I haven't identified the smell coming from our refrigerator yet... let alone cooked anything out of it, as you could probably tell from my last post. Life has been so nuts, I was beginning to wonder when I would ever have time to cook again. But THEN, my sister's best friend texts me on her way to Boston last night: "I really think it would be awesome if we could possibly have a dinner party at your place Saturday?" I accept! Now I have half a day to clean my disaster of a house (our bathroom just got re-painted, finally), figure out a menu and go shopping.
For some reason, I started thinking about Julia Child and my Mastering the Art of French Cooking that I bought on Amazon and have yet to crack. We've done many an Italian themed-dinner, tacos galore, Indian, Southern and everything in between. But I've never done any French cooking! So I finally cracked that book. French cooking is slightly intimidating. I think its because there are so many steps, and it seems so time consuming. I noticed that a few of the recipes had instructions spread over a couple of days. Julia Child was a patient woman.
Then there's Amy Adams...
Okay, that's weird, Amy Adams. Also, the way you say "boeuf bourguigion" makes me a little queasy.
Anyway, what if we had a French supper tomorrow night? Which of Julia Child's recipes do you think I should try?
There is, of course, the classic: Boeuf Bourguigion.
The dish with a gazillion steps. The one that took so long to cook, Amy Adams slept through her egg timer and it burned. Eep.
Or, I could go the sweet route: Crepes Fourrees, Frangipane (Crepes with Almond Cream)
Looks like a Boston Cream Doughnut.
|photo cred: foodflight.wordpress.com|
Baked Spinach Gratin with Cheese
This one looks amazing. However you vote, I will make this...
Sanne made this a couple years ago, and it was soooo delicious. She made a different version of it; it was a stew. I remember it was an especially gross and snainy day in December, the kind that only a hearty stew can cure.
I'd like to try this version. It reminds me of the Disney movie, it's so pretty.
|oh, suck it up, Amy Adams.|
Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)I like how colorful this one is. And I honestly can't remember the last time I had peas... hmm...
Alright, I think I'm finished chastising Amy Adams, and I've given you plenty of options. What do you think? Is there another Julia recipe that I should check out? Have you ever tackled anyyourself?