I became a Julia Child fan again this summer after watching the movie Julie and Julia. It prompted me to go out and buy a copy of her book Mastering the Art of French Cooking the very next day. With fall solidly here in the Pacific Northwest, it's time to bring the cooking back indoors. It will be a few (sevenish) months before we are grilling Greek Taverna style again. Having Julia's hefty, French cookbook sitting in the kitchen has prompted me to try a few of her recipes.
This is going to be fun. You see French cookbooks didn't have any shelf space in the home I grew up in. Too many ingredients, too fussy, not enough lemon, little oregano, more butter than olive oil. But you can teach an old dog new tricks, so here I go!!
With New Year's Eve planned in Paris this year and Julia's book in my kitchen, I maybe become a French-food-o-phile (Greek rooted word) in very short order.
First up Gateau a L'Orange [Orange Spongecake] [Πορτοκαλί κέικ]!
Here's the recipe from Mastering the Art of French Cooking, just in case the urge hits you too!
9" round cake pan2/3 cup sugar4 egg yolksthe grated rind of one orange1/3 cup strained orange juicepinch of salt1 1/4 cups sifted cake flour4 egg whitespinch of salt1 tbsp sugarPreheat oven to 350 F.Butter and flour the cake pan and measure out the ingredients. Gradually beat the sugar into the egg yolks and continue beating until the mixture thickens and forms a ribbon. Add the grated orange peel, orange juice and salt. Beat for a moment or two until the mixture is light and foamy. Then beat in the flour.Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the batter, delicately fold the rest.
Immediately turn into prepared cake pan and run the batter up to the rim all around. Bake in middle position for 30-35 minutes Cake is done when it has puffed and browned and shows a faint line of shrinkage from the edge of the mold.