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Julia Child: Poultry & Meats

JoanN Sep 30, 2007 05:10 PM

October 2007 Cookbook Author of the Month: Julia Child

Please post your full-length reviews of poultry and meat recipes here. Please mention the name and the source of the recipe you are reviewing as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

  1. Rubee Oct 9, 2007 08:25 PM

    Ham Steaks with Madeira Cream Sauce (p. 207, "The Way to Cook")

    Pretty straightforward. Trim and cut ham into pieces using the natural separations and brown in butter and oil. Add shallots, wine, and stock, cover and simmer. Remove ham and make sauce by reducing the mixture, and then adding Dijon, tomato paste, and heavy cream. It was a nice change of pace for a ham steak, and easy. I would probably cut down on the Dijon next time. I served it with stuffed onions (p. 303)

     
    1 Reply
    1. re: Rubee
      e
      ErikaK Oct 25, 2007 09:12 AM

      I made this recipe also, the French Chef Cookbook version (p 201)
      It was a nice ham steak, I thought that the sauce ended up salty probably due to the saltiness of the ham. We usually do the apricot/dijon glaze under the broiler so this was a new variation on a fast weeknight dinner.
      I used port instead of madeira.
      just served with steamed green beans and salad.

    2. e
      ErikaK Oct 10, 2007 09:15 AM

      Bitokes al la Russe (Hamburgers with Cream Sauce) p302 MAFC

      Used the flavored hamburger recipe preceding (p 301) with onions & herbs for the patties.
      I was unsure about the patties as they seemed sort of "wet", but the flour dredge really helped them hold together. I only added 1 Tbs of softened butter but next time probably won't add any. The amount of fat to cook in seemed excessive but it really made the burgers nice and juicy.
      The sauce turned out very nice, although a bit salty. I normally use the "Better than Buillon" brand of stock base but was out so used canned beef broth. I think that may have been the culprit.
      It was still very tasty, my son asked me this morning if we could have that again!

      3 Replies
      1. re: ErikaK
        oakjoan Oct 10, 2007 11:19 AM

        I've used Better Than Bouillon concentrate and found it even saltier than canned broth. I only really like (and use often) the mushroom base, but I've never bought the beef concentrate so that may be less salty. I've read, however, that although canned chicken broth is okay to use, canned beef broth is not great to use due to taste.

        1. re: oakjoan
          MMRuth Oct 10, 2007 11:23 AM

          I usually dilute the Better Than Bouillon more than they say to. Have heard the same about canned beef broth - I think from Sara Moulton.

          1. re: MMRuth
            oakjoan Oct 15, 2007 10:45 AM

            It must be widespread since I have never seen Sara Moulton. I think it was in Consumers' Reports or the S.F. Chronicle.

      2. JoanN Oct 12, 2007 07:13 AM

        Poulet Grille au Naturel (Plain Broiled Chicken), TFCC p. 157
        Broiled Butterflied Chicken, TWtC p 154

        These are essentially the same recipe. One calls for a ½-pound smaller chicken; one calls for 2 teaspoons less olive oil; one has herbs optional the other has a sauce optional. But they’re the same recipe. Just broiled chicken basted with a combo of olive oil and butter.

        What is different is the description of how to butterfly the chicken, and that was a revelation to me. TWC just says the usual: remove the backbone, break the collarbones and some ribs, set the wings akimbo, and tuck the legs into a slit in the skin. TFCC says the same, but adds this instruction: “To keep the legs and wings in place during cooking, locate ball joints connecting wings to shoulder and cut through the tendons; reaching up under the lower breast skin, cut through the tendons at the joints connecting the drumsticks and second joints.” Okay. So where is the ball joint that connects the wing to the shoulder? I actually had to go to the drawing that accompanies “How to disjoint a goose” on page 313 of MTAoFC, Vol Two, to figure out the anatomy. Not sure I got the wing part right, and only by really yanking the leg and breaking that knee joint I was able to cut through those tendons. I thought I did both sides, but obviously I only did one correctly. And, boy! Does it make a difference! You can see in the first photo below that one leg (the one I did properly) is lying flat against the carving board while the other one is sort of up in the air. I’ve spatchcocked a lot of chickens, mostly for chicken under a brick, but never read this instruction before. It’s a technique I’m determined to master.

