In honor of Julia, and for the PBS Tell Us Your Julia Story event (you can add your Julia story here) we are making eggs with cream. And I am happy to introduce you to my Brooklyn kitchen, the setting for future kthread cooks episodes. Though I cannot warble, these eggs sing the praises of a woman who labored over recipes to let everyone experience her joie de vivre.

You can skip my Julia monologuing, and begin by making mayonnaise by processing one egg for ten seconds, then slowly drizzling in 1 cup of vegetable oil while the machine is running. Add 1 teaspoon lemon juice and season to taste; it will keep for a week chilled. Then, dice mushrooms (I use black trumpet here) and cook with 1 teaspoon of oil on med-high heat until they release their juices—about 5 minutes. Remove from pan, turn heat to medium and add two eggs, whisked (reserve one eggshell), and a tablespoon of heavy cream; gently fold eggs until softly scrambled—2-3 minutes. Spoon eggs back into eggshell and then around it on the plate; serve with mayonnaise and with potatoes, if you like (I sautéed baby potatoes and amaranth leaves with garlic).

Bon appétit!

reading recommendation: My Life in France, Julia Child with Alex Prud’homme

listening recommendation: the snappy “French Chef” opening theme

dance recommendation: waltz for Julia and Paul

eggs for Julia wallpaper on Flickr

drink pairing: beer, your choice

salt recommendation: Fleur de sel, of course (kosher in a pinch)

Your Julia memories?

More kthread cooks episodes on this page and on the Vimeo channel.

Related posts:

1. kthread cooks: whatever provençal
2. kthread cooks: latkes
3. kthread cooks: umami miami

1. jessica:
   August 2nd, 2009 at 12:13 pm

   the video says “private” and i cannot watch it. :(

2. Kristen:
   August 2nd, 2009 at 12:50 pm

   Zut alors! Does it still say that, J? I just checked the settings again—

3. Mica:
   August 2nd, 2009 at 5:53 pm

   I was a little disappointed that you decided not to warble à la Julia, but your beautiful dish made up for it! I’m embarrassed to say that I know very little about Julia Child, so I don’t have a good Julia memory. I suppose I’ll have to start making some of my own.

   Also, what is amaranth?

4. jessica:
   August 2nd, 2009 at 6:22 pm

   Yep! It works fine now. And you’re cute and smiley. Thanks!

5. Kristen:
   August 2nd, 2009 at 8:30 pm

   Mica, I might warble a bit next time ;) and here’s the PBS Julia video archive.

   And amaranth is a beautiful, healthful green that you can find at the green market as well as a pseudograin very high in protein. The greens look like this.

   Jessica, excellent. So looking forward to our upcoming food adventures–

6. kelly:
   August 8th, 2009 at 5:42 pm

   oh my goodness. mayonnaise is one of those hurdles i’ve been meaning to get over and i think this little video has encouraged me to try it. thanks!

7. Kristen:
   August 9th, 2009 at 7:24 am

   Kelly, that makes me happy. Homemade mayonnaise is such a nice thing to have on hand (and it’s easy to iterate variations with red peppers, pesto, roasted garlic, etc. too—

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Posted Sunday, August 2nd, 2009, 10:18 am * Filed in Food, Tribute, Video, brooklyn. * Tags: child, cooking, cooks, eggs, Food, julia, kitchen, kristen, kthread, pbs, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.