Julia Child has been beloved by home cooks for decades. She’s particularly well-known for her meticulous recipes for French classics, like this coq au vin.
It surprised everyone, then, when Julia decided to showcase a lasagna on her show, The French Chef. Rather than the carefully translated recipes cooks had come to expect, Julia dissed the classic Italian dish. After the episode aired, Italian-Americans sent her scathing letters, offended by everything from her lack of familiarity with lasagna to her bizarre ingredient choices. Here’s the scoop on this culinary scandale.
Did you know Julia Child was a spy? Learn more surprising facts about the famous cook.
The Scandal
For Italian purists, lasagna is an occasion. The layered pasta dish is a labor of love to create, from mixing and rolling homemade noodles to making sauce from scratch to carefully layering the meat, cheese and noodles. It’s a special occasion dish that, done right, is a true showstopper.
Rather than sharing the pride and joy of Italian cookery with her viewers, Julia declared that lasagna was “a great way to use up leftovers,” and proceeded to prepare what she called Lasagne a la Francaise. During the half-hour show, she called lasagna “peasant food,” used canned tomatoes and a generic “Italian seasoning” mix in her sauce, and—sacrilege!—forgot to add garlic.
To top it off, she admitted that she didn’t know exactly how lasagna should be assembled. Then, she started layering, and things got really weird.
Julia Child’s Unusual Lasagna Recipe
To appreciate the oddness of Julia’s lasagna, it’s worth going layer by layer:
In addition to her homemade tomato sauce, she made a white sauce with wine and onion—so far, so good.
She boiled boxed pasta noodles to al dente—again, right on track.
Here’s where things take a turn. As Julia layered the noodles into the pan, she admitted that she wasn’t sure how Italian cooks did it. Uh-oh. The ratio of noodle to sauce to meat is important, lest cooks end up with dry, sauce-less bites or sodden, over-stuffed pockets.
As she layered, she added “yesterday’s roast, be it poultry, veal or pork.” Diced, cubed or ground? No matter! Other leftovers, she advised, could be tossed in as well. Cooked spinach? Go ahead! Poached eggs? Sure. Mushrooms? Just fine.
In between emptying her crisper drawer onto the sheets of pasta, Julia also managed to slather on cottage cheese.
Shockingly, Julia’s recipe also called for saffron threats and dried orange peel, a Mediterranean twist that veers closer to Morocco than Italy. (Nothin’ wrong with that, maybe, but it’s far from authentic.) Curious? Watch the full episode here.
The Takeaway
It’s understandable that Italian-American cooks were upset by the recipe. At the time, many Americans might not have heard of lasagna, and Julia Child’s introduction was probably not ideal.
Today, home cooks are more familiar with a diverse array of cuisines, and recipes are more casual, simplifying complicated processes to suit a hectic lifestyle. Even Taste of Home is guilty of besmirching the classic: our most popular lasagna recipes include versions with buffalo chicken, Mexican spices and even lasagna made with ravioli.
It’s also fair to note that, even as Julia Child’s cookbooks contain precise renderings of time-honored dishes, her TV show revealed a confident, casual cook who might forget the garlic or add too much cottage cheese, but who soldiered on without apologizing. Now that’s a model worth following.
Enjoy our favorite Julia Child quotes.
25 French Recipes Inspired by Julia
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
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No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
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Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
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I like to griddle up a big batch of my fruit-filled crepes for parties. The fresh citrus flavor really brightens them up. —Freda Becker, Garrettsville, Ohio
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I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
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If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
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This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan
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Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
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I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
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A friend shared this rich velvety mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
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For a change from ordinary lemon bars, we added orange peel to both the crust and filling and turned the recipe into a tart. —Taste of Home Test Kitchen
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I love this recipe because it’s not your typical potato salad. There’s no mayo, so it’s perfect for outdoor picnics, plus it looks just as good as it tastes. —Holly Bauer, West Bend, Wisconsin
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After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
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This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
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This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
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I went outside the last part of April and picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence of spring recipe. The rhubarb adds a citrus flavor; which is balanced with the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington
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We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
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This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
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Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
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Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen
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I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
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This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
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Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
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My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
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What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
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The post This Controversial Julia Child Recipe Caused Quite a Stir appeared first on Taste of Home.
Kelsey Rae Dimberg