        But you wanted to know how it tasted, right? Well, it was the wrong recipe for my oven. I couldn’t get the chicken quite the recommended 5 or 6 inches from the “broiler element” and my “element” is a gas flame so I couldn’t really “regulate heat accordingly” either. I only broiled it about 12 minutes on the first side and 10 minutes on the second (it was supposed to be 15 minutes each) before the chicken started to burn, so it was somewhat underdone. I did baste often. And the skin was wonderfully crisp. But there wasn’t anything special about it. Back to mostly Zuni and Hazan for me.

        Served this with a salad and the Potato Galette from TWtC. BF called this “the brown dinner.” Afraid he was right. But learning a better way to spatchcock a chicken made it all worth while.

         
         
        1 Reply
        1. re: JoanN
          oakjoan Oct 15, 2007 10:49 AM

          Joan: This post is an advert for all that's great about Chowhound. It's informative and funny. Including the photos of the imperfect side of the chicken.

          And I'm not just saying this because I have the same name! Honest!

        2. e
          ErikaK Oct 13, 2007 09:12 AM

          Daube de Boeuf a la Provencale MAFC p322-325

          Easy to put together, I marinated 3 hrs (on the counter.. if it were in the fridge it needed 6 hrs) - meat sliced onions & carrots, wine, brandy, herbs. The simmering of the bacon seems kind of weird however it does result in less fat floating around on the end result. The "layering" aspect of the daube was new to me, my husband was like "wow, meat lasagne" - bacon - veggies - meat - repeat. I added the Provencal variation (anchovy, caper, garlic, parsley, wine vinegar, olive oil) after a little over 2 hrs and it was ready for our dinner guests at about 7:30. It was great! It really elevated the standard beef stew with the Provencal sauce. I really like anchovies and capers but even those who don't still loved the subtle fresh taste the sauce imparted. We ate it over buttered noodles and didn't have anything else. We could have had a salad but I was outvoted on that.

          1. MMRuth Oct 14, 2007 06:01 PM

            Poulet Roti (Roast Chicken), p . 240, MtAoFC, Vol I:

            Well, this is the most beautiful chicken I've ever roasted, but a lot more work than my usual method - lots of basting with burtter and turning. We had a big chicken - over 5 lbs - from an organic vendor we'd not used before, and my husband thought the dark meat, which is what he eats, was a bit tough. However, since we were using a new method and a "new" bird, it's hard to tell what the origin of toughness is. I made the pan sauce that went along with it and it was wonderful. I served it with some sauteed mushrooms - don't remember what else - I'm very behind in my posting!

            Edit - the skin actually puffed up beautifully, which I've never seen before! And it looks like I also served an endive salad with walnuts, blue cheese and julienned apple, with a viniagrette (sp?).

             
             
             
             
            9 Replies
            1. re: MMRuth
              JoanN Oct 15, 2007 06:20 AM

              Very interesting point about using chicken from a vendor you hadn't frequented before. I did exactly the same when making the broiled chicken above and wondered how much of the toughness was due to undercooking and how much to it being an organic bird. In fact, I just bought another chicken from the same stand this past weekend and have it brining in fridge. If the chicken is tough after being Zunied, bye-bye that particular vendor.

              1. re: JoanN
                MMRuth Oct 15, 2007 06:32 AM

                Yes - this was also an organic bird, and while the white meat was fine, my husband thought the dark meat was more like turkey meat, not tender like the legs usually are.

                1. re: MMRuth
                  JoanN Oct 16, 2007 11:54 AM

                  I've decided it was the recipe, not the organic chicken, not the vendor. I bought the same size chicken from the same vendor and did my standard Zuni number on it. It was outstanding. Moist and flavorful throughout and not the least bit tough. One of the best Zuni chickens I've ever done. Even better than d'Artagnan organic chicken, and that's high praise. Now I just have to hope that this vendor continues to frequent the Lincoln Square farmers market.

