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, February 22, 2012

Julia Child Extravaganza

As I mentioned before, I'll be preparing an "over the top" Julia Child meal this coming Saturday for eight guests. I just bought truffles for the Pâté de Canard en Croûte. (Ouch.)

Here's the menu:

Amuse Bouche: Sturgeon caviar, tiny shots of very cold Stolichnaya vodka

Appetizer: Pâté de Canard en Croûte -- the infamous boned, stuffed duck in pastry featured in the movie, Julie and Julia.
 
Wine: A very dry Uruguayan sparkling red. 

Soup: Soupe a l'Oignon -- French onion soup.
Wine: 2010 Bin 36 Monterey Chardonnay

Entree: Sauté de Boeuf à la Parisienne -- beef filet with mushrooms in a port and cream sauce.

Sides: Asparagus with beurre blanc, pommes Parisienne, petit choux au fromage. 

Wine: 2009 Domaine Chêne Bourgogne Pinot Noir

Dessert: Bavarois aux Praline -- Almond praline Bavarian cream. 

Liqueur: Sortilège - A maple syrup and whiskey liqueur 

Let the games begin!
Posted by Jonathan
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