My mother, although multi-talented, had an aversion to the kitchen and has often said that I learned to cook at an early age “out of self-defense.” When she made chicken à l'orange by smearing a chicken with powdered Tang, I quickly developed a necessary passion for creating tasty things to eat. Somewhere in the family photograph album is a picture of me at the stove, age ten, happily stirring marinara sauce.

I developed a lifelong fascination with food; good food. There was even a foray of working as a chef’s assistant at a French restaurant during my mid twenties, just for fun. I had always loved watching Julia Child and knew that Mastering the Art of French Cooking was to be revered. It wasn’t until I read her biography (long before the Julie & Julia movie) that I really became fascinated with her work. From that book, I decided to prepare her recipe for mayonnaise.

Upon tasting it, I wept. . . .

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Wednesday, September 29, 2010

Steak au Poivre

Last night, my friend, Carla, came over after her yoga class for our usual Julia Child night. The menu consisted of Julia’s steak au poivre, creamed spinach and buttered artichoke hearts.

I was familiar with steak au poivre – steaks that have been coated with crushed peppercorns with a sauce made from beef stock, shallots, cognac and butter – but I’d never had it before.

I have to say that this is, hands down, the most delectable creation of Julia Child’s that I’ve ever had. I was surprised that such a simple sauce could be so incredibly appealing. My friend, Lorraine, said it best: “It’s beef crack.”

Part of the fun is getting to flambé the sauce. Julia says there’s no need to do so and that it’s a technique done to impress tourists.

Sorry, Julia, but it’s fun.
Lot’s of fun as you can see from the video.

For this recipe, I used Angus rib-eye steaks. We both both like it pretty rare.

Here it is: Beef crack

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