How I did it: My friend and I signed up with Karen Gros who teaches French Cooking in her home - she also takes food trips to France with groups. We signed up for the Julie & Julia class that included bruschetta like the kind made in the film (frying that bread in olive oil makes all the difference) and boeuf bourguignon from Julia Child's impeccable cook book.

The class had 11 students (all women) and Karen whirling around the kitchen. We chopped, sauteed, stirred and tasted! So, although I am a long way from living the life of Julia in the kitchen it was a glorious way to spend a morning. Bon Appetit!

Lessons & tips: Here are the three tips that really stuck with me:

1. Make a paste of butter and flour and freeze or place in the
   refrigerator to harden. After the stew comes out of the oven and you
   are reducing the stock you add this butter ball. Because some magic of
   French science the butter and flour miraculously melt into the liquid
   without making clumps of flour. Genius!
2. Cut mushrooms for the stew by chopping off the button, and
   cutting into fourths. Take a batch of them into a hot pan with your
   tablespoon of butter and a bit of olive oil. Mix them up well. Continue
   to brown them EVEN THOUGH THE OIL will have been soaked up into the mushrooms - they will release that oil in the next few minutes creating
   a beautifully browned and cooked mushroom that holds its shape in the stew and has delicious flavor (this from non-mushroom lover).
3. When purchasing beef (or chicken) remove it from the plastic wrap
   the moment you get home and rinse it in a bath of vinegar and water.
   
   Pat it dry with a number of paper towels. Finally wrap the meat with paper towels and saran wrap placing it into the fridge for your later
   use. This removes any bacteria and will not allow air to form more
   bacteria on the meat. Apparently, this is a trick from restaurants to
   have meat last longer - but also cleans the meat.

Resources: http://www.cuisinekaren.com/

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Oct 25, 2009, 09:35AM PDT | 0 comments | 1 cheer