Oh boy, another blooper video. I swear, I make more mistakes each
month! Hope you enjoy my shenanigans,
Lizzie Marie
Tuesday, May 27, 2014
The Cooking In Sanity Project: Braised Lettuce, Laitues Braisees
Hi everyone!
Today on the Cooking in Sanity project I decided to make braised lettuce. When I first read this recipe I thought it meant braised cabbage, but nope! They meant real lettuce, like the kind you use in salads. Pretty weird, right?
I actually like boiled cabbage, especially with some simple seasoning like olive oil and salt, but braised lettuce was a bit too weird for me. It wasn’t particularly bad, but I think I’ll stick to boiled cabbage for now!
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.
Lizzie Marie
Today on the Cooking in Sanity project I decided to make braised lettuce. When I first read this recipe I thought it meant braised cabbage, but nope! They meant real lettuce, like the kind you use in salads. Pretty weird, right?
I actually like boiled cabbage, especially with some simple seasoning like olive oil and salt, but braised lettuce was a bit too weird for me. It wasn’t particularly bad, but I think I’ll stick to boiled cabbage for now!
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!
The Cooking In Sanity Project: Variation of Shirred Eggs with Cream, variation - Oeufs sur le Plat a la Crème
Hi guys!
I wasn’t the biggest fan of the eggs and cream. The cream didn’t really add any flavor in my opinion and it just seemed pretty weird, like a creamy egg soup, ew!
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.
Lizzie Marie
Today on the Cooking in Sanity project I made a quick
variation for shirred eggs: shirred eggs with cream. Julia seems to be a fan of adding cream to
almost anything, and I’ve certainly never heard of eggs with cream before!
I wasn’t the biggest fan of the eggs and cream. The cream didn’t really add any flavor in my opinion and it just seemed pretty weird, like a creamy egg soup, ew!
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!
The Cooking In Sanity Project: Shirred Eggs, Oeufs sur le Plat - Oeufs Miroir
Hi everyone!
Today on the Cooking in Sanity project I made shirred eggs. I have never heard of shirred eggs before but they looked pretty simple so I decided to try them out. They were definitely interesting!
I wasn’t the biggest fan of the shirred eggs; I don’t think they tasted bad but I prefer mine simple and poached. I think I’ll stick to scrambled and poached 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.
Lizzie Marie
Today on the Cooking in Sanity project I made shirred eggs. I have never heard of shirred eggs before but they looked pretty simple so I decided to try them out. They were definitely interesting!
I wasn’t the biggest fan of the shirred eggs; I don’t think they tasted bad but I prefer mine simple and poached. I think I’ll stick to scrambled and poached 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!
Monday, May 12, 2014
The Cooking In Sanity Project: Chicken Breasts Sauteed in Butter, Supremes de Volaille a Brun
Hi everybody!
Today on the Cooking in Sanity project I made chicken breasts sautéed in butter. I love chicken because it’s such a versatile meat and has a subtle flavor that goes with almost any seasoning. This recipe seemed like a super simple way to cook chicken breasts, and it ended up being really tasty!
This recipe was so easy to make, I was surprised how delicious it ended up being. I’ll definitely be making it again!
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.
Lizzie Marie
Today on the Cooking in Sanity project I made chicken breasts sautéed in butter. I love chicken because it’s such a versatile meat and has a subtle flavor that goes with almost any seasoning. This recipe seemed like a super simple way to cook chicken breasts, and it ended up being really tasty!
This recipe was so easy to make, I was surprised how delicious it ended up being. I’ll definitely be making it again!
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!
The Cooking In Sanity Project: Deglazing Brown Sauce with Wine
Hi everyone!
Today on the Cooking in Sanity project I made a deglazing
sauce with wine. Deglazing sauces are
really cool and delicious because they utilize all the tasty browned bits left
over from whatever meat or veggies you’ve been cooking with. They’re also super simple and don’t require
much seasoning because of the flavors still left in the pan.
This recipe was really easy and tasty – the wine cooked down
with the bits and flavors left over from my meat and made a super delicious
sauce. You can’t go wrong with a classic
deglazing sauce.
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!
The Cooking In Sanity Project: Clarified Butter, Beurre Clarifie
Hi everyone!
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.
Lizzie Marie
Today on the Cooking in Sanity project I made clarified
butter. Clarified butter is commonly
featured in French sauces or simply used to cook meats in. Clarified butter is basically when you remove
the milk solids from butter, leaving only the true butter itself.
Making clarified butter was pretty easy; it was interesting
to see how the milk solids floated to the top and how easy it was to just skim
them off. I think everyone should know
how to make clarified butter because it’s so simple and is a popular ingredient
in sauces like hollandaise sauce.
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!
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