So, I dug out my Mastering the Art of French cooking, the 40th Anniversary Edition, and got to work.
I knew I wanted to make mussels, roast a chicken, something with asparagus and a cake.
I decided on the following Julia Child recipes:
Moules a la Mariniere (Mussels steamed open in wine and flavorings) page 227.
Poulet en Cocotte Bonne Femme (Casserole-roasted chicken with bacon, onions and potatoes) page 252
Reine de Saba (Chocolate and Almond cake) page 677 with Glacage au Chocolate (chocolate butter icing) page 684
I couldn't find a salad in Mastering that was asparagus and eggs so I went to Dorie Greenspan's Around My French Table and found the amazing Bacon, Egg and Asparagus salad. You can read the recipe HERE.
As everyone sang the praises of all the dishes I asked Boo for feedback on each dish. Here are her thoughts:
Moules a la Mariniere
"They were perfectly flavored and I don't know how else to describe them, they were just really good!"
Bacon, Egg and Asparagus salad
"Is it possible that a salad can be rich and light at the same time? The texture of the crunchy asparagus with the toasted walnuts were a delightful compliment to the soft boiled and creamy egg topping. And the bacon was the kicker!"
Poulet en Cocotte Bonne Femme
" Oh Man. I know Pam put a lot of time into it but it was worth the steps. Everyone should follow Julia Child's step by step and long preparation for this chicken. It was so tender and juicy."Pam101 note: I would say the prep work on this chicken was at least two hours. Boiling both onions and potatoes to then reheat them in the bacon fat. Frying the chicken in the bacon grease and then assembling all the parts into the baking dish and into the oven for an hour and a half. So. Many. Steps. And while Julia didn't say to add that pat of butter to the top of the chicken...I figured why not! What is a little more butter.
Reine de Saba
"Oh my god. Three words: Butter, Chocolate and Almonds!"
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