Julia Child Supper 5: Pork

My Uncle Dean and I have started a family tradition wherein every month or two we cook for our whole family out of our Julia Child cook books. We have been working our way through the different types of meat, and so far our themes have been Chicken, Veal, Pasta, Beef, and this (#5) was Pork. We have made many recipes, all of which I have written below, and many of which I may post on the blog.

Julia Child Supper #1: Chicken

• Fondue de Poulet a la Creme (Chicken in Cream Sauce) Mastering the Art of French Cooking Volume 1, p. 262
• Risotto with Wild Mushrooms from Cook Italy
• Pan-fried snap peas with butter and lemon
• Honey Dill Carrots
• Chocolate Mousse Mastering the Art of French Cooking Volume 1, p. 604 (Actually I think I ended up using another recipe, but this one would be the one to use for extra Julia Child magic..)

Julia Child Supper #2: Veal

• Veal Gratinee with Ham & Cheese The French Chef Cook Book, p. 12-13
• Homemade Tanglitelli for the sauce from the Veal recipe
• Brussels Sprouts with Butter and Pepper  
• Crepes with Nutella and Banana

Julia Child Supper #3: Pasta

• Bacon Cream & Leek Pasta with homemade Tagliatelle Cook Italy
• Ragu Bolognese with homemade Spaghetti Cook Italy

Julia Child Supper #4: Beef

• Beouf Bourginon (Beef stewed in Red Wine) Mastering the Art of French Cooking, p. 315
• Gratin Jurassien (Scalloped Potatoes with Heavy Cream and Cheese) Mastering the Art of French Cooking, p. 524
• Steamed Asparagus 

Julia Child Supper #5: Pork

• Porc Sylvie (Pork Stuffed with Cheese) Mastering the Art of French Cooking, p. 385
• Marinade au Vin (White Wine Marinade for the Pork) Mastering the Art of French Cooking, p. 377
• Brussels Sprouts with Butter and Pepper  
• Cauliflower Dill Mash  A Cozy Kitchen (blog)
• Couscous Pepper Salad with Nuts, Olives & Feta