Julia Child’s famous Reine de Saba or Chocolate Almond Cake is an elegant dessert to serve with your holiday meals. The recipe is featured in Volume 1 of Mastering the Art of French Cooking. In her later book, The Way to Cook, Julia says that this cake, prepared by her French co-author Simca, was the…
For dinner tonight, we’re having leftover meatloaf that the Master Taste Tester made earlier in the week. I thought that I would pair it with steamed fresh broccoli and Julia Child’s Grated Potato Galettes from The Way to Cook.
In this last Mardi Gras themed blog, I’m featuring Julia Child’s Chicken and Mushroom Roulades from The Way to Cook. Roulades are type of crêpe dish. If you’re wondering what in the world this has to do with Mardi Gras, the answer is “pancakes!”
Several days ago, the Master Taste Tester suggested that we should have Ratatouille for dinner. I thought – great! In my dim distant memory, I remember making Ratatouille once before, but didn’t really remember anything about how I made it. Therefore, I turned to Julia Child in The Way to Cook for guidance.
The other day, I made Julia Child’s Pork Sausage Meat to use in this delicious Pâté recipe. I’ve made the Pâté before using ground pork with the seasonings adjusted accordingly, but decided to follow Julia Child’s recipe from The Way To Cook a bit more closely and use her Pork Sausage Meat.
Last night at dinner, the Master Taste Tester commented on how long it’s been since I made Pâté. I agreed and decided to make Julia Child’s Pâté de Campagne or Country Pâté from The Way to Cook.
Ham and gruyere quiche is simple to make and delicious to serve. It only has a few ingredients, and is perfect for a Mother’s Day brunch.
Several weeks ago, I made Madeleines using David Lebovitz’s recipe. While they were really good, I decided to again make the Madeleines, using Julia Child’s recipe from The Way to Cook. This cookbook, which I’ve had for a long time, is one of my favorites.
I’ve been a huge fan of Julia Child for a long time. Part of the reason is that I’ve never made one of her recipes that didn’t turn out amazingly good. Rôti de Porc Poêlé avec Sauce Moutarde à la Normande is no exception!
For dinner tonight, I decided to try Julia Child’s Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) from Pages 268-270 of Volume 1, Mastering the Art of French Cooking.