When I was reading Julie and Julia: My Year of Cooking Dangerously by Julie Powell almost two years ago, I had no idea it would become a movie or that I would become a food blogger! So when I was asked to be a Featured Blog on the Julie & Julia official website for the movie, I was thrilled and wondered what I could do to contribute to the community.

After much thought, the idea came to mind to create a modern web-based companion that would work alongside Julia Child's classic cookbook, Mastering the Art of French Cooking, Volume I. I've assembled hundreds of inspiring pictures and engaging articles written by the world-wide food blogging community about the recipes from this book. I hope that this project will offer something new to Julia Child fans as it grows through community involvement.

This project is the culmination of many hours of effort (including some labor from key family members!). However, I must admit when I first got this idea I didn't realize just how much work it would be. It's one of those ideas that seems like it should be simpler to do than it really is.

Part of the reason for the complexity is that I wanted to limit the listings to the food blogging community, which meant no professional newspapers, magazine websites or recipe-only sites. Plus, as much as possible, each entry needed to follow the spirit of the original Julia recipe and have a photograph (preferably a really great photograph) which meant nearly all restaurant reviews were out. Next, I decided to standardize on English language posts, which narrows the results about French cuisine even further. Searching for the recipes themselves was like finding a needle in a haystack. Do you search for the French name or the English name? Sometimes Google blog or Google image search would turn up a winner while other times FoodBlogSearch.com would find it. Sometimes the first results page would have something good and other times the perfect post would be found on page 14. Often times nothing perfect would turn up and then I was left with the question of how close is close enough, and I did my best to find a similar recipe that conveyed the spirit of Julia's recipe. In all, this was a great, yet fun, challenge.

The Making of … Whisk: a food blog
Reading Julie and Julia: My Year of Cooking Dangerously was a crucial step in my path to becoming a food blogger. While enjoying Julie's book, I was inspired to pull out my 1961 copy of Mastering the Art of French Cooking, Volume I and pore through the recipes, instructions and techniques. At the same time, I was surfing through many food blogs, reading The Sharper Your Knife The Less You Cry by Kathleen Flinn, and drooling over food photography at Tastespotting. I knew I had found a community that I wanted to be a part of.

"Find something you're passionate about and keep tremendously interested in it."
— Julia Child

For many weeks before writing my first post, I struggled with a focus for my blog. I had always wanted to attend Le Cordon Bleu culinary school, and had watched a demo, toured the school and even dropped in one afternoon almost 20 years ago to look around the facilities in Ottawa. Time never seemed right to attend.

By chance and through the luck of Google, I found the curriculum online for this renowned culinary school, and dusted off my copy of Le Cordon Bleu at Home cookbook. Now was my chance to try working through this cookbook using the curriculum as a guide and write about it and photograph my results.

Little did I know the friends I'd meet along the way who cook in their kitchens around the world. Through blogging, email, Twitter, Whisk Wednesdays and Tuesdays with Dorie, we would connect, share and learn from each other. It's been an amazing journey, and I suspect many food bloggers have a similar story. It's been a wonderful community to be a part of.

How You Can Help
I've collected links for almost all the master recipes, which covers roughly half the content of the book. The book lists many variations that provide the other half, and this is where I need your help!

If you have blogged about one of the recipes that's not listed in this post or is on this list of remaining recipes, please leave a comment or email me at whiskfoodblog[at]gmail{dot}com and include the following information:

- your name
- your blog’s name and URL
- the URL of the post containing the photograph
- if you're emailing me, please send a photo in an attachment in a jpeg format that is at least 250 px tall and wide

Who knows, depending on the interest, I may start a web companion for Volume 2! But before I start that project, I'm going to enjoy some extra buttery popcorn with Julie & Julia on August 7 (and maybe I'll sneak in some gin as well).

"I think this book will become a classic."
— Judith B. Jones, 1960
from a report written to the Knopfs explaining why this book would be a credit to their imprint

Links
• Julie & Julia: The Movie
• Julie/Julia Project (the blog that started it all)
• Julie Powell's Blog
• Mighty Appetite: First Taste of Julie and Julia
• Ruhlman: Julie & Julia
• Food & Wine: The Julie & Julia Movie
• The Making of … Mastering the Art of French Cooking
• New York Times' article by Amanda Hesser "A Race to Master the Art of French Cooking"

A Web Companion to Julia Child's Mastering the Art of French Cooking

Potage Parmentier (Leek or Onion and Potato Soup)
from Whisk: a food blog
Potage au Cresson (Water-cress soup)
from Sweet Paul
Vichyssoise (Cold Leek and Potato Soup)
from Thyme for Cooking
Potage Velouté aux Champignons (Cream of Mushroom Soup)
from Daily Simmer
Potage Crème de Cresson (Cream of Water-cress Soup)
from Definitely Not Martha
Potage Crème d'Oseille or Potage Germiny (Cream of Sorrel Soup)
from Gastronomer's Guide
Soupe à L'Oignon (Onion Soup)
from Whisk: a food blog
Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)
from Whisk: a food blog
Soupe au Pistou (Provençal Vegetable Soup with Garlic, Basil and Herbs)
from Tofu and Cupcakes
Aïgo Bouïdo (Garlic Soup)
from The Wednesday Chef
Soupe aux Choux - Garbure (Main-course Cabbage Soup)
from 101 Cookbooks
Soupe de Poisson (Strained Fish Soup)
from Israeli Kitchen
Rouille (Garlic, Pimiento, and Chili Pepper Sauce)
from Mediterranean Cooking in Alaska
Bouillabaisse (Bouillabaise)
from StephenCooks.com


