I have to say, first of all, that I am hoping to not scare anyone away with these latest recipes. They're more advanced, if you want to talk about advanced as meaning using TONS of dishes and also spending 3-4 hours making one recipe. Advanced does not mean difficult. It might mean a special pot or a random ingredient you might not be used to, but it does not mean hard, by any means.
To me, "hard" in terms of cooking is ALWAYS baking. Anything involving flour, expecting things to rise and be baked consistently throughout and get people with a sweet tooth all excited just by the sight of them.... yeah that's not me. Also, I refuse to make pancakes. I've cried one too many times over pancakes.
But my blog is meant to be "easy"..... so I will make sure I keep posting relatively simple recipes made with basic ingredients. However, I can't ignore the good results from my forays into the art of French cooking...... I will still post those.
I think, though, that pages of instructions (which are delightfully easy to follow, if you see her cook books) from Mastering the Art of French Cooking are not really what I feel like re-typing. I thought about copy/paste from internet sites using the recipes, but they are just adaptations of other people's attempts at Julia's instructions. Not good enough for me.
I follow them as closely as possible. My other recipes are all about adaptation and tweaking. These, not so much, to the point where I won't even make something if I have to change more than one or two things.
So here's my new standard. Julia recipes will not have instructions posted. Instead, I will reference where I found them from her book and post pictures of my results.
Poulet Poêlé à L'Estragon (Chicken with Tarragon) - page 249 of volume I.... with Farce Duxelles (Mushroom Stuffing) - page 251.
Mushroom stuffing, pre-stuff.
Chicken, post-roast. I didn't truss the wings.
Post-roast, removal of the stuffing.
Straining of the sauces from the casserole for gravy.
First time using a gravy boat in.....forever....
So moist, tender, rich, and worth a 9:15pm plating time!