Today would have been Julia Child’s 100th Birthday. Sous Style, along with many others wouldn’t be here today without her. She was the ultimate lady and we are celebrating all things Julia today!
Also, be sure to check out the great Tumblr JC100 in honor of 100 years of Julia Child.
Julia was a wise woman….
“People who love to eat are always the best people.”
“…no one is born a great cook, one learns by doing.”
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
“I was thirty-seven years old and still discovering who I was.”
“Find something you are passionate about and keep tremendously interested in it.”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”
Julia Child’s Omelette Roulée (Rolled Omelette)
Recipe source: Mastering the Art of French Cooking by Julia Child
Yields 1 omelette.Ingredients 2-3 eggs spoonful of water pinch of salt dash of pepper
- Crack 2-3 eggs into a bowl and add the water. Sprinkle with salt and pepper. Beat together until the yolks and whites are combined.
- Heat an 8-10″ omelette pan over very high heat.
- When hot, add 1 tablespoon of butter to the pan and swirl it around to let it start melting.
- When the butter is foaming, completely melted, and just about to start browning, pour the beaten eggs into the pan.
- Let the eggs set for a few seconds. The egg mixture will be sizzling and bubbling. Grab the handle of the pan and start shaking the pan towards you, and do not stop. Your eggs will cook quick. If you want to add any fillings, do it now.
- Continue to shake the pan, until the movement starts to force your omelette to roll over. Keep moving the pan until the omelette is rolled up and is sitting in one end of the pan. Let it sit here for a minute to let the top edge get a golden color.
- Tilt pan and gently slide omelette onto a plate.*