Mastering the Art of French Cooking
Every now and then, a movie comes along that showcases food, culinary techniques or simply makes fun of “mystery meat.” This book spawned a movie that came into its own without any such hype, and thus Julie and Julia was born and is quite enjoyable to watch. So after watching the movie several times, I decided to dig into the cookbook that made it all possible. It’s been fun looking through and utilizing this book to prepare some classical dishes and I know you will enjoy it too.
Mastering the Art of French Cooking is a true work of love from Julia Child, Louisette Bertholle and Simone Beck. If Julia had not joined up with Louisette and Simone, I don’t think this book would have ever seen the light of day. It’s certainly a book for both the seasoned cook and beginners who love creating delicious meals at home cooking in the “French Manner.” The recipes are very classical, yet a joy to prepare, and as you read through the book, you hear Julia talking to you from every page. Her manner of speaking was a joy to listen too and simply looking up old shows online brings back wonderful memories of when I first started working in my grandmother’s kitchen. Just remember, as you go through this cookbook, one of Julia’s favorite sayings - “If you’re afraid of butter, just use cream.”
I’d like to share with you one of the recipes from the book that I made during a recent “Dinner and a Movie” night at Shepherd University. I was expecting around 8-10 guests, but the room quickly filled up with over 25 people and we settled in to watch “Julie and Julia” as I prepared a few of Julia’s classic dishes. This was our dessert.
Mousse A L’Orange
Orange Mousse - a frozen dessert
for 6 guests
A becoming way to serve this delicate mousse is in the scooped-out halves of oranges.
- 3 Tbsp orange liqueur
- A 1-quart measuring cup
- 3 or 4 bright skinned oranges
- 1/2 lemon
- Orange Juice
Pour the liqueur into the measuring cup. Grate the colored part of the skins of 3 oranges and the 1/2 lemon into the cup. Strain in enough juice so liquid measures 2 cups.
- 6 egg yolks
- 1/2 cup granulated sugar
- A 3-quart mixing bowl
- A wire whip or electric beater
- 2 tsp cornstarch
- A 2 1/2 quart, heavy-bottomed enameled saucepan
- A wooden spoon
- Optional: a candy thermometer
Beat the egg yolks and sugar in a mixing bowl until mixture is pale yellow and forms the ribbon. Beat in the cornstarch and the orange juice mixture. Pour into the saucepan and stir over moderate heat with wooden spoon until mixture heats through and thickens, but does not come to a simmer, or a temperature of more than 170 degrees. It should coat the spoon lightly. Remove from heat and beat a moment to stop the cooking.
- 6 egg whites
- Pinch of Salt
- 1 Tbsp granulated sugar
- A bowl with a tray of ice cubes and water to cover them.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Fold the egg whites into the hot orange mixture, and fold over the bowl of ice until thoroughly chilled so the custard will not separate.
- 1/2 cup chilled whipping cream
- 6 orange-shell cups, or dessert cups, or a serving bowl
Beat the cream until stiff, and fold into the chilled mousse. Turn into orange-shell cups, desserts cups or bowl. Cover and freeze for several hours or overnight.
Decorations:
- Glazed orange peel, angelica cut into leaf shapes, mint leaves or whipped cream.
Decorate the dessert just before serving
