Just ask Julia
- Liz Marin
- Aug 1, 2024
- 18 min read
Updated: Aug 2, 2024
How can you write about French food without first talking about Julia Child. She wasn't
French, and in fact she didn't even know how to cook. It wasn't until she moved to Paris because of her husband Paul's work assignment that her interest in cooking began. She was 36, jobless and bored sitting at home. Bridge or canasta just wasn't her thing. Searching for a way to occupy her time, Paul Child asked her "What is it that you really like?" She replied, "To eat". And he replied, according to her memoir "and you're so good at it!" Probably not the best response for a husband to make to his wife but she took it in a positive way. Where there is a passion for eating a great cook can develop and so it was in the case of Julia Child. She enrolled in the famous La Cordon Bleu cooking school and as it is said, the rest is history.
You cannot go to Paris without marveling about the food. Whether it's a simple boulangerie or a fine dining experience, it is always excellent. On our last trip to Paris, Kal and I stayed near the Sorbonne. Right up the street was a little shop that sold fresh baguette smothered with brie. That was out breakfast with a cup of expresso. We would get" 2 to go", find a beautiful park to sit and we would devour these delicious sandwiches as we soaked in a morning in Paris. That's what we called living! We didn't think about carbs or calories. We just enjoyed it! Which brings me to another thought of why are French woman so thin? Well, for one, they think of quality not quantity when they eat. So, portions are smaller, but they eat whatever they want to eat. They don't snack between meals. They eat fresh food, not processed foods, which are more nutritious and generally, lower in calories. Meals are social events, so it's more of a dining experience with conversation and slower eating. And, lastly, they walk. Alot. So, eating a croissant, a buttery flakey pastry often enjoyed at most French breakfasts is of no worry. The French see food as a pleasure, there is no guilt attached to food. No foods are off limit for the French. Everything is consumed in smaller portions, sitting down without rushing. Could there be a lesson to be learned here? I think so!
French cooking is pretty simple because the ingredients are simple. I've tried my hand at a couple of dishes and if I can do it, anyone can. I'm going to give you a couple of classic French recipes to try at home and you don't need to be Julia Child to make them. I'm sure she would agree with that. If you love to eat, like to be creative and want to do it, cooking is a sinch. So with that in mind, let's start cooking!
French Onion Soup (recipe compliments of Amy of Bellyfull)
Everyone loves French Onion soup. I've had it in Paris, and I have to say, it was to die for. Here's a recipe you can do at home. And it will be just as good as if you ordered it in a French bistro!
French onion soup was invented in France in the 1700s. It was popular among the poor as
onions were cheap and plentiful, and the soup was easy to make. Today, it's no longer a poor man's soup. I consider myself "rich" when I can enjoy a good bowl! This recipe is compliments of "Bellyfull" and is beyond amazing. It takes some time and patience. But the results are totally worth it! There are five basic steps to make this soup. Read them through to get the general idea of what you will be ding and then get to the ingredients and the directions on how to make it. I know it looks like a lot and it does take time but isn't anything good worth waiting for:)
Caramelize the onions: you’ll cook the onions in butter low and slow, stirring occasionally for a good 40-45 minutes, adding in salt and a little bit of sugar (which helps the caramelization process along.)
Deglaze the pot: pour in the red wine to deglaze the pot, scraping up any brown bits.
Simmer with the other ingredients: stir in the stock, Worcestershire, and seasonings. Gently simmer for about 20 minutes, stirring occasionally. Discard the herbs, stir in the vinegar, taste and adjust any flavors, if necessary.
Toast the bread: while the soup is simmering, prep the bread. Traditionally, the bread is basted with olive oil and toasted in the oven until golden.
Ladle soup into bowls and broil: place oven-safe bowls or crocks on a sturdy baking sheet. Ladle soup into each bowl, top with the toasted bread and cheese, then place under the broiler for a couple minutes (6-inches from the heat source, keeping a close eye, so nothing burns!) until the cheese is melted, bubbly, and golden.
Ingredients
4 tablespoons unsalted butter
5 large yellow onions, thinly sliced
1 teaspoon salt
1 teaspoon granulated sugar
2 cloves garlic, minced
1/2 cup red wine (and pour yourself a glass as well as you caramelize the onions:)
32 ounces low-sodium beef broth (Better Than Broth works great here)
24 ounces low-sodium chicken broth (Better Than Broth works great here)
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
1/2 tablespoon balsamic vinegar
pinch of salt and freshly ground black pepper , to taste
5 1-inch-thick slices of French bread
2 tablespoons extra-virgin olive oil
1 1/2 cups shredded Gruyere Swiss cheese, room temperature
1/4 cup shredded Mozzarella cheese, room temperature
2 tablespoons finely grated Parmesan cheese, room temperature
Instructions
In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Add in the garlic and cook until fragrant, about 1 minute.
Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
Remove and discard the herbs.
Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
Reduce heat to low, cover to keep hot while you prepare the bread.
Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
Serve and enjoy!
Beef Bourguignon (Julia Childs recipe with a few modifications by Cafe Delights)
Beef bourguignon, also called Beef Burgundy, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is considered by many to be the mother of all stews. The dish has become synonymous with French cuisine and was famously a favorite of Julia Child. Her recipe has become a worldwide classic so why look any further? This takes some time, so pour yourself a glass of red wine (French of course!) and remember what Julia said. "No one is born a great cook, one learns by doing". This following recipe is Julia's simplified by Cafe Delights and every bit as delicious as the original. Cafe Delights gives 4 different ways to prepare this dish. The one I've tried is the traditional oven method. Also, here is the link to the Cafe Delites video for a great visual!
