Apr. 26th, 2009

cherydactyl: (cabbage)
Mother's Kitchen organized and Rena of Locavorious hosted a fabulous Michigan Lady Food Blogger event today. Our designated theme was Julia Child et al's Mastering the Art of French Cooking, or bring something French anyway, for an April in ParisAnn Arbor extravaganza. ::grin::

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From Mastering the Art of French Cooking (Julia Child et al.), this was my contribution for the fabulous MLFB event today.

Court Boullion (p. 536)
2 cups water
6 TB olive oil
1/3 cup lemon juice
1/2 tsp salt
2 TB minced shallot or green onion
(following, tied in cheesecloth if desired:)
6 sprigs parsley including roots if available
1 small celery stalk with leaves or 1/8 tsp celery seeds
1 sprig fresh fennel or 1/8 tsp fennel seeds
1 sprig fresh thyme or 1/8 tsp dried thyme
12 peppercorns
6 coriander seeds
2 to 3 TB minced parsley or mixed green herbs

Place all ingredients in a covered 2 1/2 qt covered saucepan and simmer for 10 minutes.

Champignons à la Grecque (p. 537)
1 lb fresh mushrooms, button size if possible
2 1/2 cups simmering court bouillon

Trim and wash the mushrooms. Leave whole if small, quarter if large. Add them to the simmering court bouillon, tossing them to cover with the liquid. Cover and simmer for 10 minutes.

Remove the mushrooms from the saucepan with a slotted spoon, and arrange them in a serving dish. Rapidly boil down the court bouillon until it has reduced down to about 1/3 cup. Correct seasoning, and strain it over the mushrooms.

When cold, the mushrooms may be covered and refrigerated, and will keep for 2 to 3 days.

Sprinkle with herbs just before serving


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