Sauce Béchamel (White Sauce)
from Whisk: a food blog
Sauce Velouté (White Sauce)
from Whisk: a food blog
Sauce Crème - Sauce Suprême (Cream Enrichment - Cream Sauce)
from Whisk: a food blog
Sauce Mornay (Cheese Sauce)
from Whisk: a food blog
Sauce Chivry & Sauce à L'Estragon (Herbal White Wine Sauce & Tarragon Sauce)
from Fearless Kitchen
Sauce au Cari (Light Curry Sauce)
from Kittens in the Kitchen
Sauce Soubise (Onion Sauce)
from Whisk: a food blog
Sauce Bâtarde (Mock Hollandaise)
from Randomosity and the Girl
Sauce au Beurre (Mock Hollandaise)
from [Your Blog Here]
Sauce Brune (Flour-based Brown Sauce)
from Cooking with Anne
Sauce Ragoût (Flour-based Brown Sauce with Giblets)
from The Hungry Mouse
Jus Lié (Starch-thickened Brown Sauce)
from One Perfect Bite
Sauce Diable (Peppery Brown Sauce)
from Whisk: a food blog
Sauce Chasseur (Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs)
from Winter Skies, Kitchen Aglow
Sauce au Porto (Brown Port-wine Sauce)
from the bitten word
Sauce Tomate (Tomato Sauce)
from Whisk: a food blog
Coulis de Tomates à la Provençale (Fresh Tomato Purée with Garlic and Herbs)
from JUSTHUNGRY
Sauce Hollandaise (Hollandaise Sauce)
from Whisk: a food blog
Sauce Mousseline (Hollandaise with Whipped Cream)
from Dragon's Kitchen
Sauce Maltaise (Orange-flavoured Hollandaise)
from Chefs Gone Wild
Sauce Béarnaise (Béarnaise Sauce)
from Whisk: a food blog
Mayonnaise (Mayonnaise)
from Whisk: a food blog
Mayonnaise aux Fines Herbes (Mayonnaise with Green Herbs)
from Whisk: a food blog
Mayonnaise Verte (Green Herbal Mayonnaise)
from The Nibble
Sauce Tartare (Hard Yolk Mayonnaise)
from Whisk: a food blog
Sauce Rémoulade (Mayonnaise with Anchovies, Pickles, Capers, and Herbs)
from Cook Almost Anything At Least Once
Sauce Aïoli (Provençal Garlic Mayonnaise)
from Use Real Butter
Sauce Vinaigrette (French Dressing)
from Restaurant Widow
Sauce Ravigote (Vinaigrette with Herbs, Capers, and Onion)
from Orangette
Sauce Moutarde (Cold Mustard Sauce with Herbs)
from French Kitchen in America
Beurre Blanc-Beurre Nantais (White Butter Sauce)
from Whisk: a food blog
Beurre Noir-Beurre Noisette (Brown Butter Sauce)
from Whisk: a food blog
Beurre de Moutarde (Mustard Butter)
from Whisk: a food blog
Beurre d'Anchois (Anchovy Butter)
from Whisk: a food blog
Beurre d'Estragon (Tarragon Butter)
from Whisk: a food blog
Beurre pour Escargots (Snail Butter)
from Whisk: a food blog
Beurre Marchand de Vins (Shallot Butter with Red Wine)
from Whisk: a food blog
Fonds de Cuisine Simple (Simple Meat Stock)
from Whisk: a food blog
Fonds Blanc (White Stock - Veal Stock)
from Whisk: a food blog
Fonds Blanc de Volaille (White Poultry Stock)
from Whisk: a food blog
Glace de Viande (Meat Glaze)
from Whisk: a food blog
Clarification du Bouillon (Clarification of Stock)
from Whisk: a food blog
Fumet de Poisson au Vin Blanc (White-wine Fish Stock)
from Whisk: a food blog


Oeufs Pochés (Poached Eggs)
from Whisk: a food blog
Oeufs sur Canapés (Poached eggs on Canapés)
from The Passionate Cook
Oeufs en Croustades (Poached eggs on Pastry Shells)
from [Your Blog Here]
Oeufs à la Bourguignonne (Eggs Poached in Red Wine)
from The Traveler's Lunchbox
Oeufs sur le Plat - Oeufs Miroir (Shirred Eggs)
from sass & veracity
Oeufs en Cocotte (Eggs Baked in Ramekins)
from Beyond Salmon
Oeufs Brouillés (Scrambled Eggs)
from A Mingling of Tastes
L'Omelette Brouillée (Scrambled Omelette)
from La Tartine Gourmande
L'Omelette Roulée (Rolled Omelette)
from More Please by Margie


Pâte Brisée (Short Paste, Pastry Dough, Pie Crust)
from My French Corner
Quiche Lorraine (Cream and Bacon Quiche)
from Whisk: a food blog
Quiche au Roquefort (Roquefort Cheese Quiche)
from the kitchen sink recipes
Quiche à La Tomate, Niçoise (Fresh Tomato Quiche with Anchovies and Olives)
from [Your Blog Here]
Quiche aux Fruits de Mer (Shrimp, Crab, or Lobster Quiche)
from Armida Cooks!
Quiche aux Oignons (Onion Quiche)
from Food Rockz
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives)
from Whisk: a food blog
Flamiche - Quiche aux Poireaux (Leek Quiche)
from Whisk: a food blog
Râpée Morv Andelle (Gratin of Shredded Potatoes with Ham and Eggs and Onions)
from Kittens in the Kitchen
Gratin de Pommes de Terre aux Anchois (Gratin of Potatoes, Onions and Anchovies)
from oishii ringo
Gratin aux Fruits de Mer (Gratin of Creamed Salmon or Other Fish)
from [Your Blog Here]
Soufflé au Fromage (Cheese Soufflé)
from Whisk: a food blog
Soufflé Vendôme (Soufflé with Poached Eggs)
from [Your Blog Here]
Soufflé aux épinards (Spinach Soufflé )
from Fun and Food Blog
Soufflé de Saumon (Salmon Soufflé )
from [Your Blog Here]
Soufflé de Poisson (Fish Soufflé)
from La Tartine Gourmande
Soufflé de Crabe (Crab Soufflé)
from The Jewels of New York
Soufflé Démoulé, Mousseline (Unmolded Soufflé)
from My Feasts
Soufflé aux Blancs d'Oeufs (Cheese Soufflé with Egg Whites Only)
from [Your Blog Here]
Timbales de Foies de Volaille (Unmolded Chicken Liver Custards)
from [Your Blog Here]
Pâte à Choux (Cream Puff Paste)
from La Tartine Gourmande
Petits Choux au Fromage (Cheese Puffs)
from Whisk: a food blog
Gnocchi de Pommes de Terre (Potato Gnocchi)
from La Tartine Gourmande
Gnocchi Mornay (Gnocchi Baked with Cheese Sauce)
from Whisk: a food blog
Gnocchi de Semoule avec Pâte à Choux - Patalina (Semolina Gnocchi)
from [Your Blog Here]
Gnocchi de Semoule avec Pâte à Choux - Patalina (Fish Quenelles)
from [Your Blog Here]
Pâte à Crêpes (Crêpe Batter)
from Baking Obsession
Amuse-Gueule au Roquefort (Roquefort Cheese Balls - Cold)
from My Mother's Recipe File
Galettes au Fromage (Cheese Wafers)
from Whisk: a food blog
Fondue au Gruyère (Cream Filling with Swiss Cheese)
from ROSA'S YUMMY YUMS
Fondue de Crustacés (Cream Filling with Shellfish or Clams)
from [Your Blog Here]
Croquettes (Croquettes)
from CHUBBY HUBBY


