Mastery Might be a Bit of an Overstatement

This year, I’m going to make stuff out of this book.

Mastering the art of French cooking
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Stop laughing.  Seriously.

This book, along with its companion, Volume II, have been sitting on my kitchen shelf for years (like, 10 of them).  I inherited them from my dad, but have never made a single recipe out of either one (though I did consult Volume I for croissant technique back in December). I decided that if I am going to waste precious cook-book-shelf-space on these, I need to make at least something from them.  And then of course we are all still a bit giddy from three days in Paris, so everytime we see anything that has to do with either French food or the Eiffel Tower, we go a little crazy.

Over the last two days, I read said books and decided there were several things I wanted to make:

  • a quiche
  • a chicken dish
  • a beef dish
  • pâte à choux
  • a fancy dessert

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Settling on a specific recipe, however, was hard.  So I eliminated everything that had anchovies and foie gras.  There were still many, many recipes to choose from.  Eventually, I decided on the following:

  • a quiche: quiche aux Épinards (spinach quiche, p 153)
  • a chicken dish: Fricassée de poulet à l’ancienne (old-fashioned chicken fricassee with wine-flavored cream sauce, onion & mushroom, p 258)
  • a beef dish: pièce de boeuf braisée / boeuf à la mode (braised beef-pot roast / beef braised in red wine, p 309)
  • pâte à choux (cream puff paste) p 177
  • a fancy dessert (to be decided yet).

I have all the ingredients for the first four dishes, which I (probably overly-ambitiously) plan to make this weekend.  Vraiment.

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