I realized the other day, when I try a recipe with a lot of steps, I break it down into smaller steps, much like I learned when I went to law school and broke down statutes to understand them. Le Marquis is one of those recipes.
Glaçage Au Chocolat (Chocolate-butter Icing) is the last recipe in Julia Child’s, Mastering the Art of French Cooking. I had a vision for this recipe, a photography vision based on my new philosophy – food photography can be different if you throw away the idea that food has to look delicious.
I admit, I had a hard time with Oeufs en Cocotte (Eggs Baked in Ramekins). I researched other people’s recipes on the internet to make sure I wasn’t doing anything wrong. I even found Julia on Youtube making it. The sad truth is that I just don’t like runny eggs.
Awhile back I wrote about the road not taken. In that post, I said the road not taken starts at Robert Frost’s crossroads. At that point, you have to create the road yourself, clear a space, pull the weeds and start building a path. Now, almost two years later, I finally cleared some weeds and ...
I didn’t know how to make omelettes when I made this recipe, much less L’Omelette Brouillée. My husband says I now make better omelettes than he does and he’s an expert omelette maker! Follow Julia Child’s recipe and you can’t go wrong.