- Posted August 10, 2012 by
This iReport is part of an assignment:
Cooking with Julia Child
A New Beginning
To every sad story there is a silver lining and mine was choosing to live with my father who, on his own for the first time, had to learn how to cook for his pre-teen daughter.
Evening after evening I would find him in the kitchen referencing his tattered copy of Mastering the Art of French Cooking. Happily humming away wearing his fancy Chef’s hat he bought at the local restaurant supply store in town. It was quite the funny sight to see and he loved seeing me laugh.
Oh the feasts we both shared at the dinner table, just the two of us, he and I. The famous Boeuf Bourguignon graced our cozy table countless times but my favorite were Julia’s crepes. First attempt they came out like hard discs that could easily pass as the dinner plate upon which they sat, but as time went on the mastering of the crepes came to be and we could not have enough of them.
Fast forward 25 years and today I carry on the crepe making tradition with my family. I am the master, or at least I feel as if I am. Can you make a crepe in a cast iron skillet? I can and for that I am proud.
I lost my dad a little over two years ago and inherited his collection of Julia’s cookbooks. It’s an emotional yet magical experience for me now in the kitchen with my dad’s books. When I’m cooking from the food spattered pages I feel like he is there right beside me teaching me how to cook again. Sometimes I even hear his voice echoing from somewhere in the room, “That’s right darling, and then you flip the crepe!” and before every single meal he would proudly say, "Bon Appetit!" with his big smile.
Thanks dad. For everything and your cast iron skillet too.
And thank YOU Julia. You taught my dad how to cook who then taught me how to cook and for that, I am forever grateful to you.
Happy 100th Birthday :)