I grew up watching Julia Child on WGBH Boston and her approach to cooking led to a lifetime of me being excited about food and all things culinary. Here are a handful of adventures from the last few years:
- Clafoutis aux pêches: a pear custard.
- Lapin au saupiquet: marinated rabbit with prunes.
- Julia Child's phenomenal and simple haricots verts with lamb or with rabbit.
- Hollondaise sauce: on eggs Florentine.
- Gratin de pommes de terre aux anchois: a delicious potato gratin.
- Gigot rôti: roast leg of lamb.
- Poulet à l'estragon: chicken with tarragon.
- Roast chicken: Julia Child is the reason that I can make a great roast chicken.
- A Bastille Day party: mini vol-au-vents (bouchées), foies de volailles à l'estragon en aspic (chicken liver pâté in aspic), gâteaux St-Andre (walnut cake), tartes aux framboises.
- Comfort food: biftek sauté au beurre, pommes Anna, champignons sauté à la bordelaise, chou frisé à la vapeur.
- The best pound cake I have eaten: quatre-quarts.
- A simple soufflé. And another.
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