Kitchen Kapers

By Guest Blogger Dr. Dolly Garnecki
Dr. Dolly Garnecki is a Virginia-based wellness physician and writer who blogs about family wellness, health, and natural parenting to help women navigate the joys (and challenges) of early motherhood at Traveling with Baby.

Do you need ideas for preparing a romantic, home cooked meal? First, let me tell you that I have been pouring over this creative and poetic cookbook ever since it arrived in my hot little hands.

I’ve got strawberries on the brain. But, this cookbook helps get something else on the brain. Note: this is not a family-friendly cookbook, but it is perfect for couples who want to remember that they are first and foremost, a couple–secondly, they are parents of small children. Sometimes, we need a reminder and a little inspiration…and the 10th anniversary edition of The New Intercourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge is a valentine for couples everywhere who love and cherish food as well as one another. Every married couple who loves to cook would safeguard a cookbook treasure that entices you with sumptuous recipes that create a mood for love. The New Intercourses Cookbook delivers and completely surpasses my expectations.

This playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs and uses of the featured foods, humorous and smoldering couples’ anecdotes, this beautiful and innovative cookbook features over 135 couple-tested recipes as well as edible massage oil recipes.

The photography is just gorgeous. Beautiful foods are photographed in artful and provocative arrangements on human bodies. There is nothing utterly inappropriate, however, if a bustier made entirely of pine nuts (and nothing else) is too steamy for the eyes in your home, then this may not be the choice cookbook for you.

While featuring some of my favorite foods, it opened my eyes to the lush and aphrodisiac nature of cooking for my husband, or preparing food together. Most of the recipes are fairly simple with only a few ingredients. Some of the more involved recipes include the baked artichoke and crab dip, grilled vietnamese gingered beef rolls, spicy ginger shrimp, and black bean shepherd’s pie with corn pudding.

By involved, I mean those recipes may require more ingredients, but not necessarily more time or high skill. In fact, the beauty of this cookbook is in the attitude of cooking. You’re invited to become emotionally engaged and creative throughout the process, and the end result isn’t always about gastronomic satisfaction.

Even if the goal is to prepare a romantic dinner for two, these recipes are sure to please at dinner parties or even adventurous family meals. My little guy enjoyed the tomato basil soup paired with a grilled cheese panini.

You don’t have to spend a full day sweating in the kitchen–there are several simple recipes for main courses and desserts. In fact, for Valentine’s Day, I’m making the thai chicken with peanut sauce followed by easy strawberry empanadas. Easy. peasy.

With more snow on the way early next week, we’re going to settle in with the Mexican hot chocolate and snuggle on the couch. There’s seasonal recipes, and ideas for pick-me-ups at any time of day.

This cookbook is my new go-to gift for my bridal friends entering wedded bliss since it’s bound to inspire many romantic cooking exploits.

Check out a few free sample recipes from the New Intercourses Cookbook online. It retails for $29.95, and you can purchase this cookbook directly from Kitchen Kapers.

For more “Cooking up love” ideas, read part II of this post series.

Bon appétit!

I was staring out my window at the ever present blanket of snow last week, when I began craving something sweet, fresh, light. Fruit. But summer and the bustling farmers’ markets bursting with local fruits felt totally out of reach on this miserable day. Then I thought about the one fruit that is practically gauranteed to be hanging around my kitchen during the winter. Bananas! So I found a great recipe for Sky High Caramel Banana Cake, courtesy of Kaiser. This, of course, eliminated the “light” part of my craving, but, along with fruit, swimsuit season also thankfully feels out of reach…

Sky High Caramel Banana Cake from Kaiser
Ingredients:
Cake:

• 3 1/2 cups sifted cake flour
• 2 cups packed light brown sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 14 Tablespoons unsalted butter, room temperature 4 large egges
• 2 cups mashed ripe bananas (approximately 6)
• 1 Tablespoon vanilla
• 1 cup toasted pecans, chopped

Frosting:

