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Archive for the ‘Julia Child’ Category

Cooking Club – Julia Child

04 Mar

Jeanette and I recently saw the movie “Julie and Julia”, with Meryl Streep’s brilliant portrayal of Julia Child, and Amy Adams as the blogger who attempted to cook through the entire set of recipes in the book “Mastering the Art of French Cooking” in a year. The movie was great, and even better, inspired Jeanette to make it the theme of this month’s Cooking Club! This is the kind of 3D filmmaking I can get behind!

Desiree – French Bread – The perfect companion to the soup and the Bourguignon sauce. We wish you were here to taste it!

Jessica – Vichy Carrots – Who knew that carrots cooked in sparking water could taste so crisp!

Jason – Brussel Sprouts Braised in Butter – This is officially the only way I plan on eating Brussels sprouts in the future. Excellent!

Greg – Potato Leek Soup – Awesome soup man! Despite not having the proper tools for making this tasty warm and hearty soup, it came out great! Couple this with your amazing butternut squash soup and I’m thinking tou may be our official go-to soup guy!

Paul – Some amazing tower of homemade ice cream, a sugar cookie-like crust and fire! Needless to say, I need the official name of this tower of tasty goodness.

Jeanette – Boeuf Bourguignon – Takes like 4 hours to make and you can taste all the work that goes into it too. Simply amazing!

John – Upside Down Martini (JC’s favorite drink) and  a variety of French Wines. – This may be the crispest and easiest to drink martini I’ve ever had. Thanks Julia!

As I’m starting to expect from our expert team of CC’ers, everything tasted amazing. I learned that properly prepared vegetables can taste like a high-end delicacy, 4 hours of cooking can culminate in something truly mind blowing, and that ice cream can be set on fire. Now that’s how you celebrate a Saturday night!

 
 

Brussels Sprouts Braised in Butter

01 Jan

Brought to us by Jessica

1 1/2 tablespoons softened butter
A 2 1/2 quart, fireproof, covered casserole or baking dish large enough to hold the brussels spouts in 1 or 2 layers

Preheat oven to 350 degrees, and smear butter inside the casserole or baking dish.

1 1/2 quarts blanched brussels sprouts (partially cooked)
Salt and pepper
2 to 4 tablespoons melted butter
A round of lightly buttered waxed paper

Arrange the blanched brussels sprouts heads up in the casserole or baking dish. Sprinkle lightly with salt and pepper, and then with the melted butter.

Lay the waxed paper over the brussels sprouts. Cover and heat on top of the stove until vegetables begin to sizzle, then place in the middle level of preheated oven. Bake for about 20 minutes or until the sprouts are soft.

Serves 6 people

 
 

Upside Down Martini (Julia Child’s favored drink)

01 Jan

Brought to us by John

1 ½ oz (or more) Noilly Prat Vermouth
½ oz Tanqueray Gin

Fill a white wine glass three-quarters full with cracked or crushed ice.

Add the Noilly Prat® Vermouth, leaving room for the gin (you might be able to add a little extra vermouth based on the size of the glass and the quantity of ice.

Add the Tanqueray® Gin and give the glass a half stir (not too much!) with a small espresso spoon.

Twist a strip of lemon peel over the glass, rub it around the rim, and drop it on top. Bon Appétit!

Source – The Utah Mixologist