Julia Childs Recipes - a French Dinner Menu
Julia Childs recipes, her French onion soup and fabulous Coq Au Vin recipe, are all the rage with the new release of the hit movie, "Julie and Julia". Create a Julia Child's themed dinner party with recipes of your own.
Here you will find my versions of some of these favorites.
Julia Childs Recipes for a French Themed Dinner Party with five courses to serve 8 people:
Place six slices of cheese and six slices of salmon on bread and sprinkle with chives and lemon zest. Spread a little caviar onto each sandwich and close with the remaining slices of bread. Butter the outside of all sandwiches.
Preheat a saute pan over medium flame. Add the sandwiches, cheese side down, and saute for 2 minutes or until lightly browned. Flip, and saute the other side. Cut sandwiches in a diagonal and serve immediately.
Which of Julia Childs recipes do you want for a soup? French onion or leek and potato? Or maybe both?
Cut onions in half through the stem, then crosswise into thin slices. Heat butter in a medium saucepan and saute onions and flour. Stir frequently until golden brown.
Pour in stock, and add salt and pepper to taste. Bring to a boil. Reduce heat to medium and simmer until onions are soft and translucent (about 15 minutes).
Preheat the broiler. Cut baguette into 8 diagonal slices and 1/2 inch thick. Ladle soup into ovenproof bowls and placed baguette on top of soup. Sprinkle each bowl with Swiss cheese. Place bowls on baking sheet and broil for about 2 to 3 minutes or until tops turn golden brown.
Cook bacon in large pot until almost done, but not crisp. Remove, reserve and add butter. Saute leeks and garlic in butter and bacon fat until lightly browned. Add potatoes and cover with water. Add sprig of rosemary and salt and pepper to taste. Cook until potatoes are not quite done and add cream and continue to cook until potatoes of soft. Can be served as is or pureed in a blender.
Brush cleaned corn with olive oil and grill on a charcoal grill. Remove, cool, and cut kernels from cob. Place in bowl with the peppers, garlic, 1/2 the shallots, the chives, 2 tablespoons of olive oil the lemon juice.
Boil potatoes until tender, drain, cool, and cut into 1/4 slices. Place in a bowl and add the remaining shallots, parsley and two tablespoons of olive oil, and vinegar.
Brush the scallops with olive oil, and season with salt and pepper. Grill for 3 to 4 minutes on each side. Arrange arugula on each plate and place a few spoons of the corn mixture in the middle of the plate. Arrange potatoes around corn and place sea scallops on top of corn.
Put chicken, carrots, celery, rosemary, thyme, bay leaves and peppercorns into a large pot and cover with 5 cups of wine. Marinate for 24 hours, turning the chicken occasionally.
After the chicken has marinated, strain the liquid through a sieve and reserve. Pat chicken dry.
In a large skillet, heat 2 tablespoon of butter and add chicken skin side down. Brown chicken on all sides. Transfer chicken to a large saucepan or dutch oven.
In the same skillet used for the chicken, saute the marinated vegetables in 2 tablespoons of butter. Cook until they start to turn brown. Add the vegetables to the chicken.
Meanwhile, put the reserved marinade in a saucepan and bring to a rapid boil to reduce the liquid by half.
Add the remaining wine and chicken stock to the saucepan and bring to a slow simmer.
Then pour the sauce over chicken and vegetables and cook on the stovetop over medium heat for 30 minutes. Strain chicken, reserve liquid, and discard vegetables. Keep chicken warm by placing it in the oven.
Return the sauce to the saucepan. Reduce it again by two-thirds (until it has thickened). Add 1 tablespoon of butter and whisk. When the chicken is ready to serve, return it to the sauce and bring to a low simmer.
For garnish, heat oven to 350 degrees. In a saucepan, saute cleaned pearl onions in 1 tablespoon of butter until lightly browned. Add 1/2 cup of chicken stock and cover. Cook for 20 minutes until onions are tender.
Meanwhile, cook bacon in a saute pan, until just done. Transfer to a bowl. Saute mushrooms in bacon fat until they are are soft. Salt and pepper to taste.
Arrange chicken on a serving platter and place garnish on top of chicken. Spoon the sauce over the chicken and garnish.
This rich chocolate cake is my favorite inspiration of Julia Childs recipes for desserts. Yummy. Fill it between layers with Chocolate ganache and ice it with chocolate glaze for a classically rich French dessert.
Preheat oven to 350 degrees. Prepare two 9 by 1-1/2 inch round cake pans with butter. Line the bottoms of the pans with parchment or wax paper.
In a heatproof bowl or double boiler, combine the water and chocolate. Place the bowl over a pan of hot (but not boiling) water. Stir until chocolate is melted. Set aside until chocolate is slightly cooled, then whisk in eggs.
In a large bowl, use an electric mixer to beat the butter and brown sugar at medium speed until it is light and fluffy.
Beat in the chocolate mixture to the butter and sugar. Occasionally scrape down the sides of the bowl with a rubber spatula so that the mixer is well combined.
In a separate bowl, combine the flour, baking powder, baking soda and salt.
Beat half of the dry mixture into the butter and sugar. Then beat in the sour cream. Finish by beating in the rest of the dry ingredients.
Spoon the batter into the prepared pans and smooth with a spatula.
Bake the cakes in middle of the oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and cool for 5 minutes on a cooling rack. Invert the pans and peel off the parchment paper. Allow cake to cool completely before frosting.
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