Saturday, October 8, 2016

Dabbling in the Art of French Cooking: Week One

My sister is (approximately) 1,401 miles away: Minnesota to Boston. Google Maps informs me that there are tolls AND road construction on the 20+ hour drive out east, or that there's a lovely 2 hour and 40 minute flight I could hop on for a few hundred bucks.

Distance is never fun (particularly when you're separated from the one other person in the world who speaks the exact same dialect of faux-Masterpiece Theater British Worrywart as you), and when the drive is too long or the flights are too expensive, you've got to do something to feel connected to one another.

Enter the sister-sister adventure of "Dabbling in the Art of French Cooking".

1. We're cooking through bits and pieces of Mastering the Art of French Cooking. Each week, we'll select 2-3 recipes to try- sometimes as a composed 3-course menu, other times...not so much. We haven't discussed an end date or a goal number of recipes to complete, but I would assume our challenge would not be complete until we've successfully made at least Boeuf Bourguignon and Reine de Saba (Queen of Sheba Cake).

2. I've been instructed to inform you by my dear sister that this is most decidedly nothing like the Julie and Julia challenge. We're nowhere near that ambitious, though one of us does blog about cooking and the other one does live in tiny apartment where it would be considerably difficult to de-bone a duck. But that's not the point.

3. While I will share an occasional recipe, I think if I attempt to type out all three Julia Child recipes each week + a blog post, I will develop carpal tunnel by Thanksgiving. I would encourage you to either buy Mastering the Art of French Cooking, or check out the Google Book link above.

So, with that all said- Week One!

Potage Veloute aux Champignons (Cream of Mushroom Soup), page 40 - which there are no pictures of because it was a last minute change!

Supremes de Volaille aux Champignons (Breast of Chicken with Mushrooms and Cream), page 268/269

Tarte aux Pommes (Apple Tart), page 636

Bostonian Chef is on the left, Minnesota Nicely on the right.  

While our tarts turned out mostly the same (save for a bit more browning on the professional baker's tart. Harumph.), we did totally different things with our Supremes. It's a delicious dish either way, but I couldn't be bothered to make any sides that night so I decided to incorporate my chicken, mushrooms, and sauce into one insanely good sandwich. A bit of dijon, baby Swiss cheese and some peppery arugula really rounded this dish off nicely!

The tart will be getting it's own blog post shortly because it is just so lovely and would be a delightful new twist on Apple Pie as we head into the Thanksgiving season. Stay tuned!

And if you want to cook along, here's next week's dishes! (Don't cook them all together for the same would be a rather pale -though tasty!- affair.)

Aigo Bouido (Garlic Soup), page 46
Filets de Poisson Poches au Vin Blanc (Fish Filets Poached in White Wine), page 208
Tarte au Fromage Frais (Cream Cheese Tart), page 646