• 1 1/2 teaspoons unflavored gelatin
• 6 Tablespoons cold water
• 3 cups whipping cream
• 5-6 firm bananas
• 1 1/2 cups toasted pecans, chopped
• 12 1/4 ounces caramel ice cream topping

Directions:
Cake:

1. Preheat oven to 375 degrees.
2. Butter two 9″ round cake pans.
3. Sift the dry ingredients into a large bowl. With a mixer at low speed, combine the dry ingredients with butter, one tablesppon at a time; add eggs and 1 cup of mashed bananas. Beat on medium speed for 2 minutes. Add remaining mashed bananas and vanilla; beat for 1 minute. Stir in pecans.
4. Pour into prepared cake pans. Bake 25-30 minutes or utnil tester inserted in center of cake comes out clean and cake is beginning to pull away from sides of the pan. Cool in pans for 10 minutes. Remove to cool completely on wire racks.

Filling:

1. In a small bowl, sprinkle gelatin over cold water to soften. Scald 1/4 cup of the cream and pour over softened gelatin, stirring until dissolved. Set aside until room temperature. Whip remaining cream until soft peaks form. Add 3/4 cup of caramel ice cream topping and cream-gelatin mixture and continue beating until stiff peaks form. Cut each cake into two layers.
2. Fill between the layers: spread a thin layer of remaining cream topping on top of cake; sprinkle 1/3 cup of nuts on top of topping; cover entirely with sliced bananas; cover with cream. Frost top and sides of cake with remaining cream. Press remaining nuts into cream at bottom edge. Refrigerate at least 1 hour before serving.

It was super easy to whip up this batter with my Kitchen-Aid Mixer. I did eliminate the pecans in the batter since I was baking this for my 7 and 5-year-old niece and nephew. This was tough since I love all kinds of nuts, and thought that walnuts or perhaps even almonds would be a great addition. The kitchen began to fill with the scent of the spices and bananas, and really did appear to help alleviate my cabin fever doldrums. Cake can definitely do that to you. The cake came out beautifully, and yes, very high! I chose not to use the frosting from the recipe since I did not have gelatin. Three separate recipes later, I finally came up with the frosting I desired. Thick and billowy, with just a touch of caramel. I must admit that I was a little lazy about decorating the cake, as it was 11 p.m. and I did not have any extra frosting on hand for the piping that I had planned. I will eventually be purchasing a revolving cake stand, which will hopefully help me to perfect my future creations. But that’s the great thing about baking for kids. Throw on some sliced bananas, dot with pecans, which they (at least the ones I know) will certainly pick off anyway, and you will be a creative genius!

There are few foods I enjoy more than cheese. I’ve always loved dairy, but cheese has always been one of my favorite things to eat, whether used as an ingredient in a dish I’m making or just for a snack. I love all types of cheese too; everything from Blue to Mascarpone, but one of my favorite cheeses for snacking is ricotta cheese. I’ll spread it on warm toasted bread, or add some fresh chopped pineapple too it and eat it like cottage cheese. Of course, good ricotta can sometimes be hard to find. So for those of you who aren’t lucky enough to have an Italian market near you, I thought I would make up a homemade batch and teach you how. Making ricotta is not nearly as hard as one might think, so don’t be panicked if you’ve never made cheese before. Just follow the recipe below.

Easy Homemade Ricotta

Ingredients:
1 gallon whole milk
1 quart buttermilk

Directions:

1. Prepare the sieve or colander. Choose one with a wide surface area, like the Oxo Convertible Colander so the curds will drain and cool more quickly. Rinse a large piece of cheesecloth or butter muslin with cold water, then fold it so that it is 6 or more layers thick, and arrange it in the sieve, or colander placed in the sink.
   
2. Pour the milk and buttermilk into a large, nonreactive 8 quart stockpot.
   
3. Transfer the pot to the stove and heat on high, stirring frequently with a rubber spatula, making sure to scrape the entire bottom of the pan to prevent the mixture from scorching.
   
