Have you ever seen the movie Julie & Julia, the movie about a blogger who cooked her way through the Julia Child cookbook. I don’t know how she ever accomplished such a feat because I like some French food, but the aspics section? Really? Absolutely no way. Well ever since seeing that movie I’ve always liked the idea of food blogging — which is where I am today, obviously.
But what I like about that movie and her blog is that it wasn’t so much food blogging with recipes and perfect results, but challenging herself to learn something and share her experiences with whoever cared to read along. My goal for this blog isn’t to necessarily produce perfect dishes with recipes, but to also challenge myself and share my experiences learning a new technique or dish.
On Saturday morning I attempted my very first Julia Child recipe … and it turned out semi-okay! My mom got me her cookbook for Christmas which I had to lug back in my suitcase but it was worth it. The cookbook, Mastering the Art of French Cooking, is quite the book. Each recipe goes deep into description for each step and starts out each recipe with a summary of how to make it, how to use it, etc. Then a lot of the recipes come with different variations.
I was so excited to get this cookbook because I know Julia Child is such a teacher and I was eager to learn a few new things from her. The hard part about trying to learn is that there will always be times where it fails and it just feels like money down the drain, but then when it turns out it continues to ignite the passion. …Yeah I realize that sounded slightly cheesy. So every now and again I like to really try something new and on Saturday morning I attempted to make Eggs Benedict – which let me just say isn’t quite as easy as I thought it would be.
There’s Hollandaise sauce and poached eggs, both which I’ve never made before. For starters, it’s been awhile since I’ve had Hollandaise sauce so I couldn’t remember exactly how it was supposed to taste, but tasting like melted butter isn’t exactly what I had remembered. I think my sauce turned out just fine as far as texture, but the taste was different than I remembered so I’ll just have to work on that.
The hardest part was the poached egg… which was supposed to be poached in water and a little bit of vinegar. Rather than the whites falling perfectly onto the yolk to create a soft and fluffy looking pouf, my egg whites were all over the place and looked like lace floating in the simmering water. BUT the eggs did turn out well, minus the fact that there was a slight vinegar taste on them since I didn’t rinse them off enough.
Eggs Benedict is one of my favorite dishes to order for breakfast, but I’m definitely no where near ready to whip this up for anyone else – so I’ll keep on practicing and hopefully sometime in the near future I’ll actually create a recipe post for Eggs Benedict.