Anyone who’s seen a Julia Child cooking show loves the woman. She was so interesting and weird, over-the-top and funny, and brought so much French cooking to America. Her work inspired a generation of chefs, including bringing cadre of talented French chefs to our shores.
Today, you can find fine French food everywhere and cooking shows run like marathons. So, take some time out of your daily food watching to celebrate Julia Child’s 100th birthday. The internet is doing what it does best, organizing awesome events around obscure topics:
Preliminaries. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.
Grill the corn. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the husks and silk. About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned.
Techniques. Soaking in Water, Roasting in the Husk: The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam. First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted—especially with sweet corn.
Two San Diegans — a scholar who found fulfillment studying Mexican migrants and a refugee who built a successful spa in Baja California — are receiving Mexico’s highest honor for foreigners, it was announced Wednesday.
Wayne Cornelius, 66, a longtime professor at the University of California San Diego, was selected “for his work of more than five decades to achieve greater and better understanding of Mexico in the United States,” according to a statement by President Felipe Calderón.
Deborah Szekely, the 90-year-old founder of the internationally known Rancho La Puerta in Tecate, was praised for contributions “oriented to preserving the environmental, social and cultural heritage over the past seven decades.”
A third American recognized with the distinction — called the Order of the Aztec Eagle — is Rick Bayless, a chef who specializes in Mexican cuisine. He hosts the PBS television series “Mexico: One Plate at a Time,” which recently aired a segment on Baja California cuisine.
Episode 103: Jacques helps his daughter Claudine relinquish her fear of making pastry with his easy Tartelettes Aux Fruit Panaches. She goes on to assist her father in the kitchen as he makes his variation of the very traditional French, Tarte Tatin. Jacques then shares his mother’s recipe for Mémé’s Apple Tart using an unusual method to make the pastry. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies.
“You cannot make great food without mixing some love into it.”