   
4. Once the mixture is warm, stop stirring. As the milk heats, curds will begin to form. At this point you may even hear some strange popping noises, this is actually the sound of the curds forming. They will rise and clump on the surface. When the curds begin to form, gently scrape the bottom of the pan with the spatula to release any that might be stuck to the bottom.
   
   
5. When the mixture reaches 175 to 180 degrees F, the curds and whey will begin to separate. The whey will look like cloudy water underneath the sheet of thick white curds which forms on the surface. Immediately remove the pan from the heat.
   
   
6. Working from the side of the pan, gently ladle the whey into the prepared sieve. Be sure to go slowly so as not to break up the curds too much.
   
   Then, ladle the curds into the sieve, lifting the sides of the cloth to help the liquid drain. Do not press on the curds.
   
   
7. When the draining starts to slow, gather the edges of the cloth, tie them up, and hang the ball from the faucet. Drain until the dripping stops, about 15 minutes, or longer if you prefer a drier ricotta.
   
   
8. Untie the ball and transfer the ricotta into airtight containers. Refrigerate the containers and use within 1 week.
   

Today is Mardi Gras, aka Fat Tuesday, and revelers from New Orleans to Venice are enjoying the last taste of the sweet life they’ll have before the beginning of the Lenten fast. Usually I try to make beignets this time of year, to celebrate Big Easy style, but I’ve started my fast a little early and am currently on day 15 of No Sweets. It’s definitely been harder than I thought it would be. I have a wicked sweet tooth, and when confronted by all of the delectable treats that the blogosphere has recently posted, it has definitely become a test of my will. But I’m determined. Of course, since I gave up sweets, I’m encouraging everyone around me to “have my share.” This year I wanted to try my hand at King Cake, so instead, I’m urging you to! This recipe comes from Emeril’s own collection, so have at it, and be sure to comment and let me know how absolutely delicious it was!

Emeril’s King Cake Recipe
Ingredients:

• 2 envelopes active dry yeast
• 1/2 cup granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted
• 1/2 cup warm milk (about 110°F)
• 5 large egg yolks, at room temperature
• 4 1/2 cups bleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1 teaspoon vegetable oil
• 1 pound cream cheese, at room temperature
• 4 cups confectioner’s sugar
• 1 plastic king cake baby or a pecan half
• 5 tablespoons milk, at room temperature
• 3 tablespoons fresh lemon juice
• Purple-, green-, and gold-tinted sugar sprinkles

Directions for Bread:

• Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute.
• With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated.
• Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
• Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.
• In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner’s sugar. Blend by hand or with an electric mixer on low speed. Set aside.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.
• Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together.
• Shape the dough into a cylinder and place it on the prepared baking sheet seam side down.
• Shape the dough into a ring and pinch the ends together so there isn’t a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.
• Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.
• Preheat the oven to 350°F.
• Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Directions for Icing:

• Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner’s sugar in medium-size mixing bowl. Stir to blend well.
• With a rubber spatula, spread the icing evenly over the top of the cake.
• Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.
YIELD: 20 to 22 servings

Success! I’m happy to report that the sweet potato pie was a big hit. Everybody raved about it including my Aunt, who doesn’t really like sweet potatoes, but tried it anyway. Although, I did have some initial doubts while I was making it: the potatoes seemed lumpy, the filling was bright orange, and crust looked like it was browning a little too quickly. But overall, the pie was wonderful. The filling tasted great. It was wonderfully fresh, and much better than anything you could buy at a store, and it actually tasted like sweet potato and not pumpkin. I would definitely make this again. Also this was the first time I’d ever baked in a glass pie plate, and I have to say, I’m impressed. It really did a great job of evenly heating the crust, and made it easier to see how thoroughly the crust was baking. I highly recommend getting a glass pie plate for your next pie adventure!

