Cooking Julia Child’s Recipes

I returned from a week photographing a cookbook in Montreal and decided to spend a month cooking French food. I turned to a book that is already on my bookshelf: Julia Child’s Mastering the Art of French Cooking.

These photos are not examples of what the recipes should technically look like – only what they did look like. But I am excited. The stock that simmered on my stove for two days, eventually became Glace de Viande (meat glaze). We reduced a tablespoon of that glaze with wine and shallots and made Beurre Marchand de Vins (Shallot Butter with Red Wine). We put slabs of it on an inexpensive cut of beef, and transformed the steak into a delicacy.

meat glaze jennifer may food photography
A white stock, which boiled on my stove for two days.
meat glaze jennifer may food photography
The stock, after two days of boiling, before it cooled in the fridge.
meat glaze jennifer may food photography
The meat glaze, after cooling in the fridge overnight.
meat glaze jennifer may photography
The stock, as a red wine reduction. We then used it to make an infused butter.

I am really loving preparing simple ingredients in a different way than my standard, and creating entirely new flavor profiles. I make soup all the time. But Soupe au Pistou (Provencal Vegetable Soup with Garlic, Basil & Herbs) is a fresh take in my kitchen.

vegetable soup jennifer may photo
Soupe au Pistou
pistou jennifer may food
The tomato, garlic, parmesan, and fresh basil pistou for the soup

I am working on my baking. Now that I have made “cream puff paste,” I will use that basic recipe and make gnocchis.

onion quiche jennifer may photo
Onion quiche in a “short crust”
cheese puffs julia child jennifer may food photography
Preparing the “cream puff paste” for baking
cooking julia child
Cheese puffs

Caramelized, Roasted, Bitter, Funky, Sweet: Salad

Is it a salad when it is roasted and drenched with melted cheese? Probably not, but it is delicious, and I’m sure it counts as two vegetable servings. This dish is a play on one I found in Ottolenghi’s Plenty. I didn’t have endives and Gruyere, but I did have radicchios and Taleggio, so I made due. It’s so simple: Cut, caramelize, cover with sliced cheese, bake, add bread crumbs & thyme, eat while piping hot.

Radicchio SaladradicchioRoasted Radicchio Saladcut thyme on a boardTaleggio cheeseRoasted Radicchio Salad

 

Men’s Health, CIA & Sandy

It’s been a busy few weeks! Hurricane Sandy, a Nor’Easter, a cookbook for Men’s Health, and currently working on a project for the Culinary Institute of America. All the while running all around NYC and the Hudson Valley with Babes. Here is a document of events, in images:

In Williamsburg with Babes, after racing the nor’easter so we could shoot a cookbook for Men’s Health.
Working with food stylist Paul Grimes
Summer in the studio
The first signs of sun – seen from the studio windows – after a week of storms including the brutal Hurricane Sandy
Back in the Hudson Valley. Working on a new project for the Culinary Institute of America.
Wringing out an herb infusion, CIA style.
Food stories in New York's Hudson Valley and beyond from photographer Jennifer May