It’s another weekend, which means, another inspired meal by Julia Child.
First things first…I went to Sur La Table and got a few things I needed:
- 9 1/2 inch cake pan
- 1 Medium Glass Mixing Bowl
- 10 inch Balloon Whisk
- Icing Piping Bag & 10 tips
- Chocolate Wafers
After taking a nap, Saturday, it was time to start on the meal.
Instead of doing dinner first. I decided to start with dessert.
Yes, dessert. A second chance at making Julia Child’s Butter Spongecake. But this time, I wanted to make sure I do the eggs right.
Let me just say, I give props to ALL home bakers before the KitchenAid was invented. I had to have been whipping egg whites for almost an hour or so, but I got it. Soft peaking before adding sugar and stiff peaking after you add sugar.
The cake came out better than the first time, although, third time is a charm. I still need to find cake flour which I think will be better than any substitution.
Now, it’s dinner time.
For dinner, I made Julia Child’s Supremes De Volaille A Brun, with Petits Pois Frais a l’Anglaise, and Pommes De Terre Sautees aka Chicken Breasts Sauteed in Butter, with Buttered Sweet Peas, and Potatoes Sauteed in Butter.
The Petits Pois Frais a l’Anglaise aka Buttered Sweet Peas was fairly easy to make.
Instead of fresh-fresh sweet peas, I used frozen (steam) peas. Put them in boiling water, add salt and let them get tender.
Drained them, added sugar and a pinch of pepper put them in a hot casserole dish with 6 Tb pieces of butter, and they are ready to serve.
The second dish was fairly easy as well: Pommes De Terre Sautees aka Potatoes Sauteed in Butter.
You boil the potatoes in water, add a pinch of salt, after they are soft but not mushy you cut them into slices, put them into a cast iron skillet that has had clarified butter in, let the potatoes sit and saute for 2-4 minutes and turn over and repeat this step until they are golden brown.
Now, it’s time for the Supremes De Volaille A Burn aka Chicken Breasts (Boned) Sauteed in Butter.
With this particular dish, I had to use Clarified Butter which does not burn like normal butter or unsalted butter. This butter is allowed to become a higher degree and does not burn quickly.
With 4 pieces of boned chicken breasts, you top with salt and pepper and then cover in all-purpose flour. Dust off the flour and put into the butter and cast iron skillet.
Once each side is golden brown, flip over. Now, in this recipe, I wanted to make sure that the chicken was cooked through because the pieces were so thick. So in a separate cast iron pan, I had the oven in, I put the chicken on the pan, added the recipes Brown Butter Sauce (6-8 TB of Melted Clarified Butter, 1TB of Freshly Squeezed Lemon Juice, and Tarragon) into the pan and I put the chicken in for 20 minutes.
After that, it’s time to eat.
-My Cooking Journey