Saturday, August 13, 2011


A little more than a week ago I had the idea of acquiring a cookbook.  After some research I settled on Mastering the Art of French Cooking by Julia Child, et al.  While the book itself is fantastic and packed to the brim with delicious-sounding and extremely simple recipes (buttered calf brains!  aspics galore!), I can't help but feel a little queasy, knowing that this book inspired the film Julie/Julia (2).  I have yet to try anything from it.  My first attempt will be a simple potato leek soup.  Tonight, probably.


  1. It was delicious and as simple as anything can be. Recipe:

    Dice 1 lb peeled potatoes
    Take 2 lb leeks, remove roots and dark green parts, finely slice what's left (should make >3 cups)

    Add potatoes and leeks to a pot with 8 cups water and 1 Tbsp salt, bring to a boil, then simmer partially covered for 40-50 minutes.

    Remove from heat, run soup through a food mill, or blend it and force it through a strainer. Just before serving add 1 Tbsp heavy cream for each cup of soup.