“Mastering the Art of French Cooking” Here I Come! (Again!)

All it takes is a year away from a project, and then I am back at it! After many dance performances, school projects, and choir songs, I have come to understand that I love this blog. So here I go, planning to write a blog ever week, while I try to juggle my busy life. image

I can still remember the first time I wanted to start this blog, it was all because of my favorite movie, “Julie and Julia”. Julie inspired me into thinking, that I could get through Mastering the Art of French Cooking, and even though I have only finished the soups section . And have only dip into her many sauce recipes, I am back and ready to try again.  So until next week when I try my hand at, “Sauce Mornay and Poached Fish!”

 

Bouillabaisse

To finish up the Soup chapter, I have made a bouillabaisse. I don’t really think that I would make this again. I didn’t love it at all.

It wasn’t like the French Onion soup.

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Or like the mushroom soup that had some “BANG” flavor.

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It was just fish in fish broth and it took a long time to make.

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Bouillabaisse

To start this beautiful soup, make the fish broth recipe in my last blog. All you really must do to make the fish broth is buy some nice fish from the grocery store and boil in flavored fish broth and  –Ta Da–

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Then, you make the Bouillabaisse. To start, bring the fish broth to a boil 20 minutes before serving. Then, add three pounds of firm flesh fish. (Try saying that three times fast). Firm flesh fish like flounder,  lobster, crab, and halibut. Bring the water back to a boil for five minutes.

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After five minutes, put in your three pounds of tender fish. Like mussels, clams and scallops and cook for another five minutes. Do Not Over Cook!

 

Immediately take out fish, and arrange on a plate. Then correct the seasonings. When fish is done, put some hard bread into bowels and pour in soup. Then serve with rouille. (The recipe is from my last blog). Voila, you’re done! Enjoy!

I would like to dedicate this blog to my mother, who got a fishing rod for Mother’s Day. I hope that you will catch many beautiful fish in your life time.

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Happy cooking!! Bon appetit!!

Peasant Soup AKA Soup Aux Chox- Garbuere

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I have been so busy that I almost forgot MTAOFC. My last post was March 2. WHY!!!!! I forgot all about this wonderful blog that I LOVE. But I had choir performances, play performance, we went to Kamloops for a baby shower, dance, piano, and on top of that I had full days of studies. So I am going to pick up the pace with this one.

Ok, Peasants Soup– yeah, that is what Julia Child calls it! If I were to give you a history lesson on the soup I would tell you one thing. Peasants grew the food so they ate the food. (Peasants had all the ingredients so they put them all into the soup.)

When I was making the soup, I found it really easy. Yes, I just called a Julia Child recipe ‘easy’. Which makes sense right? If I were a peasant, I wouldn’t want to make 3 hour soup. Really, all you do is cut vegetables, then you throw them into a pot and cook for an hour or so. BA BANG you’re done.

Soup Aux Choux- Garbure / Cabbage soup.

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To start this soup, put 3 1/2 quarts water into a BIG POT! (Potatoes and cabbages makes the water level rise a lot). Then  wash and peel 3 to 4 cups boiling potatoes. (I don’t know exactly what  “boiling potatoes” means so I used a variety of white potatoes).

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Then put them into pot with 1 1/2 pounds smoked bacon. I didn’t use that much because I didn’t have it on hand, but also because there are some health problems in my family. Then bring to a boil in the pot.

While water is heating up, roughly slice 2 pounds of cabbage. Once water is boiling, add eight crushed peppercorns or a big pinch of ground chili peppers, six sprigs of parsley, 1/2 tsp marjoram and thyme, 4 cloves of mashed garlic, two medium onions studded with two cloves each, and two medium carrots peeled.

Then simmer for 1 1/2 hours to 2 hours with the pot half covered.

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While my soup was cooking, I looked at the recipe book and found three things:

  1. I am two soups away from finishing the soup chapter.
  2. I will get to cook BRAINS!!!!!!
  3. Julia Child paired this soup with French Baguette bread.

So I decided to make some. I have made this before, so Carpe Diem (seize the day).

Simply put 2 1/4 cups warm water with 1/2 an ounce of yeast and mix. Then sift five cups flour and  1 tsp salt onto a parchment and slowly mix into water. Then rise in bowl with a bit of oil for two hours (punching down regularly). Then cut and shape and put on pans, rise some more, then bake @  425 till browned to perfection.

Happy Cooking! Bon appetite!