Coquilles St. Jacques à la Parisienne (Scallops and Mushrooms in White Wine Sauce)
from [Your Blog Here]
Coquilles St. Jacques à la Provençale (Scallops Gratinéed with Wine, Garlic, and Herbs)
from Whisk: a food blog
Filets de Poisson Pochés au Vin Blanc (Fish Filets Poached in White Wine)
from Whisk: a food blog
Filets de Poisson Bercy aux Champignons (Fish Filets Poached in White Wine with Mushrooms)
from Whisk: a food blog
Filets de Poisson à la Bretonne (Fish Filets Poached in White Wine and a Julienne of Vegetables)
from Whisk: a food blog
Homard Thermidor (Lobster Thermidor - Gratinéed in its Shell)
from Garlic Breath
Homard à l'Américaine (Lobster Simmered with Wine, Tomatoes, Garlic and Herbs)
from Ms. Glaze's Pommes d'Amour
Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
from Whisk: a food blog
Moules à la Marinière I (French Mussels Steamed Open in Wine and Flavourings)
from smittenkitchen
Moules à la Marinière I (French Mussels Steamed Open with Wine, Flavourings and Bread Crumbs)
from Food Rockz
Moules à la Marinière I (Mussels on the Half Shell, Gratinéed)
from yumsugar
Moules à la Provençale (Mussels on the Half Shell, Gratinéed)
from Inspired Bites
Salade de Moules (Mussels Marinated in Oil and Herbs)
from Anticiplate
Soupe aux Moules (Mussel Soup)
from Whisk: a food blog
Sole à la Dieppoise (Fish Filets with Mussels and Shrimp)
from Whisk: a food blog
Thon à la Provençale (Tuna or Swordfish Steaks with Wine, Tomatoes and Herbs)
from MORSELS & MUSINGS


Chicken Stock
from Whisk: a food blog
Poulet Rôti (Roast Chicken)
from Whisk: a food blog
Poulet Poêlé à l'Estragon (Casserole-roasted Chicken with Tarragon)
from Thyme for Cooking, the Blog
Poulet en Cocotte Bonne Femme (Casserole-roasted Chicken with Bacon, Onions and Potatoes)
from Whisk: a food blog
Poulet Sauté (Sautéed Chicken)
from Will's Eats
Poulet Sauté aux Herbes de Provence (Chicken)
from Two Yolks
Fricassée de Poulet à l'Ancienne (Old-fashioned Chicken Fricasse with Wine-Flavoured Cream Sauce, Onions and Mushrooms)
from Whisk: a food blog
Fondue de Poulet à la Crème (Chicken Simmered with Cream and Onions)
from EAT WITH ME
Coq au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon)
from smittenkitchen
Poulets Grillés à la Diable (Chicken Broiled with Mustard, Herbs and Bread Crumbs)
from Simply Recipes
Suprêmes de Volaille à Blanc (Breast of Chicken with Cream)
from Whisk: a food blog
Suprêmes de Volaille à Brun (Chicken breasts Sautéed in Butter)
from [Your Blog Here]
Caneton Rôti (Roast Duckling)
from Whisk: a food blog
Caneton Poêlé aux Navets (Casserole-roasted Duck with Turnips)
from [Your Blog Here]
Caneton Braisé aux Marrons (Braised Duck with Chestnut and Sausage Stuffing)
from Whisk: a food blog
Canard en Croûte (Boned, Stuffed Duck Baked in a Crust)
from [Your Blog Here]
Oie Rôti aux Pruneaux (Roast Goose with Prune and Foie Gras Stuffing)
from Hunter Angler Gardener Cook
Oie Braisée aux Marrons (Braised Goose with Chestnut and Sausage Stuffing)
from Whisk: a food blog