                  1. re: JoanN
                    MMRuth Oct 16, 2007 12:12 PM

                    Do you remember the name of the vendor - I bought mine from a USQ vendor.

                    1. re: MMRuth
                      JoanN Oct 16, 2007 12:44 PM

                      No, I don't. I'll try to check this Saturday.

                      1. re: MMRuth
                        JoanN Oct 20, 2007 08:51 AM

                        Just back from the Lincoln Square market. The chicken I Zunied was from Wood Homestead. "Pasture Raised. No Hormones. No Antibiotics." The owner told me her son & husband are at USQ on Saturdays, but only to sell maple syrup. She said there are too many others selling chicken there on Saturday so they only sell chicken at USQ on Wednesday.

                        1. re: JoanN
                          MMRuth Oct 20, 2007 09:30 AM

                          Thanks - I'm just back from USQ - I had bought my chicken from the Flying Pigs vendor. I did pick up some gorgeous thick pork chops, and am going to cook one of the MAFC chop recipes - I think the one with the cream/mustard/tomato sauce. Also got some gorgeous uncured smoked slab bacon and am about to make a frisee aux lardons salad for lunch - no recipe for it MAFC though!

                          1. re: MMRuth
                            JoanN Oct 20, 2007 09:38 AM

                            Great minds! Unfortunately, no Flying Pigs up here. But I did just pick up some Dubreton organic pork chops from Fairway, whizzed up the Spice Marinade for Pork from TWtC p. 203, have them marinating as I type, and will give her Sauteed Pork Chops a go either tonight or tomorrow.

                            1. re: MMRuth
                              oakjoan Oct 28, 2007 01:06 PM

                              Re: MMRuth's above post.

                              I couldn't believe there was no recipe for friseee aux lardons in MAFC, so I checked, and you are right! Shocking oversight. It certainly cannot be due to the fact that it's too weird (poached egg in salad), and it's not in Vol. 2 either.

                              It is, however, in P. Wells' Bistro Cooking, Bittman's Best Recipes in the World (of which it is CERTAINLY one), and Dean & Delucca.

                              I'm jealous of your lunch.

                2. MMRuth Oct 14, 2007 06:18 PM

                  Tonight was Tournedos Henri IV (Filet Steaks with Artichoke Hearts and Bearnaise Sauce), p. 298, MtAoFC.

                  Well, this was a delicious doozy. Involved:

                  (a) Making canapes (rounds of white bread sauteed in clarified butter, necessitating clarifying butter).
                  (b) Trimming artichokes down to the hearts, cooking in acidulated water, then baking in butter.
                  (c) Making the Pointes d'Asperges au Beurre - Asparagus tips in butter - trim/peel, blanch - well - she calls for cooking these tiny pieces of tips, and diced stems for 5-8 minutes - I did it for a much shorter time, especially since one then bakes them in butter - I did that for just five minutes, adding them to the last five minutes of baking the artichoke hearts in butter!
                  (c)(1) Forgot making the Pommes de Terre pour Garniture!
                  (d) blanching the bacon to wrap and tie around the filets.
                  (e) Making the Bearnaise sauce - for the first time
                  (f) Sauteeing the filets, then making a quick pan sauce to spoon over them.

                  The dish itself consistes of canape, filet on top (I removed the bacon), then spoonful or two of pan sauce, the artichoke heart, then bernaise sauce in artichoke heart. I garnished as instructed with the asparagus and the potatoes (though not the balls - a la Parisienne - b/c my melon baller was nowhere to be found).

                  It was absolutely delicious, and actually not as difficult as I thought it would be. A great deal of butter involved, and I kept imagining Julie of the Julie/Julia project doing this on a worknight! Next time I would make more than two artichoke hearts, so I'd have some leftover for other purposes during the week. Same with the asparagus.

