Food
Posted on September 10, 2012 by Montana Statesman in Steve Bullock
Smithsonian Celebrates Julia Child’s 100th Birthday
The Smithsonian’s National Museum of American History in Washington, D.C. marked what would have been Julia Child’s 100th birthday Aug. 15 with a daylong celebration and a two-week special display of her legendary Cambridge, Mass., kitchen.
This limited engagement offered a sneak peek at the museum’s upcoming exhibition, “FOOD: Transforming the American Table 1950-2000,” which opens Nov. 20.
“Julia Child referred to her kitchen as the beating heart of her household,” said Paula Johnson, museum curator and project director for the exhibition. “In the 10 years since we first displayed it, the kitchen has become a perennial favorite of our visitors. We look forward to joining Child devotees and novices alike in honoring her legacy here at the kitchen for her birthday.”
Child’s kitchen, which she donated to the museum in 2001 along with its hundreds of tools, appliances and furnishings, will serve as the opening story of “FOOD: Transforming the American Table 1950-2000.” The Smithsonian’s first major exhibition on food history will explore how new technologies and various social and cultural shifts in the second half of the 20th century influenced major changes in food, wine and eating in America. Among the topics on the exhibition’s menu are changes in food production, who does the cooking, where meals are consumed and what we know (or think we know) about what is good for us.
Pacific Rim Grilled Steak and Noodle Salad
Cooking with Montana Beef!
Marinade time: 6 hours to overnight
Total recipe time: 40 to 45 minutes
Makes 6 to 8 servings
Ingredients
1 beef flank steak (1-1/2 to 2 pounds)
Toasted sesame seeds and sliced green onions (optional)
Marinade & Dressing:
2/3 cup teriyaki marinade and sauce
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
Noodle Salad:
8 ounces uncooked whole grain, whole wheat or regular spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrot, cut diagonally into 1/4-inch slices
1/2 cup fresh chopped fresh basil and/or mint
Instructions:
Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Cook pasta according to package directions, adding broccoli, bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad
Easy 15-Minute Chinese Chicken Fried Rice
Ingredients:
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
Directions:
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Nutritional Information Per Serving:
Calories: 255 | Total Fat: 10.2g | Cholesterol: 90mg
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