BOOK: The French Chef by Julia Child (1968)

(Book cover from http://www.amazon.com)

I inherited a well-worn copy of this book many years ago from an ex-boyfriend (the same ex who got a copy of The French Laundry Cookbook for Christmas, and never attempted to cook from it during the entire time we were together). Published in 1968, this book was the result of the TV program “The French Chef”, intended to teach as much French cooking technique as could be learned in several seasons of weekly half-hour programs.

Julia Child covers so many French classics: Coq au vin, Quiches, Crepes, Boeuf Bourguignon, Pates, Aspics, Cassoulet, Duck a L’orange, Brioches, Souffle….and goes on to describe techniques such as how to debone a leg of lamb, how to roast a suckling pig, basic sauces (Hollandaise, Bearnaise), blanching bacon, wine storing, chocolate melting, and so much more. I always go back through this book when I need a reference on how to do something. I am hardly a master at French cooking, but with Julia’s helpful hints, I feel much less like une imbecile in the kitchen. This is definitely a “must-have” for any aspiring cook.

RECIPE: A page from “Entre Nous” – Gigot d’Agneau

I am not a trained professional. Everything I learned about cooking I learned from my mom, my ex, and TV. Certain things still scare me, like trying to make a souffle, making Hollandaise sauce from scratch, and cooking large pieces of meat in the oven (I just don’t trust myself sometimes). However, there is one dish that I can say that I am able to do well. Gigot d’Agneau – sounds fancy, doesn’t it? I don’t have photos of this one, but trust me, it is quite good, and easy to boot.

Gigot d’Agneau

5 lb. leg of lamb, deboned
6 whole garlic cloves
5 T extra virgin olive oil
herbs & spices (I use Herbes de Provence)
12 small potatoes
8 whole garlic cloves

Preheat the oven to 400 degrees. Use half the olive oil to coat the lamb, and rub it with garlic. Sprinkly generously with herbs, salt, and freshly ground pepper. Roast the lamb in oven one hour. Drizzle potatoes with remaining olive oil, season generously with herbs, salt, and pepper, and place potatoes and garlic around the lamb. Cook an additional 35-40 minutes, or until lamb is medium rare. Transfer lamp to a serving platter when done. Continue roasting potatoes until browned. Place potatoes and garlic together with the lamb on the platter.

I serve this with haricots vert and braised fennel topped with fresh Gruyere. Be careful not to overcook the lamb (very easy to do). I convinced one of my friends who swore she didn’t like lamb to try it, and she totally liked it. Voila! Crowd pleaser!