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Julia Child-Inspired Recipes at The Henry Ford

May 17, 2023 Think THF


Julia Child profoundly transformed American cuisine and food culture. Equally distinct as her voice and infectious personality, her legacy continues to inspire chefs of all levels.

In tandem with our limited-time exhibition at Henry Ford Museum of Innovation, Julia Child: A Recipe for Life, Plum Market Kitchen will serve Julia Child-inspired recipes and dishes through September.

Below are five recipes prepared by our talented team of in-house chefs that you can craft at home alongside family and friends.

Looking for other ways to expand your culinary knowledge? Learn more about our “Mastering the Art of Julia Child” programming series.

Tomato Provençal


  • 4 slices rustic French bread
  • ½ bunch fresh parsley
  • ¼ pound fresh basil
  • ¼ pound fresh rosemary
  • 1 tablespoon chopped or sliced garlic
  • ¼ cup olive oil
  • 12-15 ripe tomatoes
  • Salt and pepper to taste


  1. Preheat oven to 325 F.
  2. Lightly toast or dry out the bread slices.
  3. Add the bread, parsley, basil, rosemary and garlic to a food processor and pulse until the mixture is finely chopped and minced together. Add olive oil for moisture as needed.
  4. Cut tomatoes in half on a baking sheet and cover with the bread and herb mixture.
  5. Bake for 20-30 minutes until the topping is golden brown and the tomatoes have softened.
  6. Serve as a side dish with nearly any recipe.



  • 1 eggplant, diced in large chunks
  • 2 zucchinis, diced in large chunks
  • 2 yellow squash, diced in large chunks
  • 1 yellow onion, diced
  • 1 tablespoon chopped garlic
  • Olive oil to taste
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme
  • ¼ pound fresh basil, thinly sliced
  • 1 large can diced tomatoes
  • Optional: breadcrumbs for topping
  • Optional: Parmesan cheese


  1. Preheat oven to 375 F.
  2. Sauté all vegetables, including the garlic, in a heavy pot with olive oil, salt and pepper.
  3. Remove from heat. Add the fresh herbs and tomatoes.
  4. Place mixture in an oven-safe baking or serving dish and bake for 30 minutes or until all liquid is reduced.
  5. Optional: Top with breadcrumbs and Parmesan and return to the oven for 5 minutes.
  6. Let sit for 15 minutes covered before serving.

Orecchiette con Broccoli di Rabe


  • 1 pound broccoli rabe
  • Olive oil to taste
  • 1 garlic clove, crushed
  • Pinch of crushed red pepper flakes
  • 2 tablespoons butter
  • ½ cup chicken or vegetable stock
  • 1 pound orecchiette pasta
  • 3 ounces Parmesan cheese
  • Salt and pepper to taste 


  1. Wash and dry the broccoli rabe, then remove or discard any large, tough leaves and the lower inch of the stem. Cut the rest into 1-inch pieces. 
  2. Heat the olive oil in a pan over medium-high heat. Add the garlic and sauté for 2-3 minutes. Add the broccoli rabe, tossing to coat all pieces in the oil. Lightly season with red pepper flakes and let wilt for 5-10 minutes. (Pull the pan off the heat if the broccoli rabe gets too soft.) 
  3. Add the butter and chicken or vegetable stock to a pot and bring to a boil. Leave the pot uncovered to reduce the liquid by half. 
  4. Cook the pasta in the stock mixture and let cool. 
  5. Mix the pasta with the broccoli rabe mixture and add Parmesan. Season to taste with salt and pepper.
  6. Can be served hot or cold.  

Haricot Verts a la Maître d'Hôtel


  • 2 to 2 ½ haricot verts, ends trimmed
  • ½ pound butter, softened
  • 1 tablespoon chopped garlic
  • Dash of lemon zest
  • Salt and pepper to taste
  • Pinch of minced fresh parsley 


  1. Bring a pot of salted water to a boil. Add haricot verts (French-style green beans) and cook for 3-4 minutes. They should be tender but still crunchy.  
  2. Remove the beans and add them to a heavy saucepan over medium-high heat. Flip the beans to help evaporate any excess liquid.
  3. Toss the beans with butter, garlic, lemon zest and salt and pepper.
  4. Sprinkle parsley on top and enjoy.

Cassoulet of Pork

Serves 8-10 with leftovers.


  • 5-pound pork shoulder, trimmed
  • ½ pound bacon, cooked and diced
  • 1 cup tomato paste
  • Salt and pepper to taste
  • 2 yellow onions, chopped
  • Olive oil to taste
  • 1 tablespoon herbes de Provence
  • 1 tablespoon smoked paprika
  • 1 tablespoon fennel seeds
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon chopped garlic
  • 2 large cans crushed tomatoes 
  • 2 cups chicken broth
  • 2 cans Great Northern beans, drained and rinsed 


  1. Preheat oven to 400 F.  
  2. Cut pork into 1-inch chunks. Mix the pork and bacon with tomato paste and season with salt and pepper. Lay the mixture out on a sheet pan and roast for 20 minutes. 
  3. In a large pot, cook the onions in olive oil on medium-high heat until soft and lightly golden.
  4. Add the herbes de Provence, paprika, fennel seeds, red pepper flakes and garlic. Sauté for 2-3 minutes. 
  5. Add the canned tomatoes and chicken broth. Bring to a simmer. 
  6. Combine the roasted pork and sauce together in an oven-safe pan or pot. Reduce the oven heat to 325 F. Cover and bake for 1 hour or until the pork is tender.  
  7. Once the pork is tender, add the beans and let set for 1 hour or refrigerate for up to 3 days. Gently reheat at 165 F before serving. (Note: a small amount of water may need to be added during the reheating process.) 

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