I’m in a food rut again.
Making the same 5 or 6 meals over and over. When it comes time for lunch or supper (yes, we eat supper in the evening, not dinner, but that is a topic for another post), I struggle to come up with something new.
Remember the movie Julie and Julia? It is one of my favorites.
A woman named Julie is stuck as a low-level bureaucrat and in a rut. She is in more than just food rut, more like a life rut. Anyway, she determines that she will cook her way through Julia Child’s Mastering the Art of French Cooking and blog about her experience. She gains attention and fame, then ultimately a book and movie deal. The movie explores both her experience and Julia Child’s life while writing the book.
I am not going to do all that. Plus, it has already been done. However, over the next week, I intend to explore some of the recipes from both Volume 1 and 2 of Mastering the Art of French Cooking. There will be old favorites and some that I have not tried before.
Adopting a “theme” of Julia Child for the week will surely get me out of this rut.
The first dish from Julia Child week was Supremes de Volaille Archiduc which translated from the French is Chicken Breasts with Paprika, Onions, and Cream. The sauce is the highlight of this dish…warm, creamy and rich. It was easy and relatively quick to make. The main thing that slowed me down was reading and re-reading the recipe to make sure I had everything right.
I can also report the leftover chicken made an excellent chicken salad; finely chopped, mixed with celery, a bit of leftover Caprese salad and mayo.
As I continue through this theme, I anticipate making croissants at some point. Those take 11 – 12 hours from start to finish, so definitely a “plan-in-advance” kind of item.
In the meantime, I think I’ll make a trip to the butcher to get rump roast for Boeuf Bourguignon. Oh yum!
To follow all things Five Feline Farm and my menu adventures check out our Facebook, Twitter and Instagram social media.