Bifteck Sauté au Beurre (Pan-broiled Steak)
from Whisk: a food blog
Steak au Poivre (Pepper Steak with Brandy Sauce)
from Whisk: a food blog
Tournedos Sautés aux Champignons (Filet Steaks with Mushroom and Madeira Sauce)
from TASTE WITH THE EYES
Tournedos Sautés Chasseur (Filet Steaks with Mushroom and Madeira Sauce)
from gourmeted
Bifteck Haché à la Lyonnaise (Ground Beef with Onions and Herbs)
from CHUBBY HUBBY
Potée Normande/Pot-au-Feu (Boiled Beef with Pork, Chicken, Sausage and Vegetables)
from French Laundry at Home
Boeuf à La Mode (Beef Braised in Red Wine)
from LOX, STOCK, AND BARREL
Boeuf Bourguignon/Boeuf à la Bourguignonne (Beef Stew in Red Wine, with Bacon, Onions and Mushrooms)
from Two Yolks
Carbonnades à la Flamande (Beef and Onions Braised in Beer)
from foodmonkeys
Paupiettes de Boeuf/Roulades de Boeuf/Petites Ballotines de Boeuf (Braised Stuffed Beef Rolls)
from Steamy Kitchen
Daube de Boeuf/Estouffade de Boeuf/Terrine de Boeuf (Casserole of Beef with Wine and Vegetables - Hot or Cold)
from Whisk: a food blog
Sauté de Boeuf à la Parisienne (Beef Sauté with Cream and Mushroom Sauce)
from IN SEARCH OF TIME TASTED
Sauté de Boeuf à la Bourguignonne (Beef Sauté with Red Wine, Mushrooms, Bacon and Onions)
from [Your Blog Here]
Gigot de Pré-salé Rôti (Roast Leg of Lamb)
from Dinner with Julie
Gigot ou épaule de Pré-Salé, Farci (Stuffed Leg or Shoulder of Lamb)
from [Your Blog Here]
Gigot ou épaule de pré-salé Braisé (aux Haricots) (Braised Leg or Shoulder of Lamb - with Beans)
from Chocolate & Zucchini
Gigot en Chevreuil (Leg of Lamb or Mutton Marinated in Red Wine)
from Simply Recipes
Navarin Printanier (Lamb Stew with Spring Vegetables)
from Whisk: a food blog
Moussaka (Lamb and Eggplant Mold)
from Closet Cooking
Veau Poêlé (Casserole-roasted Veal)
from Whisk: a food blog
Veau Poêlé (Casserole-roasted Veal)
from Coco Cooks
Veau Prince Orloff (Veal Gratinéed with Onions and Mushrooms)
from Cooking with Tien
Veau Sylvie (Veal Roasted with Ham and Cheese)
from My Life As A Reluctant Housewife
Sauté de Veau Marengo (Brown Veal Stew with Tomatoes and Mushrooms)
from Thyme for Cooking
Blanquette de Veau à l'Ancienne (Veal Stew with Onions and Mushrooms)
from Whisk: a food blog
Escalopes de Veau à la Créme (Sautéed Veal Scallops with Mushrooms and Cream)
from Will's Eats
Côtes de Veau aux Herbes (Veal Chops Braised with Herbs)
from French Laundry at Home
Fricadelles de Veau à la Niçoise (Veal Patties with Tomatoes, Onions, and Herbs)
from EXCLUSIVELY FOOD
Marinade Séche (Salt Marinade with Herbs and Spices)
from [Your Blog Here]
Marinade Simple (Lemon Juice and Herb Marinade)
from Andrea Meyers
Marinade au Vin (Wine Marinade)
from [Your Blog Here]
Rôti de Porc Poêlé (Casserole-roasted Pork)
from Je Mange la Ville
Rôti de Porc Grand' Mère (Casserole-roasted Pork with Potatoes and Onions)
from Whisk: a food blog
Porc Braisé aux Choux Rouges (Pork braised with Red Cabbage)
from Chocolate & Zucchini
Côtes de Porc Poêlées (Casserole-sautéed Pork Chops)
from Urban Drive
Jambon Braisé Morvandelle (Ham Braised in Wine - Cream and Mushroom Sauce)
from Cooking By the Seat of My Pants
Tranches de Jambon en Pipérade (Ham Slices Baked with Tomatoes, Onions and Peppers)
from Married. . .with dinner
Tranches de Jambon Morvandelle (Sautéed Ham Slices - Cream and Madeira Sauce)
from i like to cook
Cassoulet de Porc et de Mouton (Beans Baked with Pork Loin, Shoulder of Mutton or Lamb, and Sausage)
from Dinner Diary
Foie de Veau Sauté (Sautéed Calf's Liver)
from Grass-Fed Party
Foie de Veau à la Moutarde (Liver with Mustard, Herbs and Bread Crumbs)
from Madison & Mayberry
Ris de Veau Braisés (Braised Sweetbreads)
from [Your Blog Here]
Cervelles au Beurre Noir (Calf's Brains in Brown Butter Sauce)
from Ms. Glaze's Pommes d'Amour
Rognons de Veau en Casserole (Kidneys Cooked in Butter - Mustard and Parsley Sauce)
from elegant sufficiency


