A Potato Dish For Julia Food

A POTATO DISH FOR JULIA

Steps:

• Peel the potatoes and slice them very thin, about 1/8-inch thick. Peel and mince the garlic, then with the flat of your chef's knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.
• Heat 1 1/2 teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won't hold together in perfect shape, but don't worry.
• Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you're treating yourself to for dinner.

A POTATO DISH FOR JULIA CHILD

Steps:

• Peel potatoes, and slice them very thin. Peel and mince garlic, then mash it, along with a generous pinch of salt, with the flat side of a large knife until it is a paste. Work about 1/2 teaspoon butter into it.
• Heat 2 teaspoons butter in a small pan over medium-low heat; lay in half of potato slices, overlapping slightly, to fill the bottom. Lightly salt and pepper, and smear garlic paste on top. Add rest of potatoes to make a second layer, again overlapping.
• Cook, setting a small cover askew on top of pan. After about 8 minutes, turn potatoes, which should be brown on the bottom, by setting a sturdy plate on top of pan and flipping them over onto it. Heat rest of butter in pan, then slide potatoes back in and arrange them as neatly as you can. Cook semicovered for 5 minutes, and uncovered for a couple more minutes, at which point they should be done and browned, both top and bottom. Slide them onto a plate; season with salt and pepper.

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

A POTATO DISH FOR JULIA

Steps:

• Peel the potatoes, and slice them very thin. Peel and mince the garlic, then, with the flat of your chef's knife, mash it with a little salt until it is a paste. Work a little of the butter into it. Heat 2 teaspoons of the butter in your small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining layer of potatoes, and cook gently, setting a small cover askew on top of the pan. After about 8 minutes, turn the potatoes, which should be brown on the bottom, by setting a small, sturdy plate on top of the pan and flipping the potatoes over onto it. They won't hold together in perfect shape, but don't worry. After heating the remaining butter in the pan, just slide the potatoes back in and arrange them as neatly as you can. Let them cook, semi-covered, for about 5 minutes, and uncovered for a couple more minutes, at which point they should be done and nicely browned, both top and bottom. Turn them onto a warm dinner plate, and let them mingle with whatever juicy meat you are having for dinner.

JULIA CHILD'S POTATO SALAD NICOISE

Steps:

• To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
• To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
• To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
• Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
• Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.

JULIA'S POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully, to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

JULIA'S AMERICAN-STYLE POTATO SALAD

Steps:

• Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.
• Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with ⅓ cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
• Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with ⅔ cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.
• Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.
• To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.