“In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.” JULIA CHILD The Way to Cook.
Did I mention my recent 2 month LITTLE obsession with Julia child, folks?
Why Julia? I suppose watching re-runs of The French Chef, and trying out little tricks and tips, I FEEL as if she’s right there in kitchen with me, enthusiastically cheering on my new attempts to stretch my cooking skills. For my friend’s birthday, I tackled her infamous Queen of Sheba Cake, and my friends and I about ROLLED over with how delicious this cake tasted (and I don’t even like cakes!).
Julia feels like a good friend, you know? One that will pat your back if your souffle doesn’t rise and encourage you to take a slug of brandy while boning a bird. I mean, how can you NOT love a woman who says that “life itself is a binge?”
April cooking club centered on her book The Way to Cook. This guide breaks recipes down into essential techniques that you cross apply for multiple renditions:
For example, how to make mushrooms BOOST with flavor….This is best accomplished in a large, hot pan with cooking spray and a NOB of butter…with lots of space in order not to crowd them and make them steam….AND also how to braise onions to accentuate their flavor but stand their ground in classics such as beef bourgione or ! Coq au Vin (who wouldn’t ADORE meat soaked in WINE!!!!)
But first up….we delighted in a lovely spring classic simple Vichyssoise soup
A then….ah, Julia! Thank you for teaching me the perfect technique for preparing asparagus…which is famous in this area of Germany. Simple Perfections…”one of the best things we’ve eaten all year”
For Dessert…the intention was to make PUFF pastry… The technique requires lots of rolling out and then turning the dough. Must not have paid enough attention at this point because turn we did…just 180 (not 90!) and therefore did not manufacture the layers necessary to get elevation
(remember there’s no leavening agent in that dough)
So in the end, yes, the squares were buttery and pleasing but far far fluffy. Tasted like pie crust squares. Oh! Failed in their intention, and I was therefore a bit, bummed. But Julia shouts “no apologies!” and “no one will know the difference”
Next time I’ll make Julia proud
Or maybe proud-er