                   
                   
                   
                  1. MMRuth Oct 17, 2007 08:58 AM

                    Bifteck Saute Marchand de Vins, p. 295, MAFC, Vol. I

                    Made this earlier in the month as well - Another quick and easy recipe - I can't remember the exact name of the cut - it was a boneless rib cut I think. The sauce was divine.

                     
                     
                    1. Rubee Oct 17, 2007 09:14 AM

                      Chicken breasts poached in butter with mushrooms and cream ("The Way to Cook", p. 150).

                      With 10-hour work days recently, I've been choosing the easy recipes out of this book. This one probably took about 15 minutes, with minimal effort, and how can you go wrong with Julia, and butter and cream? Simply season chicken breasts with salt, pepper, lemon juice, and I used dried marjoram instead of tarragon. Heat butter in a casserole dish, coat chicken, cover with wax paper, then the lid, and bake at 400 for about 8 minutes. Remove chicken, and to the pan add some minced shallots, cream and sliced mushrooms (I used creminis), along with fresh parsley and chives to make the sauce. I served this tender juicy chicken over buttered noodles that I cooked while the chicken was in the oven. I'll post a picture when the Attach Photos link is working....

                      4 Replies
                      1. re: Rubee
                        MMRuth Oct 17, 2007 09:18 AM

                        Rubee - do you think your photos could be too big - I just had a problem with it, and it turned out one photo was over 2MB.

                        1. re: MMRuth
                          Rubee Oct 17, 2007 09:19 AM

                          You could be right. I'll check that out. Thanks!

                          1. re: Rubee
                            Rubee Oct 17, 2007 09:22 AM

                            Thanks to MMRuth - she's so smart! - here's the pic:

                             
                            1. re: Rubee
                              MMRuth Oct 17, 2007 09:24 AM

                              Looks delicious - thanks!

                      2. DanaB Oct 17, 2007 05:05 PM

                        You all are inspirational! Thanks for sharing your adventures with Julia Child -- some beautiful-looking food, all around!

                        1. Gio Oct 19, 2007 05:55 AM

                          Roti de Porc Poele (Casserole-roasted Pork) page 380 Mastering the Art of French Cooking, Vol. 1

                          For such a simple recipe and execution, this was a very tasty dish. The piece of meat I had was just shy of the 3 lb. recommended weight. To brown the meat I used a quarter pound of pancetta, cubed. When the meat is browned on all sides it is removed from the casserole to a side dish and sliced onions and carrots are added, covered and cooked for five minutes. Meat is placed back into the casserole, seasoned with salt (I used Kosher) and freshly ground Tellicherry pepper, and a medium herb bouquet - parsley, bay leaf, thyme......then into the oven at 350 to roast for 1 1/2 hours. That was a slight deviation from Julia's time and temp. A sauce was made with pan drippings, mashed pan vegetables, white wine and chicken stock. Side dishes were braised savoy cabbage and baked sweet potatoes. I chose not to roast the cabbage with the meat (that's actually another recipe in the book) because I wanted to see how the pork tasted alone as compared to the procedure I use. DH declared the meal delicious.

                          As I was going through the motions everything seemed vaguely familiar, then I realized this recipe is exactly like Julia's Veau Poele, same book pg.353, which I had made about 15 years ago! My how time flies when there are a million recipes out there to try. I'll definitely make the veal again and the next time I roast pork I'll use one of the variations listed after the main instructions.

                          7 Replies
                          1. re: Gio
                            MMRuth Oct 19, 2007 05:58 AM

                            Thanks - sounds delicious - I'm going to try it once it cools down here again!

                            1. re: MMRuth
                              q
                              qianning Oct 20, 2007 06:04 AM

                              Julia's method has become my "standard" way to roast pork, varying from Gio's description above only in that I usually prep/marinate the meat in her "Dry Salt Marinade for Pork", although I use slightly less salt than she reccommends in the marinade, and none in the pot before roasting, as I find the gravy too salty at the full amounts.

                              1. re: qianning
                                Gio Oct 20, 2007 06:19 AM

                                I wondered about the salt marinade...what/how does it contribute to the meat? I tend to shy away from using too much salt in anything I cook.
                                Also, I forgot to mention that I used what Julia calls a 'milieu de filet': Center cut loin, which is tender to begin with.

