Notes about Recipes in this book

• Steamed mussel sauce with lemon and white wine

  • mfto on May 30, 2011

    We serve this with spaghetti and sourdough bread. I use cilantro rather than parsley and I use more wine than called for. Julia Child's first book recommended using dry vermouth for white wine and that always works for me. Great, easy meal.

• Banana cream pie

  • mfto on July 10, 2011

    I was in a rush and used a bought graham cracker pie shell. Not a good idea because the shell seemed to dissolve but it still tasted good. I used 1 1/2 cup of skim milk and 1/2 cup of whipping cream. The rest of the whipping cream (about 1 1/2 cups) was used in the topping. Also I used super fine sugar instead of confectioner's sugar. The topping was very good. Not extremely banana tasting though. I used 3 smallish bananas but would use another if I make it again. I used 1 tesp vanilla and 1 tesp cognac. I no longer make banana cream pie for my family. They prefer Paula Deen's Not Yo' Mama's Banana Pudding which is online.

• Quick-cooked carrots with butter and parsley

  • ashallen on December 11, 2019

    A very easy and wonderful way to make carrots - they come out tasting very "carrot-y." Easy to tweak to taste - cook longer (adding a bit more water as needed) if you want carrots to be more tender. We prefer these to be less rich than specified in the original recipe and have cut back the butter from 2 tbsp to 1/2 tbsp. Great with 1/2 teaspoon or so minced fresh thyme instead of parsley. Using various types of less refined sugars (e.g., muscavado, maple syrup) adds a slightly different flavor. [Cross-post for Annual Edition/Magazine.]