After last week’s disastrous attempt at making Julia’s Charlotte Malakoff, I decided to stick to the “simpler” recipes from The French Chef Cookbook. And indeed I found that there really are some easy Julia Child recipes (it’s not a myth!) including one that invovles frozen peas (if you can ever imagine Madam Child using frozen peas in her cooking).
Cooking with JuliaPosted on February 27, 2011
So as I mentioned in a post from last Sunday, Julia Child, Julie Powell, and Me (Julie Tulba), I want 2011 to be the year of cooking and today proved quite successful (13 hours of sleep the night before didn’t hurt with the effort either).
In-between grocery shopping, cleaning, watching Alfred Hitchcock’s Suspicion, and buying an oxtail (more on that to come), I made time for Julia.
Although I’ve made Julia’s Coquilles Saint-Jacques many times, the most “recent” being for my husband’s birthday last year, I decided to try something else besides scallops and went with Supremes de Volaille a Blanc (Chicken Breasts Poached in Butter with Wine and Cream Sauce). Although the recipe required a trip to the liquor store for Madeira, I was surprisingly amazed with how simple a recipe it was. To accompany the chicken I served the ubiquitous baguette along with carottes etuvees au beurre (carrots braised in butter).
(as spoken by a first time user 🙂