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Cooking with Julia Childs TR JULIA: Toujours, mon ami! Toujours - GK: Good to see you. TR JULIA: "Mon ami" means "my friend" - GK: Yes, of course. You look well - TR JULIA: I feel fabulous. Strong as a horse. That's what mixing all that puff pastry will do for you! GK: You're looking forward to the holidays? TR JULIA: Yes, of course! This Christmas I'm serving A la Recherché de Turqui Perdue. GK: That's a Frank Perdue turkey? TR JULIA: No, no, no - that's Remembrance of Turkey of the Past. It's French - it means leftover turkey. GK: You still have leftover turkey from Thanksgiving? TR JULIA: Oh my, yes. I fixed a 30-pound turkey and it's all leftover. Nobody ate it. GK: You didn't eat any of it? TR JULIA: No, no - I love to cook but when it comes to eating, I prefer take-out. GK: Oh. TR JULIA: I had Moo Goo Gai Pan for Thanksgiving. Lovely. Scrumptious. Ate it right out of the pan. Me and this guy. GK: Anyway, Julia is here to promote her latest cookbook - TR JULIA: Yes. It's called "Julia's Menus for tête-à-têtes" - (SHE LAUGHS SUGGESTIVELY)- GK: Sounds interesting. TR JULIA: Those romantic little dinners for two where you wind up under the table kissing and rolling around on the carpet and making low moaning sounds. GK: Oh, those dinners. TR JULIA: Yes, those dinners. Where you serve finger food. GK: I see. TR JULIA: And sometimes tofu. GK: Right. TR JULIA: That's a joke. A Julia joke. GK: So what dish are you going to make today, Julia? TR JULIA: Today we'll make the roast duck - or, in French, Le Canard (FRENCH GIBBERISH)..... GK: Roast duck - that's pretty complicated, isn't it? TR JULIA: No, it only means that we start two days ahead of time - we partially roast the duck, we take a straw and blow air under the skin and remove the skin, we remove the legs and wings, and we press them for the juice - GK: That sounds awfully involved. TR JULIA: Yes, it does, doesn't it. - The heck with it. Let's just have a nice Pasta Fromage. GK: Pasta Fromage sounds simple. TR JULIA: It is. You boil the pasta and you add this fromage to it. GK: What kind of fromage is it? TR JULIA: I have no idea. It's a powdered fromage and it's in this little bag that comes right inside the box of pasta. GK: It sounds great. TR JULIA: It is. You care for some? Later? Big boy? (MUSICAL PLAYOFF) GK: Julia Child and her new cookbook, "Julia's Menus for tête-à-têtes" - (c) 1998 by Garrison Keillor |
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An Interview with Heather Masse
In a 2009 interview, Heather Masse tells us about her earliest influences, auditioning in a women's bathroom, and a few memorable moments from A Prairie Home Companion.
Old Sweet Songs: A Prairie Home Companion 1974-1976
Lovingly selected from the earliest archives of A Prairie Home Companion, this heirloom collection represents the music from earliest years of the now legendary show: 1974–1976. With songs and tunes from jazz pianist Butch Thompson, mandolin maestro Peter Ostroushko, Dakota Dave Hull and the first house band, The Powdermilk Biscuit Band (Adam Granger, Bob Douglas and Mary DuShane).
