Thursday, September 18, 2014

The Cooking In Sanity Project: Blanched Spinach-Variation: Spinach Braised in Butter, Epinards Etuves au Beurre

Hi everybody!
Today on the Cooking in Sanity project I made a simple variation on blanched spinach by braising it with butter.  This recipe seemed very simple, and I think adding some butter and spices would give it a bit more flavor than the blanched spinach on its own, so I was excited to give it a try.


I definitely prefer this variation to the blanched spinach on its own.  I think braising the spinach with butter added just a bit of flavor that the spinach really needed.  I am a bit on the fence about seasoning it with nutmeg, however.  The taste wasn’t bad but I think if I were to make this again I would leave the nutmeg out.
Thanks for watching, see you soon!
Lizzie Marie

The Cooking In Sanity Project: Blanched, Chopped Spinach, Epinards Blanchis

Hi everybody!

Today on the Cooking in Sanity project I made blanched spinach.  I’m not the biggest fan of spinach, and I definitely prefer to eat it raw like in a salad rather than cooking it, but I was interested to give this recipe a try.



This recipe ended up being really simple and pretty tasty!  The spinach had a nice texture and the flavor was simple but yummy.  I still prefer raw spinach, just because the texture of cooked spinach can be a bit slimy in my opinion, but this was definitely tastier than I expected.

Thanks for watching, see you next time!
Lizzie Marie

Friday, September 12, 2014

The Cooking In Sanity Project: Mushrooms Sauteed in Butter, Mushroom Duxelles

Hi Everyone!

Today I did something a little crazy.  I cooked mushrooms.  As some of you may know, I am not a big fan of mushrooms in any shape or form.  So I decided to go ahead and push my limits by cooking Julia’s recipe for sautéed mushrooms.  Let’s see how this goes…


I’m just gonna come out and say it: this recipe is weird.  I’ve never heard of squeezing mushrooms to get rid of the moisture (in fact, I didn’t even know mushrooms had juice in them), and the entire process was very long and gross.  The mushrooms themselves didn’t taste half bad, surprisingly, but for the amount of work that it takes to prep the mushrooms, I just don’t think it’s worth it.  I am pretty proud of myself for cooking AND eating mushrooms, though!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Thursday, August 7, 2014

The Cooking In Sanity Project: Variation Scrambled Eggs with Cheese, Oeufs Brouilles au Fromage

Hey everyone!
Today on the Cooking in Sanity project I did a quick variation on scrambled eggs by making them with cheese.  As I’ve said before, I am pretty picky about my scrambled eggs and tend to stay away from extra ingredients like cheese or lots of seasoning, although I have been known to eat scrambled eggs with ketchup, something I now realize is pretty nasty!  I was interested to try this recipe out and see how I liked Julia’s scrambled eggs with cheese in comparison to other recipes I’ve tried.



Julia’s scrambled eggs with cheese were probably some of the best I’ve ever had.  Although I still prefer scrambled eggs on their own, I was pleasantly surprised that I liked them with cheese added. 

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

The Cooking In Sanity Project: Scrambled Eggs, Oeufs Brouilles

Hi everyone!

Today on the Cooking in Sanity project I made a classic: scrambled eggs! Now I don’t mean to brag but my dad makes some of the best scrambled eggs I’ve ever had (he is the master of breakfast). I was really interested to see how Julia’s method for making scrambled eggs matched up against my dad’s.

One of the pretty cool things about scrambled eggs, or really any classic recipes, is that there are so many different ways to make them. It seems like everyone who cooks will have a different method, and that’s pretty dang cool! Julia’s method ended up making some pretty good, standard scrambled eggs.


I am pretty picky about my scrambled eggs so I was pleasantly surprised. I’d even venture to say they were just as good as my dad’s (better watch out dad, there’s a new breakfast master in town)!

The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.

Thanks for watching and I’ll see you next time!

Lizzie Marie

Tuesday, July 15, 2014

The Cooking In Sanity Project: Garlic Mashed Potatoes, Puree de Pommes de Terra a l'Ail

Hey everyone!

Today on the Cooking in Sanity project I decided to make garlic mashed potatoes.  I don’t know about you, but I am a big fan of mashed potatoes.  However, I am pretty picky about my potatoes!  I like my mashed potatoes to be slightly chunky and not super buttery.  I was definitely interested to see how Julia’s garlic mashed potatoes would turn out.


The garlic mashed potatoes ended up being super tasty!  I love the fact that the potatoes still had the skins on them – I think it added a great texture to the mashed potatoes.  The garlic was subtle but added a delicious hint of flavor.  I loved pairing these potatoes with Julia’s braised shoulder of lamb with beans recipe (definitely check out that video too) for a delicious and hearty meal.
 
Thanks for watching,

Lizzie Marie

The Cooking In Sanity Project: Braised Shoulder of Lamb with Beans, Gigot ou Epaule de Pre-Sale Braise aux Haricots

Hi everyone!

Today on the Cooking in Sanity project I cooked up some braised shoulder of lamb with beans.  I think lamb is one of the most underrated meats, and it’s one of my favorites.  Some people don’t like it because of its distinct, game-y taste, but I personally enjoy it, so I was super excited to make this dish!


This dish turned out to be absolutely amazing!  The lamb was tender and had a delicious flavor and the beans really complimented the texture and flavors of the meat.  This is a great dish to make during the winter because it’s filling and flavorful. 

Thanks for watching and I’ll see you next time!

Lizzie Marie