“It had started so well. The night after I wrote my first-ever blog entry, I made Bifteck Sauté au Beurre and Artichauts au Naturel- the first recipes in the meat and vegetable chapters of MtAoFC, respectively. The steak I merely fried in a skillet with butter and oil- butter and oil because not only did I not have the beef suet that was the other option, I didn't even know what beef but was. Then I just made a quick sauce out of the juices from the pan, some vermouth we'd had sitting around the house forever because Eric had discovered that drinking vermouth, even in martinis, made him sick, and a bit more butter. The artichokes I simply trimmed- chopping off the stalks and cutting the sharp pointy tops off all the leaves with a pair of scissors- before boiling them in salted water until tender. I served the artichokes with some Beurre au Citron, which I made by boiling down lemon juice with salt and pepper, then beating in a stick of butter. Three recipes altogether, in just over an hour.” ButterFrench CookingArtichokesJulie PowellSteaks Book:Julie & Julia: My Year of Cooking Dangerously Source: Julie & Julia: My Year of Cooking Dangerously
“Do you know Mastering the Art of French Cooking? You must, at least, know of it- it's a cultural landmark, for Pete's sake. Even if you just think of it as the book by that lady who looks like Dan Aykroyd and bleeds a lot, you know of it. But do you know the book itself? Try to get your hands on one of the early hardback editions- they're not exactly rare. For a while there, every American housewife who could boil water had a copy, or so I've heard. It's not lushly illustrated; there are no shiny soft-core images of the glossy-haired author sinking her teeth into a juicy strawberry or smiling stonily before a perfectly rustic tart with carving knife in hand, like some chilly blonde kitchen dominatrix. The dishes are hopelessly dated- the cooking times outrageously long, the use of butter and cream beyond the pale, and not a single reference to pancetta or sea salt or wasabi.” CookbookFrench CookingJulia Child Book:Julie & Julia: My Year of Cooking Dangerously Source: Julie & Julia: My Year of Cooking Dangerously
“Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt like falling into a time warp- I stood before the stove, melting butter and browning meat and smelling the smells of wine deglazing and shallots softening- but the dishes changed before my eyes, and I heard Julia warbling, "Boeuf Bourguignon is the same as Coq au Vin. You can use lamb, you can use veal, you can use pork....” KidneysSmellsFrench CookingFrench FoodJulia ChildJulie Powell Book:Julie & Julia: My Year of Cooking Dangerously Source: Julie & Julia: My Year of Cooking Dangerously
“Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got to dye your hair cobalt blue, or wander remote islands in Sicily, or cook your way through Mastering the Art of French Cooking in a year, for no very good reason.” IfsWayWantYearsArtSometimesReasonRunningHairBlueCookingVery GoodWanderCooksIslandsRunning AwayPunkBathsPunk RockWant To Be HappyRockersFrench CookingCobalt Author:Julie Powell
