Fresh from the garden: Julia’s Table

Welcome!  Thanks for joining us as we recap a fabulous mid summer night’s dinner.  As part of the hubub around the release of Julie & Julia, a few friends gathered on a weeknight to celebrate fresh from the garden ingredients transformed with Julia Child’s simple and classic French cuisine. 

Meet your hosts:  Betsy, our gracious host and gardener, Julia, the lead chef, and Allison, our splendid photographer.

Betsy, Julia & Allison Betsy's kitchen

It all started in the garden… inspired by the bounty of summer and determined to capture the fruits of the summer at their peak, we built a menu around the ingredients growing in Betsy’s backyard.

Greens growing in Betsy's garden Clipping parsley fresh from the herb garden

Searching Julia Child’s Mastering the Art of French Cooking, we discovered that a ratatouille would highlight the fresh eggplants, tomatoes, and herbs in season.

Though when we went to harvest we realized that some of the promised bounty was not quite ready… and some veggies though were ready to jump into the pot.  These zucchini grew over night!

Looks like we'll be going to the store for eggplant...Gigantic Zukes! Oh Julia!Ready to get started!

We learned from Julia that sautéing each ingredient separately gives the ratatouille its signature texture and flavor.

Prepping Betsy's lovely zucchini Sautéing the zucchini and eggplant Betsy behind the wheelJulia in the kitchen

We prepped our dessert, Peches Cardinal (poached peaches with a raspberry purée), a chilled desert that would be perfect on a hot summer night.

Fresh raspberries for the puréePoaching the peaches in nearly a pound of sugar!

Sitting down to savor our meal.

Sitting down to our first course

Our menu for the evening: Fresh greens from the garden with a lemon vinaigrette, ratatouille, Grilled Halibut with Beurre a la maitre d’hotel, showcasing Betsy’s homegrown parsley, and Peches Cardinal.

Ratatouille and fresh green saladGrilled Halibut with Beurre Maitre d'Hotel

Peches Cardinal (poached with a raspberry sauce)

Toasting a night of delicious recipes a la Julia Child.  Bon Appétit!

Cotes de Provence Rose.  Chin, Chin!Allison & Betsy toast the chefs