Fridays with Julia: no. 2 fresh green asparagus soup

          With a bunch of fresh spring asparagus I started my soup. 

 Of course there was a bucket-full of butter, cooked with onions until they were tender and aromatic, I then blanched the asparagus until it was a bright, bright green. 
               
                    I served it with buttered toast and a sesame-beet salad.

      cooking onions the Julia way in a heaping 4 tbsp. of butter 

blanching asparagus

                                             waiting to be eaten:)

The Row

      Actresses Mary Kate and Ashley Olsen's simple and gorgeous design company, The Row, was featured in Vogue were I found out about it.

 
Its very high quality {which means it's equally expensive:) }, and actually designed by the twin actresses { they're not just stamping their names on clothes designed by another designer }.

{heels from Christian Louboutin}

images from vogue.com and net-a-porter 

Fridays with Julia: no. 1 classic French Pain brioche

(sorry, had to post this on Saturday because I didn't have enough time to upload the pictures on Friday:)

     So to start off my Julia child idea, I decided to cook something relatively simple- pain brioche! But I do have to fill you in on a few things, first of all I will not be posting for the next two weeks (I'm on spring break) second, I rethought making pates, I can find only three liver pates in my Mastering the Art of French Cooking volume 2 cookbook (one even calls for a pound of veal fat, I've never  even tried veal, much less veal fat! ). Third of all, I'm planning to have about a quarter of the posts with recipes in them, I don't think I'll have the time to write all of them out.  
     I've been vegan for the last week (I just wanted to try it out) and going from eating no animal related foods to eating Julia's meat and dairy filled recipes seems like a big leap! But don't worry, I won't be sticking to the easy recipes, I'm set on making lobster bisque and killing my own lobsters.... something I've never done before and I'm a bit nervous :)

                                                     adding butter to the brioche dough 

                                                      toasted with jam
                                                


                                    

an idea

After watching Julie and Julia for the second time  I had an  idea, I would follow in the footsteps of Julie Powell and blog about cooking Julia Child's recipes. Instead of my biweekly foodie Fridays, it would be Fridays with Julia.......... I have no Idea how I'll cook some of these recipes ( umm... pork liver pate or sausages filled with pork, veal, truffles and Foie Gras for dinner anyone? ) so I'm going to probably stay with with a few of the more umm... not as meat filled recipes. A few examples I want to conquer are: Croissants, Boeuf bourguignon,  Mille-Feuilles, and maybe even a simple Pate or two. 


What do you think?

bon appetit!