|Sunday:||Mad Men Premiere! Julia Child’s Steak au Poivre, Haricot Verts a la Provencale & Gratin Savoyard|
|Monday:||Leftovers: Cauliflower & Chickpea Stew (from last week’s menu)|
|Tuesday:||Leftovers: Mad Men Meal|
|Wednesday:||Poached Halibut in Dashi with Vegetables|
|Thursday:||Moroccan Carrot Soup with Side Salad & Sesame Bread|
Mad Men is back and we are super excited! So for the premiere we’ll be making us a ’60s inspired meal à la Julia Child. I chose these three dishes out of my copy of Mastering the Art of French Cooking (while catching up on SMASH, if you must know!) but coincidentally found another blogpost that made almost the exact same 3 dishes as a meal as well…and they aren’t lazy like me so they actually typed up the recipes for those of you who don’t own a copy of MTAOFC. The only difference, is that I am making Gratin Savoyard instead of Gratin Dauphinois. The difference between these two dishes is that for Gratin Savoyard you substitute beef stock for the milk and add 2 extra TBS of butter.
If you haven’t made a Julia Child recipe before, trust me, you’re in for a treat! She’s never steered me wrong and while most of her recipes are pretty labor intensive these three are actually pretty straightforward. Definitely a Sunday effort, but entirely manageable, even for a beginner cook. All we’ll have left to do is mix ourselves a nice drink à la Don Draper and we’re ready for the 2 hour premiere of Mad Men!
We’re lightening things up for the rest of the week…man they ate and drank heavily in the 60s! The poached halibut dish actually found me on my Facebook page…it was posted by Sur La Table and it looked so yummy that I thought I’d give it a try. It looks super simple as well, although some of the ingredients may be a bit tricky to find if you don’t have a good Asian market nearby. The Moroccan Carrot soup is one that has been on my “to cook” list for a while…glad we’re finally getting to it!