
- Honestly, we just used our apple peeler/corer/slicer, but you can peel, core and slice the apple any which way you want.
- Once they are all sliced, place them in a large bowl.
- Add the zest of one lemon over the apples. (just grate an entire lemon - peel only)
- Squeeze in the lemon juice from that lemon. Toss together.
- Sprinkle the sugar, the cinnamon and the cardamom onto the apples. Toss again. Taste, and sprinkle on more sugar if too sour.
- Preheat your oven to 425 degrees.
- Prepare the bread crumbs by slicing the crust off the bread. You can use a grater, but we used our food processor and just let it tear the bread into tiny crumbs.
- Cut the butter into pieces and in a sauce pan, melt until it begins to bubble. Stir in the bread crumbs and remove from stove.
- Butter one side of a piece of tin foil that will fit the top of your baking dish.
- Spread one fourth of the buttered crumbs in the bottom of the baking dish, cover with half the apple slices, and spread over them half the remaining crumbs. Spread on the rest fo the apples, pour on any juices and cover with the last of the crumbs.
- Lay the foil, buttered side down over the dish and cover the dish.Bake for 30-40 minutes, until juices have bubbled over crumbs on top. Then uncover and let apples cook until the juices are thick and syrupy when you tip the dish, about 30 minutes more.
This week’s #SundaySupper in honor of Julia Child’s 100th Birthday is being hosted by Samantha from The Little Ferraro Kitchen. I love Samantha’s blog and turn to her often for recipes and inspiration. Just like Julia, Samantha’s love of cooking and passion comes through in her recipes and writings.
Join us this week Around the Family Table for #SundaySupper! That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST. This is a #SundaySupper you don’t want to miss!
Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious
Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken-
Roasted Chicken with Julia’s Mustard Marinade by
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie
Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips
Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife
Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ
The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!