Julia Childs Farce A La Tapenade Mushroom And Olive Stuffing From Provence Food

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

JULIA CHILD'S 'FARCE A LA TAPENADE' MUSHROOM AND OLIVE STUFFING FROM PROVENCE

Steps:

• Spray 9 x 13 pan with cooking spray bake at same temperature as turkey for 40-60 minutes. Break up sausage meat and saute' slowly in a frying pan until lightly browned; remove to a big mixing bowl, and pour fat into another bowl. Return 2 T. fat to pan and saute onions 6 to 8 minutes, until tender and very lightly browned; add minced liver and saute' with onion for a minute or two. Scrape onions in to bowl with sausage. In another 2 T. of oil, saute' mushrooms until pieces begin to separate from each other, then scrape into mixing bowl. Beat in the olives, eggs, garlic, and herbs. Fold in the croutons, add salt and pepper to taste. **We've made changes over the years to make a bit easier, the mushrooms are supposed to be twisted in the corner of towel or squeezed through a potato ricer to remove the juices. I usually just dice them now in the Cuisinart, that was so time consuming and we found it didn't taste much different!

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Steps:

• Remove the stems and reserve.
• Wash and dry the caps and bush with melted butter.
• Arrange hollow side up in a baking dish.
• Season with salt and pepper to taste.
• Wash and dry the stems.
• By handfuls twist in a corner of a clean towel to extract as much juice as possible.
• Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
• Lower the heat and add the flour. Stir for a minute or two until thickened.
• Stir in the cream and cook until thickened.
• Stir in the parsley and seasonings.
• Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
• Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

SAUTEED MUSHROOMS (JULIA CHILD)

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.