By Guest Blogger Hilary Morris, Founder of Mrs Mo’s New Jersey Website

When I found out that Chef Duff Goldman, star of the Food Network hit show, Ace of Cakes, was coming to the Princeton Kitchen Kapers for a book signing of his new book Ace of Cakes: Inside the World of Charm City Cakes, I leapt at the opportunity to 1) set up another “TweetUp” for fans in the area and 2) reach out to Kitchen Kapers to set up a photo opp with the man himself. Kitchen Kapers then connected me with Duff’s book publicist at Harper Collins and then a week later, I was standing in my kitchen talking to Duff on the phone discovering just how genuine, funny, down-to-earth and wacky he really is! He’s also someone who has remained humbled even with the success of the show. Duff still sees himself as just a cake decorator who loves the crazy uniqueness of Baltimore, likes to play in a band and gets to work with his best friends and family.

Here are some more highlights from my chat with Duff:

“An invitation to come and hang out with us for 230 pages.”

When Duff created his book, he wanted to “make sure there was a lot of care and effort into this book. It was a huge labor of love.” He also wanted readers to see that he and his staff are all just a bunch of “goofy art school kids who never ever thought about being on TV.” While they try not to take the reality TV stardom seriously, they don’t mess around with their cakes. You’ll see from the book that the masterpieces that are Charm City Cakes are the result of smart business savvy and silly and fun creativity.

“Whoa what happened!”
The television show was quite a surprise for Duff and his staff but they have been very successful at keeping it real for the fans of the show. When I asked if he had to change any of the way he conducts business for the show he let out a strong laugh saying, “The Food Network found out very quickly that any attempt to push us in one direction, we’d go the opposite.” So what you see on Ace of Cakes is really how they are in life and career.

“The truth is stranger than fiction”
My conversation with Duff was filled with hilarious, entertaining and “Duff-like” anecdotes like one that involved 20 terracotta warrior masks. Duff made a cake for the opening of a terracotta warrior exhibit for National Geographic and the President gave him 20 of these warrior masks that he took back the staff. For about an hour that day, they wore the masks while they worked. “You can’t make this stuff up,” chuckled Duff. “Our show is obviously not produced.” And that’s why it’s such a breathe of fresh air.

“I’m not a teacher, not a firefighter, not a doctor. I’m just a cake decorator.”
At the end of our brief yet fun chat, I asked Duff of all of the celebrities he made cakes for, who impressed him the most? His answer: Steve Carell of The Office. His reasoning was very similar to how I felt at the moment about Duff. He commented that when he made a cake for the Get Smart movie, he found Carell to be a genuine and down-to-earth guy who just saw himself as a “goofy guy who made a movie” and didn’t understanding how fans could get so intense around him. And Duff said the same about when fans get crazy about him and that there are plenty other people who are more important than he is because in his own words, “he’s just a cake decorator.”

One thing is for sure, Duff may think he’s just a cake decorator, but he’s also an inspiration for anyone who would love to design cakes or start their own bakery and do it their own way.

Get inspired by Duff in person when he comes to Central and South Jersey on December 4th for his book-signing event with Kitchen Kapers. At 2:30pm he’ll be at the Princeton/Palmer Square location and then at 6pm he’ll be in Moorestown at the East Gate Square. Click here for more details.

I am also hosting a TweetUp at the event for anyone who wants to gather with other link minded people, enjoy an afternoon with Duff Goldman and then mix and mingle at happy hour afterwards. RSVP at Twtvite or Facebook.

Horror of horrors! I just got off the phone with my Mom and she told me no one is baking a pie for Thanksgiving this year! Since I’m crazy and craving some seriously good sweet potato pie, I’ve decided to take it upon myself to make it. Now, I should warn you. I’ve never made a sweet potato pie. And I’m not going to lie, normally I buy frozen pie crusts, because patience is a virtue I don’t always have, but this year I want the real deal. No substitutions. So I’m going to attempt to make a pie. From scratch. And not just any pie, but the best sweet potato pie ever. I’m not going into this blind by the way. I fully realize that what I’m attempting to do could be considered utter lunacy, seeing as I have exactly 1.5 days to do this, but why not tempt fate, right? So I’ve got my pie plate ready, and as far as the recipe goes, I’m using a friend’s recipe for the pie crust, which I have been forbidden to share. And I’m going to use the filling recipe I found on our website from All Clad. I’ll be sure to post my family’s review of the pie after Thanksgiving. Wish me luck!

