Last night I made your Bourride Aoili and your Sole Meuniere. I ate several bites of the sole meuniere and was surprised.... it didn't taste fishy at all... it tasted creamy, buttery and yet light. I served the fish with french green beans... simple, yet fresh and the beans complimented the fish dish nicely. I 'could' eat this dish again and actually get to like it! WHO KNEW!!!! That is a HUGE revelation and this comment alone would make all my friends and family fall over on the spot!!
I did try the broth of the bourride aoili, but did not eat any of the actual soup, it was fishy and not something I would eat, but it did have a good flavor profile. I had to make the aoili 3 times before I got it right.... I definitely need a large mortal and pestal. (To my family who may be reading this blog.... that there is a gift idea off the top of my head! Tee Hee!) Sorry Julia, but I have to note these things when they come to me or I forget and then my children/husband get mad at me for never telling them what I need or want, but just go buy it myself.
I finally understand the concept and the execution of that darn aoili sauce..... but..... don't think I will make it often... my husband isn't fond of that much garlic taste. I had to use dry bread crumbs instead of grating up my own fresh toasted/dried french bread and I think using the store bought made a huge difference in trying to get this sauce to come together. URG!!!! I kept getting dry bread crumb and olive oil paste.... but..... I kept trying and I'm so happy with myself that I didn't give up but figured it out, without a temper tantrum too!! (Sorry Joe for dinner being so late last night... it was the darn aoili!)
I'm still just hankering to get back to the bread baking. I need to figure out a good schedule for bread baking at least once a week. I have been entertaining visitors or have not been home myself the past few weeks, which is why I haven't been able to bake bread... I've been having fun instead. School is getting back under way again, and for some reason that signals the end of summer and businessmen, housewives, mothers, children, we all seem to get back into a more 'routine' type schedule. I think once I get a schedule established, it will be easy and natural to keep homemade bread on hand at all times as well as fresh cakes and treats.
Dinner tonight with Kay and Steve.... gone from the house running this afternoon... but it is a beautiful day to be out and about. Housework done, laundry done... off I go!
Thank you again Julia for inspiring my passion and introducing me to french cooking. I'm having even more fun than I did going to culinary school!! I feel like you are with me in my kitchen every time I cook/bake one of your recipes, and that makes me feel so relaxed, yet jolly too. I seem to smile a lot when I'm in the kitchen and I easily see the humor in flops, plops, and flubs... just like you did!
Bon Appetit from a lively and completely contented student!
HUGS!!! Little Chef V
(I believe in HUGS.... A LOT!!!!!)
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