August 17, 2012

Cooking with Julia...

This week has been all about Julia Child in the food world.  We have enjoyed a few simple recipes from her Mastering the Art of French Cooking and thought I would share a few photos. 

 One of those valuable things I learned in culinary school was to get everything ready before you start.  
This is called Mise en Place (everything in it's place)

 This particular recipe was a very simple chicken breast in a cream sauce.

 The chicken breasts were VERY tender!  I do have to admit I had to go longer than the recipe called for in the oven by quite a bit.  I went about 30 minutes when it was suppose to go about a third of that.  I blame my oven for this but I also think that chicken breasts were smaller when she made them, though.  We are dealing with oversized food these days so I suggest you make adjustments based on such factors when using these older cookbooks.

For the sauce I substituted chicken stock for the beef stock and a simple white wine for the port.  I just used what I had on hand...

 I just poured the sauce down over the top of the chicken to serve and reserved extra sauce to spoon onto our rice.  I could have eaten just a bowl of rice with that sauce on it.  As a matter of fact... I reserved a bit of sauce and rice to have for lunch the next day.  LOL  OH MY GOODNESS!!!

Here is a PDF of the recipe which was copied from the original book.

Next time I make this I will make the variation with mushrooms added... 
which is the next recipe after this one in the book.


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