                                1. re: Gio
                                  q
                                  qianning Oct 21, 2007 07:51 AM

                                  The dry salt marinade works in a way similar to brining, and tenderizes and moistens, but also as it contains herbs (thyme, bay, sage, all spice, pepper,& optional garlic) adds a subtle herb flavor. I like it, and find it adds a succulence to the end result, but I do notice that the saltiness has to be controlled depending on how long the meat will marinate (the longer the time the lower the salt to pork ratio should be) , and what fat I use for browning the meat (i.e. pancetta or bacon drippings also add salt). I never add salt to the meat or vegetables after the marination.

                                  Also, I usually cook what's called "seven bone roast" in our area, which is a bit uneven in tenderness, but has a fat/lean ratio and bone-in flavor that I happen to prefer. This dry marination works well on that cut.

                                  1. re: qianning
                                    Gio Oct 21, 2007 07:55 AM

                                    Thanks very much for your response! Next, I'll try to find a "seven bone roast." All meat tastes better on the bone, I find.

                            2. re: Gio
                              oakjoan Oct 28, 2007 01:09 PM

                              Re: Gio's Roast Pork Poele) Oh, I'm so glad you made this. Haven't made it in years and just re-remembered it (posted last week). I'm going to make it again next weekend. It's so delicious.

                              1. re: oakjoan
                                Gio Oct 30, 2007 05:33 AM

                                Yes, it was delicious. There was a bit left over so we made sandwiches for lunch the next day with my own rendition of horseradish mustard.

                                I'm feverishly trying to decide on another JC recipe before the month is over - tomorrow. I have to make colcannon on Wednesday night, it's a tradition.....I'll post the results of whatever it turns out to be ASAP.

                            3. e
                              ErikaK Oct 19, 2007 08:41 AM

                              Poulet Poele a L'Estragon (Casserole roasted chicken with tarragon) MAFC p 249-251

                              Made this yesterday..
                              I probably didn't brown the chicken enough, and of course I tore the skin in a few places trying to turn it. So it wasn't the most beautiful chicken I have ever done, but it was very tasty. It cooked perfectly, it was moist and flavorful from the tarragon. The sauce was flavorful but did not really thicken much.
                              I make a different (I think Pepin) tarragon chicken (more of a fricassee) all the time with a much thicker sauce, so this was was not what i expected texturally.
                              The flavor was nice, but from a presentation standpoint it was kind of so-so.
                              I think I just like the normal roast chicken with crispy browned skin

                              1. MMRuth Oct 19, 2007 03:08 PM

                                Duck-Leg Mousse (Cuisses doe Carneton en Cotelettes) The Way to Cook, p. 182

                                I had two duck breasts and two duck legs that I defrosted. Had a tough time finding recipes in the Julia books (though I forgot to look in Vol. II) for dishes other than confit, so I ended up cooking the breasts per the Vegetable Harvest recipe, and then made this dish out of the legs.

                                It was pretty easy to separate the fat from the meat by pulling it off. Getting the meat off the bone was was harder, but I did better with the second than with the first. Froze the skin and bones. You then process the meat, cooked sliced onions (wish I'd noted the "cooked" part before I started attacking the meat - they could have been cooking while I was attacking), some cream, thyme, allspice, salt and pepper. I cooked up a bite, added some salt to the mixture, then tasted a second cooked piece. I think I added a tad too much allspice.

                                Then you are supposed to form pear shaped patties about 3/8 inch thick, and dredge in flour. Well, that was easier said than done since I had a very soft, gloppy mousse. You can see the pathetic results in the photos. You then saute in clarified butter or duck fat for 4-5 minutes on each side. She suggests preparing a deglazing sauce and serving with some chutney. I didn't do that - was serving a pepper jelly with the duck breasts.

                                Despite the slight all spice over spicing, they were quite tasty, and next time I'll refrigerate the mousse a bit before forming my patties - I didn't add much cream at all, so it couldn't have been that.

