Monday, September 29, 2014

The Cooking In Sanity Project: That's A Wrap

Hi everyone!

Well, I have some news.  Some pretty big news, in fact.  You might want to sit down for this.  Watch the video to see what I’m talking about!


Lizzie Marie

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 saut√©ed 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