Julie & Julia is an American film from 2009. The script and direction are by Nora Ephron, based on two real stories. That of Julia Child (Meryl Streep), American chef, and Julie Powell (Amy Adams), an unsuccessful writer so far. The story is told in two narrative axes: that of Julia Child when she arrives in France, with her husband, in the 1940s, and that of Julie Powell, a New Yorker who, decades later, tired of her monotonous work, creates a blog by the name of Julie / Julia Project.
Julia Child is a historical figure of great importance for the world gastronomy scene. She lived in some countries due to the work of her husband Paul. When he was in Paris for four years, looking for something to occupy himself, he attended the male cooking school Le Cordon Bleu. She was very emblematic for popularizing French cuisine in the United States, being the author of books on the subject and presenter of a TV program, very marked by her charisma and spontaneity.
Julia Powell, also an American and passionate about cooking, worked in a cubicle in a government office dealing with complaints about the tragedies that happened on September 11, 2001. She had already written half a novel and, besides not being able to complete her book, no publisher was interested in publishing. She, with this predisposition to write and about to turn thirty, eager to change her destiny, proposes to complete, for the first time in her life, a project until the end. The idea was to prepare, in 364 days, the 524 recipes from the French culinary bible (Mastering the Art of French Cooking, by Julia Child) in her small kitchen.
The film, in addition to narrating, in a very entertaining way, the stories of two Americans in love with cooking (Julia Child’s symbolic trajectory and Julie Poweel’s emotional achievement), also teaches us a little about overcoming, passion and success. One of the most delicate scenes in the film is the arrival of Julia in France, absolutely dazzled by the local cuisine, enjoying a succulent sole in butter. We accompanied numerous scenes full of flavors, both of Julia dedicating herself with so much dedication to the kitchen, and of Julie challenging herself with the 524 recipes. Among so many, one of the most striking scenes (and also one of my favorite recipes) is the traditional Boeuf Bourguignon.
- 500g HARD MEAT (lizard or hard leg)
- 160g chopped BACON
- 1 PURPLE ONION in small cubes
- 10 MINI ONIONS
- 10 MINI CARROTS
- 150g fresh PARIS MUSHROOMS cut into quarters
- 1 tablespoon of WHEAT FLOUR
- 400 ml of RED WINE (Julia suggests a full-bodied wine)
- 2 garlic cloves, chopped
- 1 spoon of TOMATO EXTRACT
- 1 BOUQUET GARNI (rosemary, parsley, thyme and laurel tied with string)
- PARSLEY to finish
- Cut the meat into medium cubes and season with salt and pepper.
- Heat a pan over high heat and fry the bacon until it releases fat.
- In the same pan, heat the meat cubes for two minutes on each side over high heat.
- Reserve the sealed pieces together with the bacon.
- In the same pan sauté the red onion in cubes until golden brown.
- Add the wheat flour and let it brown for a minute.
- Add the golden brown wine, meat and bacon, garlic, tomato paste and bouquet garni.
- Lower the heat and cover. Cook for two to three hours or until the meat is tender.
- Every fifteen minutes, check that the stock has dried and add water whenever necessary.
- When the meat is tender, add the mushrooms, mini onions, mini carrots and cook for approximately 10 more minutes.
- Finish with chopped fresh parsley and serve with bread, rice or mini golden potatoes.