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one of my most favorite recipes and it s perfect for the dead of winter when you are really craving a glass of liquid sunshine this is definitely a drink that will help out your digestive system and clean you out for the last couple of years i have been using my mom s old jack lalanne juicer which i stole borrowed one weekend and neglected to return like ever then a couple of weeks ago my friend hi anita passed on her breville to me and wow this juicer is an animal i m actually a little put afraid of it it s so powerful i ve used both of these juicers personally and i can t recommend either enough but whatever juicer you have you are going to love this recipe juicer recipes pineapple ginger paradise 1 2 a pineapple skin cut off with a kitchen knife 1 2 a ripe mango peeled 1 link lady apple 1 2 a lime skin on 1 piece of peeled fresh ginger 1 following the manufacturers directions for your juicer process the ingredients in the following order from least to most juicy that way the more juicy ingredients wash any residue from the less juicy ones into the cup the lime the ginger the mango the pineapple and the apple mix well with a big spoon and serve over lots of ice enjoy ps if you have a popsicle mold this juice would be so good as a popsicle because i am sure you are thinking about popsicles right now in the dead of winter posted by becks at 9 53 pm 13 comments labels juicer recipes pineapple popsicles thursday august 30 2012 julia child s roquefort cheese ball appetizer or amuse gueule au roquefort ok i don t know if this is because i am tragically immature but i can t say cheese balls without feeling a little bit giggly inside it just sounds so silly even though the real thing and it s very impressive french name is nothing but serious and the fact that these are made of roquefort serious indeed in fact i had one guest at my party tell me i should warn people before they eat one because they are potent but then has a julia child recipe every been anything otherwise one thing i can say is this lady loved her blue cheese in her appetizer section of mastering the art of french cooking she has a has recipes for roquefort turnovers roquefort wafers and of course roquefort cheese balls yum julia child s roquefort cheese ball appetizer or amuse gueule au roquefort adapted from mastering the art of french cooking i had a little trouble with these i don t know if it was just the cheese i had it was imported from france so that wasn t the problem but seemed very wet when i blended it together with the other ingredients it was waaay too soft to roll into balls but then i realized that hey it s august in california and about 88 degrees outside and i m working next to a hot stove perhaps this is the problem and it was once i let it chill in the fridge it firmed up very nicely i just had to make sure it stayed chilled because if i worked with it too long or left it out in the heat it started to get really melty again ingredients 1 2 lb roquefort 8 oz 4 6 tablespoons softened butter 1 1 2 tablespoon minced chives 1 tablespoon finely minced celery pinch of cayenne pepper pinch salt 1 2 cup fine bread crumbs if gluten free leave a peace of gluten free bread out to get stale then toast to remove any moisture out and crumble 2 tablespoons very finely minced parsely 1 teaspoon cognac or a few drops worcestershire sauce method 1 in a food processor of mixer combine the cheese with 4 tablespoons butter and work into a smooth paste beat in the chives and celery seasonings and cognac if the mixture is very stiff beat in more butter by fractions if it s too runny like mine try chilling it to get it to set up better check the seasonings carefully roll into small balls i actually used a small cookie scoop to get the perfectly uniform size 2 toss the parsley and bread crumbs on a plate roll the cheese balls in the mixture so they are well covered chill immediately serve on a chilled platter with or without a toothpick bon appetit posted by becks at 8 00 am 6 comments monday august 27 2012 julia child s gruyère stuffed mushrooms or champignons farci well i d have to say that julia s child s 100th birthday party was a smashing success i had a pretty good time too and i feel pretty lucky to have gotten to share my birthday with such a fabulous lady i do have to say that it was the most expensive party ingredient wise i have ever thrown and probably ever will oh julia only you and your wildly lascivious french chef friends would come up with a recipe calling for a 4 5 lb beef filet 18 per lb stuffed with fois gras 99 per lb anointed with truffles 1000 per pound and no i went with truffle butter sorry and braised in demi glace 50 per lb that was one fine plat principal and seeing it is such a rare thing that filet de boeuf braisé prince albert ever gets made at all i m assuming maybe the french make it on thursdays for all i know i didn t get any pictures i know tragedy but it was dark and we were hungry