Here is a quick and easy recipe inspired by Julia Child. I’ve been enjoying watching the new show on HBO Max as well as the new documentary on Amazon. Julia seemed to have knack for using whatever she had to create beauty…however simple. There is a great scene where she uses a hot plate in her first television appearance, rather than a fancy stove. This is not her actual recipe, but rather one that I like to use for my kids that reminds me of her style. So insert your best Julia Child voice in your head while you read this…and enjoy :)

RECIPE

Makes 2 omelets

Ingredients:

4 eggs

2 tsp butter (or however much you prefer)

1 tbs whole milk or preferred milk substitute (you can also omit)

1/2 tsp sage

1-2 tsp thyme

1/2 cup shredded cheddar cheese

dash of salt and pepper

1/2 cup shredded cheddar cheese (or cheese of choice)

Directions:

Whisk together the eggs, milk, sage, salt and pepper, very fast, in a small mixing bowl. Then heat a small skillet, pan or omelet pan with low heat on the stove…once somewhat heated (a minute or so) melt some of the butter in the pan (save some for the second omelet). Slowly pour a thin layer (like a crepe) of the egg mix into the pan, making sure to cover the whole pan surface. Sprinkle some of the thyme on the eggs (save some for when you flip it, as well as the second omelet). Turn up the heat slowly as you shimmy the pan back and forth, until you get to medium heat. You will see the egg start to bubble, continue to shimmy the pan. When you can see that the eggs seems cooked and stable at the bottom, flip the egg with a spatula (or use the pan to flip it if you feel fancy). Continue to shimmy the pan back and forth while you sprinkle the remaining thyme. Once the omelet seems cooked through, add half of the cheddar cheese (save the rest for the second omelet). Then fold the omelet in half, take out of the pan, allow cheese to melt inside for about a minute. Then serve or cover in foil until the second omelet is ready to be plated.

This recipe pairs nicely with fresh berries, bacon and coffee.

I’ve been inspired lately by Julia Child. I love her big personality, fearless attitude and tenancy towards “winging it”. At the same time, she was incredibly scientific and precise in her approach to cooking. While this Pear Tart is one of her more simple recipes, it still requires focus and time for a new baker like myself. I recommend reading the recipe carefully and considering how much time you have. I ended up having to let the frangipane sit awhile in the fridge due to running out of time to prepare the rest of the ingredients. Those little moments do affect the outcome (even though it was still delicious).

Special thanks to The Modern Domestic for breaking down the recipe on their blog, I have credited them along with Julia Child for words below. Originally taken from Julia Child’s Mastering The Art of French Cooking

RECIPE

55 mins (I’d give yourself a little more time though ;)

Frangipane (almond custard filling):

1/2 cup almonds
1 large egg
1 large egg yolk
3/4 cups sugar
1/3 cup flour
1 cup whole milk
3 tbs butter
2 tsp vanilla extract
1/4 tsp almond extract

Heat oven to 350 degrees. Toast almonds until brown (around 8-11 minutes), then chop up (very small, nearly powder like) in food processor. Whisk egg and egg yolk in a large mixing bowl until combined. Gradually add sugar and beat until mixture is pale yellow – about 3 minutes. Beat in the flour. Heat milk on the stove over moderate heat until it reaches the boiling point. Beat a small amount of milk into the egg mixture, to temper the eggs. Then pour in the rest of the milk and whisk vigorously. Pour milk mixture into a sauce pan and heat over moderate heat. Stir slowly, until mixture begins to thicken and coagulate into a stiff paste. Beat vigorously over low heat for 2-3 minutes to cook the flour. Off the heat add the butter, vanilla and almond extracts, and almonds. Let cool. To prevent a skin from forming, cover custard with buttered parchment paper.

Sugar Cookie Crust
1 1/3 cups flour
7 tbs sugar
1/8 tsp baking powder
5 tbs butter, chilled
2 tbs shortening, chilled
1 egg beaten with 1 tsp water
1/2 tsp vanilla extract

Whisk together flour, sugar, and baking powder. With a pastry cutter, fork, or in a food processor, cut the butter and shortening into the flour mixture, until it resembles small oatmeal flakes. Blend in the egg and vanilla, until the dough forms a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour, or until firm. Preheat oven to 375 degrees. On a well floured work surface, roll dough until 1/8 inch thick. Transfer dough to a false-bottomed tart pan, pressing the dough into the corners of the pan with your fingers. Trim excess dough with a knife or kitchen shears, leaving a 1/2 inch overhang. Fold overhang over and press into the edges of the tart. Line the tart with buttered foil, and place uncooked rice, dried beans, or pie weights on top of foil. Bake for 8-9 minutes, until the pastry is set. Remove tart from oven, remove foil and prick the bottom of the tart with a fork. Return tart to oven and bake for 7-10 minutes more, until the shell is very lightly browned. Let cool on a rack until completely cool.

Pears
2 cups red wine
2 tbs lemon juice
3/4 cup sugar
1/2 tsp cinnamon
4 ripe, firm pears
1/4 cup red currant jelly (or other preserve – I used raspberry)

Bring wine, lemon juice, sugar and cinnamon to a boil in a saucepan over moderate heat. Meanwhile, peel, halve, stem and core pears. When syrup is boiling, drop in pears and let simmer for 8-10 minutes, until pears are tender when pierced with a knife. Let pears cool in syrup for 20 minutes, then drain on a rack. Rapidly boil down the syrup to the thread stage (230 degrees). Add jelly or preserves to the syrup and simmer until jelly has dissolved and syrup coats the back of a spoon with a light glaze.

Assemble Tart
Paint the inside of the tart shell with the pear and jelly syrup. Fill shell with the frangipane, smoothing with a spatula. Cut pears into crosswise or lengthwise slices and arrange them over the custard. Lightly glaze pears with some of the remaining jelly using a pastry brush. Serve chilled or at room temperature.

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