Today is Julia Child’s birthday. Happy Birthday Julia! Last week I decided that I wasn’t really pushing myself enough, cooking and baking wise. Besides, Le Marquis, none of the dishes I baked/cooked out of Mastering the Art of French Cooking have been super difficult. In an effort to challenge myself, I picked a recipe out ...
I thought I would get off the sweet kick and try to do a more healthy recipe from Mastering the Art of French Cooking, Carottes Étuvées Au Beurre (Carrots Braised in Butter), if braising carrots in butter could be considered healthy.
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.