Julia Child Supper 6: Seafood

Today was our latest Julia Child supper, and what a supper it was. Uncle Dean and I made crepes stuffed with seafood and gratinéed under a creamy cheese sauce and swiss cheese; we also barbecued brussels sprouts and cauliflower, and made a salad with goat cheese, cranberries, pine nuts, walnuts, and chia seeds, and made tiramisu. 

It is always so fun to have these Julia Child suppers, because not only do we get to spend a whole afternoon cooking wonderful food, but it is a great excuse to get the whole family together to relax and share a meal.

I am posting some photos of the general shenanigans now, but will follow up with the specific recipes throughout the week.

Making the seafood filling for the crepes.

 Vermouth is the secret to a seductive seafood cream sauce.

Along with Jarlsberg, of course.

We also added the juices from the seafood into the sauce.

Making the crepes.

Preparing the vegetables for the barbecue.

Assembling the crepes.

 Some of the kitchen team.

Everything out and ready to serve. We enjoyed the meal on the deck in the summer sun.

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

Julia Child Supper #6: Seafood

• Crepes Wrapped around shellfish filling
• Barbecued Cauliflower and Brussels Sprouts
• Salad with Goat Cheese, Pine Nuts, Cranberries, and Seeds
• Tiramisu