Soufflé

Julia Child strikes again, this time in France...  After nailing the potato/leek soup, it was time for something with a much higher margin of error... soufflé!

J did a really good job at whipping the egg whites.  A tip from J.C.... you know your egg whites are stiff enough if it can hold the weight of a whole un-cracked egg.

Of course we diligently read the instructions...  Also note that this isn't a real soufflé pan... But I don't think one can fault a twenty-four year old dude for not having one...even in France.  

Voilà! A successful first attempt.  

Watch out Julia Child, you aren't the only American who knows her way around a French kitchen. 

Potage Parmentier

Three reasons to make Julia Child's classic Potage Parmentier...

1) There is a legitimate rainstorm going on, so despite otherwise stroke inducing temperatures, one can feel justified in making such a wintry dish.

2) Your hairdresser left you in a state of despair after hacking off almost, albeit necessary, four inches, and you need something to catch your tears...

3) You are starting your French culinary self-training and following others before you, start with Child's very first recipe in The Art of French Cooking.

A word for the wise... even though you may be having a bad day, don't give the poor girl at the check out a dirty look when she asks you, "are these leeks, or kale?"

For the recipe