Heidi and Jill picked out four recipes from Julia Child's Mastering the Art of French Cooking and we prepared them last night.
The simplest dish was essentially a cake of sliced potatoes boiled in clarified butter. I probably don't have to explain how deliciously smooth and rich these were.
We also had a lovely chicken in creamy port and mushroom sauce. This one involved drizzling the chicken with brandy and igniting it, before drenching the whole thing in the very rich sauce.
A delicious Swiss chard dish in creamy sauce and a zucchini dish where the zucchini halves are stuffed with a creamy, cheesy, breadcrumb and shallot paste.
In honor of the occasion, Heidi's brother David prepared French 75 cocktails which involve lemon juice and champagne amongst other ingredients which I'm not aware. It was very bright and a fitting accompaniment to the smooth, warm flavors in the main dishes.
5 comments :
Yumm, ummm.
The potatoes sound scrumptious and I love the idea of stuffed zuchinni. Something else stuffed besides me!
You are lucky you got her book when you did, evidently they are having a hard time keeping them in stock.
Well now that I want a sweet potato for breakfast I think I'll move on to blief where I"m sure to get a scientific spot of advice. talk about diversity in a family. LOL How do you stay so thin around Heidi's wonderful cooking, preserving, steaming et al?
Anonymous is good ol Aunt Jane
Salivating!! Sounds delish.
Vive La France!
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