Julie & Julia
Julie & Julia�is a 2009 American�comedy-drama film�written and directed by�Nora Ephron�starring�Meryl Streep,�Amy Adams,�Stanley Tucci, and�Chris Messina. The film contrasts the life of chef�Julia Child�in the early years of her culinary career with the life of young New Yorker�Julie Powell, who aspires to cook all 524 recipes in Child�s cookbook in 365 days, a challenge she described on�her popular blog�that made her a published author.
Ephron�s screenplay is adapted from two books:�My Life in France, Child�s autobiography written with�Alex Prud�homme, and a�memoir by Powell,�Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen�(later retitled�Julie & Julia: My Year of Cooking Dangerously). Both of these books were written and published in the same time frame (2004�06). Powell�s book was based on her blog�The Julie/Julia Project, where she had started documenting online her daily experiences cooking each of the 524 recipes in Child�s�Mastering the Art of French Cooking. The film is the first major motion picture based on a blog.
In March 2008, Ephron began filming with Streep as Child and Adams as Powell. On July 30, 2009, the film officially premiered at the�Ziegfeld Theatre�in New York; and, on August 7, 2009, it opened throughout North America. It received positive reviews from critics, who praised Streep�s performance. Streep and Adams previously starred together in�Doubt�(2008). Streep and Tucci previously starred together in�The Devil Wears Prada�(2006).
Julie & Julia�was Ephron�s last film before her death in 2012.
Talking about the food part, this whole movie is full of food scenes. We could only pick one dish for one issue.
Steamed Artichoke with Hollandaise Dip
Ingredients 4� � � � � � � � � � � � Artichoke 3� � � � � � � � � � � � egg yolks 1 tablespoon� � � �water 1 tablespoon� � � �fresh lemon juice 4 tablespoons� � � soft unsalted butter 1 dash� � � � � � � � cayenne pepper To taste� � � � � � � salt To taste� � � � � � � fresh ground pepper
Method
For Steamed Artichoke
- Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
- Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Hollandaise Sauce.
- Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and lighter in color.
- Set the pan over low heat and continue to whisk vigorously, covered the entire pan.
- To moderate the heat, move the pan on and off the burner for a few seconds at a time.
- As they cook, the eggs will become frothy and increase in volume, and then thicken.
- When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
- Add the soft butter about � a tablespoon at a time, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
- Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding a little lemon juice if needed. Serve lukewarm with steamed artichoke.