Artichauts Braisés à la Provençale (Artichokes Braised with Wine, Garlic and Herbs)
from A Place at my Table
Fonds d'Artichauts à Blanc (Cooked Artichoke Bottoms - Preliminary Cooking)
from [Your Blog Here]
Fonds d'Artichauts au Beurre (Buttered Artichoke Bottoms, Whole)
from [Your Blog Here]
Fonds d'Artichauts au Gratin (Stuffed Artichoke Bottoms au Gratin)
from FRENCH REVOLUTION
Asperges au Natural (Boiled Asparagus - Hot or Cold)
from Confessions of a Cardamom Addict
Pointes d'Asperges au Beurre (Buttered Asparagus Tips)
from steamykitchen
Timbale d'Asperges (Asparagus Mold)
from La Tartine Gourmande
Haricot Verts Blanchis (Blanched Green Beans - Preliminary Cooking)
from Simply Recipes
Haricots Verts Gratinés, à la Mornay (Green Beans Gratinéed with Cheese Sauce)
from Recipes to Eat
Haricots Verts à la Provençale (Green Beans with Tomatoes, Garlic, and Herbs)
from What Did You Eat?
Haricots Mange-Tout à l'étuvée (Wax Beans Braised with Onions, Lettuce and Cream)
from SippitySup
Choux de Bruxelles Blanchis (Blanched Brussels Sprouts - Preliminary Cooking)
from FatFree Vegan Kitchen
Choux de Bruxelles étuvée au Beurre (Brussels Sprouts Braised in Butter)
from [Your Blog Here]
Choux de Bruxelles à la Créme (Brussels Sprouts Chopped and Simmered in Cream)
from cookthink
Timbale de Choux de Bruxelles (Brussels Sprouts Mold)
from Mom Writes
Chou-Fleur Blanchi (Blanched Cauliflower - Preliminary Cooking)
from Cook (Almost) Anything
Chou-Fleur à la Mornay, Gratiné (Cauliflower au gratin with Cheese)
from NAMI-NAMI
Chou-Fleur aux Tomates Fraîches (Cauliflower Gratinéed with Cheese and Tomatoes)
from The Cottage Smallholder
Chou-Fleur en Verdure (Purée of Cauliflower and Water Cress with Cream)
from HEART AND HEARTH
Timbale de Chou-Fleur (Cauliflower Mold)
from Lindaraxa's Garden
Petits Pois Frais à la Français (Peas Braied with Lettuc and Onions - for medium sized, tender, fresh peas.)
from sassy radish
Épinards Blanchis (Blanched, Chopped Spinach - Preliminary Cooking)
from [Your Blog Here]
Purée d'Épinards Simple (Cooked Chopped Spinach - Purée of Spinach)
from [Your Blog Here]
Petites Crêpes d'Épinards (Spinach Pancakes)
from Domestic Goddess in Training
Timbale d'Épinards (Spinach Mold)
from Cooking with Trader Joe's
Épinards à la Basquaise (Gratin of Spinach and Sliced Potatoes with Anchovies)
from [Your Blog Here]
Carottes Étuvés au Beurre (Carrots Braised in Butter)
from Daily Unadventures in Cooking
Carottes Glacées (Glazed Carrots)
from RECIPE MASHUPS
Carottes Vichy (Carrots Vichy)
from Joanna's Food
Carottes à la Concierge (Casserole of Creamed Carrots with Onions and Garlic)
from [Your Blog Here]
Oignons Glacés à Blanc (White-braised Onions - Glazed Onions)
from Simply Recipes
Oignons Glacés à Brun (Brown-braised Onions)
from Caviar & Codfish
Soubise (Braised Rice and Onions)
from [Your Blog Here]
Navets à l'Étuvée (Turnips Braised in Butter)
from THE GARDEN OF EATING
Navets Glacés à Brun (Glazed Turnips)
from Whisk: a food blog
Navets à la Champenoise (Turnip Casserole)
from Simply Recipes
Laitues Braisées (Braised Lettuce)
from Whisk: a food blog
Céleris Braisés (Braised Celery)
from Cottage Smallholder
Céleris-Rave Braisé (Braised Celeriac - Celery Root))
from La Tartine Gourmande
Endives à la Flamande (Braised Belgian Endive)
from Orangette
Poireaux Braisés au Beurre (Braised Leeks)
from The Wednesday Chef
Chou Rouge à la Limousine (Braised Red Cabbage with Red Wine and Chestnuts)
from The Wednesday Chef
Choucroute Braisée à l'Alsacienne (Braised Sauerkraut)
from NAMI-NAMI
Concombres au Beurre (Baked Cucumbers)
from Unique Culinary Adventures
Aubergines Farcies Duxelles (Eggplant Stuffed with Mushrooms)
from Whisk: a food blog
Ratatouille (Eggplant Casserole - with Tomatoes, onions, peppers and Zucchini)
from smittenkitchen
Tomates Grillées au Four (Whole Baked Tomatoes)
from [Your Blog Here]
Tomates à la Provençale (Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic)
from The French Fork
Champignons à Blanc (Stewed Mushrooms)
from [Your Blog Here]
Fumet de Champignons (Mushroom Essence)
from [Your Blog Here]
Champignons Grillés (Broiled Mushroom Caps)
from Little Blue Hen
Champignons Sautés au Beurre (Sautéed Mushrooms)
from Cottage Smallholder
Duxelles (Mushroom Duxelles - Minced Mushrooms Sautéed in Butter)
from Whisk: a food blog
Champignons Farcis (Stuffed Mushrooms)
from smittenkitchen
Purée de Marrons (Chestnut Purée)
from Hedonia
Marrons Braisés (Whole Braised Chestnuts)
from [Your Blog Here]
Purée de Pommes de Terre à l'Ail (Garlic Mashed Potatoes)
from Andrea Meyers
Crêpes de Pommes de Terre (Grated Potato Pancakes)
from Figs with Bri
Gratin Dauphinois (Scalloped Potatoes with Mild, Cheese, and a Pinch of Garlic)
from Whisk: a food blog
Pommes de Terre Sautées/Pommes de Terre Pour Garniture/Pommes de Terre Château (Potatoes Sautéed in Butter)
from Laylita's Recipes
Riz à l'Indienne-Riz à la Vapeur (Steamed Rice)
from Phe.mom.enon
Riz a l'Orientale (Vegetarian Rice Bowl)
from Karina's Kitchen
Salades de Riz (Rice Salads)
from Whisk: a food blog
Risotto-Pilaf-Pilau (Risotto - Braised Rice)
from La Tartine Gourmande