and is that enough excuses i can go on and on you know what i do have pictures of are these delicious champignons farci or gruyère stuffed mushrooms and oh they were delicious they are definitely old school and by that i mean on the creamy decadent side of things but they were quite tasty they made a great hors d oeuvres and would be a perfect appetizer for your next cocktail or dinner party julia child s gruyère stuffed mushrooms or champignons farci from the french chef by julia child ingredients 24 medium brown mushrooms such as crimini 14 tablespoons butter 1 stick plus 6tbs 1 4 cup finely minced shallots 1 tablespoon flour i used sweet rice to make it gluten free 1 cup heavy cream 1 4 cup minced pasley 1 2 cup grated gruyère cheese method 1 rinse and dry the mushrooms to clean them of any remaining dirt rub the bottom of a baking dish with the stick of butter 2 in a small saucepan melt 2tbs of butter over medium heat and set aside 3 remove the stems from the mushrooms and set aside brush the mushroom caps with the melted butter and arrange in a shallow baking dish hollow side up season with salt and pepper 4 finely chop the mushroom stems and twist in the corner of a dish towel to remove as much water as possible in a heavy bottomed pan melt the rest of the butter 12 tbs over medium high heat and saute the shallots and mushroom stems 4 5 minutes until softened and fragrant add 1tsp flour 1 2 teaspoon cracked pepper and the flour and whisk until bubbling but not browned whisk in the cream continue whisking until mixture is thickened then removed from heat let cool then whisk in the parsley and adjust salt and pepper until it tastes delicious 5 fill mushroom caps with mixture you might have to really mound it up and top with 1 teaspoon of gruyère at this point the mushrooms can be covered and refrigerated until the party 6 15 minutes before serving preheat the oven to 375 degrees bake in the upper third of the oven until lightly browned the bottom of the dish will probably be juicy so i would recommend transferring to a separate serving platter enjoy or as julia would say bon appetit posted by becks at 8 38 pm 4 comments tuesday august 14 2012 happy 100th birthday julia child if you happened to watch the movie julie and julia when it came out in 2009 you probably fell in love with julia child just like i did it s hard not to love her enthusiasm and her pluck and i thought meryl streep portrayed her with tremendous depth and humanity i had the pleasure of reading julia s autobiography my life in france in a book club this year and one thing we almost unanimously agreed on was that her personal story was an inspiration when she married paul child she was an aimless 34 year old who had been working for the foreign service in china because it was something to do during wwii and when she and paul moved to paris shortly after their marriage julia could barely cook to save her life i doubt julia would describe her life this way but her search for something meaningful to do really resonated with me she and paul were never able have any children and in the post war era there just weren t a lot of other career options for women i thought the movie captured it perfectly when julia whose book has just been rejected says eight years of our lives just turned out to be something for me to do so i wouldn t have nothing to do oh well of course we know that her book did go on to be published and that she went on to be the fairy godmother of french cookery in america but at the time she must have felt very deeply that her work had turned out to be frivolous just something to pass the time i think what i love about her story the most is that it s never too late to find something you love and be successful at it in the post war era 34 was terribly old to marry for the first time at least but she found a great and lasting love all the same she didn t discover her love of cooking until her mid thirties and she published mastering the art of french cooking at 49 the first episode of her tv show was broadcast when she was 51 and most of career as a television personality happened in her 50 s and 60 s in our high pressure fast paced culture there s this underlying assumption that you have to have everything figured out by the time you are 18 and if you don t you ve missed your shot i like to think that julia s legacy is testament to the fact that you don t have to have everything figured out right away like julia you can get half way through your life before you even discover what you love tomorrow is julia child s 100th birthday and so to honor her and ahem my 29th birthday also happens to be this week just saying i m hosting a dinner party in her honor there are a lot of different restaurants chefs and individuals honoring her all over the world but i m planning on honoring her in the way i think she would have liked best by cooking from her cookbook in my servantless american kitchen the intention of mastering was always to make french cuisine