It's natural to think of Julia Child.It's perfectly reasonable to feel a bit of silent awe -- way down deep where you keep your excited cooking butterfly feelings.
And these days, it's probably not far fetched to think of Meryl Streep.
But, right now, when I see the book lying there on the coffee table, all I can think is: "How the heck am I going to bone that duck?? In front of a photographer??!!"
It's true. We've been asked to participate in a recipe challenge to promote the new Julie/Julia movie. And we'll be making Pate De Canard En Croute.
I'll admit to a bit of trepidation. After all, a classic French gallantine is certainly not a dish we've ever tackled before. But, I'm also incredibly -- and almost inexplicably -- excited.
Countless thoughts are rushing through my brain.
Will my knife be sharp enough?
The store is going to remember to fill my order for veal and pork fat, right??
Is it crazy to think I can actually make French pastry?
Am I going to look fat in the photos?
It's all a bit much.
Of course, I can't say too much more about it at this point. But, I will urge you to stay tuned. We'll be posting about all of our triumphs (and mishaps) during the first week in August. Just in time for the movie to come out...
©BURP! Where Food Happens
Excitement! I wouldn't be able to do it, I have wicked bad stage fright. Heh.
ReplyDeleteOooo, how absolutely fantastic!!! I am actually right now reading the book and I totally love it, so yes, naturally when I saw that book on your blog I thought immediately of Julie, well and of Julia ofcourse. I don't envy you having to make the duck though... but hey Julie managed so I am sure you can too!! Good luck and I can't wait to read all about it!
ReplyDeleteWow, congrats! Bone a duck? Don't even know where to start. G'luck!
ReplyDeleteRemeber: vertical stripes; they're slimming on camera! ;)
ReplyDelete/Get your knife sharpened the week before, and the duck will bone itself! No worries!
Congratulations! Boning a duck is a piece of cake. Take your knife to a stone, get it good and sharp and tell that duck who's boss!
ReplyDeleteMastering the Art of French Cooking and the Joy of Cooking were the first books I ever cooked out of. Long before I went to culinary school. Eons before I cooked professionally. I loved Julia Child her show and books were and continue to be a great inspiration!
Good luck!
I'm looking forward to seeing the results of your attempt.
ReplyDeleteI have always wanted to try my hand at making a classic coq au vin. I think I would feel similarly if I ever tried to, though.
Good luck!
I tried to bone a chicken once, so I feel for ya! I'm impressed that you are going for something so ambitious. I think I'd try to go for the easiest recipe I could find.
ReplyDeleteWhat a great opportunity! Congratulations! You will do great! Can't wait to read all about it! They threw you a challenging one!!
ReplyDeleteI'm with you! I feel so intimidated sometimes, esp when I read your blog and hear that you are boning a duck!
ReplyDeleteI can't wait to see that movie! :D
ReplyDeleteGood luck!
That is quite a project. Good luck! Those are cooking skills that most people, including mysled, don't use these days. No one has the time.
ReplyDeleteAnd, most stores don't carry ingredients that are not main stream. I desperately wanted to make a cassoulet last winter but could not find most of the ingredients in nearby stores, so I gave up.
OMG practice, practice, practice!
ReplyDeleteWhat exciting news! I can't wait to hear about it. Will you be posting a video on your blog?
ReplyDeleteLove all your figgy delights and your homemade catsup is divine. I've been wanting to make my own catsup for ages.
I am SO excited for you and can't wait for every juicy detail! I ordered the Julie/Julia book from Amazon last week and can't wait to read it. I'm not going to see the movie until I read the book.
ReplyDeleteYou'll do fine, I know it. And making Pate De Canard En Croute will not make you look fat on camera! I promise. Wear black. No, that's not good -- food stains look worse on black. Tony's right, go with the vertical stripes.
Yippee, keep us posted! Seriously. I'll be waiting for an update.
Go forth and sharpen your knife skills.
Melissa
oh how exciting! I just finished the book and LOVED it. I've never cooked duck - so I can't wait to see your show!
ReplyDeleteSuper cool!
ReplyDeleteHow'd it go? I'm participating too. I made my dish yesterday. Lobster therimador. I had a small fire. Hope you fared better!
ReplyDeleteHey Meghan - Sorry to hear about the fire! Yikes! Well, hopefully it was minor and you could laugh about it afterward! Our experience was a little less eventful -- but still challenging! Can't wait to spill the beans!
ReplyDeleteI am counting the hours till I see the movie!!Good luck.Figtreeapps
ReplyDeleteKudos to you! That's cool!
ReplyDeleteYou go Girl! You can do it!
ReplyDeleteI'm glad I'm not the only one who would add "Will I look fat in the photos?" to the list of worries!
ReplyDeletewow What a great opportunity! Congratulations! You will do great Good luck
ReplyDelete___________________
victor
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