Americans tend to prefer foods browned. But as Julia Child knew, sometimes food tastes better with butter.
I've streamlined Julia's recipe by combining the variation in Mastering the Art of French Cooking with the master recipe. I have also rewritten it to correspond more closely to the recipe as it is cooked in Julie & Julia.
Actors, chefs, and food writers at the Julie and Julia premiere. SLIDE SHOW I
I wrote up this recipe at the end of filming for inclusion in the cast and crew cookbook that was compiled as a gift to everyone and distributed at the wrap party. It may seem long, but I am including a lot of detail on technique so you won't make any wrong turns in the recipe.
Food stylists make dishes that are easy to chew and don't stick in an actor's teeth.
Now that tomatoes really are in season, or will be any day now, this is the thing to make. As with any dish with just a few simple ingredients, the quality of the ingredients and technique are key.
In the film version of Julie & Julia, the food has to look just right.
These are more all-American than French, but straightforward and delicious in that very Julia way. Don't skimp on the butter--that's what makes them taste so good.