Wednesday, October 21, 2009

Julie and Julia

I just started reading Julie and Julia and so far it is rather entertaining, if not just a little pretentious. Was it really necessary for her to tell us that she scattered her Pottery Barn flatware all over the floor? The thing that is slightly annoying to me is this: I started learning to cook out of Mastering the Art of French cooking before that girl was even born! I could have done this project! Why didn't I think of it first? But, at least I made Pommes Anna for dinner last night, along with the last of the tamales I put together from the leftover ingredients. I know, weird combination, but sometimes you have to go with weird, just because you can put a meal together from the disjointed bits you have in the fridge that need to be used up. So, Pommes Anna is a marvelous dish, potatoes and butter, salt and pepper. Nothing else. I can't publish the recipe, copyright issues and all, but here is what she says about it in her book:

"It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price".

So look up the recipe in your copy of Mastering the Art of French cooking" And if you don't have one, get one. If you want to be a great cook. Although you still probably won't make too many of the recipes. More apple recipes tomorrow.

1 comment:

Anonymous said...


more nom.