Tags
citrus, February, Julia Child, Mardi Gras, NOLA, tangelos, truffle butter
In my kitchen…
… is an exciting used book store find – Mastering the Art of French Cooking Book 1 by Julia Child, Louisette Bertholle, and Simone Beck. I got it for a stunningly cheap $14.50 and just had to have it. This month I hope to read it through cover to cover. It does such a wonderful job telling the reader the practical reasons behind why we do what we do in the kitchen.
In my kitchen…
… is a little tub of black truffle butter. I have yet to find a recipe worthy of it’s awesomeness. I want the butter to be the star of the recipe. Any ideas?
In my kitchen…
… is a Minneola tangelo. This little baby is a new variety carried by my grocery and is a cross between a tangerine and a grapefruit. I just had to try one. Characterized by an easy to remove peel, this citrus is sweet with only a mild tartness. Best of all- no seeds!
Sorry this month’s In My Kitchen is so short. There are a bunch of new ideas but nothing tangible enough to photograph. Stay tuned for future awesome posts devoted to NOLA cuisine and bachelor friendly food. Thanks for stopping by and be sure to check out figjamandlimecordial for more In My Kitchen posts.
AnnaShortcakes 
I’m sure you know Julia Child worked for the OSS (military intelligence) during WWII…
I did know that. One of my favorite things about her actually.
Anna, what a find that Julia Child’s book is! And the black truffle butter sounds amazing.. 🙂
Thanks for playing this month! Could you please link back to http://www.figjamandlimecordial.com so that your readers can see the other IMK posts for the month? Thanks..
Of course!
I love your “In my kitchen,” post…I’ll have to go back to read your previous ones.
Thanks Allison! It is pretty fun to right. Plus it reminds me of all the new “toys” I have to play with.
Hi Anna! Enjoy that black truffle butter! It certainly will be fun to play around with, even if it’s just on bread 🙂
Thanks Emilie! I am looking forward to playing with the flavor. It is so amazing!
To use the truffle butter: make a mushroom risotto, and then stir in a nice amount (about 1 or 2 Tbsp per person) of truffle butter at the end.
Also great on simply boiled potatoes…
P.S. Looking forward to read about what you find out from Julia Child’s book…
Thanks for the suggestion! I am sure that some of Ms Child’s recipes will appear on the blog.