5 Recipes Julia Child Would Love2009-08-11
Julie & Julia is an upcoming 2009 comedy-drama film, written and directed by Nora Ephron. Based on two true stories, the movie intertwines the lives of famed chef Julia Child and blogger-turned-author Julie Powell.
Frustrated temporary secretary Julie Powell embarks on a year-long culinary quest to cook all 524 recipes in Julia Child’s Mastering the Art of French Cooking. She chronicles her trials and tribulations in a blog called “The Julie/Julia Project: Nobody here but us servantless American cooks”.
Julie & Julia covers the years Julia Child and her husband spent in France during the 1940s and 1950s. With her husband working at the American embassy, Child decided to dive into cooking classes at the famed Cordon Bleu to fill her days.
The movie shuttles back and forth between Julie’s year of obsessive compulsive cooking and blogging in Queens in 2002 and Julia’s discovery of French cuisine half a century earlier, as recounted in “My Life in France”, a book Child wrote with her nephew Alex Prud’homme , that was published after her death in 2004 at age 91.
Julie & Julia is about much more than just cooking, food and Child’s pioneering role in shaping the way Americans eat: It’s an account of two women, generations and decades apart, determined to cook their way out of their dull lives and discover their true selves in gourmet cooking.
Get a taste of Julia Child’s cooking with these 5 delicious recipes from the Recipes Cookbook, an online culinary resource for cooks and food lovers.
JULIA CHILD'S BRAISED WHOLE FILLET OF SALMON
1 Large carrot and onion cut into neat 1/4-inch dice
2 Or 3 tender celery stalks, neatly diced
2 Tbs. Unsalted butter
Freshly ground pepper and dried tarragon
2 lb. Skinless fillet of salmon, about 1/2 inch thick
1 1/2 c. Dry white French vermouth
For 6 to 8 servings. Special equipment suggested: A no-stick frying pan for the diced vegetables; tweezers or pliers to remove bones; a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter, or, lacking either, cut the fish in half crosswise, and reassemble it after cooking the vegetables to mask the surgery); buttered wax paper to cover fish. THE AROMATIC VEGETABLES: Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes. Season lightly with salt, pepper, and a big pinch of dried tarragon. PREPARING THE FISH: Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers. Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish. ASSEMBLING: Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around them. Cover the fish with the wax paper, buttered side down. *Ahead-of-time note: May be assembled an hour or more ahead to this point; cover and refrigerate. BAKING: 12 to 15 minutes at 350F: Preheat the oven to 350F. Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch. Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan. Slide the fish onto a hot platter; cover and keep warm while making the sauce. VARIATIONS: AU NATURAL: Braised Salmon Served in Its Own Juices: Rapidly boil down the cooking juices in the saucepan until almost syrupy. Pour them over the fish and vegetables, and serve. AROMATIC WHITE BUTTER SAUCE: The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 Tbs. to half a pound. Using the preceding boiled-down juices as a base, proceed to beat in the butter as in the lemon-butter sauce for the broiled fish on page 83. WINEY CREAM SAUCE: A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices, then boiled down with cream, as follows. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without coloring; off heat whisk in the hot braising juices and 1 cup heavy cream. Boil slowly until reduced to 1 1/2 cups; season carefully. (Full details for veloute sauce are on page 272.) Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish. From The Way to Cook by Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3.
BACON QUICHE LORRAINE
1 Unbaked 9-in pastry shell
4 slices of bacon
1/4 c. Finely chopped onion
1 1/2 c. Shredded cheddar cheese
4 ea. Eggs slightly beaten
1 1/3 c. Milk
3/4 Tsp. Salt
1/2 Tsp. Dry mustard
1/8 Tsp. White pepper
1/8 Tsp. Ground nutmeg
Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.
HEARTY VEGETABLE BARLEY SOUP
1/2 lb. Lean ground beef
1/2 c. Chopped onion
2 Garlic cloves; minced
7 c. Water
16 oz. No-salt-added tomatoes, undrained, chopped
1/2 c. Medium QUAKER Barley*
1/2 c. Sliced celery
1/2 c. Sliced carrots
2 Beef bouillon cubes
1 Tsp. Basil
1 Bay leaf
1/4 Tsp. Black pepper
9 oz. Frozen mixed vegetables
In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings.
JULIA CHILD'S CHOCOLATE MOUSSE
8 oz. Sweet or semi sweet baking chocolate, melted with 1/4 c. Strong coffee
3 oz. Unsalted butter (6 Tbs.)
3 Egg yolks
1 c. Heavy cream (make sure it's the heavy variety)
3 Egg whites
1/4 c. Instant (finely ground) sugar
OPTIONAL: Whipped cream
Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream. Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately. From The Way to Cook by Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3.
4 each egg yolks
3 Tbs. sugar
Pinch of salt
2 cup table cream
1 Tsp. vanilla
Sliced peaches, fresh
Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1 inch of water and bake at 350 degrees for 45 mins to 1 hour.
Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries.
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