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Posted on » by Ashley » Theme:

Julia Child’s Wine Poached Sea Scallops Poached with Fines Herbes

Julia Child’s Wine Poached Sea Scallops Poached with Fines Herbes
Adapted from Julia Child

1 1/2 teaspoons minced shallots
1/3 cup dry white French vermouth
1/3 cup water
1/2 teaspoon kosher salt
1 dried bay leaf
1 1/2 pounds whole scallops
1 tablespoon each fresh minced parsley, dill, tarragon, and chives (or any combination thereof)
2-3 tablespoons heavy cream

To a large saucepan, add shallots, vermouth, water, salt, and bay leaf. Bring to a simmer for 3 minutes. Add the scallops and let simmer 1 1/2 to 2 minutes, just until lightly springy to the touch.

Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down until almost syrupy.

Stir in minced herbs, then return scallops to the liquid. Briefly reheat scallops, folding in heavy cream at the end.

Note: Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.

Posted on » by Michael » Theme:

Julia Child’s Baked Cucumbers

I had a bunch of cucumbers from my garden and a Julia Child recipe for baked cucumbers so I cooked up a batch. Not my favorite but it was interesting.

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This recipe comes from Mastering the Art of French Cooking, 1961. ‘If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Ingredients Nutrition

6 US

Directions

  1. Peel the cucumbers.
  2. Cut in half lengthwise and scoop out the seeds with a spoon.
  3. Cut into lengthwise strips about 3/8 inch wide.
  4. Cut strips into 2 inch pieces.
  5. Toss the cucumber in a bow with the vinegar, salt and sugar.
  6. Let stand for 30 minutes to several hours.
  7. Drain and pat dry in a towel.
  8. Preheat oven to 375.
  9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
  10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
  11. Variation One: Parslied Cucumbers.
  12. In a warm vegetable dish toss with 2 Tbsp minced parsley.
  13. Variation Two: Creamed Cucumbers. – This is the version I made
  14. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

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Posted on » by Michael » Theme:

JULIA CHILD’S POTATO DAUPHINOISE (POTATO BAKE)

Julia Potato

The ultimate cheesy potato bake! This is Julia Child’s Potato Dauphinoise aka Potato Gratin. Layers of sliced potato with cream and cheese, and the most subtle hint of garlic. It’s creamy inside with a golden cheesy crust. The ultimate comfort food – done right, the proper French way!

I love to make this when I’m cooking for a crowd because it reheats so incredibly well. Pop it into the microwave to get it started, then finish it off in the oven to make the top lovely and golden again.

This recipe (supposedly)takes 15 minutes to put together – and even faster if you have a slicer. It is great to make ahead then just reheat when you need it, it keeps well for around 3 days.

I know that crispy roast potatoes are more traditional to have at festive occasions. But from a practical perspective, sometimes it isn’t possible due to restricted oven space and timing (potatoes take at least 40 minutes to roast to crispy perfection!). In my case, I was making 7 dishes for a Christmas lunch at a friends’ house so I needed things that I could make ahead and reheat perfectly. I think roast potatoes are just one of those things I think should be served piping hot, straight out of the oven!

In anycase, this Potato Dauphinoise is hardly a compromise. It is crazy delicious and the best part is that it reheats perfectly. I’d dare to even say that it’s even better the next day because the flavours have had a chance to meld and the potatoes sort of suck up the cream, making it even creamier.

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

 

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child’s recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Author: Nagi

Recipe type: Potato, Baked, Savoury

Cuisine: French

Serves: 4 – 6

INGREDIENTS

  • 2 lb /1 kg starchy potatoes (Note 1)
  • ½ clove unpeeled garlic
  • 4 tablespoons butter
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1½ cups grated gruyere cheese (or tasty or cheddar)
  • 1½ cups cream
  • 2 tsp thyme leaves (optional – but highly recommended)

INSTRUCTIONS

  1. Preheat oven to 350F/180C.
  2. Rub a baking dish or round skillet (square 21 x 21 cm / 8 x 8″ or round 23 cm / 9″ diameter) with the cut garlic, then smear with 1 tbsp of butter.
  3. Peel the potatoes and slice them ⅛”/3 mm thick. Or use a slicer – makes the job much faster!
  4. Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter.
  5. Repeat for the 2nd and third layer, finishing with the cheese.
  6. Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.

NOTES

  1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the top. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.2. To make ahead: Cover loosely with foil and let it come to room temperature. Then keep it in the fridge until required. Bring to room temperature then reheat in the oven for 20 minutes at 180C/350F. Or, to speed it up, microwave it (covered with a sheet of baking paper) for 10 minutes on high (or until heated through) and then broil/grill the top for a few minutes until golden. I sometimes scatter over a bit of fresh cheese and a drizzle of cream when I am reheating, just to freshen it up.

When I made it  I needed to continue to bake it uncovered for another 1/2 hour before it browned at all on the top.

NUTRITION INFORMATION

Serving size: 110g Calories: 167 cal Fat: 10g Saturated fat: 6.0g Unsaturated fat: 4.0gTrans fat: 0g Carbohydrates: 14.2g Sugar: 1.6g Sodium: 281mg Fiber: 2.1gProtein: 5.7g Cholesterol: 31mg