Mastering the Art of French Cooking

May 26, 2010 § 1 Comment

…well, we’re getting closer, anyway. Julia’s book has been a treasure trove of recipes for Panacea.  They need a little tweaking to suit our tastes, but over all – bravo!  That lady really knew what she was doing. We were very pleased with the Sauce Robert.  Sometimes we worry that recipes we test on our families won’t translate to larger batches, but this one did very easily.  We had to eat one chop in the kitchen (quality control), and  JM was cross with me for tossing the bone before it had been thoroughly picked clean.  When the cooks are fighting over the bone, that’s a good pork chop.  Or two immature cooks. 

The farro salad was byooootiful, I think.  The farro was a bit chewy and slightly sweet, the veggies kept their crunch.  And we love feta.  Which is good, because we bought way too much of it.  What can I do with an extra pound of feta? If you have an inspiring idea, please let me know.

§ One Response to Mastering the Art of French Cooking

  • tally says:

    Oooooo. Loved that interplay of texture and color. Crunchy. . .smooth. Red. . .green. It’s a hit.

    Tally

    P.S. For the feta, something Greek?

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