Silver Palate: White Coq a Vin.
Mastering: What the hell. Make a souffle, they're waaaay easier than you've been led to believe and Julia's directions are perfect. I also agree with Chef June--it's hard to go wrong.
Here goes! Marinated Italian Vegetable Salad. And here are my notes in the margin - don't overcooked the cauliflower, it just needs a minute or two. Add strips of raw red sweet pepper. Add some oregano and celery seed. It's OK if you don't have a full cup of olives. Nutted Wild Rice. Fabulous as a summer side. If you like sweets that aren't tooth-achingly sweet the Cranberry Bread is perfect. Practically health food! The Carrot Orange Soup is a classic. Make some to keep in the freezer for an easy first course at dinner parties. Try subbing tangerine for orange juice, or blood oranges in season. Braised Short Ribs great in winter. I still love their version of Salade Nicoise better than any other. Great summer supper. Marinated Mushrooms w Red Wine & Fennel always gets raves. I just serve it as a veg. dish, not on bread as they suggest. Nice because you make it ahead.
The Silver Palate's Chicken Noodle Soup is the most perfect one ever. If you begin with the first recipe in the first Julia Child book, which is her Leek and Potato soup, you'll begin to read for what she feels is important in any recipe. She even lists the pot in which to cook it as one of the ingredients. Her Mushroom Soup is the gold standard.
This brings to mind the original Julie & Julia Project blog/book - beginning at the beginning of Mastering the Art...and gradually understanding her approach.
there's a great rice salad in Silver Palate.
On Mastering, does it say volume 1 or 2? if none, it's first volume. there she'll take you through basics likes soups and stews, eggs, a few meats. start where you like, are interested, want to learn. if you want a soup and have a cool night, make the leek and potato classic.
If it's the original Silver Palate, it has a very good pesto recipe. Great for pasta, bruschetta, sandwiches, etc. Make extra and freeze it in an ice cube tray.
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Mastering: What the hell. Make a souffle, they're waaaay easier than you've been led to believe and Julia's directions are perfect. I also agree with Chef June--it's hard to go wrong.
Marinated Italian Vegetable Salad. And here are my notes in the margin - don't overcooked the cauliflower, it just needs a minute or two. Add strips of raw red sweet pepper. Add some oregano and celery seed. It's OK if you don't have a full cup of olives.
Nutted Wild Rice. Fabulous as a summer side.
If you like sweets that aren't tooth-achingly sweet the Cranberry Bread is perfect. Practically health food!
The Carrot Orange Soup is a classic. Make some to keep in the freezer for an easy first course at dinner parties. Try subbing tangerine for orange juice, or blood oranges in season.
Braised Short Ribs great in winter.
I still love their version of Salade Nicoise better than any other. Great summer supper.
Marinated Mushrooms w Red Wine & Fennel always gets raves. I just serve it as a veg. dish, not on bread as they suggest. Nice because you make it ahead.
Silver Palate - Chicken Marbella, and yes, I love the pesto recipe too. The curried butternut squash and apple soup is delicious.
Original Silver Palate? Chicken Liver Pate with Green Peppercorns.
On Mastering, does it say volume 1 or 2? if none, it's first volume. there she'll take you through basics likes soups and stews, eggs, a few meats. start where you like, are interested, want to learn. if you want a soup and have a cool night, make the leek and potato classic.
Voted the Best Reply!