It seems like food bloggers are divided into several camps when it comes to the whole Julia and Julia phenomena. Some bloggers seem to think she had a unique idea, kitchen clueless and cooking her way through Child’s masterpiece. They are happy to see a fellow blogger make it into the big world of publishing and film. It’s not uncommon to for a blog idea become a book, but a film falls into the category of rare. Others see her as being disrespectful to Julia Child, as it comes off more as a stunt, and in the cooking world Julia Child is revered; you don’t mess with her. And there is another camp that seems to be upset that she’s gotten recipe book contracts and she’s not even a cook. I like what Jennie Yabroff at The Daily Beast has to say about it:
“Powell never claimed to be a great cook. She was clear, from her project’s inception, that it was simply a conceit: not to get a book deal, but to get a life. She was miserable in her job, hated her apartment, and was losing faith in herself […]. In this way, she resembled Child before she became a cookbook author and star of her own cooking show. Child, too, was looking for something to restore her self-confidence.”
I do see Powell as a game changer. She changed her life through cooking and writing, and she’s inspired countless numbers of other cooks and writers. Her two books are Julie and Julia: My Year of Cooking Dangerously , and Cleaving: A Story of Marriage, Meat, and Obsessions.
I found the recipe for poached eggs on Delish and decided to serve it over a bed of sautéed mustard greens. It makes a light, and healthy lunch.
Cook Time: 4 to 8 minutes
Prep Time: 3 minutes
7 large leaves of mustard greens, washed, and stem and spine removed
1-1/2 teaspoons minced garlic
2 to 4 slices whole wheat toast
1) Put 8 to 10 inch pan on the stove and fill it with 2 inches of water. Bring the pot to boil and then add 2 teaspoons of vinegar, and 1 teaspoon of salt. Lower the heat to a simmer.
2) While you waiting for the water to come to a boil, get out an 8-inch sauté and add to it 1-1/2 tablespoons of olive oil. Add the garlic and begin to cook it over medium-low heat. Cook about 1-1/2 to 2 minutes and then add the mustard greens and sauté until they are tender.
3) Crack an egg and gently release the egg into the simmering water. Repeat with the second egg. Cook 4 minutes for a runny egg, and 8 minutes for a hard egg. Put the toast in the oven.
4) Use a spatula or a skimmer to remove the eggs from the simmering water. Rinse them briefly under warm water and then serve them on top of the mustard greens and sprinkle with salt and Spanish paprika.
Check out what these other great cooks have come up with:
Val – More Than Burnt Toast , Joanne – Eats Well With Others , Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather - Girlichef , Miranda – Mangoes and Chutney , Jeanette – Healthy Living , Mary – One Perfect Bite , Kathleen - Bake Away with Me Sue – The View from Great Island , Barbara – Movable Feasts , Kathleen – Gonna Want Seconds, Linda A - There and Back Again , Mireya - My Healthy Eating Habits , Veronica – My Catholic Kitchen , Annie - Most Lovely Things , Claudia - Journey of an Italian Cook , Amrit Beetles Kitchen , Alyce – More Time at the Table , Jill – Saucy Cooks , Sarah – Everything in the Kitchen Sink