Sweet Potato Pie
Ingredients:
1 10 inch-prebaked piecrust, or pie crust recipe of your choosing.
2 tablespoons plus 4 tablespoons unsalted butter
1/2 cup plus 3 cups whole pecans
1/2 cup plus 1/3 cup plus 3/4 cup dark brown sugar
1 cup mashed sweet potatoes
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup Half & Half
2 eggs beaten
3 tablespoons dark corn syrup
5 tablespoons heavy cream

Directions:

• Prepare the pre-baked piecrust. Make a praline layer by melting 2 tablespoons of butter in an All-Clad 1.5-quart Saucepan. Add 1/2 cup of pecans and 1/2 cup of brown sugar and cook this mixture for 2-3 minutes stirring constantly. Pour this mixture into the piecrust and spread evenly.
• Preheat the oven to 350 degrees. Combine the mashed sweet potatoes, 1/3-cup brown sugar, ginger, cinnamon, salt, Half & Half and eggs in a medium size bowl and whisk until well blended.
• Pour this custard mixture over the praline layer and bake for 18 minutes turning the pie once or twice to ensure even cooking.
• In the meantime, prepare the topping by combining 4 tablespoons of butter, corn syrup, heavy cream, 3/4 cup of brown sugar and 3 cups of pecans in an All-Clad 4-quart Saucepan. Simmer this mixture slowly while stirring constantly, approximately 5-7 minutes or until thick and bubbly.
• Remove the pie from the oven; spread the topping mixture evenly over the pie and bake for 12 more minutes until done. Let cool for 1 hour before serving.

Makes 6 to 8 servings.

I think New Jersey may be deciding to cut autumn short this year. The weather here has been pretty crazy lately. This month we were hit with two nor’easters, which actually dropped snow on the northern part of the state. I actually like living in a state that gets all four seasons, so an abrupt leap into winter is not something I really enjoy. I’ve never been a big fan of rainy/cold weather, and will do whatever possible to stay warm, including consuming as much soup as humanly possible for the duration of the freezing season. My pursuit of heat usually includes a variety of foods that have a lot of spicy and flavorful warmth, like a good steaming bowl of Mulligatawny soup. The rich, layered and complex flavors of the soup make it an interesting change of pace, and when spooned over rice, it makes a hearty and filling dinner.

This recipe is courtesy of The Big Book of Soups and Stews by Maryana Vollstedt

Mulligatawny Soup

This famous Indian soup was originally developed by cooks who served in English homes during the colonization of India in the 18th century. It is based on chicken and vegetables cooked in a rich stock seasoned with curry and other seasonings. Sautéing the curry for a short period eliminates the raw taste and sweetens the spice. This version includes garbanzo beans and shredded coconut. For a heartier soup, serve it over a mound of cooked white rice.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 tablespoon butter or margarine
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 clove garlic, minced
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped, peeled turnip
• 1 Granny Smith apple, unpeeled, chopped
• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• Freshly ground pepper to taste
• 6 cups chicken stock or broth
• 2 tablespoons cornstarch
• 1/3 cup cold water
• 2 cups cubed cooked chicken
• 1 can (15 ounces) garbanzo beans, drained and rinsed
• Shredded coconut for topping

Directions:

1. In a large soup pot over medium heat, warm oil and butter. Add carrots and sauté for 2 minutes. Add remaining vegetables and apple and sauté until tender, about 10 minutes longer. Add seasonings and stir for 1 minute. Add stock and bring to a boil.
2. In a small bowl or cup, mix cornstarch and water. Add to soup and stir until thickened, about 2 minutes. Add chicken. Purée beans with 1 cup stock from soup in a food processor. Add to soup pot and mix well. Reduce heat to medium-low and simmer, uncovered, until flavors are blended, about 10 minutes. Ladle into bowls over a mound of rice, if desired, and sprinkle with coconut.

