Julia Child: Appetizers, Soups, and Salads
- JoanN Sep 30, 2007 05:15 PM
October 2007 Cookbook Author of the Month: Julia Child
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Aigo Bouido (Garlic Soup)
MAFC p 46 / The French Chef Cookbook p316
There are a few differences between the 2 versions of the recipe. I used the French Chef Cookbook recipe which called for 2 heads of garlic instead of 1, and a pinch of saffron. Otherwise they were pretty much the same.
VERY simple. The aromatics are boiled in water until the garlic is soft, then everything is strained and brought into an egg & oil emulsion slowly. It was silky and had a very subtle flavor. Not at all too overpoweringly garlicky or oily. I think the 1 head of garlic in the original MAFC version and the lack of saffron would definitely have been an even more subtle soup.
Had this with prociutto and swiss panini
Potage Parmentiere, MAFC, p. 32 (I think) - I've made this twice now - once with onions, once with leeks - used Yukon Gold potatoes. Lovely all by itself with some chives sprinkled on top. The first time I made it, I put it through the largest holes in my food mill, but it was still a bit lumpy and the liquid separated from the solids, so I used my immersion blender - second time, just used the immersion blender. Swirled in a little half and half before serving. The second time I added about 1.5 cups of chopped broccoli to the puree, cooked for another 15 minutes and the pureed again. Served with some fines herbes on top. I think that getting the seasoning right - especially the salt is key here.
Two nights ago I added blanched asparagus to the last two cups of the plain soup (left over from the Tournedos Henri IV), simmered briefly and whizzed with the immersion blender. Garnished with a little grated parmesan and some blanched diced asparagus and asparagus tips (which I did NOT tie into bundles this time) which I quickly sauteed to reheat (which is why some bits appear brown). Time to make a new batch of Potage Parmentiere - we're really enjoying our soup before the main course, and it's a great way to use up leftover vegetables.
mmruth, I made a version of this soup day before yesterday. Leeks and potatoes then with chicken stock, nutmeg, white pepper and cream. Your post and photo inspired me! I too am a copy cat, if I see wonderful photos such as yours and rubees, I get so inspired! Anyway, I just loved it cold, I had only about a quart, but wow, never again will I throw out that lonely potato or leek....thanks for the photos!
Two incredibly simple JC soups I love --
Clear chicken and vegitable soup (The Way to Cook, p. 5)
- A go-to comfort food. Using home-made chicken stock makes a big difference but not necessary. The special thing about this recipe is the addition of the white wine which adds a lovely complexity to this old classic.
Leek and Potato Soup (The Way to Cook p.13)
- Nothing fancy, no tricks, just, like the name says, potato and leeks. Amazing how these two humble ingredients can make such a spectacular soup. A favorite since childhood. Serve hot or cold. Pureed or au natural. With or without cream (although generaly with). Just a fabulous all-round soup. Can slave away on other dishes, but when I serve this as part of a dinner, it steals all the attention.
Curly Endive and Bacon with Poached Eggs, The Way to Cook, pp. 353 - 354.
I made this a while back - good, but I prefer the recipe from the Balthazar cookbook, which uses sherry vinegar. I made a little canape for each egg as well. She notes "This old favorite is coming into vogue, I noticed the last time we were in France." Interesting because there is no recipe for Frisee aux Lardons in either volume of MAFC. This dish is a favorite weekend lunch for us.
Deluxe Turkey Salad (p. 375, The Way To Cook)
Great use for the last of leftover Thanksgiving turkey. This was a delicious variation of turkey salad, especially on a split biscuit as a sandwich. Ratio of ingredients were to taste, but I basically followed the recipe. I think adding the ingredients in stages really made this turkey salad moist and flavorful - first tossing the turkey with s&p and olive oil, next lemon juice, and then chopped fresh parsley, diced celery (I also used leaves), scallions, tarragon (I used dried), and chopped nuts (toasted pecans). Let "steep" for 10 minute, tossing occasionally, and then fold in some mayo.
