The Cooking In Sanity Project: Substitution for Poached Eggs: Boiled Eggs, Oeufs Mollets

Hi everyone!

Today on the Cooking in Sanity project I did a variation on a poached egg by making a soft boiled egg.  Poaching eggs is one of my favorite ways to cook them – I think they end up having an amazing texture that’s firm on the outside but nice and dippy on the inside.  I decided to try a soft boiled egg and see how it compares to my favorite poached egg method.

Post by Lizzie Marie Cuisine.

 

The soft boiled eggs were amazing!  The texture was perfect and the yolk, while slightly firm, had a nice, slightly dippy consistency.  I’ll definitely be ordering my eggs soft boiled from now on.

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: Poached Eggs, Oeufs Poches

Hey everyone!

Today on the Cooking in Sanity project I made a poached egg.  I love poached eggs – I think they have the perfect texture and are great as a replacement for dressings on salads.  Who says eggs have to be eaten only for breakfast?

Post by Lizzie Marie Cuisine.

Julia’s method for making poached eggs worked really well and created a tasty egg with the perfect amount of dippiness. 

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: Variation of Hamburgers with Cream Sauce, Bitokes a la Russe

Hey everyone!

Today on the Cooking in Sanity project I made a quick variation for Julia’s hamburger recipe by making a cream sauce.  I was a bit hesitant to try a cream-based sauce with a hamburger (I prefer simple ketchup!) but I figured I’d give it a try.

Post by Lizzie Marie Cuisine.

Overall I wasn’t a huge fan of the cream sauce.  It taste good on its own but I didn’t like it with the hamburger.  The cream sauce would probably be better in a pasta dish or even on some chicken – not a hamburger! 

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: Ground Beef with Onions and Herbs, Bifteck Hache a la Lyonnaise

Hi everyone!

Today on the Cooking in Sanity project I made hamburgers.  I don’t eat hamburgers a whole lot because they’re usually not that healthy but my dad does make a mean burger every so often!  I haven’t had a hamburger in a while so I decided to try Julia’s recipe.

Post by Lizzie Marie Cuisine.

Julia’s recipe was pretty interesting, not bad but not my favorite.  There was a lot of butter in it which I wasn’t a big fan of but the seasoning itself was tasty.  I might make a few adjustments to how much butter goes into it, but for now I’ll stick to my dad’s burgers.

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: Feb 2014 Bloopers

No matter how many videos I make, I always manage to mess up one way or another.  Sometimes it can be pretty funny!

Post by Lizzie Marie Cuisine.

 
Lizzie Marie

The Cooking In Sanity Project: Lemon Souffle Tart, Tarte au Citron

Hey everyone!

Today on the Cooking in Sanity project I made a lemon soufflé tart.  I am a huge fan of soufflés and a big fan of lemon pies and bars, so I figured this would be the best of both worlds! 

I was a bit intimidated to make a soufflé because I have heard it can either go really well or really…not well.  The lemon soufflé tart ended up being super delicious.  The texture was perfect: light and airy, with a soft, not overpowering, lemon flavor.  I actually prefer the lemon soufflé tart to lemon bars because it’s not as heavy and I like the texture more.  I will definitely be making this again, especially over the summer!

Post by Lizzie Marie Cuisine.

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