I mentioned last week that I want to start doing a bit of a Julie & Julia: making one of Julia Child’s classic recipes each week. I don’t see myself doing what that blogger from the movie had done: all 524 recipes from Mastering the Art of French Cooking in 365 days. I’m modelling myself after a YouTuber named Jamie, the Anti-Chef, whose videos of a novice cook tackling some fairly complex recipes are terrific. Last week I made Julia’s Onion Soup – it was the best I have ever had (and I’ve always made a pretty good onion soup, if I do say so myself).
I also shared in a recent post that because of my imminent move (to God-knows-where), I have been trying to consume all the perishables in my fridge and freezer. So it occurred to me that until I’ve made a considerable dent in what is already there, I shouldn’t be adding to the coffers with Coq au Vin, or Beef Tournedos. I do cut the recipes in half, but that is still usually at least two servings.
So that narrowed my choices. After watching almost all of Jamie’s YouTube channel (Did I mention I’ve been sofa-bound this week?), I decide on Julia’s Garlic Soup (Aïgo Bouido), as he seemed to have really loved it. And, it has no butter or cream (how un-Julia-like). It was a very simple recipe, few ingredients, all of which I already had in the house, and took about 30 minutes to make.
And? It was delicious; very light, just lovely on a cool afternoon. I would even say it was as good (different) as the garlic soup we used to get at Garlics on Richmond Row in London in the 90s. Yum.
Can’t wait for the next effort.