Who’s ready for the holidays?
We (mostly) are.
This time of year makes me want to cook. A lot. When I saw that this month’s Recipe Redux Challenge was to open a cookbook and execute whatever was on p. 216, I knew exactly what cookbook to use. Julia! It’s the perfect excuse to start Mastering the Art of French Cooking.
It just so happened to be something I can’t even pronounce: Coquilles St. Jacques À La Parisienne. The translation is scallops and mushrooms in white wine sauce.
I’m not going to lie – the thought of French cooking intimidates me. There were three parts to the recipe, several bowls and pots, and a LOT of butter and cream. This isn’t usually how I roll in the kitchen, but I swallowed hard and started cooking.
One step at a time, I worked through the recipe. The methodology was entirely new to me. I’ve never boiled seafood and I’ve never made a cream sauce or gravy (which I typically don’t like). Having grown up in the South what I know of gravy is a super rich topper for biscuits. This was similar, but used in an entirely different way. I actually DID like it!
Vegas and I both loved our dinner, but agreed it was a bit rich… even after I omitted some of the butter and cheese! Had I to do it again, I’d make half the sauce. No regrets though; I had no idea what to expect and it was a really fun, delicious experience.
Read on for my whole day of eats, check out the Recipe redux links, and be sure to link up to Jenn’s WIAW baby at Arman’s today!
Breakfast:
The usual morning cocktail followed by my vitamin gummies. (which, btw, are 50% off through January with the code sprintnyr!!!).
It’s been a while since we’ve had a savory breakfast, but for some reason I woke up craving pancakes. I used the last of my white chocolate P28 protein pancake mix. We added apples, cinnamon, an extra egg white, and some of Meghan’s granola (thank you for the present!).
https://www.instagram.com/p/BOP89P5jIh_/
Lunch:
Whole Foods post-workout is always a dangerous idea. We hd to go to get scallops, but first we got lunch. And beer (don’t judge!). We shared shrimp summer rolls and a “Southern” themed hot bar box. Guess who chose what…
Dinner:
This was the pièce de résistance.
Of course, we had to have dessert. In liquid form. My eggnog recipe will be posted just in time for Christmas (i.e. tomorrow).
Update: here it is!
[Tweet “Have you tried Mastering the Art of French Cooking? This 1st attempt went well!”]
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We used a random number generator to pick our next experiment – Eggplant-Stuffed Mushrooms on p.501!
Are you ready for the holidays? Check out these last minute gift ideas!
What was the last recipe you attempted that intimidated you a bit?
Oh MY! That all looks fantastic!
I have always wanted to cook scallops, I am always nervous of over cooking them. Did she have any tips for this?
Not especially, but if you follow the directions exactly I don’t think you’ll have a problem. Mine were perfect! I usually just grill them, which is pretty easy – you just touch the tops to see if they’re done (like a steak).
I have never tried making any of her recipes they intimidate the you know what out of me and I have a feeling they would be too rich for my taste buds. Always fun to experiment!
Some are lighter than others. The eggplant dish we’re doing next seems more reasonable on the butter. You can always cut it back too! It’s fun to learn a new style.
Ok so most recipes intimidate me, so that definitely looks hard. It also sounds amazing and I want it! French food is so good. The eggplant stuffed mushrooms also sound like something I would love, so I’m interested to hear how they turned out!
It was TOO bad… it was just a lot of new. I fI did it again, I think it’d bet pretty easy. We’re looking forward to the eggplant though. I think it’s going down Christmas Eve!
The nice thing about learning to make a cream sauce is that it follows basic principals you can play with four a lot of different types of sauces.
That is very true. I think the next recipes we try will seem much easier because of that.
I need to try that P28 pancake mix! I’ve heard good things but I haven’t had it yet!
It’s actually my favorite protein pancakes mix… and I’ve tried a lot!
You are brave, giving a Julia Child recipe a try. Sounds like a fun challenge, though, and delicious! I’ve never had “real” eggnog before–maybe this’ll be the year I try it.
I just posted the recipe. I’d love to hear what you think if you try it. I’m really picky about eggnog and I loved this one.
Her recipes are no joke rich! Haha. But I bet I’d love this. I’m coming for round two. Mmm k? Always and forever Scallop lover!!
Yes, please do. As we have wine. Cheers to Julia!
Impressive! I need to try a Julia Childs recipe–really can’t believe I haven’t! I feel the same way about cream sauce…a little goes a long way. 😊
Oh my gosh, I have that same cookbook and have been intimidated by many recipes in it. I am inspired now to give this one a shot It sounds fantastic for those days when you just want something really decadent and rich.
I definitely recommend picking a random number and going for it… it helped me jump into it. That cookbook probably would have just been collecting dust otherwise. LOL!
Oooh I love the idea of using a number generator to decide a recipe to try. I have a few cookbooks that I would love to do that with… Maybe over the holidays!
I am so ready for the holidays now. Sometimes these last few days can go so slowly! But I reckon when david finishes work tomorrow the time is just going to fly by!
Thanks! We were going to put numbers in a hat but 600+ pages is a LOT.
Good for you for getting out of your comfort zone to try this recipe! I have that book and a lot of the recipes are definitely intimidating! I usually pan sear my scallops because I’m afraid to overcook them. Maybe I’ll try this dish out sometime (with less sauce as you suggested). Happy Holidays!
I have always pan seared them in the past – I was really nervous to try a different way, but it worked out well! You boil them with the mushrooms and it makes both super flavorful on their own.
Happy Holidays to you too!
It looks and sounds like a success! This ReDux challenge was a great way to try something new!
Today a year ago we texted because my stupid flight from LA had a major delay. And then we missed each other AGAIN at the airport. It’s a tradition, right? But I was there with you and want to do it all over again! I would even eat all of the cream sauce, even tough I don’t like these kind of sauces either.
Was it??? I wish you were here again this year… we could skip the cream sauce and go right to the bubbly!
Funny story: Julia and Julie is the movie that inspired me to even start blogging—NOT KIDDING! Julia Child is every true food lover’s hero, however, I agree. I can’t eat that rich food, it’s too much! But you did a wonderful job on the recipe! <3
Really?! That’s awesome. I loved that movie. I wonder if you can get old Julia shows as a box set…
Yum! I love French food (obvi). I look forward to seeing more of the recipes brought to life!
Butter and cream is my kind of cooking. I’d eat anything so long as it’s covered in a cheese sauce.