Let’s do a Julie Powell!

I’ve recently been reading the blog that Julie & Julia is based on, and although I like the movie better, I’m enjoying it. The main result is that I have the urge to go through Mastering the Art of French Cooking and mark all the recipes I want to make. Percentage wise it’s a scant few recipes, but compared to the amount of recipes I tend to make, it’s rather a lot.

I’m never ever going to make an aspic, and things that are filled with nothing but spinach or onions are not going to make the cut. I have no interest in cutting up an entire artichoke just to get at the heart, I doubt I’ll ever be inclined to bone a duck, and some of the much more involved recipes I’m sure I won’t even look at. I’m also not a fan of meringue.

But I think it’d be nice to know how to poach an egg, and canapes appeal to me because they’re pretty much bread fried in butter. And who wouldn’t want to eat a souffle or Bavarian cream they made themselves? Now, I realize that souffles are supposed to be a bit difficult to get right (note how they always seem to deflate when people on tv try to cook them) and from reading Ms. Powell’s blog I think Bavarian creams might also be a bit of work, but I’m a fairly good cook anyway and, when I bother to use a recipe, I don’t find them hard to follow. I’d be willing to attempt several souffles in order to get it right.

So far, I’ve gone from olive oil to butter when I saute things in the past few weeks. (“Things” often refers to chicken breasts.) It’s SO delicious that I’m not sure why anyone would use oil to begin with, except that’s not really true… there are times when olive oil is the better option. Aside from that … you know how in the movie/book/blog, Julie says she’s getting fat? Well, apparently, frying things in butter is not a good way to not gain a little weight. In addition to that, it’s just beginning to get colder now, the time when your body says “oh, time to store more fat so I can stay warm!” I know it’s probably just a slight all-over gain, but to me it always just feels like my belly is getting flabbier.

Let’s get one thing straight; I am never EVER going to do what Julie Powell did and go through an entire cookbook (at least, not of that nature) in such a short span of time. I will probably never go through an entire cookbook, period. I don’t care about mastering the art of cooking in any culture. I’m a good cook, and I do plan to get better over time, but I don’t have any intensive cooking goals. All I’m saying is that I would like to try out a few of those recipes. If I’m lucky, and attentive, I bet they’ll come out nicely.

This is what happens when you read blogs about food…

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~ by plaidlylush on October 26, 2010.

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