Mastering the Art of French Cooking...Oy!

I have been reading through Julia's cookbook. In fact, I have been studying it, analyzing, and carrying the damn thing around with me like a Minister carries his Bible. French cooking is so unlike anything I am used to.

Apparently it is "un-French" to cook chicken breasts, or Supremes de Volaille, in a sauce or broth. Rather, the meat should be cooked in a casserole pan first, and then broth, cream, and other flavoring veggies should be added to that "rue" to serve with the cooked chicken.

This goes in direct contrast to how my mother cooks almost every chicken meal she makes. Generally she bakes chicken breasts in the oven with some sort of creamed soup and bread crumbs. She never pre-cooks the breasts. They come out quite flavorful and juicy.

I plan to make Bruschetta from scratch, Supremes de Volaille aux Champignons, Asparagus a' la Emeril, and pie for desert. Most likely Chocolate cream pie. With a homemade crust. I love that I have a food processor now, I can make my own crust!