On Saturday night Michelle and I donned our gingham aprons and decided to try out our first ever Julia Child recipe. Michelle has the cookbook Mastering the Art of French Cooking by Julia Child, and we decided to make her classic Coq au Vin (literally translated to Chicken in Wine).
The recipe was very complicated and involved using every frying pan and saucepan I own. We followed her instructions to the letter, even the part where we boiled, iced, fried, then boiled white onions! It seriously took almost an hour from beginning preparations to serving on the table, but oh it was worth it!
A printed copy of the recipe...
In the middle of the cooking, we had to flambe! This is when you pour in brandy (or any alcohol) and set it alight! You can see we are exploding with excitement!
I love to pull out that cookbook once in a while and go all nuts. You're right, it is complicated. Try out her quiche Lorraine. The custard base is what I use for all my quiche, although I have found ways to cheat and make it a little healthy. But, it's perfect every time. Lane
ReplyDeleteOh, Sam, it looks so good! If only there was electronic aromas! After I saw the movie I tried one of Julia's recipes--don't recall which one--and it was complicated and took forever, but it was soooo good! Definitely worth it. And a lot of fun too. :)
ReplyDeleteyum yum yum! Now only 478 recipes to go... you're doing the whole lot, right?!
ReplyDelete