Posted in JC100, Review
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
It has finally arrived…the infamous Souffle!
I knew at some point during JC100 this recipe was going to show up in our inbox, and though slightly terrified, I was very excited to try my hand at it! Now I’ve gotta have a little sympathy for the poor old souffle, it’s gotten a pretty bad rep as being a difficult dish to make, but it really is quite simple and I can happily say mine turned out wonderfully! (Admittedly, I have never had a souffle, but after researching a little I think the flavours and textures were spot on!)
Posted in Cheese, Dinner, Egg, JC100, Side
Tagged baked, cheese, child, egg, egg white, french, gruyere, jc100, julia, mastering the art of french cooking, savoury, souffle, swiss, the way to cook
This week the folks representing Julia Child finally decided to bring out the infallible Sole Meuniere, the recipe that changed it all for Julia! Now I can’t attest to having an “AHA” moment like Julia Child upon first bite, but I must say this was some pretty tasty fish! I will be honest, I was ready to be underwhelmed just based off the fact that this recipe has so much hype surrounding it, but I was pleasantly surprised to find myself enjoying what became a very simple and delicious meal! The Sole had a wonderful browned, crisp and buttery exterior, with a soft, flaky interior, which, topped with some lemon juice, was excellent.
Posted in Dinner, Easy, Fish, JC100, Seafood
Tagged butter, child, clarified, dover, easy, fish, france, jc100, julia, Lemon, meuniere, parsley, sauted, simple, sole, the way to cook, week 7, white