Braise Aux Choux Rouges and Gratin Jurassien
So.. this weekend I celebrated Julia Child’s 98th birthday with friends. I made Braise Aux Choux Rouges (pork braised with red cabbage) with Gratin Jurassien (scalloped potatoes with heavy cream and cheese), both of which turned out delicious! It takes about 6 hours to cook the cabbage and pork but it’s well worth it. I may try it in a slow cooker next time, because my kitchen was H-O-T HOT with the oven on all day.
My great friends brought other delicious French food for the dinner and we spent an enjoyable evening eating, drinking and laughing together. It’s always fun to have dinner with friends.
And now.. the rest of this week is dedicated to creating monograms to top the cupcakes for the wedding Friday!