Serves 6

Summer in New Jersey had a slow start this year, but our backyard garden has finally taken off. My Dad is the expert gardener in our family and I’ve always been interested in plants and gardening, so I’ve learned a lot from him. The little patch of garden that he plants every year, seems to turn out more and more veggies. So, we usually end up with an abundance of fresh produce, and give some of our harvest away to family, friends, and neighbors. But what if you have even more to give, and no one to give it to? Since I’m sure there are others out there who might have the same conundrum, I thought I’d share some info about a local program being run by Philabundance, Philadelphia’s largest local hunger relief organization. Philabundance’s new program, Share the Harvest, gives local home gardeners the opportunity to donate any surplus produce from their gardens to the fight against hunger. I think this is a brilliant idea. It’s a great way to share the fruits of your labor and give back to the community. If you aren’t in the Philadelphia metro area, check with your local food banks to see if they accept fresh produce or if there is a similar program in your area.

For those of you who are local, you can donate part of your garden harvest at the following locations every Saturday from July 18 through September 26, from 10 a.m. to noon.

Bucks County
Carousel Gardens
591 Durham Rd
Newtown, PA
P: 215-598-0202

Chester County
Gardner’s Landscape Nursery
535 E. Uwchlan Avenue
Chester Springs, PA
610-363-5455

Delaware County
Rose Tree Park
1971 N. Providence Rd.
Media, PA
P: 484-494-4988

Linvilla Orchards
137 W. Knowlton Road
Media, PA 19063
P: 610-876-7116

Montgomery County
St. Asaphs
27 Conshohocken State Rd.
Bala Cynwyd, PA

Smith & Hawken
1225 Montrose Avenue
Bryn Mawr, PA
P: 610-526-9314

Albrecht’s Garden Center Nursery
650 Montgomery Ave
Narberth, PA
610-664-4300

Philadelphia County
Laurel Hill Gardens
8125 Germantown Ave.
Chestnut Hill, PA
P: 215-247-9490

Camden County
Springdale Farms
1638 S. Springdale Rd.
Cherry Hill, NJ
P: 856-424-8674

Being raised in a house that didn’t have cable television, Saturday afternoons at home usually meant that my mother was enjoying some PBS and its cooking shows. Always on the lookout for new ideas in the kitchen, my Mom watched every cooking show that PBS would air and we would often watch them together. Of course, some of our favorites were those led by the grand dame of cooking television, Julia Child. Julia’s ebullient nature could light up the imagination of any inspiring chef, including even my own young mind.

So, naturally, you can imagine my excitement over the new movie, Julie & Julia. When I first heard of Julie Powell’s idea to cook her way through the recipes of Mastering the Art of French Cooking it seemed pretty ridiculous to me. I remember reading about her project/blog when it first started gaining publicity and in all honesty I thought she had to be mad to take on such a project. The cookbook is massive, and while it’s not impossible to cook everything in the book, Julie gave herself the deadline of one year. But as the movie shows (and the blog did too) she finished the project and met her deadline. Of course I’ve read about her publishing her book and now have seen the movie, and I have to say, I was much more impressed with the movie than I thought I’d be. Seeing the food alone was worth the price of the admission ticket. (Hint: Don’t go on an empty stomach!) I think the only thing I lusted after more than the food was all of the beautiful cookware!!! A kitchen filled with cooking gadgets and gorgeous copper Mauviel cookware is every cook’s dream! Of course I also loved the abundance of Le Creuset cookware that was in the movie. This I thought was especially endearing thanks to the visuals of Julie leaning over her dutch oven seamlessly fading into Julia lingering over her favorite pot.

So overall, I have to say this movie was a cook’s delight. It had food that was to die for, cookware that had me swooning, and best of all it brought Julia back to life, if just for a few hours. She was giggling, and laughing, and doing what she did best, reminding us all that we can cook and that we can do it well. I think I’ll go home and make some Boeuf Bourguignon for dinner tonight. Bon Appetit!