As we make our way through the one hundred days of the JC100 programme I’m reminded how much more sophisticated recipes sound when presented under their French name. Last week it was vichyssoise–much better than the dreary-reading “potato leek soup”–and the pattern continues this week with Chocolate Almond Cake dressing itself up as reine de saba.
What I like best about baking from Julia Child’s recipes is that she doesn’t assume that every household will have a $500 piece of equipment (a stand mixer) that they use to mix $5 of ingredients together, three or four times a year. We’re asked here to beat egg whites to stiff peaks and that could be done with whisk but a $50 hand mixer is all that’s really needed to make the process easy. (more…)