by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Julie and Julia, which inspired me to read Julie Powell's Julie and Julia: My Year of Cooking Dangerously, and Julia Child's My Life In France.
I also bought a couple of her cookbooks at yard sales: Mastering the Art of French Cooking, and Julia Child and More Company (where you can find a picture of a monk fish--the ugliest fish I've ever seen, and it's HUGE).
After discussing it with Mr. L (after all, he was going to have to eat half of it), we settled on Quiche aux Champignons (or mushroom quiche). Now, I'm a quiche lover, but I'd never made one from scratch. And, I did cheat and used a ready made crust. (Hey, I'm a working writer!)
First up, I had to partially bake the crust, so here it is ready to go into the oven. So far so good!
Then, while Mr. L chopped the shallots, I whisked the eggs and cream.
Oh dear! I broke the cardinal rule of mushrooms. Remember in the movie Julie quotes Julia, "Don't crowd the mushrooms!" Oh well, they came out fine anyway.
Ready for the oven. Oh dear--I spilled a bit.
Out of the oven and ready to eat.
Oops -- a not-so-elegant presentation
But what it lacked in beauty, it more than made up in taste. I've eaten quiche many, many times in restaurants, and this surpassed them all.
P.S. Happy Birthday, Julia. Bon Appetit!