Oh Julia...

Julia Child once said "People who love to eat are always the best people."

The first time I saw Julie and Julia I fell in love. It was love at first sight. Seriously. I wasn't even through the first half of the movie and I already felt the butterflies. Julia changed the world of cooking and she did it with her quirky, fun self. I love her.

I have since then bought the movie (shocker) and watched it hundred times. I bought My Life in France. And I own Mastering the Art of French Cooking. 

I told you about my trip to the beach on the motorcycle. Well I also told you that I would share the recipe of the dinner that I made for N and I.... that day is today!!

This is my copy of Mastering the Art of French Cooking. It is the 50th Anniversary addition. Isn't it beautiful? *wink* 

This is the recipe page (218) Coquilles St. Jacques A La Provencale (Scallops Gratineed with Wine, Garlic and Herbs). Yum.

The recipe seems difficult at first but it is actually easy to make and the end product is quite tasty... I got my father's approval. 

Yes I like to drink beer while I cook *wink* These are most of the ingredients that I used. I am not going to go through step by step since I gave ya'll the recipe. But I will show you some lovely pictures of the process. If there are any questions ask away, let's chat. 

Aren't these a bute? I got them at Lombardi's Seafood Inc. They are located in the Winter Park area. Find the website here.

Yum! Look at those juicy, bubbly deliciousness!!

That is shredded Swiss cheese on top. I apologize for not having a picture of after putting it in the broil. N and I were very hungry after the beach and well we dug right in... Oops.

The scallops were scrumptious. I enjoyed every bit of them. And like I said I got dad's approval as well!

*My Thoughts*

I don't think this is how Julia made them but I am sure the taste was close. I put them over pasta to add more to the dish. 

This is my first dish made from this cook book. I am very impressed with how it turned out. I can't wait to start making more recipes from this book.

I hope you all give it a chance and like I said if you have any questions on it ask away... I will answer them to the best of my ability

xo Kelly