For all you "servantless American cooks"

I am in no way trying to be Julie in the movie "Julie and Julia" by blogging this but I couldn't resist after seeing the movie this weekend. I persuaded Kelly to come with me but he actually really enjoyed this movie as much as I did! I have a new respect for Mrs. Julia Child, the woman who in my family gets teased more than not on occasion for her voice (of course) and her wine drinking during a cooking show and her personality (which Meryl Streep hit perfectly). This is a movie for everyone but more especially for anyone who likes to cook or thinks about cooking or dreams about food or loves to EAT! I am inspired from both Julie and Julia's lives and though I won't be making any goals now or ever to cook 575 recipes from Julia's cookbook in 1 year, I will try to master certain recipes that I am too lazy to try until now! I could identify with Julie-her ambitions and disasters! Next up, the eclairs I've mentioned before. They are for my mom's birthday party next Sunday and they MUST be PERFECT. So my trial run is Friday just in case they don't turn out I will still have a day to get it right! After that I want to make a really light and melt in your mouth gnocchi. For those of you who haven't seen the movie, GO! You will gain a new appreciation for Julia Child. AND here is a recipe for all of you who don't visit my recipe blog...Shauna, this isn't for you (ha ha) but your friends who wanted it. NOT hard, promise! You don't need any servants to make this one!!!! Bon Appetit!!!!

This recipe comes from a very good friend from CA who loves cooking as much, if not more than I do! Everything she makes is superb! Thanks Bonnie!

Sweet Pepper and Leek Tart

1 C flour

1/2 teaspoon salt

9 Tablespoons unsalted butter-cold

2 Tablespoons olive oil

1 red bell pepper, diced

1 yellow bell pepper, diced

1 leek, cleaned, trimmed, and diced

1/2 teaspoon ground black pepper

3 eggs

1/2 Cup grated mozzarella or smoked mozzarella

1/4 Cup grated Parmesan cheese

1/3 Cup heavy cream

6 torn basil leaves

1 Tablespoon finely chopped Italian parsley

Make dough: Pulse the flour with the salt and all but 1 Tablespoon of the butter in food processor until mixture resembles coarse meal. Add a little ice water (1 teaspoon at time) to form dough. Roll out on floured surface. Line 9-10 inch pan with dough and trim off excess around edges. Poke with fork. Refrigerate.

Make filling: Melt remaining butter with olive oil over medium low heat. Add peppers and leeks salt and pepper to taste. Cook 15 minutes. Cool.

Preheat oven to 375. Beat eggs, mozz., Parmesan, cream, basil and parsley. Add pepper mixture. Pour into pie crust and bake 30 minutes or until golden brown. Serve warm. Serves 8.