A couple of weeks ago I got together with some friends for a Julia Child night, in honor of the movie Julie & Julia. We made three dishes, all from Julia Child’s Mastering the Art of French Cooking.
For the first course, we had fish mousse:
Fish mousse
Looks a little weird, eh? Yeah, that’s a mousse made out of fish molded into a ring, and then in the middle (where the hole would be) is a pile of cold baby shrimp, covered in a fish-cream sauce. It was actually pretty tasty, and given the complexity of the recipe, I was very impressed. But let’s just say I’m not super into putting cream on fish. And then eating it cold.
The main course was boeuf bourguignon (of course!). Here it is on the stove:
Boeuf Bourguignon
And on the side, Amy and I made a gratin of ham, cheese, and eggs:
The gratin
The dinner plate, completed with some home-made bread (not a Julia Child recipe):
Mmmm!
My conclusions?
1. Amy and I admittedly picked a gratin because it seemed pretty easy, and it was. We’ll totally make it again! Except we’ll use less butter, because …
2. Mastering the Art of French Cooking should be subtitled “Using More Butter Than You Ever Thought You’d Need!”
3. I will totally make that boeuf bourguignon myself sometime.
4. But not the fish mousse.
Have a great weekend!
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{ 6 comments }
AWESOME! I was also inspired to make Boeuf Bourguignon after watching Julie & Julia. I’m not a huge fan of the pearl onions, but I agree it’s an absolutely delicious dish.
We actually omitted the pearl onions this time. Although I actually like them!
meep! the fish mousse scares
me! *hides*
Can I go over to your place for dinner sometime?
Oh I can’t because I am at the other side of the world from you.
Looking at those makes me hungry and it is only breakfast time over here.
The beef looks good (ono as we say in Hawaii). And there’s never too much butter! Julia is my hero.
Great pictures.
I’m dying to try the beef bourg… recipe. How difficult was it?
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