"When I was thirty-two, I started cooking; before then, I was just eating."
How true, those words! I have always enjoyed eating well; I come from excellent stock in this regard. Parents, grandparents, great-grandparents; they all cooked wonderfully. I grew up learning from them, shadowing them in their kitchens, mimicking their techniques (even if the results fell somewhat short of their makings.) But it wasn't until a few years ago that my appreciations for thier skills, and the magic of well-crafted foods and spirits came together. When it did, though...yikes.
This site is for the epicurean in us all; in appreciation of the finest of foods, spirits, and the pleasures they create.
To start it off, Julia Child's first, and ultimately favorite, dish when moving to France.
6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Fresh black pepper
Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper. Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour. Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again. Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed. Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets. Serve immediately. Garnish with lemon slices.
Serve with a lightly-chilled Chablis.