                                 
                                2 Replies
                                1. re: MMRuth
                                  Gio Oct 19, 2007 05:30 PM

                                  Oh my goodness. That sounds so intensive. The photo looks appealing enough but I don't understand where the mousse came in. I'll have to check the book....

                                  1. re: Gio
                                    MMRuth Oct 20, 2007 06:48 AM

                                    Actually, it really wasn't - next time it will be faster as I get the hang of removing the meat from the bone! The mousse is simply the mixture of duck, cream, onions and seasonings that then gets formed into the patties. I was just a little frenzied while I was doing it as my husband was hungry and I hadn't noted the need for cooking the onions - if I'd put them on first, then dealt with the duck, it would have been much quicker.

                                2. b
                                  bite bite Oct 21, 2007 09:30 AM

                                  Steam-Roasted Goose (The Way to Cook p.174-175)
                                  - If you like gamey, fatty bird that tastes a lot like roast beef then have I got the bird for you. First time my parents cooked goose, it caught on fire in their oven but they were still very happy with the end results. Both times we've tried this recipe the breast has been the only really edible part -- with the legs having the consitency of old boots -- so (at least as its turned out for us) you need a lot more goose to feed people than you would say chicken. Also, the surgery is tricky as the goose is put together differently from a chicken, the cooking is long and involved and sort of smelly for a while. Goose also has less meat on it in general and is kind of a funny, gawky looking thing. All this said, the moist fatty deliciousness of the breasts, the crispiness of the skin and the delicious port gravy were enough reason for us to repeat this recipe and enjoy it immensely each time. My sister-in-law always saves the goose-fat to cook potatos in afterwards. Haven't tried myself -- but imagine it would be evil and tasty. Until you've seen it, it's hard to believe the amount of fat that comes out of these suckers.

                                  Goose is not an easy fowl to cook, but JC's recipe is clear and easy to follow. Also, her use of port in the gravy is a perfect compliment.

                                  1 Reply
                                  1. re: bite bite
                                    Gio Oct 21, 2007 04:42 PM

                                    Loved reading this.... the first time I cooked goose, it was a JC recipe, not steam roasted though. I believe the one I used is in Vol. 1 of MAFC. Absolutely the most delicious taste...yielding goose fat to store and use for in a hundred different recipes. In fact, I think I only use JC's recipe for goose - and duck.

                                  2. JoanN Oct 21, 2007 04:50 PM

                                    Sautéed Pork Chops, TWtC page 202

                                    I bought some one-inch thick Dubreton organic pork chops, whizzed up the Spice Marinade for Pork (and just about everything else) on page 203, and marinated the chops for about 36 hours. Followed directions and cooked them in a film of oil for five minutes a side. It seemed way too little, but she says it should be “a faint pink when you cut into the flesh near the bone.” I decided to trust her. I could always put them back in the pan or the oven. They were more than just a touch pink, but it may have been the juiciest pork chop I’ve ever had and I couldn’t stop eating it long enough to cook it more. The marinade is far more floral than what I’m used to and I found that a bit disconcerting at first as well. I usually braise pork chops in wine with gargantuan amounts of garlic and rosemary, so this was a huge change in flavor as well as texture. This is very definitely on the to-do again list, especially since the quantity of marinade (it’s really a dry rub) is probably enough to last me about a year.

                                    I served it with Oven-Roasted Potato Galettes and Grated Beets in Garlic Vinaigrette, a variation of Grated Sautéed-Steamed Beets (reports over on Vegetables and Potatoes).

                                     
                                    1. Rubee Oct 28, 2007 11:50 AM

                                      Chicken and Mushroom Roulades (p. 406, The Way to Cook)

                                      These were delicious, my favorite recipe from the book so far (and the most complicated). There are three components - the sauce, the filling, and crepes.

                                      The filling is made by simmering sliced onions with vermouth and chicken broth, add the mushrooms, fold in diced raw chicken, simmer, and then cook until the moisture has evaporated. Add enough of the cheese sauce to 'enrobe' the ingredients. I did this the day before.

