Julia Child’s Grated Potato Galettes is a simple, but elegant dish to serve for any occasion. Think of hash browns on steroids! The Grated Potato Galettes from Julia Child’s The Way to Cook are not only absolutely delicious, but also easy to make with a minimum of ingredients.
Ratatouille à la Julia Child is an amazing dish. My inspiration for this dish was Julia Child’s recipe in The Way to Cook. I’ve been making this ratatouille for some time. As always, her recipe and approach never disappoint. It is the perfect vegetarian dish that is loaded with delicious ingredients that are cooked to perfection.
Julia Child’s Tarte Normande aux Pommes, a.k.a. Custard Apple Tart from Mastering the Art of French Cooking is amazing. Unlike many desserts, this tart is not overly sweet. It is, however, quite delicious and has the perfect blend of apples and custard.
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.
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. Suprêmes de Volaille