Ingredients
1 tablespoon extra-virgin olive oil
6 ounces bacon roughly chopped
3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1 carrot large, sliced ½-inch thick
1 white onion large, diced
6 cloves garlic minced (divided)
1 pinch coarse salt
1 pinch ground pepper
2 tablespoons flour
12 pearl onions small, optional
3 cups red wine like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) (Better Than Bouillon Beef)
2 tablespoons tomato paste
1 beef bouillon cube crushed
1 teaspoon fresh thyme finely chopped
2 tablespoons fresh parsley finely chopped, divided
2 bay leaves
1-pound white mushrooms fresh, small or brown mushrooms, quartered
2 tablespoons butter
Instructions
TRADITIONAL OVEN METHOD:
Preheat oven to 350°F (175°C).
Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over low heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
Remove any fat off the sauce (if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 ½ cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. Garnish with parsley and serve with mashed potatoes, rice or noodles.
To serve the following day, allow the casserole to cool completely, cover and refrigerate. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
STOVE TOP BEEF BOURGUIGNON:
In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 ½ to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:
Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
Return bacon to the pot. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper, tossing well to combine.
Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
Garnish with fresh parsley and serve with mashed potatoes, rice or noodles.
Ratatouille (Compliments of Jenn Segal of Once Upon a Dish)
Now for something simple and easy! Ratatouille! What is it? Ratatouille is a stew that is a great way to use all of our wonderful summer vegetables. Eggplant, zucchini, bell peppers, and tomatoes combined with the rich flavors of olive oil and garlic will give you an easy summer dish that's healthy, fresh and delicious! And great for the vegetarian in the house!
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes
Yield about 7 cups
Ingredients
1 large (1¼ lbs.) eggplant, cut into ⅓-inch cubes
Salt
6 tablespoons extra virgin olive oil, plus more for serving
2 medium zucchini (about 1 lb.), cut into ⅓-inch cubes
1 medium yellow onion, finely chopped
1 red, orange or yellow bell pepper, cut into ¼-inch dice
5 large cloves garlic, chopped
5 large vine-ripened tomatoes (1¾ lbs.), cut into ⅓-inch cubes, with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme, plus more for serving
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil
Instructions
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold or reheated in the microwave.
Coq au Vin
A traditional French chicken dish is Coq au Vin, which is chicken braised with wine, mushrooms, onions and sometimes garlic. This version by Ina Garten nails it! It's from her cookbook Back to Basics. Needless to say, I have this and everyone that she has written!
Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade (Better Than Bouillon can work)
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2-pound frozen small whole onions
1/2-pound cremini mushrooms, stems removed and thickly sliced
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight-fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Time for Dessert! Here are two of my favorites!
Creme Brulee (courtesy of the NYT by Mark Bitteman)
Creme Brulee. It originated in the 17th century in Normandy region. The desire to shatter the caramelized crust to dip into the vanilla custard underneath is universal. It consists of 5 simple ingredients, cream, vanilla, salt, eggs and sugar. Most recipes require the use of a small blow torch (very small) but this recipe skips that need and gets the crackly top from your oven broiler (simpler and less dangerous!) I have to say this is my favorite dessert. The recipe I'm sharing today is from the New York Time cooking section and is by Mark Bitterman.
Ingredients
Yield:4 servings
2cups heavy or light cream (or half-and-half)
1vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
⅛teaspoon salt
5egg yolks
½cup granulated sugar, plus more for topping
Directions:
Heat oven to 325 degrees.
1. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish, fill dish with boiling water halfway up the sides of the ramekins.
3. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
4. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.
5. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.
Note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Easy Apple Galette
My second dessert and last for the day is a simple Apple Galette. What I love about this dessert is that it's easy, free formed and delicious! I serve it with vanilla ice cream or whip cream, or both! This recipe is from Sally's Baking Addiction with a couple of slight changes. Once you try this it will be your go to dessert!
Crust
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
2 Tablespoons (25g) granulated sugar
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed*
1/4 cup (60ml) ice-cold water, plus more as needed
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar
Filling
3–4 apples, peeled and sliced into 1/4-inch slices (about 4–5 cups (500–600g) slices) *
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg Note: I don't peel my apples, but I do wash in an organic food wash before slicing) Instructions
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 1 hour, and up to 3 days. (If you are using right away, I chill the dough for an hour. It's easier to roll out) (See Note)
As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.
On a lightly floured surface, roll the dough into a 12-inch circle—it doesn’t have to be perfect. Transfer dough to the prepared baking sheet. (You can also roll the dough out right on the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or baking mat.)
Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 2–3-inch border all around them. You can simply spoon the filling on, or arrange the apple slices in a more deliberate design, such as concentric circles. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
Preheat oven to 400°F (204°C).
Bake until the filling is bubbly, and the crust is golden brown, about 35–36 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving.
Cover and store leftover galette in the refrigerator for up to 4 days.
Note If you are not into making the crust, use a prepared one. It's a short cut and it works! I use Pilsbury Pie crusts found in the refrigerator section of your grocery store and they work great. There you have it. A couple of ideas to get you started. And as Julia said, "People who love to eat are the best people". So do as the French do. Eat with no guilt and enjoy! Bon Appetite! Liz ❤️
(As an Amazon Affiliate, I may receive a small compensation for any purchases you make while shopping on Amazon as a result of coming to Amazon through one of my links)
Wow! This blog is a keeper!! It's a little warm here in Petaluma to make these just yet but... fall is just around the corner and I can't wait to try these mouth watering recipes! Thanks, Liz!