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.
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.
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.