                                      All Purpose Cheese Sauce (p. 406)

                                      This is a bechamel sauce with swiss cheese. I did this the day before also, and made the bechamel with flour, milk, and butter, an egg and two yolks, a dash of hot sauce, s & p, and fresh grated nutmeg. Grated swiss cheese is stirred in at the end. To store, I put a piece of plastic wrap on top as suggested ("to prevent a skin from forming"), and refrigerated it, and then reheated it at very low heat.

                                      All Purpose Crepes (p. 405)

                                      I vaguely remember attempting crepes unsuccessfully in my 20s, but 've always wanted to learn to make them since they freeze so well. It took a few before I got the hang of it, but this classic recipe is definitely something I'm taking away from Julia Child. She suggests using instant-blending flour to avoid lumps, and that's what I did. Flour is mixed with milk and water, and then eggs and clarified butter are mixed in. She suggests using 1/4 cup of batter, and that was exactly the perfect amount with my crepe pan. My silicone spatula came in handy for flipping.

                                      Finally, the roulades - Roll the crepes around the filling and place seam side down in a buttered baking dish. Thin some of the cheese sauce with milk and spoon the sauce over the roulades, topping with some grated swiss cheese. Bake for about 25 minutes at 400 degrees. I also threw them under the broiler to brown , unfortunately, a bit too long. But they were still delicious - I served them for lunch on my husband's birthday. We loved these, and felt as if we were back in Paris at a French bistro. We both agreed that a bottle of white Burgundy was all that was missing. Definitely a recipe that I will make again. The leftovers were still tasty for lunch today.

                                       
                                       
                                       
                                      2 Replies
                                      1. re: Rubee
                                        e
                                        ErikaK Oct 29, 2007 09:22 AM

                                        Yum, that looks delicious! I love savory crepes like these - my folks had a restaurant that used to serve these, omelets and quiche. Brings back memories!
                                        I might have to try making these...

                                        1. re: ErikaK
                                          Rubee Oct 29, 2007 01:26 PM

                                          It's nice too because you can make the whole dish in advance and refigerate until you are ready to throw it in the oven.

                                      2. oakjoan Oct 29, 2007 09:56 PM

                                        I love the Gigot a la Moutarde on p. 335 of Vol. I of MTAOFC. It has SOY SAUCE in the marinade...something I've never heard of in classic French cooking. Perhaps it came from the time they were colonizing Vietnam. However it came to be, this leg of lamb turns out to be extra delicious. I've made it numerous times.

                                        Marinade is dijon mustard, soy sauce, garlic, rosemary (or thyme), powdered ginger and olive oil. This is painted over the lamb and let it sit for several hours before roasting. It makes a really great crust/coating.

                                        1 Reply
                                        1. re: oakjoan
                                          DanaB Oct 30, 2007 04:38 AM

                                          I was going to call you out, with a "no you didn't" on that soy sauce ingredient reference.

                                          But, then, I checked my volume of MTAOFC from 1964, and there it is, on page 335, "soy sauce." You gotta love Julia Child!

                                        2. e
                                          ErikaK Oct 30, 2007 10:42 AM

                                          I unfortunately was planning on making the Lamb Navarin (MAFC p 345) on Sunday, however due to the 90 degree weather here in So Cal I will have to put it off for a while. I will post on it later.

                                          This is the first time I have really gotten into actually posting on cooking from the coobook of the month. I have enjoyed it immensely, especially seeing what others love to cook from the books as well.

                                          I borrowed The Silver Palate from my mother in law & need to peruse it for possibilities.

                                          1. DanaB Nov 5, 2007 04:33 AM

                                            I made the "Daube de Boeuf," aka beef stew (pp. 322-324 in MTAOFC) this weekend. It's the best beef stew I've ever made -- so tasty and rich. It's labor intensive and requires both LONG marinating time, and long cooking time in the oven, but it was worth every minute of it. The actual "labor" part wasn't so bad, chopping the meat into cubes, chopping onions, carrots, etc.

