Valentine's Day we were in the city and spent the night in a wonderful bed and breakfast in St. Joseph, Missouri, The Whiskey Mansion Bed and Breakfast. Tuesday was fun -- first in St. Joseph and then later in Kansas City.
We had not been to St. Joseph for a while and we remembered loads of antique shops and malls. But alas, we couldn't find them . . . and so we ended up at a Thrift Shop.
There among the books was . . .
I have a copy but mine is not that old . . . for although I did enjoy watching Julia Child, her time was before my real interest in cooking began. I bought her book, because I thought one had to have it. And I must admit that I cooked some from it -- but not a lot -- for my attention span is sometimes short and her recipes are long.
This copy set me back all of $2.50 and I thought I would send one or the other copy to Daughter Sarah -- who doesn't have the cookbook.
Imagine my surprise when I got home and opened it to find that it was a 1961 First Edition and in very good condition -- and with a dust jacket!!!!
I investigated on ebay and found that my $2.50 purchase was worth between $14.99 and $525.00!!! (I like to think that I have the $525.00 copy!)
I'm sending my newer copy Daughter Sarah's way and replacing this special edition on my cookbook shelf.
I've not cooked much from it and so decided to rectify that.
With pork chops in the refrigerator, I decided to try Cotes de Porc Sauce Nenette. It was delicious and really easy actually. And will be served again at Linderhof.
To go with, a vegetable . . .
A simple sauteed spinach and garlic. It was the perfect combination.
And to drink, Castle Rock Pinot Noir.
I should remember that good French food is not hard nor time consuming and should look at Julia's book more often for recipes or inspiration.
Of course, this Thursday, I'm channeling Julia (and Ina) once again for I'm teaching a class on Beef Bourguignon at Life + Style. I think there may be a seat or two left but they will certainly fill up by Thursday.
Julia was the one that taught us that Beef Bourguignon was really beef stew with wine and was not so daunting as we all thought. Ina took it a step further and made it really simple! There will be samples Thursday night, hearty samples (and perhaps some of the burgundy for the cook (and students) as well as for the stew!) as we go over the making of Beef Bourguignon step by step.
It's Blue Monday and I'm joining Sally and there is nothing like the blue dust jacket of the cookbook!
COTES DE PORC SAUCE NENETTE
6 pork chops
3 to 4 T. olive oil
2 T. butter
1 1/2 c. whipping cream
1/4 t. salt
pinch of pepper
1 T. dry English mustard
2 T. tomato paste
2 T. fresh chopped basil, chervil or parsley
Preheat oven to 325.
Dry the pork chops on paper towels. Heat the oil in the casserole until it is almost smoking, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned, transfer them to a side dish.
Season the chops with salt and pepper and 1/4 t. thyme or sage.
Pour the fat out of the casserole and add the butter. Return the chops, overlapping them slightly. Baste them with the butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes. Turn and baste the chops once or twice. They are done when the meat juices run a clear yellow with no trace of rose.
While the pork chops are cooking, prepare the following:
Simmer the cream, salt and pepper in a small saucepan for 8 to 10 minutes, or until it has reduced to 1 cup.
Beat the mustard and tomato paste together in a small bowl, then beat in the hot cream. Set aside.
After removing the chops from the casserole and degreasing the meat juices, pour in the cream mixture and simmer for 3 to 4 minutes. Correct seasoning, stir in the herbs, and pour the sauce over the chops.