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I took practically the whole day off yesterday to make a Julia Child dinner of chicken fricassee drowned in a wine, onion, and mushroom sauce with buttered peas, homemade bread, and Bavarian chocolate cream with homemade whipped cream for dessert.
I ran the dishwasher three times and preparing the recipes took HOURS. Then I got out another cookbook, just out of curiosity, and checked out the chicken fricassee recipe, to compare. It was a whole lot simpler, but I could also tell from the ingredients and short-cut instructions that it couldn’t possibly taste the same. No butter or cream or twentieth step is spared by Julia Child. Which is why her sauces taste so magnificent. The sauce on that chicken is so good, you would eat it by itself. And the Bavarian chocolate cream? I gave the girls their desserts to take upstairs to Morgan’s room. They started eating before they got upstairs and I could hear them all the way up the stairs. “This is so good. THIS IS SO GOOD.” And it was. It was insanely delicious. And it had better be. I spent two hours yesterday making that Bavarian chocolate cream.
This is definitely not everyday food–because who has the time? But it’s very very very very wonderful Sunday food. And on a Sunday, I didn’t mind the time. It was fun. And SO GOOD.
Posted by Suzanne McMinn on March 12, 2012
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10:31
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This is one of the first cookbooks I ever got as an adult. At this point the binding is broken and it’s held together with rubber bands. . . .Time to find a new copy, I guess.
While a lot of her recipes are involved, some are really pretty easy. The best soup in the world is her leek and potato soup, it has about four ingredients and is simply perfect. And the quiche recipes are also easy and very very good. I hope you have fun going though Julia’s book!
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Suzanne, where was all of your “staff” whilst you were slaving away in the kitchen?
You dinner sounds like it should be on the menu of a five star resturant, you outdid your self, I am sure everyone enloyed it.
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Have always been a big fan of Julia, from the beginning. I cannot wait to hear of your next JC cooking endeavor.
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For dessert, I made Julia’s chocolate mousse with Valhrona chocolate brought home from Paris.
The mousse…divine!!! But it took 6 freaking bowls to make! Definitely labour and dish intensive…but worth it, for a Sunday dinner indeed.
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JustDeborah2002, my husband used to fix that chocolate mousse, and I agree, it’s fantastic. That man knows the way to a woman’s heart!
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The one French Chef show I remember most vividly was the Buche De Noel…the yule log where Julia was flinging caramelized sugar over a broomstick to make moss. Something about that episode just stuck with me.
6:56
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I’d love to know how you get everything done. I could use a few pointers. I have 14 baby goats, five on the bottle, milking chores, a barn partly built, fence posts with no wire yet, and repairs to our spring to make, not to mention fixing food for us. Ahhhh, spring!!
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