Mastering the Art of [eating] French Cooking
I did little sewing this week. I was sad to loose ground in the two Sew-Alongs I’m participating in right now, but I was happy at the reason why I had little time to sew: my husband and I wear elbow deep preparing food a banquet we were hosting for our friends on Thursday.
Our theme: Mastering the Art of [eating] French Cooking.
Our challenge: Cook a meal using recipes from Julia Child’s book of the same title. For twelve. Without nuts (a good friend is allergic) or meat (my husband and I are vegetarians).
Our choices: Oeufs à la Fondue de Fromage sur Fonds d’Artichauts - poached eggs set in an artichoke heart covered in a cheese fondue sauce; Gâteau de Crêpes à la Florentine - mound of crepes layered with cream cheese, spinach, and mushrooms; Asperges au Naturel – boiled asparagus; Ratatouille; Salade à la d’Argenson - rice and beet salad; Sauce aux Fraises - fresh strawberry sauce for ice cream; and home-made French bread.
Don’t fear, there was a bit of sewing – or crafting – involved. To get in the spirit of the evening, I used a bit of inspiration from the Sew Weekly to fashion myself a makeshift beret using a Martha Stewart tutorial (it’s hat week over there!). I made a circle from the leftover wool from the Armani coat and pinned it to a black ribbon I used for the band. Voilà! Enough of a beret for the party.
The meal was worth the effort. Everything was delicious. And, time with friends is always priceless.
I’d definitely recommend the Gâteau de Crêpes à la Florentine. Mmmmmm…