Child describes this as a "hearty dish," and it is. A hearty, tasty dish hailing from the Spanish-Mediterranean corner of France. The recipe cooks for about two and a half hours but isn't terribly difficult. I'm getting used to the format she uses. It does require that I read through the entire recipe for the ingredients but that actually works well for me because then I know, at least at a cursory glance, what sort of work is ahead of me. Henry nibbled the meat but was sort of freaked out by the rice. When I tried to sneak him a bite of rice hidden by a bit of meat, he spit it out with a "No, dank do, mama." Now I must scour the cookbook for the next recipe to try.
Thursday, January 07, 2010
Julia Child, take 3 - Boeuf à la Catalane
Child describes this as a "hearty dish," and it is. A hearty, tasty dish hailing from the Spanish-Mediterranean corner of France. The recipe cooks for about two and a half hours but isn't terribly difficult. I'm getting used to the format she uses. It does require that I read through the entire recipe for the ingredients but that actually works well for me because then I know, at least at a cursory glance, what sort of work is ahead of me. Henry nibbled the meat but was sort of freaked out by the rice. When I tried to sneak him a bite of rice hidden by a bit of meat, he spit it out with a "No, dank do, mama." Now I must scour the cookbook for the next recipe to try.
Subscribe to:
Post Comments (Atom)
5 comments:
and it was mmmm tasty!
Mmmm.... looks delish.
My next attempt: Cheese Souffle. I've never made it before. It'll have to wait till Sunday though.
Dr. A - Bon chance, mon ami! I want to try the Quiche Lorraine next sometime next week.
Looks delicious!
You may want to try her gratin recipes. I like the potato/ham one on p. 153 and its potato/sausage variation on p. 155.
I love her "recipe" for cooking broccoli. the best!!
Post a Comment