Julia Child's Provence house—which she called "La Pitchoune" (meaning "the little one")—was recently up for sale, and, unfortunately, none of us bought it. I'm not sure why not.
We all have very formed ideas of what we'd cook in her kitchen—because that homey kitchen is a dreamy fairyland-amusement park for cooks. Imagine all the butter that's passed through that room. How many aprons have been dirtied. How many wine glasses have shattered....
Clearly we need to cope with not having the house. Together.
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So let's imagine what we'd cook in Julia Child's kitchen first:
Amanda: Easy: Sole Meunière! (It's easy, right?) I feel confident in my dredge-and-fry abilities, and the idea of breaking in that kitchen with a whole fish feels exactly the sort of crazy that I like—and very Julia.
Leslie: I'd make Julia's Coq au Vin because it just feels French countryside. Or her deboned duck in pastry because I'm a glutton for punishment and can't resist making a recipe that's way over my head and beyond my cooking ability.
Caroline: Anything in a butter sauce. Or some kind of brioche!
Ali: I would probably go for eggs, because they seem comforting and manageable in a new kitchen you wouldn't want to mess up. While I'd want to make Julia's poached eggs, it seems a little ambitious at first go. And imagine if you messed up the first thing you made in Julia Child's kitchen. So I'd make scrambled eggs, but how she makes it: saving and then adding 2 tablespoons of raw egg at the end so you make sure your scrambled eggs are creamy.