Légumes à la Grecque (Vegetables Cooked in Aromatic Broth)
from Whisk: a food blog
Court Bouillon (The Aromatic Broth)
from Whisk: a food blog
Céleri-Rave Rémoulade (Celery Root in Mustard Sauce)
from feel good eats
Pommes de Terre à l'Huile (French Potato Salad - sliced potatoes in oil and vinegar dressing)
from CHAMPAIGN TASTE
Salade Niçoise (Mediterranean Combination Salad)
from Whisk: a food blog
Salade de Boeuf à la Parisienne (Cold Beef and Potato Salad)
from The Food Pornographer
Salade à la d'Argenson (Rice or Potato and Beet Salad)
from Charcuterista
Oeufs en Gelée (Poached Eggs in Aspic)
from Chocolate & Zucchini
Foies de Volaille en Aspic (Chicken Livers in Aspic)
from sassy radish
Poulet en Gelée à l'Estragon (Chicken Tarragon in Aspic)
from à la carte — Peter Hertzmann
Mousse de Foies de Volaille (Chicken Liver Mousse)
from Red Wattle
Mousseline de Poisson, Blanche Neige (Fish Mousse - with shellfish and chaud-froid sauce)
from Steffen's Dinners
Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing)
from Recipes from 4EveryKitchen
Terrine de Porc, Veau, et Jambon (Pork and Veal Pâté with Ham)
from Whisk: a food blog
Pâté de Veau et Porc avec Foie (Pork and Veal Pâté with Liver)
from Not Eating Out in New York
Pâté de Canard en Croûte (Boned Stuffed Duck Baked in a Pastry Crust)
from Habeas Brûlée


Pralin (Caramelized Almonds)
from A cat in the kitchen
Créme Anglaise (Light Custard Sauce)
from Whisk: a food blog
Créme Pâtissière (Custard Filling)
from C'est Bon
Créme Saint-Honoré (Custard Filling with Beaten Egg Whites)
from La Cerise
Frangipane (Almond Custard Filling)
from Natalie's Killer Cuisine
Sauce aux Framboises (Fresh Raspberry Sauce)
from Food Blogga
Sauce aux Fraises (Fresh Strawberry Sauce)
from Sugar & Spice
Créme Plombières Pralinée (Caramel Almond Cream - a cold dessert)
from smittenkitchen
Bavarois à l'Orange (Orange Bavarian Cream - a cold desert)
from Whisk: a food blog
Riz à l'Impératrice (Bavarian Cream with Rice and Fruits - a cold dessert)
from One Perfect Bite
Mousse à l'Orange (Orange Mousse - a frozen dessert)
from Whisk: a food blog
Mousseline au Chocolat/Mayonnaise au Chocolat/Fondant au Chocolat (Chocolate Mousse - a cold dessert)
from Davud Lebovitz
Charlotte Malakoff aux Fraises (Almond Cream with Fresh Strawberries - a cold dessert)
from Tartelette
Charlotte Chantilly, aux Fraises/aux Framboises (Strawberry or Raspberry Cream - a cold dessert)
from La Tartine Gourmande
Créme Renversée au Caramel (Caramel Custard, Unmolded - warm or cold)
from Whisk: a food blog
Diplomate Pouding de Cabinet (Custard with Glacéed Fruits, Unmolded - a warm or cold dessert)
from [Your Blog Here]
Soufflé à la Vanille (Vanilla Souflé)
from La Tartine Gourmande
Soufflé à l'Orange (Orange Soufflé with Cointreau, Curaçao, Grand Marnier, Etc.)
from Librari[d]an
Soufflé au Chocolat (Chocolate Soufflé)
from seven second rhapsody
Soufflé Démoulé aux Macarons (Rum and Macaroon Soufflé, Unmolded - a cold dessert)
from [Your Blog Here]
île Flottante (Caramel Almond Soufflé, Unmolded - a cold dessert)
from Whisk: a food blog
Charlotte aux Pommes (Apple Charlotte, Unmolded - a hot or cold dessert)
from Whisk: a food blog
Pommes Normande en Belle Vue (Applesauce Caramel Mold - a warm or cold dessert)
from Murray Hill 5
Pouding Alsacien (Gratin of Sautéed Apples - a cold dessert)
from [Your Blog Here]
Aspic de Pommes (Rum-Flavoured Apple Aspic, Unmolded - a cold dessert)
from [Your Blog Here]
Pommes à la Sévillane (Apples braised in Butter, Orange Sauce - a hot or cold dessert)
from [Your Blog Here]
Oranges Glacées (Glazed Oranges - a cold dessert)
from [Your Blog Here]
Pêches Cardinal (Compote of Fresh Peaches with Raspberry Purée - a cold dessert)
from foodperson
Poires au Gratin (Pears Baked with Macaroons - a hot or cold dessert)
from A Spoonful of Sugar
Flan des Isles (Pineapple Custard, Unmolded - a cold dessert)
from Dhaggit's Kitchen
Tarte aux Pommes (Apple Tart - warm or cold)
from Whisk: a food blog
Tarte Normande aux Pommes (Custard Apple Tart - to be served hot)
from A Cooking Life
La Tarte des Demoiselles Tatin (Upside-down Apple Tart - hot or cold)
from Culinary Cory
Tarte aux Abricots/Pêches (Fresh Apricot or Peach Tart - warm or cold)
from La Cerise
Tarte aux Fraises (Fresh Strawberry Tart - cold)
from Whisk: a food blog
Tarte aux Poires à la Bourdaloue (Pear and Almond Tart - tepid or cold)
from notes from my food diary
Tarte aux Cerises, Flambée (Cherry Tart Flambée)
from [Your Blog Here]
Tarte à l'Ananas (Pineapple Tart)
from Life's Smörgasbord
Tarte au Citron/Limettes (Lemon or Lime Soufflé Tart - hot)
from Whisk: a food blog
Tarte au Citron et aux Amandes (Lemon and Almond Tart - cold )
from 101 Cookbooks
Tarte au Fromage Frais (Cream Cheese Tart - hot or cold)
from Chocolate & Zucchini
Crêpes Fines Sucrées (Light Batter - for crêpes Suzette)
from Whisk: a food blog
Crêpes à la Levure (Yeast Batter - for stuffed Crêpes)
from About.com Moroccan Food
Crêpes Soufflées (Raised Batter - for stuffed crêpes)
from [Your Blog Here]
Crêpes Suzette (Crêpes with Orange Butter, Flambées)
from Daisy Lane Cakes
Crêpes Fourrées et Flambées (Crêpes with Orange-almond Butter, Flambées)
from [Your Blog Here]
Crêpes Fourrées, Frangipane (Crêpes with Almond Cream)
from [Your Blog Here]
Clafouti (Cherry Flan)
from Cooking with Amy
Babas au Rhum (Rum Babas)
from CAFE LYNNYLU
Savarin (Savarin)
from Whisk: a food blog
Biscuits à la Cuiller (Ladyfingers)
from La Cerise
Biscuit au Beurre (Butter Spongecake)
from Viet World Kitchen
Gâteau à l'Orange (Orange Spongecake)
from Baking Bites
Gâteau Fourré à la Créme d'Orange (Spongecake with Orange-butter Filling)
from Zoë Bakes
Reine de Saba (Chocolate and Almond Cake)
from She's In the Kitchen
Le Marquis (Chocolate Spongecake)
from TasteFood
Créme au Beurre, Ménagère (Butter Cream I)
from Cooking for Engineers
Créme au Beurre, au Sucre Cuit (Butter Cream II - with sugar syrup)
from Sass & Veracity
Créme au Beurre, à l'Anglaise (Butter Cream III - with custard base)
from The Pastry Project
Glaçage au Chocolat (Chocolate-butter Icing)
from Sweet NapaIf you like this post, share it!



