Here’s our Julia Project lineup of dishes for Week 4, beginning with dinner on August 31.
Monday, August 31 — Grilled Pork Tenderloin with George Germon’s “Hot Fanny Sauce,” served with individual ramekins of marshmallow-and-pecan-topped sweet mashers. (This dish, from In Julia’s Kitchen with Master Chefs, page 75, will feature a sauce Chef Todd learned while working under George at his award-winning restaurant Al Forno in Providence, Rhode Island.)
Tuesday, September 1 — Filet de Boeuf en Feuilletons, Duxelles: Tenderloin of Beef sliced and stuffed with mushrooms and roasted. We will serve this with Yukon gold mashers and grilled asparagus (Mastering the Art of French Cooking Volume 2, page 180)
Wednesday, September 2 — Poached Filet of Red Snapper with Mushrooms and Fast White Butter Sauce, served with Israeli couscous (Julia and Jacques Cooking at Home, page 238)
Thursday, September 3 — Fried Chicken with Chicken Gravy and Corn Pudding (In Julia’s Kitchen with Master Chefs, page 192)
Friday, September 4 — Crêpes Suzette (Julia and Jacques Cooking at Home, page 410). Also, Fridays of the Julia Project will be “Reprise Nights,” in which we will bring back a popular dish from earlier in the week in addition to our special Friday dish. (Last night, we brought back the Pork Tenderloin with Prunes — and you ate it up!)
Saturday, September 5 — Paella with Chicken, Lobster, and Clams in Saffron Broth (In Julia’s Kitchen with Master Chefs, page 201)
Mark your calendar and make your reservations…when we come back, we’ll be cooking up a storm!