An Ode To Julia. #CookForJulia

August 15 would have been Julia Child’s 100th birthday, and in celebration, PBS is hosting a 10-day cookalong called “Cook For Julia”. Between August 5 and August 15, everyone is invited to cook one of Julia’s dishes and share a photo of the dish on Twitter, under the hashtag #CookForJulia. You can also share it on PBS’s Facebook page, or just share it with the world on your own blog. For more information, click here to go to PBS Food’s website.

If it weren’t for Julia Child and her inspirational life story, I wouldn’t be a food blogger at all, so I will be honoring her every day for the next 10 days with a dish from either Mastering The Art of French Cooking, or The Way To Cook.

Carrots in saucepan with water, salt and butter.

Glazed with more butter and sugar. Garnished with dill. Sorry for the blur.

Today’s dish features one of my favorite ways to cook root vegetables, especially if I’m going to puree them. It’s from The Way To Cook, and it’s more a method than a recipe. I had some lovely baby carrots on hand (real ones, not the fake ones they make from large carrots with some sort of carrot lathe and pack in plastic bags), so without further ado, I present Baby Carrots, Boil-Steamed and Glazed (The Way To Cook, p. 286).

See you tomorrow with more from Julia.

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