Today we made Poulet Roti (Roast Chicken), Gratin Dauphinois (Scalloped Potatoes with Milk, Cheese, and a pinch of garlic), and Carottes a la Creme (Creamed Carrots).
We had to take a whole chicken and sew it together (which I did not get to do because of homework). It turned out really well. I got to help baste the chicken. It had to be basted several times every 10 minutes or so.
The scalloped potatoes were SO good. That was my favorite.
The carrots were easy to make for the most part. They were good.
The whole meal got both my mom and brother's "seal of approval." That is saying a lot.
Sunday, March 7, 2010
Day 49 - Two Dishes Using Three New Recipes (2-21-10)
Today we made Potage Veloute Aux Champignons (Cream of Mushroom Soup), Carottes aux Fines Herbes (Braised Carrots with Herbs). The carrot dish used Carrotes Etuvees Au Beurre (Carrots Braised in Butter).
The Cream of Mushroom Soup was DISGUSTING!!! It was like eating mushrooms in a liquid form. Dad liked it though. We all gave our soup to him and he ended up eating most of it. Although, the bread we got from Albertsons was pretty good. Our family really dosen't like mushrooms. If you like mushrooms than this soup is for you!!!
We also had carrots. They were good!! It was like carrots in sugar and sugar makes everything better.
I'm starting to see a pattern in Julia's recipes. That pattern is BUTTER, BUTTER, and MORE BUTTER!!!
The Cream of Mushroom Soup was DISGUSTING!!! It was like eating mushrooms in a liquid form. Dad liked it though. We all gave our soup to him and he ended up eating most of it. Although, the bread we got from Albertsons was pretty good. Our family really dosen't like mushrooms. If you like mushrooms than this soup is for you!!!
We also had carrots. They were good!! It was like carrots in sugar and sugar makes everything better.
I'm starting to see a pattern in Julia's recipes. That pattern is BUTTER, BUTTER, and MORE BUTTER!!!
Day 34 - Three Dishes Using Three Recipes (2-6-2010)
Today we made Artichauts Au Naturel ( Whole Boiled Artichokes), Sauce Hollandaise (Hollandaise Sauce), and Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms).
The fun part was not only cooking the artichoke, but learning how to eat it!! I have never had artichoke before, and did not know how good it is. One thing I learned is not to stick your finger in the artichoke heart because it really hurts to take it back out!! (I will post pictures later so you will know what I'm talking about.) You dip the artichoke leaves in the Hollandaise sauce and it is absolutely divine.
The fish was good, but this family doesn't seem to like mushrooms very well. The mushrooms seemed to overpower the taste of the fish.
Thanks Julia.....
The fun part was not only cooking the artichoke, but learning how to eat it!! I have never had artichoke before, and did not know how good it is. One thing I learned is not to stick your finger in the artichoke heart because it really hurts to take it back out!! (I will post pictures later so you will know what I'm talking about.) You dip the artichoke leaves in the Hollandaise sauce and it is absolutely divine.
The fish was good, but this family doesn't seem to like mushrooms very well. The mushrooms seemed to overpower the taste of the fish.
Thanks Julia.....
Day 28 - One Dish Using Two Recipes (1-31-2010)
Today we made Bifteck Saute Au Beurre (Pan-broiled Steak). This dish used the recipe Beurre de Moutarde (Mustard Butter). This is my brother's favorite food (steak). The sauce was SO good. It cooked easily and the steak was very tender.
We are liking Julia a lot!!
We are liking Julia a lot!!
Days 23 and 24 - One Dish Using Two Recipes (1-26-10, 1-27-10))
Today we made Supremes De Volaille A Blanc (Breast of Chicken with Cream). This dish used White Chicken Stock which we prepared on day 23. It was really easy and made the house smell so good. Since the chicken stock gells when refrigirated, I decided to take advantage of the situation. So, I called in my brother (who is 15) and asked if he would like some pear jello. He agreed. I gave him a small amount and told him to come back for more if he liked it. He did not come back for more.
The chicken with cream was really good. It cooked really well and was pretty fast.
The chicken with cream was really good. It cooked really well and was pretty fast.
Day 20 ~ Two Dishes Using Five New Recipes (1-23-10)
Today we made Tarte Aux Pommes (Apple Tart). This dish used the recipes Pate Brisee Sucree (Sweet Short Paste), Sweet Short Paste Shells, Strained Apricot Preserves, and the apple tart recipe. When we were done, we used the leftover dough to make Galettes Sablees (Sugar Cookies).
We got the idea to make the apple tart because my grandmother had dropped off a few bags of apples the day before and we had more apples then we knew what to do with. I didn't know that when you do the food processor only to pulse it a few times. There was flour in it and I full on pressed the button down and the flour came poofing out. The apple tart turned out well and I had lots of fun decorating the top with apple slices. DO NOT USE RUM!!! Use apple brandy. We have made this recipe a few times and the rum is all you taste. The apple brandy gives it a nice, sweet taste.
The sugar cookies were quick, easy, and tasty.
Sunday, January 24, 2010
Day 13 and 14 - Three Dishes Using Six New Recipes
This weekend we set out to make three new dishes.
We made Potage au Cresson (Water-cress Soup), Creme Plombieres au Chocolat (Chocolate Cream), and Oeufs en Croustades a la Bearnaise (Poached Eggs and Mushrooms, Bearnaise Sauce).
We started with the Water-cress Soup which is very similar to the Leek and Potato soup that we made on day 1. The biggest difference was that we had to add Water-cress. We had no idea what Water-cress was. So we went to the grocery store and asked around. They gave us a little plant that we kept on our kitchen counter for several days. The soup was very yummy.
Then we made carmelized almonds for the chocolate dessert. Last week we tried to make caramel three times and failed every time. :( This time we were determined to get it right. It turned out amazingly awesome!!!! So yummy!!!!!!!!!!!!!!!!!! :)
Then we made the poached egg dish. For this, we had to make little tart shells. We made the pastry dough and formed it into the tart thingy. Then we poached the eggs and made the Bernaise sauce. The Bernaise sauce was going great and thickening.... But then we got the sauce just a little too hot and the eggs and the texture became all wrong. It was still tasty.
We finished the night off with chocolate cream. YUMMY!!!!!!!
We made Potage au Cresson (Water-cress Soup), Creme Plombieres au Chocolat (Chocolate Cream), and Oeufs en Croustades a la Bearnaise (Poached Eggs and Mushrooms, Bearnaise Sauce).
We started with the Water-cress Soup which is very similar to the Leek and Potato soup that we made on day 1. The biggest difference was that we had to add Water-cress. We had no idea what Water-cress was. So we went to the grocery store and asked around. They gave us a little plant that we kept on our kitchen counter for several days. The soup was very yummy.
Then we made carmelized almonds for the chocolate dessert. Last week we tried to make caramel three times and failed every time. :( This time we were determined to get it right. It turned out amazingly awesome!!!! So yummy!!!!!!!!!!!!!!!!!! :)
Then we made the poached egg dish. For this, we had to make little tart shells. We made the pastry dough and formed it into the tart thingy. Then we poached the eggs and made the Bernaise sauce. The Bernaise sauce was going great and thickening.... But then we got the sauce just a little too hot and the eggs and the texture became all wrong. It was still tasty.
We finished the night off with chocolate cream. YUMMY!!!!!!!
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