Julia Child: Vegetables & Potatoes
- JoanN Sep 30, 2007 05:07 PM
October 2007 Cookbook Author of the Month: Julia Child
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Stuffed Onions (p. 303, "The Way to Cook")
I served this as a side dish to Ham Steaks with Madeira Cream Sauce (p 206). Onions are hollowed out, blanched, and then stuffed and baked. The stuffing is made with sauteed minced onion, cooked rice, cream, swiss cheese, bread crumbs, parsley, and tarragon or basil. The onions were stuffed, sprinkled with more bread crumbs and drizzled with melted butter, and then baked at 375 for about 1-1/2 hours in vermouth and chicken stock. Tasty side dish.
Pommes de Terre Pour Garniture (Potatoes Sauteed in Butter), p. 527-528
Pommes de Terre Sautees en Des (Diced Potatoes Sauteed in Butter), p. 527-528
I've made both of these now - very easy and delicious. Had some trouble following the instructions for shaping the potatoes for the first one - you can see in the photo - and I'm not really sure what the shape is supposed to look like, but mine were not "smooth" as instructed but six or seven sided!
You can make them so they finish up to 30 minutes before serving - then heat up quickly toss with (some more) butter and herbs.
Braised Leeks (p. 200 The French Chef Cookbook, also p. 495 MAFC)
I used the French Chef version, as a side dish to Bitokes a la Russe (hamburgers with cream sauce) from MAFC p 302. Basically the difference is that the French Chef version stops after the stovetop braise.
So simple, just water, seasoning and butter. The leeks were tender and sweet. Definitely just as good as baking them in cream (which is also good)
Grated Potato Galettes, HTC p. 324.
Made this as an accompaniment to Broiled Butterflied Chicken.
Photo here: http://www.chowhound.com/topics/44636...
Julia says in the headnote that she got “important information” from Sara Moulton for this recipe. But she doesn’t say it’s Sara’s recipe. Not exactly. So I’m calling it a Julia recipe. Caveat over.
Nothing more than potatoes and butter. You grate steamed, cooled baking potatoes, add a bit of S&P, and sauté in clarified butter. Crispy on the edges, creamy in the center. What could be bad? Well, a few things. First, if you’re going to make individual ones, it’s five minutes on the first side and “a few” minutes on the other. So you’re standing over a sauté pan for half an hour just to make four of them. Second, if the fat isn’t exactly the right temperature, they’re either going to be fat-saturated mush or they’re going to burn. (The fat-saturated mush is very tasty, mind you, but you’re not going to win any plating awards.) The saving grace is that they’re pretty terrific reheated. My friend decided to heat one up for a late-night snack and said it was almost as good as the original. Julia does say they can be made ahead, set aside at room temp, and reheated briefly at 425. I’d certainly do that if I ever did these again. But BF liked them even after they were refrigerated for a few hours.
MtAoFC, Vol. I
Fonds d'Artichauts a Blanc (Cooked Artichoke Hearts - Preliminary Cooking), p. 430
Fonds d'Artichauts au Beurre (Buttered Artichoke Hearts, Whole) p. 431
I made these to go in Tournedos Henri IV (Filet Steaks with Artichoke Hearts and Bernaise Sauce), p. 298
Good diagrams of how to prepare the hearts, which are then cooked in acidulated water (flour and lemon). You then melt butter in a non-reactive pan that is both fire and oven proof - I used a cazuela - then baste the hearts in butter, top with a buttered piece of wax paper, cover (I used foil) and bake at 325 for 20 minutes. Delicious, though I think I'd bake them for a little less time so they'll be firmer next time.
Only photo of it is in the composed dish:
Pointes d'Asperges au Beurre, p. 438, MAFC Vol. I
I made this as it was called for to go along with the Tournedos Henri IV
A bit fiddly - I couldn't believe the instruction about bundling the 1.5 inch long tips - but I did it. I reduced the cooking time dramatically - maybe 2-3 minutes for the diced stalks, then added the tips and another 2 minutes. I then only braised them in the butter for five minutes, instead of 10-15, which would have been way too long.
Oven-Roasted Potato Galettes, TWtC, page 325
Decided to keep going on the Galette variations, so this is number two. Instead of cooked shredded baking potatoes, this one is made with very thinly sliced raw boiling potatoes. I tossed them with rendered lard, S&P, and puréed garlic and arranged them freehand in a circle on a Silpat. Julia recommends using tart or flan rings for a neater presentation, but I don’t have any. And she says a no-stick baking surface is essential and Silpat is the only one I’ve got. Bake at 400 for 20 minutes, press down, bake another 15 or 20 minutes, and turn—if you can—to brown the other side. Mine looked as though they were beginning to burn before the 15 minutes was up and when I turned them (not as difficult as I thought it would be) they didn’t look as though they needed any more browning on the other side. These, as the other galettes, can be done ahead, kept at room temperature, and reheated briefly.
I liked this galette better than the grated one just because it was easier to prepare. The addition of the garlic and the use of the lard didn’t hurt any either. But this one, too, was crunchy on the outside, soft and creamy on the inside, and altogether delightful.
This was a side along with Grated Beets in Garlic Vinaigrette accompanying Sautéed Pork Chops (see report and photo on Poultry and Meat thread).
Grated Beets in Garlic Vinaigrette, TWtC, page 294.
This is a variation of Grated Sautéed-Steamed Beets on page 293. It’s very simple. You grate raw beets (hello, food processor!), toss with some puréed garlic, sauté with S&P and a touch of vinegar, add a bit of water, and cook until tender—about 10 minutes. Toss with more OO and vinegar and let cool. I did this early in the day and refrigerated it, brought it to room temp, and tossed again with still a bit more OO and vinegar before serving.
