I made my first Art of French Cooking recipe last night and was impressed at the level of detailed information provided in this wonderful book. Of course, Julia is all the rage these days based upon the wonderful movie Julie and Julia, and all the attention is well-deserved. Having grown up with Julia on TV, I was always intrigued by her show, but never had the nerve to actually attempt her methods. Well, I have gotten over that! However, I doubt I will ever feel compelled to create an aspic at any time. Last night’s menu: Supremes de Volailles a Brun (chicken breasts sauteed in clarified butter) and Choux de Bruxelles (brussels sprouts braised in olive oil (Julia of course used more butter, but I am already working around her…)
I will not be making a habit of relating my cooking tales here – Julie Powell has already handled that subject far beyond any ambitions I might have in that direction. I just wanted to memorialize my first experience at this advanced age – the real joy of creating something simply delicious in the solitude of one’s kitchen – Just me and Julia Child – two large women communing over the stove.