I can remember watching Julia Child on our black and white tv... way before HDTV, satelites, and the Food Network! (As my son would say 'Back in the Day') I can remember her amazing presence and throaty laugh~ that is when we could get the rabbit ears pointed in the right direction.
For this event I pulled out my book of 'Julia's Kitchen Wisdom' to decide what to make. This is the best of all her cookbooks; a collection of her helpful hints and basic recipes. If you ever see a copy, grab it! In this small book she offers advice on everything from making a hollandaise sauce, to roasting a duck.
I decided to go very basic~ after all, we are about good home cooking at WhistleStop. I'll admit that I have never roasted a duck and probably won't any time soon! Instead, I roasted a turkey breast and made some great turkey salad... a la Julia Child.
6 cups chopped cooked turkey
1Tbs olive oil
2 Tbs lemon juice
1 cup celery
1/2 cup purple onion
1 tsp fresh tarragon
1/2 cup parsley
3/4 cup mayonnaise
1/2 cup walnuts
"Toss the chicken with salt pepper, olive oil, lemon juice, celery onion and nuts. cover and refrigerate at least 20 minutes or overnight. drain out any accumulated liquid; toss with the parsley and tarrragon. Taste analytically and correct seasonings. Fold in just enough mayonnaise to enrobe ingredients. "
I thought the phrasing was 'looooovely', especially if you read the recipe in a Julia Child accent with a glass of wine in your hand. The only thing I changed is using Alabama pecans instead of walnuts. I don't think Julia would have minded!
Bon Appetit~ y'all