Day 5— Soupe Au Pistou

This soup to me is a mix of a hearty vegetables and a nice pistou. Pistou is, if you’re wondering, like a tomato pesto. Soupe Au Pistou, when the name is broken down, is “Provencal Vegetable Soup with Garlic, Basil and Herbs”.

I decided for this blog to interview a couple of the people who eat my soup to see what they actually thought.

The first person I interviewed was my younger sister Rachel. She said that she thought that their was a great variation of vegetables, but that there was too much pisou in the soup.

The next person I talked to was my Grandma. She said that she thought it was very tasty and loved it a lot.

Soupe Au Pistou

Start by putting three quarts water in a big pot and heat till boiling.

imageThen dice two cups carrots,

image  two cups of the “whites” of the leeks,

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two cups diced fresh green beans,

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and two cups diced boiling potatoes.

imageThen throw all the cut vegetables and one Tbs salt into the boiling water for 40 minutes.

imageOnce it has cooked add two cups of white kidney beans, 1/3 cup dried pasta and one slice of crumbled dry bread, 1/8 tsp pepper and a pinch of saffron. I was a bit weirded out about the dried bread. I was like—WHAT!?!?— but that’s what the recipe says, so just roll with it. Also my mother went shopping for all my ingredients and she couldn’t find saffron anywhere even after looking at three different stores. Then let cook another 15 minutes.

While the soup cooks start making  the pistou.

To start the pistou put four crushed garlic cloves, six Tbs tomato puree, 1/4 tsp basil, 1/2 cup grated parmesan in a blender. I didn’t have the full amount of basil so I used a bit of dried basil which is what Julia Childs says to do if you don’t have fresh. Blend.imageThen while slowly blending add in 1/4 cup to 1/2 cup fruity olive oil, drop by drop. Before you serve the soup, add the pistou. Serve with French bread.

Also I served my “Soupe Au Pistou” with a “Frittata” accompanied by a “Caesar Salad” and “Sautéed Kale “.

Bon Appét

Day 5— Soupe Au Pistou

This soup to me is a mix of a hearty vegetables and a nice pistou. Pistou is, if you’re wondering, like a tomato pesto. Soupe Au Pistou, when the name is broken down, is “Provencal Vegetable Soup with Garlic, Basil and Herbs”.

I decided for this blog to interview a couple of the people who eat my soup to see what they actually thought.

The first person I interviewed was my younger sister Rachel. She said that she thought that their was a great variation of vegetables, but that there was too much pisou in the soup.

The next person I talked to was my Grandma. She said that she thought it was very tasty and loved it a lot.

Soupe Au Pistou

Start by putting three quarts water in a big pot and heat till boiling.

imageThen dice two cups carrots,

image  two cups of the “whites” of the leeks,

image

two cups diced fresh green beans,

image

and two cups diced boiling potatoes.

imageThen throw all the cut vegetables and one Tbs salt into the boiling water for 40 minutes.

imageOnce it has cooked add two cups of white kidney beans, 1/3 cup dried pasta and one slice of crumbled dry bread, 1/8 tsp pepper and a pinch of saffron. I was a bit weirded out about the dried bread. I was like—WHAT!?!?— but that’s what the recipe says, so just roll with it. Also my mother went shopping for all my ingredients and she couldn’t find saffron anywhere even after looking at three different stores. Then let cook another 15 minutes.

While the soup cooks start making  the pistou.

To start the pistou put four crushed garlic cloves, six Tbs tomato puree, 1/4 tsp basil, 1/2 cup grated parmesan in a blender. I didn’t have the full amount of basil so I used a bit of dried basil which is what Julia Childs says to do if you don’t have fresh. Blend.imageThen while slowly blending add in 1/4 cup to 1/2 cup fruity olive oil, drop by drop. Before you serve the soup, add the pistou. Serve with French bread.

Also I served my “Soupe Au Pistou” with a “Frittata” accompanied by a “Caesar Salad” and “Sautéed Kale “.

Bon Appét

Day Two–Potage Veloute Aux Champignons

Have you ever seen those cans of mushroom soup in the store? Ever imagined yourself taking them to the next level? Well, if you have had that vision you will love the next recipe that I am going to make from … Continue reading

Day One–Leek and Potato soup

Well here I go, hoping to a accomplish the biggest thing in my life! To cook through Julia Child’s cookbook–Mastering The Art Of French Cooking — in three years. Yes, that sound very long, but if I am going to cook one recipe and … Continue reading