Have you seen Julie & Julia? I took a gang of girls to see it and as we were walking into the theater someone called out in passing, “It’s gonna make you hungry!” Now, if you’re the type of vegan who is repulsed by the site of lobsters being given a death bath or a duck being bone raped, then you might not feel like eating for a day or seven. But me? I’m highly food suggestible, I love a challenge, and came home to find a copy of Le Cordon Bleu Cookbook, translated into English, a language I pretend to speak, already in my possession. It might be a total cliché that I was inspired to take to my kitchen (and now blog about it) by a movie about a girl who was inspired to cook (in order blog about said cooking) by Julia Child who was inspired by the lack of French cookbooks in English to attend Le Cordon Bleu. So be it. (As our friends over at Quarrygirl remind us, clichés are funny!)
After flipping through the book, two immediate contenders presented themselves, so I started easy. First up, Boulangère Potatoes (minus the accompanying stuffed turkey legs):
- 2 lb. potatoes, peeled and sliced
- 5 oz. vegetable oil
- 1 lb. large onions, sliced
- 3.5 oz. butter (sub margarine: cue Julia to roll over in grave)
- 16 oz. chicken stock (sub this stuff)
- a bouquet garni (translation: aromatic bundle of herbs used to flavour stocks, soups and stews, usually consisting of parsley, thyme, and bay leaf.)
Sauté the potatoes in hot oil until golden. Drain on paper towels. Sauté the onions in the margarine until soft. Layer the potatoes and onions in a baking dish (I did half the potatoes, all the onions, rest of potatoes). Add the “stock” and the bouquet garni (I just sprinkled some parsley and thyme on top. I’m out of bay leaves.)
Bake in a preheated oven at 350°F for 1 hour.
Verdict: DÉLICIEUX! A little too wet–I either need to calibrate my oven, or add less stock, or or get a scale so I can try precision cooking (how do I know how many potatoes is 2 lbs?) or both, but even so, I ate a plate full and then immediately ate another plate full. Bon Appetite!
Keep the oil out, next up: Vegetable Cakes.