Eat good food and share!

Archive for the ‘Julia Child’ Category

Paula Deen Has Diabetes – So What?

“Everything in moderation… including moderation.” – Julia Child

Here’s where I weigh in (pun intended) on the firestorm that ensued after Paula Deen‘s confession that she has known she has Type II diabetes for three years. Basically… so?

A good public relations decision for Deen would have been to have come clean three years ago about her diabetes. But is she really required to disclose her medical history? Do we know the health concerns of other celebrity chefs? Because she has diabetes, does that make it forbidden for her to cook anything other than “diabetic” food? I really fail to see the logic in all the “Shame on you, Paula Deen!” mentality.

Julia Child knew what was what. In addition to her rather famous quote above about moderation, she has also said, “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ” Is Julia vilified because she advocated getting loaded? No. Is Keith Richards a “bad role model” because he plays the guitar with arthritic hands? Is he “promoting” an activity that may or may not bring on a physical affliction? (The answer to that is, or had better be, a resounding, “HELL NO!”)

The thing is… and this is a shocker… Paula Deen is NOT the only celebrity cook who uses ingredients that are less than healthy for you. Hell, I found a fairly decadent fettucine recipe in one of my Cooking Light magazines! Butter, half-and-half, (less fat) cream cheese and TEN strips of bacon! Cooking “light?” Indeed.

The Food Network, publishing companies, celebrity chefs… anybody who promotes cooking and food is usually doing so TO MAKE MONEY. Like it or not, we are a capitalistic society.

I’m not saying that a lot of her food isn’t bad for you. A lot of it is. She does really like butter and mayonnaise. But the bottom line is, Americans are fat because of the choices we make, and changes in our society that make physical exertion less likely than it used to be. Paula Deen cooks on television. She doesn’t come into our homes and shove pie down our… well… pieholes. We do that. WE ARE RESPONSIBLE FOR THE CONSEQUENCES OF WHAT WE EAT.

Deen has expressed dismay that more chefs haven’t come forth in support of her. That too is a public relations decision, on their part. Emeril Lagasse did speak out in support of Deen. He disclosed that although he does not have Type II diabetes, it runs in his family. “We in our household have been dealing with it [diabetes] for many, many years. In the words of Julia Child, ‘it’s about moderation.'” (See? Always listen to Julia!) Take a look at Emeril on Good Morning America:
Emeril Lagasse Talks Paula Deen, Diabetes, Makes Braised Pot Roast With Vegetables.

Velvety Gluten-Free Chocolate Cake

Julia Child, Miami Book Fair International, 1989

Image via Wikipedia

I’ve been in the mood for something rich, intense and chocolate. I’ve had this Julia Child recipe for Reine de Saba (chocolate and almond cake) that I’ve been wanting to make, and I wanted to adapt it to be gluten-free. Why? Because I know some people with gluten intolerance. Because it’s Gluten-Free Diet Awareness Month, and… being a food adventurer… I just wanted to!

With me and Mimi (daughter #3) relaxed and on the threshold of a 5 day Thanksgiving vacation, I decided to tackle it. I got out Mastering the Art of French Cooking and plunged in.

Ingredients –

4 ounces semi-sweet chocolate melted with 2 T rum or strong coffee

1/4 lb., or one stick, softened butter

2/3 cup granulated sugar

3 egg yolks

3 egg whites

pinch of salt

1 T. granulated sugar

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup rice flour

Butter and flour an 8-inch round cake pan. Preheat oven to 350 degrees.

Melt the chocolate and rum or coffee and either slowly in a double boiler,or at 10-second intervals in the microwave. Watch closely in the microwave – chocolate can burn very easily.

Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed;

sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken,and a needle comes out oily.

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on a plate or rack. Allow it to cool for an hour or two, it must be thoroughly cold if it is to be iced.

I have to admit… Mimi and I didn’t wait for the cake to cool. She didn’t want to. I didn’t want to. We were wanting instant gratification. We sliced the cake and ate it warm. This cake *sounds* moist when you cut into it. It’s one of the homliest looking cakes I’ve ever seen.  Without any icing or nice presentation, it should be called Ugly Cake. But one bite tells an entirely different story… the beauty lies within. The cake is intensely chocolate, velvety, rich, smooth… almost unctious. If you choose to do icing, I’m including Julia’s chocolate-butter icing recipe. She also recommends pressing a design of almonds over the icing. Maybe I’ll put icing on it next time.

Glacage au Chocolat (Chocolate Icing)

Ingredients –

2 ounces (2 squares) semi-sweet baking chocolate

2 T rum or strong coffee

5 to 6 T unsalted butter

Melt the chocolate and rum or coffee and either slowly in a double boiler,or at 10-second intervals in the microwave. Watch closely in the microwave – chocolate can burn very easily. Beat in the butter a tablespoon at a time. Then beat over a bowl with a trace of ice cubes and water to cover them until chocolate mixture has cooled to spreading  consistency. At once spread it over your cake with a spatula or knife.

 

Tag Cloud