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Dinner a’la Saint Julia (Child)

by vmbrasseur on October 23rd, 2010

A gratuitous post, simply because I haven’t done it in a while and need to ease back into it. Plus, well, I’m showing off.

Dinner tonight is courtesy of the Saints Julia (Child) and Simone (Beck):

  • Fondue de Poulet a’la Creme (Chicken Simmered with Cream and Onions)
  • Chou-Fleur aux Tomates Fraiches (Cauliflower Gratineed with Cheese and Tomatoes)
  • Concombres au Beurre (Baked Cucumbers)
  • Buttered pappardelle
  • A decent (but inexpensive) French white wine

All recipes are available in Volume 1 of Mastering the Art of French Cooking. All of them are also obscenely easy. No one can write a recipe like Julia and Simone. So well organized. So easy to follow. I love those women.

Inattendance caused the onions to scorch for the chicken. It still ended up well, just a bit darker in flavor than intended. The cauliflower was great. The cucumbers tasted like baked pickles. Is this intended? Unsure. Still, they weren’t bad just not what was expected/desired.

Overall the meal was still very tasty but very heavy. Even with small portions I feel the need to roll to bed early to sleep it off.

From → Food, Uncategorized

  1. megan permalink

    How much butter and cream went into the meal?

  2. vmbrasseur permalink

    Um…well, a lot. There were 3 cups of cream in the chicken and I think I went through two sticks of butter total across all the recipes. But I’ll be eating this for the next two weeks so it’s not as bad as it sounds.

  3. megan permalink

    One of my favorite Julia quotes:
    “If you’re afraid of butter, just use cream.”

  4. vmbrasseur permalink

    It’s hard to argue with logic like that, eh?

  5. vmbrasseur permalink

    On the plus (?) side, this evening I discovered that when you nuke the leftover chicken a lot of the butterfat melts out and floats to the top of the sauce. Kinda nasty but easy to pour off and the chicken still tastes good.

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