You'd think that, with the start of a new school year, I have more than enough to work on right now. But, if I'm going to be working harder than I was all summer, I've decided I need to play harder too! And what better place to play than in my kitchen?
I've wanted a copy of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck since I saw the Chefography of Ina Garten a few years ago. Ina, "the Barefoot Contessa" taught herself to cook by working her way through it. Then, I read My Life in France by Julia Child and I learned about how she (like Ina) got into cooking later in life and just worked at it like a diligent scientist. And then Julie and Julia came out, and I went to see it, and I found the story charming. (I thought it was a great idea for a movie, but Meryl really steals the show.) Combine those things with my 30th birthday this summer and wanting to get more serious about doing the things I like well, and you have all of the ingredients for my latest challenge to myself.
We are starting our own little cooking group. When I say "we," I mean my sister, Mary, over at Shazam in the Kitchen, and my friend Tracy, over at Tasty Sans Gluten, and myself. We are VERY busy women who live in different cities... er..... areas, and we are going to try one new Julia Child recipe each week.
We started with Potage Parmentier (Leek and Potato Soup). It was simple, delicious and not very difficult at all. So... without further ado:
Potage Parmentier
Mastering the Art of French Cooking
1 lb peeled potatoes, sliced
1 lb thinly slice leeks
2 quarts of water
1 Tb salt
4 - 6 Tb whipping cream
2 - 3 Tb parsley
Simmer the vegetables and salt in the water, partially covered, for 40 - 50 minutes. Then puree with an immersion blender* and correct seasoning. Set aside uncovered until ready to serve. Just before serving, reheat to a simmer, remove from heat and stir in cream by spoonfuls. Pour into bowls and decorate with parsley.
*Julia recommends using a food mill instead of a blender for textural reasons.
3 comments:
Did you use an immersion blender? How did the potatoes deal with being simmered for 40 minutes? These are the things I'd like to know :)
Yes. And they handled it. I mean... I didn't hear the potatoes complaining. It smelled SO GOOD that it was hard for me to wait 40 minutes, but I did. And it was amazing.
Ok yours looks WAY prettier than mine. Mine looks very bland, but is super tasty and all gone.
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