These were just marvelous. I love beets and am always looking for new ways to prepare them. I served it room temp, but I’ll bet it would be just as wonderful both hot and cold. It’s beautiful, tasty, and refreshing. I served it as a side for Sautéed Pork Chops (see report and photo on Poultry and Meat thread) but can imagine it as a side with many dishes, especially duck or goose.
Two pounds fresh beets, without tops; 2 or more tablespoons EVOO (I used lard; she also suggests chicken fat); one or two pureed cloves of garlic; 1 teaspoon red-wine or raspberry vinegar. I added more EVOO and vingegar (not much, just a sprinkle of each) both after it was cooked and before I served it.
The only part of the recipe I had trouble with was, she says to add 1/4 inch of water to the pan after you've sauteed the beets quickly in fat. Ten minutes later I still had way too much liquid, I had to drain it off before boiling off the last bit of it. When it has finished cooking, there should be barely any liquid left in the pan.
Haven't tried any of them - here's the salad:
6-8 ears fresh corn (equally about 3 cups of kernels)
1 each of large green and red bell peppers
1 bunch scallions - whites, and tender part of greens
1/3 cup virgin olive oil
Salt and freshly ground pepper
3 large fine carrots (I'm not sure what a "fine" carrot is - narrow?)
Cut off kernels, drop into sauce pan of lightly salted boiling water for several seconds and drain in large sieve - run cold water over them and set aside. Dice peppers and cut the washed scallion pieces into 1/2 inch pieces, on the slant. Film a large frying pan with olive oil and, over moderate heat, saute peppers and scallions for 2-3 minutes, until just barely tender. Season w/ salt and pepper & set aside.
Carrots - peel, shave 3 strips from each side of each carrot w/ peeler and put into ice water to form curls. Season the remaining "flat and thin" carrots with salt and pepper and then cook in olive oil, covered, until just tender.
Combine corn and pepper mixture, add a little more olive oil and heat through out - check seasoning, put on to platter. Also reheat the carrot pieces and place the long/thin pieces of carrot on top of the mixtgure, then surrond the platter with the curls.
Recipe: Glazed Carrots, MAFC, p. 479
This was my first Julia recipe ever, though I got the book for Christmas a year ago after reading the Julie/Julia blog, and had really wanted to start wading into some recipes. I happened to have some really nice local carrots on hand yesterday, and thought they would go well with the meatloaf I was making for our rainy day dinner.
But...eh. While not awful, I was pretty disappointed by the recipe, and regretted using nice, sweet carrots for it (it might work to flavor-up some boring or old carrots). The recipe called for 1 1/2 lbs of carrots, which would be cut into 2" long sticks, and theoretically yied 5 1/2 cups. I weighed the carrots out, but I don't think I had that great of volume of cut carrots. They were then cooked for an astonishing 40 minutes in 1 1/2 cups of beef stock (I used Better than Bouillon), 2 TBS sugar, some salt and pepper, and 6 TBS butter. The liquid was supposed to reduce to a glaze, with the intent that you would shake the warm pan right before serving, coat the carrots with this glaze, add a little chopped parsley, and swoon.
I found the liquid never reduced much at all. It was supposed to be covered for the duration, but after about 20 minutes I noticed it hadn't reduced and removed the lid in an attempt (I don't know how it could cook down with the lid on?). I cooked them longer than 45 minutes, and finally gave up, though they were still swimming in butter and broth.
The flavor wasn't bad. I knew, obviously, that they would be very soft, and that didn't bother me, though it's different than our modern way of cooking vegetables. The flavor of the beef broth was unexpectedly nice, though I would never have thought of using it with carrots. All in all, though, the recipe was just too sodden and (dare I say it?) too buttery. I let them cool, and strained the leftovers out with a slotted spoon, tossing the rest of the broth.
Disappointing, but I'm determined to soldier on.
I made the potatoes sauteed in butter last night and they were delicious - crisp outside, creamy inside. They were, however, (no matter how many times she warned that they MUST be cut in the oval shape) just halved so they didn't get evenly browned. They were brown enough, though. I just couldn't take the time to whittle them down to the correct shape. Also, I only had a few potatoes and hated the idea of losing even more.
The stuffed tomatoes were very good. They'd have been better if I'd been more patient making the bread crumbs. I didn't have any good bread from which to make bread crumbs and so used a semi-stale baguette. The stuffing is chopped garlic, shallots, parsley, bread crumbs and olive oil. Oh, and s&p. The tomatoes are squeezed to get rid of seeds and some moisture, then stuffed with the bread crumb mixture. The tomatoes are then baked in a 400 deg. oven for about 15 mins.
Served this with a butcher's steak, the Provencal stuffed tomatoes and some green beans from Full Belly Farm (boiled for a short time and then cooled and dressed with vinaigrette). A very satisfying dinner.
Gratin Savoyard [Scalloped Potatoes with Meat Stock and Cheese] p. 524 "Mastering the Art of French Cooking" Vol. I
This is a bit lighter than my usual (no recipe) scalloped potatoes made with cream/milk. Leave it to Julia -- a simple success of a dish. I used Gruyere instead of Swiss cheese and my chicken stock instead of beef. It's fun to find these old Cookbook of the Month threads and read through/add to them.
Pommes Anna, MAoFC Vol. 2 pg.
Potatoes and butter, a little salt and pepper, 4 pages of instructions later and voila, perfection. One could only wish that all authors could write such detailed, prescient--"don't wash the potatoes after they are peeled"--accurate, and, despite the length, approachable recipes as Ms. Child did.