We all want to love what we do and do what we love!
It's been almost 5 years since I took one of the biggest steps in life and embarked on my journey to become Chef Manlove. It was like an ebb tide of emotions. Would I waste away cutting and prepping, making salads, appetizers, dressings, sauces, sandwiches, etc. or would I get a real opportunity to develop my talents and learn something new each and every day! There were times I wanted to rip off the hat, toss in my towel and walk away. But then when I was looking, I found this fabulous little book that I dearly treasure and have read repeatedly!
Notes on COOKING - A Short Guide to an Essential Craft
Book by Lauren Braun Costello and Russell Reich
I have gifted this book to many co-workers, including culinary students that have asked themselves what's next! Inside the covers of this all inspiring quick read that you can't put down are tips, ideas and caveats. Many you have heard before, read before, but the authors put the book's 217 "notes" together is such a way, that food lovers and industry employers can use to for a fascinating glimpse into culinary world like no other read.
For some reason, when I read this book my narrator has the voice and sense of humor of Julia Child.
I find myself enjoying it all the more.... because daily my challenge remains to learn something new each and every day, respect the craft, and stretch my culinary boundaries.
I often wonder "WHAT WOULD JULIA DO?" when things become overwhelming, like too much prepping. Then I smile, laugh aloud and think about all the practice this has given me and reflect on a famous and much used photo of Julia Child, the French Chef (played by the talented Meryl Streep in the Hollywood movie enactment of Julie VS Julia, a film written and directed by Nora Ephron). It's all part of the passion and journey of How to Learn Great Knife Skills. Notes on Cooking was published in 2009, which was 5 years after her passing.
If this was the real Julia Child,
she would have made French Onion Soup
for about 100 guest
she would have made French Onion Soup
for about 100 guest
So let's make her ONION SOUP...
Julia Child French Onion Soup "SOUPE A L'OIGNON"Mastering The Art of French Cooking by Julia Child
For 6 to 8 Servings
For 6 to 8 Servings
The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2 1/2 hours at least from start to finish. Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended.
1 1/2 lbs. or about 5 cups of thinly sliced yellow onions
3 T butter
1 T vegetable oil
A heavy-bottomed, 4 quart covered saucepan
1 tsp. salt
1/4 tsp. sugar
3 T flour
2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon.
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 T cognac Rounds of hard-toasted French bread (see recipe following)
1 to 2 cups grated Swiss or Parmesan cheese
CROUTES — HARD-TOASTED FRENCH BREAD:
12 to 16 slices of French bread, cut 3/4 to 1 inch thick
Olive oil or beef drippings
A cut clove of garlic
TO MAKE THE SOUP:
Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown.
Sprinkle in the flour and stir for 3 minutes.
Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
(*Set aside uncovered until ready to serve. Then reheat to the simmer.)
(*Set aside uncovered until ready to serve. Then reheat to the simmer.)
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread and pass the cheese separately.
GARNISHINGS FOR ONION SOUP
Croutes - Hard-toasted French bread
Croutes - Hard-toasted French bread
Place the bread in one layer in a roasting pan and bake in a preheated 325 degree oven for about half an hour, until it is thoroughly dried out and lightly browned.
Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.
How can you not treasure this! I can smell the onions, and the sizzle of the white wine going in the pot!
Julia Child always said Bon Appetite!
I close with thank you Julia Child and Bon Vivant!
Julia Child always said Bon Appetite!
I close with thank you Julia Child and Bon Vivant!
Chef Nancy Manlove
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