JC suggests serving this over shredded romaine or dramatically in a large platter decorated with sliced or chopped hard-boiled eggs, minced parsley, and strips of pimento.
I made the French Onion Soup (MTAoFC p. 43) for the first time. It took close to 2 hours for the onions to brown and I think I should have let them go longer to add more depth. I also let them cook for another hour after I added the broth. In retrospect I think I was afraid of burning the onions and therefore kept the heat a little too low leaving too much moisture in the beginning.
I didn't have cognac and being Sunday, most liquor stores were closed so we skipped it, but the general consensus was that it was fabulous. I still think it could have had more depth, but I do tend to be my own worst critic!
If anyone has experience with this recipe can you let me know how high the temp can get before burning the onions? I sense there is a fine line between burning and browning!
You might try the oven-roasted method for caramelizing onions. It's not much faster, but you only need to toss them every half hour or so. See a discussion about it here:
Also, for more depth of flavor, you might consider adding some demi-glace along with the stock. It always gives onion soup that extra bit of oomph I'm looking for.
Thanks so much for that link! I think it took so long because I doubled the recipe as I often do with soups. So most likely I did have too many onions and therefore too much moisture. I will definitely try your method and/or the crockpot next time.
I also like your demi-glace tip. I used half stock (Kitchen Basics) and half water as J Child suggested (I wanted to keep the sodium low) Which could also be part of the reason I felt there was a lack of depth. So the demi-glace should add a little oomph next time.
Crepes Farcies et Roulees [Stuffed and Rolled French Pancakes], MtAoFC, p. 195 (I'm not sure whether this is the right section for this or not!)
I made these last night, using the Fondue de Volaille [Cream Filling with Chicken], on p. 202. For the chicken broth, I doctored up the Better than Boullion, using the instructions on p. 56. I made the crepes though using the recipe from Roast Chicken and Other Stories. I made the crepes first, then the Sauce Veloute, adding the grated cheese and diced chicken (leftover from a roast chicken) to have the sauce, and rolled that mixture up in six crepes. Then thinned the sauce with some cream as instructed, and brushed it onto the crepes in a shallow casserole dish, and grated on some parmesan cheese. She says to put them under the broiler, but I didn't feel like fiddling with mine, so I preheated my oven to about 375, and heated them in there for about ten minutes, per a James Beard recipe that I consulted. I sprinkled some chives on top.
This was a lovely Sunday supper, with a simple salad and some cheese after.
Soupe a la Victorine (Puree of White Bean Soup) MtAoFC V2 pg 22.
A marvelous little gem of a soup. Softened white beans are simmered with lightly caramelized onion, sage, thyme and bay. Italian sausage (optional) is added halfway through. Remove the bay and the sausage, and put the rest through a food mill, add stock to mashed bean base to the desired consistency; slice and add back the sausage to the soup.
I made the Fennel and Tomato Garnish Variation, in which sliced fennel is lightly sauteed with garlic shallots and tomato. The garnish is added to the soup just minutes before serving.
Served with toasted bread, a wonderful supper unto itself.
Julia's New England Chicken Chowder, Pg. 48 Julia and Jacques Cooking at Home
Wonderful chowder, full of flavor, will definitely make it again. Good for all seasons. Loads of sliced onions, a bit of flour to thicken, diced potatoes, sliced carrots, chicken broth, S & P make up the base soup. That simmers for 20 minutes or so till all is tender, then the slivered chicken is cooked through, sour cream stirred into the chowder, then chopped parsley.
This is a very light chowder that imparts that comfort food feeling. There's note that recommends including, apart from the original base recipe, other vegetables such as carrots, spinach, etc. That's why I added the carrots to the base so they would cook till through. Also, Common crackers can be served with the chowder. In any case, the chowder was delicious and I loved it!