                                            This recipe is really so good! It's renewed my faith in cooking. I don't think I could go back to another stew recipe, after making this one!

                                            1. MMRuth Nov 19, 2007 04:59 AM

                                              Saute de Veau Marengo, MAFC, Vol. 1, p. 360 (Brown Veal Stew with Tomatoes and Mushrooms).

                                              I'd bought some veal stew meat so decided to give this a try in lieu of the more complicated Blanquette de Veau - quite easy, v. low fat for JC - only 3 T olive oil - and wonderful flavor - the strip of orange really imbued the whole dish with orange flavor. The only odd thing was that she says that after you cook it in the oven, to strain the sauce and reduce it to 2.5 cups. Well, when I took mine out of the oven, the sauce was already plenty thick, and I have no idea how one would get 2.5 cups of sauce when the only liquid in the dish is 2 cups of wine - but that was fine with me since that was one less step to do. I'll definitely make it again. Served it with Potato and Parsnip Puree from Lucques, though I didn't strain it through a tamis as she suggests, and an arugula salad (so at least we'd have something green!).

                                               
                                               
                                              1. MMRuth Nov 19, 2007 05:20 AM

                                                Cotes de Porc Robert, MAFC, Vol. 1, p. 388 (Pork Chops Braised in Fresh Tomato Sauce)

                                                Made this last month as well - browned the chops after marinating them, then make a sauce with onions, tomatoes, garlic, thyme (or sage - I used thyme), garlic, vermouth, stock, tomato paste, then cook in oven for 25 - 30 minutes. Quite straight forward and good. Served with Choux de Bruxelles a la Milanaise (not a fan - despite cheese coating!) and Pommes de Terre Sautees en Des.

                                                 
                                                 
                                                1. c oliver Feb 14, 2010 08:28 AM

                                                  (Okay, I'm really late with this but better late than never, right?)

                                                  Zinfandel of Beef, TWTC, page 236

                                                  I made this years ago but not since and had forgotten how much I liked it. I used 3#,cubed top sirloin as I have a lot in the freezer. After browning removed to a DO, Then brown oinions and carrots. Add to the DO and deglaze pan with a cup of liquid (I used a bottle of Zin and some beef broth). Add to the DO along with garlic, rest of the liquid and a large can of tomatoes, bay leaf and salt. Calls for thyme but I didn't have any. Bring to a simmer on top of the stove and then into a 325 oven covered for 2-1/2 to 3 hours (mine went 3) stirring occasionally. Strain through colander retaining the sauce. Pick out the beef and returned to the clean DO. Boil down the sauce if you think it needs concentrating. Add beurre-manie sauce. Add all back to the meat.

                                                  I love this dish. All that wine and the vegetables make such a luscious sauce that I could eat it as a soup. My elderly MIL no longer cooks so I try to take a meal to share and then leftovers. This didn't suffer from reheating at all and we heated it yet again last night just for the two of us. I served it with egg noodles (my husbands' fave) and pureed butternut squash with butter and cream (also per JC). I would serve this to anyone and recommend it highly.

                                                  1. Rubee Dec 15, 2010 09:15 PM

                                                    Chicken Breast Ballottine (The Way to Cook, p.153)

                                                    This was delicious, and E kept making happy noises as he was eating. I used a whole breast from a 5-pound roaster so used the same ingredients for the Sausage Stuffing (p. 155) but eyeballed the amounts. A whole chicken breast is boned, filled with a stuffing of sausage (I used delicious spicy green chili sausage from a local spot called The Pork Shop), onions, parsley, bread crumbs, and sour cream (didn't have any so used Greek yogurt), and then rolled and roasted in the oven. I didn't have metal skewers to tie it up so used wooden ones and they worked fine. When the chicken didn't seem to be browning quickly enough at 350, I turned it up to 400. She says to make a pan sauce, but it was so juicy and flavorful as it was that we both decided it didn't need it. The recipe doesn't call for it, but I pounded out the breast a little to make it more even, and let it rest 10 minutes before carving.

                                                     
                                                     
                                                     
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