Blog Film Food: Julie & Julia
When I saw Julie and Julia in the theaters years ago my life was very different. I went with a group of friends which doesn’t happen very often these days because that same group has children of different ages and some have moved away. I was a corporate accountant and Ian and I had not yet been blessed with my sweet babies so my life was spreadsheets and deadlines but we were pretty carefree in those days too. 🙂 As I sat in that theater those years ago watching the movie about a food blogger and a middle aged woman who went to cooking school I never dreamed how closely my own life would one day parallel Julie and Julia’s.
Watching the movie again I so identify with Julie squealing in delight at finally getting an honest to goodness comment on her blog. I almost cried the first time someone that wasn’t my family or friends read what I cooked, wrote, and put my heart into and thought enough to say something about it. Like Julia at the ripe old age of nearly 40 I went through cooking school. While my cooking school was not the Cordon Bleu and I highly doubt I will ever be the legendary chef that Julia Child became I do know the joy that comes with finding your passion later in life and what it’s like to be the
old gal ahem, veteran in class.
For this month’s Blog Film Food dish, I drew my inspiration from the potato soup that started it all. In my own cooking school we made a simple homemade tomato basil soup recipe and as Julie said sometimes there is perfection in a dish so simple. The marriage of the flavors are so good that it doesn’t need to be fancy. I modified our recipe from class and it’s beauty is it’s simplicity. And I think Julia would approve because it has cream. 🙂
“If you’re afraid of butter, use cream.”- Julia Child
Quote from a sign hanging in my own cooking school.
- ¼ cup extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves of garlic
- 2 14.5 oz Cans of Diced Tomatoes with Garlic & Olive Oil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon Italian seasoning
- 1 cup chicken stock
- 1 teaspoon red wine vinegar
- ½ cup heavy cream
- salt and pepper to taste
- Fresh basil, fresh bacon bits, and grated parmesan to garnish.
- Add the olive oil to large sauce pan on medium heat.
- Pour in the onion to sweat.
- Add salt and pepper.
- Cook stirring occasionally until the onions are translucent.
- Then add the garlic, basil, oregano, and Italian seasoning and mix thoroughly.
- Pour in the chicken stock and tomatoes and stir to blend.
- Bring to a boil, lower the temperature and cover to simmer for 30 minutes.
- Once the mixture is done simmering, add the vinegar and cream and puree in a blender or food processor until smooth. (It may take several purees to get desired smoothness.)
- Adjust salt and pepper as desired.
- Top with fresh basil, bacon, and parmesan.
This creamy tomato soup is the definition of comfort food. Rich and warm with just a bit of tart to keep it from being to sweet- kind of like Julia herself. 🙂 It’s simple to make, but there is so much flavor in love in this from scratch dish.
I have an old worn copy of Julia Child’s cookbook and plan to try my hand at her recipes and see what it would be like if just for a moment to be in her shoes. Julia never fully understood Julie’s labor of love paying tribute to her on her blog which is the element of real life in this story- everything doesn’t always end with a cherry on top. I think there’s a little wanna be Julia in every homecook including myself and when like Julie we take simple ingredients and marry them together with love into something that is near flavor perfection that’s the part Julia would have been proud of.
You can find the rest of the Julie and Julia menu here:
Involuntary Housewife: Omelet
Eat Read Pray Love: Beef Bourguignon
Meal Plan Magic: Miniature Apple Tart
Kirsten Olipahnt: Buttery Bruschetta