Thursday, July 23, 2009
Mastering the Art of One French Dish
It's natural to think of Julia Child.
It's perfectly reasonable to feel a bit of silent awe -- way down deep where you keep your excited cooking butterfly feelings.
And these days, it's probably not far fetched to think of Meryl Streep.
But, right now, when I see the book lying there on the coffee table, all I can think is: "How the heck am I going to bone that duck?? In front of a photographer??!!"
It's true. We've been asked to participate in a recipe challenge to promote the new Julie/Julia movie. And we'll be making Pate De Canard En Croute.
I'll admit to a bit of trepidation. After all, a classic French gallantine is certainly not a dish we've ever tackled before. But, I'm also incredibly -- and almost inexplicably -- excited.
Countless thoughts are rushing through my brain.
Will my knife be sharp enough?
The store is going to remember to fill my order for veal and pork fat, right??
Is it crazy to think I can actually make French pastry?
Am I going to look fat in the photos?
It's all a bit much.
Of course, I can't say too much more about it at this point. But, I will urge you to stay tuned. We'll be posting about all of our triumphs (and mishaps) during the first week in August. Just in time for the movie to come out...
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