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This is the best dessert in my Le Cordon Bleu at Home cookbook so far! If you love ice cream, whipped cream and the texture of pudding, then this Vanilla Bavarian Cream dessert is for you.

The recipe combines techniques learned earlier in this curriculum. Crème anglaise, the base of ice cream, is also the foundation of this dessert. What gives it structure is gelatin. The gelatin is dissolved in water and later stirred into the cooled crème anglaise mixture that has been lightened with whipped cream. After the gelatin does a bit of its magic and sets the mixture slightly, it's poured into molds and chilled.

The raspberry coulis is just puréed raspberries that have been strained to remove the seeds and stirred with sugar and lemon juice. This sauce is drizzled on the Bavarian cream.

The hardest part about this dessert is getting it out of its mold. {Luckily, I only needed one for a photo! The rest we enjoyed eating out of the plastic, golden containers circa-1950s!}

Recipe

Serves 6

¼ ounce powdered gelatin (about 1 tablespoon)
2 tablespoons cold water

For the Crème Anglaise:
1 cup milk
2 teaspoons vanilla extract
3 egg yolks
½ cup sugar
1¾ cups heavy cream

For the Raspberry Coulis:
1½ cups raspberries
½ cup confectioner’s sugar
Juice of ½ lemon, strained
You can find the recipe for Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
If there's a spectrum, Bavarian cream sits between a mousse and a crème brulée. Its smooth and creamy texture carries the slightly tart raspberry coulis expertly on your taste buds. This is a stunning chilled dessert for summer that you will want to lick clean when no one's looking. Links
• Khalyapina Kitchen: Orange Bavarois Recipe
• The Kitchen Pantry: Bavarois au safran et miel
• What's for Lunch, Honey?: Strawberry Bavarian Cream

Next Class
• Velouté Du Barry (Cream of Cauliflower Soup) pages 419-420

. . . . . . . . . .

Running total: $1,434.41 + $11.01 = $1,445.42
($1.84 per serving)

Butter used so far: 12 pounds, 20.5 tablespoons

87% complete

. . . . . . . . . .

The word soufflé is irresistible as it blows over your tongue and through your teeth. {It's a word in French that you can say without your French Immersion daughters laughing at your pronunciation.} It means breath, or to take one's breath away. Which is exactly what happens. As you hold your breath, the soufflé takes a breath and falls.

In the unfair world of food, a chocolate soufflé is allowed to take a breath, but a cheesy egg soufflé is not. This soufflé is filled with a cheese called comté (pronounced con-tay) from a terroir that spans the Jura and the Doubs departments in France. This region learned how to transform milk into a cheese that could be preserved and gained status as one of the first cheeses with the Appellation d’Origine Contrôlée (AOC) signature. Unfortunately, I couldn't find this distinguished cheese in my grocery store so I used a humble, but satisfying tangy Swiss cheese instead.

Roux…béchamel…Mornay…meringue are all techniques learned in previous classes that merge in this recipe to make a delicate, diva-like, spectacular dish. First, prepare the milk by bringing it to a boil. Don't turn your back on it for too long or the neglected mixture will punish you with spilled, scorched milk on your stove. While watching the milk, make a roux. Whisk in the hot, un-neglected, milk and stir until the sauce becomes thick. Now the sauce is christened a béchamel. Season with salt, pepper and nutmeg. Simmer and whisk for awhile to encourage the flavors to develop and avoid burning and sticking. Remove it from the heat and add the cheese. Now it's named Mornay. Next whisk in the yolks and set aside.

The last step is to make a meringue. After the meringue is at its perfect, softly-whipped-but-holding peaks stage, sacrifice some of it (about a third) to lighten the Mornay mixture. Carefully fold in the remaining whites {remembering your Grandma looking over your shoulder as you folded the egg whites into waffle batter when you were just a head taller than the counter, pointing out all the whites that needed hiding}.

Even pouring the mixture into the soufflé dish requires a patient, careful hand. You must avoid dripping any batter on the sides so that the soufflé can climb the dish without touching a patch of burnt-on batter. Then you must tap the dish gently to remove air bubbles. After putting it in the oven, you must not open the oven door while it's baking. And you must not slam the oven door. {Whisper soufflé and blow it a kiss.}

Finally, after baking, hold your breath. Carefully remove the soufflés from the oven. Exhale slowly. {Photograph quickly.} Devour.


Recipe

Serves 6

1¼ cups grated Comte or other imported Swiss cheese such as Gruyere or Emmenthal
1¼ cups milk
3 tablespoons unsalted butter
¼ cup all-purpose flour
Salt
White pepper
Freshly grated nutmeg
4 eggs, separated
Unsalted butter, softened, for soufflé mold
You can find the recipe for Soufflé au Comté (Cheese Soufflé) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
This is a creamy, airy and comforting dish that gives you a faint whistle before deflating. Not difficult to make, but impressive if you're courageous, especially if you attempt to add bacon, lobster or asparagus. Taste and enjoy its fleeting beauty.