accessible to the average american housewife and i think she would be pleased that 50 years later it s still being used the way she intended it to be so here s a rundown of the recipes coming to you over the next few days i ve tried to pull as many recipes as possible from mastering some items such as the inverted martini 5 parts vermouth to 1 part gin and the fishie crackers are simple things that happened to be paul and julia s favorite the menu is modeled as much as possible on the menu that julia served for paul s 50th birthday party which she remembered in my life in france as one of her favorite parties of all time le menu l apéritif paul and julia s favorite inverted martini 5 parts vermouth 1 part gin rosé french 75 gin lemon pink champagne sugar california bramble gin crème de mûre lime sugar amuse gueule au roquefort roquefort cheese balls rolled in breadcrumbs fondue au gruyère canapés gruyere cheese gratinee on bread rounds with fresh vegetables champignons farci mushrooms stuffed with cheese fishie crackers olives l entrée heirloom tomato salad hand made croutons burrata cheese fresh herbs julia s red wine sauce vinaigrette le plat principal filet de boeuf braisé prince albert braised filet of beef stuffed with foie gras and truffles gratin dauphinois scalloped potatoes with garlic cream and gruyère seasonable vegetables to be determined le fromage assorted french cheeses red grapes apple slices french baguette fig jam le dessert gâteau d anniversaire au chocolat chocolate birthday cake with almonds and raspberries le café coffee with cream and sugar chocolate bonbons le digestif cognac tawny port posted by becks at 5 49 pm 1 comment wednesday october 5 2011 15 bean soup with bacon lately we have been trying to eat more beans as main dishes they re supposed to be so good for you and your heart and all that and i have to admit i have been having a hard time finding good main dish recipes beans in america anyway are usually served as a side dish and more often than not are slathered in barbecue sauce and brown sugar i don t think there s anything wrong with that but it s not exactly main course fare if we re eating beans for dinner i want the recipe to be hearty and satisfying not sugary thankfully this recipe is both hearty and satisfying and it has become one of our family favorites and of course as an added perk beans are incredibly inexpensive you can feed an army for less than 1 a person as the saying goes it may seem like this recipe takes forever to make soaking the beans overnight boiling the beans simmering the soup but it actually requires very little actual working time i would say maybe 15 minutes total just to saute the bacon and the onions ingredients 1 lb bag 15 bean stew bean mix 1 2 lb sliced bacon 1 quart stock i use beef but chicken is great too 1 can fire roasted diced tomatoes 1 large onion diced 2 cloves garlic minced or passed through a garlic press 1 4 cup flat leaf parsley finely chopped kosher salt cracked black pepper optional cayenne pepper to taste white or brown rice for serving over 1 remove the beans from the packaging and place in a large pot discard that little packet of msg it s bad for you fill the pot with cold water covering the beans by at least 2 inches i didn t do this last time and my exposed beans sprouted lesson learned let sit at least 6 hours or overnight you can do this in the morning or the night before more soaking doesn t hurt rinse the beans in cold water until the water runs clear cover with cold water and bring to a boil boil beans for about 2 hours skimming off an scum from the surface of the water when beans are tender and soft when pierced with a fork they are done remove from heat and pour off any excess water i never seem to have any mine often turns to soup all on it s own when the small beans disintegrate if this is the case just reduce the amount of stock you use to 2 cups 2 dice bacon strips into a small dice in a large heavy bottomed sauce pan saute bacon over medium heat until very crisp and golden about 15 minutes if it s soft at all it get s mushy and chewy in the soup being careful not to burn it remove bacon with a slotted spoon and place diced onion and garlic in the left over bacon grease saute until softened and beginning to brown about 5 minutes add stock diced tomatoes beans bacon parsley 1 teaspoon salt and 1 teaspoon cracked black pepper bring to a boil and simmer 60 minutes stirring occasionally add cayenne pepper to taste and correct seasonings if it needs more salt or pepper serve on it s own or with a little dollop of sour cream also great over rice posted by becks at 5 00 am 5 comments labels bacon and pork beans and legumes soup older posts home subscribe to posts atom about me becks becks lives in huntington beach california in a 1930 s beach bungalow she s got red hair and lots of freckles and no she doesn t surf do you know how cold that water is brr becks is a home cook who likes fresh simple food and making stuff from scratch ...