Cooking with Julia

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).

And so I present Escalopes de Veau a l’Estragon (sauteed veal scallops with tarragon)

 soubise (a braised rice and onion dish)

  frozen peas with watercress that were cooked in chicken stock and butter (no French translation was included with this recipe, perhaps she thought the French might take offense at her using a frozen food article)

and for the sweet finish, bourbonnaise, an utterly sweet concoction consisting of bananas and canned apricots that have been smothered and cooked in butter, brown sugar, lemon juice and zest and of course a little bourbon. Unfortunately when you’re only cooking for two on a late Sunday night, the presentation isn’t at its prettiest, but it sure tasted divine.

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  • Reply
    The Frisky Virgin
    May 9, 2011 at 10:54 pm

    Wow, this looks fantastic! I’ve always been a little nervous about taking on Julia’s meals, but maybe I will now that you said there are some easier recipes. 🙂

  • Reply
    the red headed traveler
    May 10, 2011 at 12:22 am

    Thanks! There are some that seem so intimidating simply from reading the recipe and others that have so many steps it appears as if you need to devote an entire day to making one dish, and yet there really are some simplified ones 🙂 When I’ve failed with something of hers in the past, I remind myself that she wasn’t always the professional cook, that she was even a novice at one time 🙂

  • Reply
    May 10, 2011 at 12:41 am

    Looks like a wonderful meal!!!

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    Cooking with Julia

    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).

    The results:

    And for dessert which turned out great and tasted even better,
    Gateau de Crepes a la Normande (flaming mound of crepes with baked apple slices and macaroons)

    I also wanted to give a “shout-out”to my new best friend:
    Yes, it’s a dutch oven but they are awesome 
    (as spoken by a first time user 🙂

    And of course the $8 bottle of Madeira (when you buy the cheap stuff it comes from California rather than the Portuguese island in which it’s name after)
    Nothing more to say than bonne nuit as it’s somewhat late…

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