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Sep 30, 2007 05:07 PM

Julia Child: Vegetables & Potatoes

October 2007 Cookbook Author of the Month: Julia Child

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  1. 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.

    Recipe link:

    1 Reply
    1. re: Rubee

      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.

    2. 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)

      1. Grated Potato Galettes, HTC p. 324.

        Made this as an accompaniment to Broiled Butterflied Chicken.
        Photo here:

        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.

        1 Reply
        1. re: JoanN

          Sounds almost exactly like hash browns.

        2. 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:

          1. 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.