Julia Child's Kitchen

It's no secret- I loooooove Julia Child. Love her food, her cookbooks, her life story. What an amazing icon she is, not just in the culinary world, but for women as well. I read about her as much as I can. I am obsessed by the movie Julie and Julia. Her cookbook, Mastering the Art of French Cooking, is one of my most treasured books. Can you imagine how envious I was upon hearing that my good friend and canning/gardening enabler...... err, I mean buddy, Janet, went to The Smithsonian and got to see with her very own eyes Julia Child's Kitchen? Ugh....... I died a little. 

Seriously, if I were the sort of person to make a bucket list, Julia's kitchen (well actually the whole Smithsonian to be honest) would be right at the top. Perhaps I am drawn to Julia by some cosmic connection- her show The French Chef first appeared on the air the year of my birth. Maybe it's just my love of old Europe and France and knowing that such a big part of her life was there...... who knows. I am just so curious about this amazing icon and admire her in so many ways.

It's fascinating to me that The Smithsonian has the real actual kitchen from her home in Cambridge, Massachusetts- it is not a replica. Reading all about it I was also surprised to find out that her home kitchen was also the "set" where three of her television series were filmed. I fact, some of the rigging from the cameras and lighting are still in place in the kitchen. Imagine having a fully functioning film set in your kitchen- holy cow not in MINE, I'd have to clean it every single day! Her kitchen was also designed by her husband, Paul, including the color scheme, with countertops two inches taller than standard because Julia was quite tall. 

Julia's Kitchen at The Smithsonian opened to the public on her 90th birthday in August of 2002. As I jealously looked over Janet's pictures I couldn't help but giggle at Julia's stuff. Many times I said "I have one of those!". Her Kitchenaid stand mixer immediately caught my eye. The Cuisinart, the butcher block with all the knife slots. Julia was a self-confessed knife nut, and so am I! Magnetic strips holding knifes of every type fit in every nook and cranny imaginable. Pegboard covers some of the wall space- I had pegboard in my childhood bedroom (we ARE connected!!) and gadgets hang all over. She had such beautiful cast iron pans, and her legendary copper pan collection- just perfect and flawless! She even had a bookshelf for cookbooks- something I truly wish I had room for in my kitchen.

**All photos by Janet Ferson

My Family Cookbook- Vintage Appetizers

Do you have that one special recipe that everyone asks you to bring? Every potluck, every Super Bowl party, every cocktail party, picnic or get together.....it's the one thing your friends and family REALLY want you to make. For me, and my family, it's an old old appetizer I found in an old old church cookbook so long ago I don't even have the book anymore. Spinach balls. 

Now they don't sound all that exciting, but don't let that simple name fool you. These tasty little morsels are a perfect one-bite nibble that can be as elegant or casual as you want it to be. Easy to make ahead, you can freeze them in ziploc bags and bake later, which makes it a great choice for a party you want to get as much done in advance as possible.

The actual page from my family cookbook.

I love to serve these tidbits on a big platter, surrounding a bowl of the special sweet hot mustard sauce that goes with them. Stick a fancy pick in each one and you're all set. They are equally delicious served warm or room temperature.

Let's get started with the ingredients:

Spinach Balls

2 pkg frozen chopped spinach, thawed and drained VERY well

1 cup grated parmesan cheese

2 cups seasoned stuffing mix (like from a canister of Stove Top)

6 eggs

3/4 cup butter, melted

salt, pepper, garlic powder

Make sure the spinach is thoroughly dry- squeeze with paper towels to remove excess moisture. Combine all ingredients with salt, pepper to taste and a dash or two of garlic powder. Mix thoroughly. Form into small balls about the size of melon balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

You can also freeze uncooked balls and bake about 20 minutes, or freeze cooked balls and reheat in oven.

Now, you cannot serve these delicious bites with just any old sauce. You HAVE TO make the sweet hot mustard sauce. It's super easy and so delicious.

Combine 1/2 cup dry mustard powder with 1/2 cup white vinegar. Let sit for at least an hour. Warning- this is VERY pungent, so avoid breathing it on (especially since now you'll probably try it). 

Add 1/2 cup sugar and 1 egg. Whisk over medium high heat stirring continuously until thick. Serve warm or room temperature.

That's all there is to it! A vintage recipe that still fits in today's "small plates" and cocktail party lifestyle. I hope you will try them out soon.