They say necessity is the mother of invention. How did necessity invent this sandwich you ask? Well one day after work, with bacon in my fridge and sandwiches on my mind, I was finding a BLT VERY necessary. Now here comes the gut wrenching twist…
I had no lettuce.
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As part of wrapping up the last 15 weeks of JC100, Carlene and I wanted to take the opportunity to give our thoughts on the whole experience, what we learned and how it all tasted!
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Tagged Asparagus, boeuf bourguignon, bouillabaisse, bsinthekitchen, celery root remoulade, charlotte chantilly, cheese souffle, chocolate mousse, coq au vin, french, Hollandaise, jc100, julia child, mastering the art of french cooking, mayonnaise, omelette roulee, provencal tomatoes, ratatouille, recipes, reine de saba, review, roast chicken, salad nicoise, scallops gratinee, sole meuniere, the way to cook, Vichyssoise
This week we received a lot of fabulous vegetable recipes as part of the Julia Child JC100 Celebration. Let’s kick things off with a simple recipe that makes a great side dish to any dinner: Asparagus Au Naturel topped with a creamy Hollandaise Sauce.
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Last week, Carlene and I got an email asking whether we would be interested in celebrating Julia Child’s 100th birthday by joining many other foodies in cooking a Julia Child recipe each week! Always interested in trying new recipes, especially those from a culinary icon like Julia Child, we opted in! Every Monday over the next 100 days leading up to Julia Child’s birthday, we will be receiving a a recipe and the option to cook and blog it. Check out the Facebook page (and several other social media channels) to learn more about this awesome celebration and discover what recipes they post every Thursday.
Continuing on with the asparagus theme, I cooked up a somewhat unique breakfast dish. Hashbrown topped with a fried egg and asparagus with an asparagus puree to use as a sauce.
