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Years later, it morphed into PBS, but in those early days it was a seat-of-the-pants operation with Julia's makeshift kitchen staged in a warehouse.
She dressed like a prison matron, made a mess in the kitchen, and wore her glasses on a chain around her neck. Her voice was high-pitched and maiden aunt-ish. hut we grew to love her.
She introduced us to a world of then-strange foods like croissants, casseroiet and wine, all of which are commonplace now.
I pulled out my old, dusty copy of Mastering the Art of French Cooking. 1 hadn’t opened it in years. As 1 thumbed the yellowed pages of my dear old friend, Julia’s words were as fresh today as they were revolutionary in 1974. The original locavor. she encouraged us to eat fine, fresh, well prepared food.
Here’s Julia’s recipe for ratatouille. the vegetable kind, not the Disney kind.
It’s a great way to serve up that fine, end-of-summer produce without too much effort or too much heat from the kitchen.
It’s scrumptious as a vegetarian main course with steamed nee and a bottle of good, robust local red wine. Wonderful as a side for grilled chicken or fish and divine smothering an omelet.
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Recipes
Ratatouille
(Eggplant casserole with tomatoes, onion, peppers and zucchinii
From Mastering The Art of French Cooking. Volume One
By Julia Child Louisette Berthole and Simone Beck
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