The challenge? Cook pasta using Julia when there are no recipes for pasta in MTAOFC volume one.
Menu
Coulis De Tomates À La Provençale with zucchini, bacon and capsicum
Linguini
Champignons À Blanc
Choux De Bruxelles Etuves À La Crème
Cherry Clafoutis
The tomato sauce had a subtle blend of fennel, coriander, saffron, basil, a herb bouquet (which Le Gourmand found in his pasta, oops), garlic and onion. I cheated a little, and used a mix of tinned chopped tomatoes and peeled, deseeded, juiced tomatoes. Then, to turn it into a more interesting pasta sauce, I added capsicum in the simmering process, and then fried up some zucchini and bacon and added that towards the end. Out of sympathy for the fungal apathy of Le Gourmand I made the stewed mushrooms as a side and the Handyman and I added ours to the pasta.
The brussel sprouts braised in cream were a naughty, delicious side - who knew Brussels sprouts could be so good? Maybe Julia's method could even make celery taste good (doubtful).
The final act - cherry clafoutis - was a little darker than I would have liked, possibly a symptom of our unrealiable oven. Le Gourmand promises a new oven is on the horizon but it is difficult to see amidst the sea of baby furniture before it....
Mission accomplished.
