FRENCH SCRAMBLED EGGS, ADAPTED FROM JULIA CHILD
Posted here for safekeeping. Here is the basic recipe with suggested garnishes on the serving plate. The amount of butter and/or cream is given as in the original recipe for historical interest and for anyone wishing to try the fully loaded classic version.
Provided by coconutty
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs, salt and pepper, and liquid in a mixing bowl and beat for 20-30 seconds.
- Smear bottom and sides of pan with butter. Pour in the eggs.
- Cook over moderately low heat, stirring slowly and continuously, reaching all over bottom of pan. Nothing will seem to happen for the first 2-3 minutes. Suddenly the eggs will begin to thicken into a custard. Stir rapidly, moving pan on and off heat, until they have almost thickened to your desired consistency.
- Remove from heat immediately - the eggs will continue to cook slightly.
- As soon as they have reached the desired consistency, add the enrichment (butter or cream), which will stop the cooking. Season to taste, arrange on plates and garnish with parsley.
- Variations:.
- Aux Fines Herbes: Beat a tablespoon of minced fresh herbs such as parsley, chervil, chives and tarragon into eggs at the beginning. Sprinkle on more herbs just before serving.
- Au Fromage: Stir 4-6 T. grated Swiss cheese into eggs along with the enrichment butter at the end.
- Aux Truffes: Stir 1 or 2 diced truffles into eggs before scrambling. Sprinkle a bit of chopped truffle over eggs before serving.
- Garnishings: ham, bacon, sausages, broiled or sauteed mushrooms, kidneys, chicken livers, sauteed eggplant or zucchini, broiled tomatoes, piperade, diced sauteed potatoes, buttered peas, asparagus tips, artichoke hearts.
Nutrition Facts : Calories 213.3, Fat 17.4, SaturatedFat 8.1, Cholesterol 395, Sodium 195, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
SALMON GRATIN (ADAPTED FROM JULIA CHILD)
This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.
Provided by coconutty
Categories Savory Pies
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
- Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
- Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
- Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
- Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.
Nutrition Facts : Calories 140.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.8, Sodium 278.7, Carbohydrate 8.7, Fiber 0.3, Sugar 0.7, Protein 5.7
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)
After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.
Provided by jenpalombi
Categories Stocks
Time 5h10m
Yield 2-3 quarts
Number Of Ingredients 12
Steps:
- Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
- Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
- To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.
SPINACH QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD
I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust.
Provided by coconutty
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
- Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
- Saute onions briefly in butter; set aside.
- Beat together salt, eggs, nutmeg and pepper. Gradually stir in spinach mixture. Check seasoning.
- Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
- Bake 25-30 minutes or until puffed and browned.
Nutrition Facts : Calories 353.5, Fat 22.9, SaturatedFat 7.9, Cholesterol 177.7, Sodium 625.7, Carbohydrate 24.5, Fiber 1, Sugar 0.6, Protein 12.4
FRENCH SCRAMBLED EGGS
Make and share this French Scrambled Eggs recipe from Food.com.
Provided by Alan in SW Florida
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, salt, and pepper; stir briskly with a fork until blended.
- Melt butter in a large skillet, rotating skillet to coat bottom; add egg mixture.
- Cook over medium-low heat, stirring constantly, until eggs are firm, but still moist.
- Remove from heat; stir in cream.
- Serve immediately.
Nutrition Facts : Calories 194.3, Fat 15.2, SaturatedFat 6.7, Cholesterol 389, Sodium 274.6, Carbohydrate 0.9, Sugar 0.4, Protein 12.7
MUSHROOM QUICHE OR GRATIN - ADAPTED FROM JULIA CHILD
I adore Julia's recipes but tend to simplify them by omitting some of the details and using less butter. I also use milk instead of cream and find it rich enough for my taste. When I make this dish, I usually omit the crust (the "gratin" version).
Provided by coconutty
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
- To make the mushroom filling:.
- Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
- Saute mushrooms in butter until they exude their juices, the liquid evaporates and the mushrooms are starting to brown slightly.
- Mix together mushrooms, onion, salt and lemon juice; set aside.
- Beat together eggs, milk, nutmeg and pepper. Gradually stir in mushroom mixture. Check seasoning.
- Pour into pastry shell. Sprinkle cheese on top. Place on baking sheet.
- Bake 25-30 minutes or until puffed and browned.
WATERCRESS SOUP (JULIA CHILD)
Posted here for safekeeping. This is another variation on Julia's basic recipe for leek and potato soup.
Provided by coconutty
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- When measuring the watercress leaves and stems, pack them down in the measuring cup.
- Simmer leeks, potatoes, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
- Stir in watercress and simmer 5 minutes.
- While the watercress is simmering, you can prepare the following optional garnish if you wish: a small handful of watercress leaves boiled 30 seconds, rinsed in cold water and drained.
- Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
- Off heat and just before serving, stir in cream or butter by spoonfuls. Decorate with the optional watercress leaves.
Nutrition Facts : Calories 180.8, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.6, Sodium 1782.9, Carbohydrate 29.8, Fiber 3.7, Sugar 3.5, Protein 3.8
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