Links
• 65 sq foot kitchen: Leeks and Gruyère Soufflé, Step-by-Step
• Behind the Burner: How to Make Cheese Soufflé (video)
• Chef de Cuisine: Soufflé
• La Tartine Gourmande: Soufflé, if I Blow, Will it Fall?

Next Class
• Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)

. . . . . . . . . .

Running total: $1,425.65 + $8.76 = $1,434.41
($1.46 per serving)

Butter used so far: 12 pounds, 23.5 tablespoons

. . . . . . . . . .

Four simple ingredients work their magic to create this golden honeycombed sweet surrounded by chocolate that goes by a variety of names. Known as cinder toffee, hokey pokey, puff candy or Crunchie bar, this is an easy treat to make at home.

Vinegar and baking soda react together to form many tiny bubbles before hardening into sponge toffee. What's left is a buttery confection that crunches and melts in your mouth.

Recipe

Makes one 9x13 pan

1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda

12 ounces milk chocolate chips, melted
Line a 9x13 pan with foil and spray with cooking spray.

Use a large, heavy saucepan since the mixture expands when you add the soda. Combine the sugar, corn syrup and vinegar. Cook and stir until the sugar melts. Bring to a boil and cook, without stirring, until a candy thermometer reaches 300°F (hard-crack stage).

Remove from the heat and stir in baking soda. (The mixture will bubble and expand.) Quickly pour into the prepared pan (so that mixture stops cooking and doesn't burn). Cool. Lift candy and break into pieces. Dip in melted chocolate and let stand until set. Store in an airtight container.

Tasting Notes
If you like Crunchie Bars, you'll love this sweet. Crushed into vanilla ice cream is another way to enjoy this treat.



Links
• Vinegar + Baking Soda Explanation
• The Onion: Science Guy Bill Nye Killed In Massive Vinegar/Baking-Soda Explosion

Award
Margot from Coffee and Vanilla has given me the Beautiful Blog award (a replacement for the Inspiring Food Photography event she hosted monthly from September 07 to December 08). Check out all the amazing food bloggers and their inspiring photgraphy. I'm honored to be in such great company. Thank you, Margot!

On a hot, hot day in July (or any day, for that matter), what could be better than a refreshing Mojito on the deck or patio? Mojitos have become trendy in the past decade, now claiming to be one of the most popular cocktails. And we were enjoying testing these Mojito variations all weekend!

History
The word mojito comes from the word mojo, which means to blend, combine or assemble. The earliest Mojito recipes date back to Cuba in the early 1930s but the drink didn’t become popularized until the 1940s, at a Havana bar, La Bodeguita del Medio. This was a bar frequented by musicians, students, and future celebrities such as Ernest Hemingway, Bridget Bardot, and Nat King Cole, and it was here that the Mojito gained its solid reputation. Today this bar is a popular tourist destination in Havana and the Mojito is in demand around the world, wherever fine cocktails are served.

Ingredients
The most difficult ingredient to find may be the mint! I had to go to a couple of grocery stores to find some, and I plan on planting some in my garden so that I can have a mojito whenever the mood hits.

Some prefer to use soda water, or even Champagne, in place of mineral water. I found that mineral water keeps the taste cleaner unlike soda water or even champagne.

Also, some recipes call for simple syrup to be used in place of sugar (2 cups sugar to 1 cup of water, placed over high heat until sugar dissolves, stirring constantly for about five minutes). I like to use both sugar and simple syrup. The graininess of granulated sugar helps grind the mint leaves and the simple syrup adds sweetness to make a perfect Mojito.

For my own twist on the Mojito, I muddled lemon balm and lemon verbena leaves from plants I picked up at the Ottawa Farmers' Market last week. As well, instead of mineral water, I used Ginger Beer for a spicy kick.

Lemon Balm and Lemon Verbena
Lemon Balm and Verbena Mojito

Serves 1

2-3 leaves of lemon balm
2-3 leaves of lemon verbena
2 ounces lime juice, freshly squeezed (usually the juice of 1-2 limes)
2 teaspoons fine granulated sugar (or more to taste)
Crushed ice
2 ounces simple syrup
2 ounces white rum (for example, Bacardi white rum) [I had to use gold rum since that's what we had on hand.]
4 ounces Ginger Beer
1 sprig of lemon balm or lemon verbena
Into a long, tall glass, place the lemon balm and lemon verbena leaves. Sprinkle the sugar on the leaves. Taking a muddler or a wooden spoon, grind the mint leaves into the sugar. The granulated sugar will act as an abrasive to release the juice in the leaves. Add the lime juice. Then add crushed ice to fill the glass to about three-quarters full. Add the rum. Add the ginger beer and stir gently. Garnish the drink with a sprig of lemon balm, lemon verbena and a slice of lime.

Classic Cuban Mojito

Serves 1

4-5 mint leaves (apple mint or spearmint, not peppermint)
2 ounces lime juice, freshly squeezed
2 teaspoons fine granulated sugar (or more to taste)
Crushed ice
2 ounces simple syrup
2 ounces white rum (for example, Bacardi white rum)
2 ounces mineral water (for example, Perrier)
1 sprig of mint

Follow the same method as for the Lemon Balm and Verbena Mojito.

Variations:
• Watermelon Mojito: Add 3 ounces seedless watermelon, pureed.
• Mango Mojito: Add 3 tablespoons pureed mango.
• Passion Fruit Mojito: Add 2-3 tablespoons pureed passion fruit.

Tasting Notes
This is a drink to be sipped slowly. As the ice melts it becomes lighter and more mellow. Overall, it is a refreshing summer drink to enjoy with good friends and lively conversation. Plus it's a fun drink to experiment with herbs and flavors.

My Bucket List

Sip a Mojito at La Bodeguita del Medio in Havana, Cuba