SIMPLE BEEF STOCK A LA JULIA CHILD
This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.
Provided by Chef Kate
Categories Stocks
Time 5h40m
Yield 2-3 quarts
Number Of Ingredients 10
Steps:
- Place the beef bones in a large heavy pot and cover with cold water by about two inches.
- Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
- Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
- Bring the stock to a simmer again, skimming as necessary.
- When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
- If the water level gets too low, add boiling water to the pot.
- Skim as necessary.
- When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
- Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
- Remove and discard the fat.
- Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
- When the stock is cold, store in the refrigerator for up to three days or in the freezer.
Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4
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.
JULIA CHILD'S MASTER RECIPE FOR BEEF BOURGUIGNON, IN RED WINE
This is a simpler, basic recipe of another posted on recipezaar - the master recipe from the book Julia's Kitchen Wisdom, as featured on her first PBS tv show --
Provided by carrie sheridan
Categories < 4 Hours
Time 3h45m
Yield 4 lbs, 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Make herb bouquet and tie in washed cheesecloth the following: 8 sprigs parsley, 1 large bay leaf, 1 t dried thyme, 4 whole cloves or allspice berries and 3 large cloves of smashed, unpeeled garlic together in a small square of washed cheesecloth. Can substitute with celery leaves and/or washed split leeks.
- Dry out the beef chunks by salting and peppering each and letting them sit at room temperature.
- Saute the bacon slices and set aside on paper towels.
- Choose a large frying pan and brown beef chunks on all sides in bacon grease, being careful not to crowd the meat. Turn browned meat into a heavy ovenproof casserole.
- Remove all but a little of the fat from the pan and add the sliced vegetables. Brown them and add them to the beef chunks in the casserole pot.
- Deglaze the pan with the wine and then pour liquid into the casserole with the meat and carrots and onions. Add enough beef stock or bouillon to almost cover all.
- Stir in the tomatoes and add the herb bouquet.
- Bring to a simmer over medium to medium-high heat. Cover and simmer slowly, either on the stove over a low heat or in a preheated oven set to 325 degrees. Cook until the meat is tender, tasting to check.
- Cook, "brown-braised" onions as follows: Peel onions, heat butter and oil in a medium pan and saute in one layer until colored. Cover onions with a little water, salt to taste and 1 tsp sugar. Cover pan and cook at a rapid boil for 10-15 minutes, or until tender.
- To saute mushrooms, quarter washed mushrooms. Heat 1-1/2 TBS of butter and 1.2 TBS olive oil in a large frying pan and when the foaming has subsided, turn in the mushrooms. Saute for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in 1/2 TBS chopped shallots, if desired, season with salt and pepper and saute another 30 seconds.
- Drain the meat and vegetables through a colander into a saucepan, pressing the juices out of the residue. Return the meat to the casserole pot and degrease the pan.
- Boil the liquid down to 3 cups.
- Off heat, whisk in the beurre manie [3 T flour mixed into a paste with 2 T softened butter) and add to cooking liquid. Simmer for 2 minutes as the sauce thickens slightly.
- Correct seasonings and pour over the meat, folding in the sauteed onions and mushrooms. {May be completed to this point a day in advance for a dinner party).
- To serve, bring to a simmer, basting the meat and vegetables with the sauce for several minutes until thoroughly hot throughout.
- Serve with mashed or boiled potatoes, TINKYADA brown rice pasta or a very good French bread or baguettes.
BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)
Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.
Provided by jenpalombi
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
- As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
- As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
- Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).
FRIED MASTER STOCK CHICKEN WITH CHILLI CARAMEL AND ORANGE SALT
From Australian MasterChef. Looks really good but due to the sugar content I know I cannot make. What you don't use of the master stock you can use in other recipes that require an asian style sauce.
Provided by ImPat
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 65°C.
- For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
- For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat IMMEDIATELY and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and BE CAREFUL as mixture will spit a little.
- For the orange salt. dry the orange zest in the oven for 1 hour, and then pound with rock salt in a mortar and pestle until fine.
- Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.
- Cook the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.
- Remove the chicken from the master stock and cut in half .
- Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
- Once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.
- Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.
Nutrition Facts : Calories 1362.6, Fat 37.2, SaturatedFat 10.6, Cholesterol 182.5, Sodium 12126.8, Carbohydrate 170.6, Fiber 2.8, Sugar 156.2, Protein 65.7
More about "master recipe for basic stock julia child food"
15 RECIPES TO HELP CHANNEL YOUR INNER JULIA CHILD – …
From sheknows.com
THE JULIA CHILD CHICKEN RECIPE THAT NEVER LETS ME DOWN
From thekitchn.com
THE BEST JULIA CHILD RECIPES YOU HAVEN'T HEARD OF
From thekitchn.com
25 CLASSIC JULIA CHILD RECIPES TO TRY AT HOME - PUREWOW
From purewow.com
10 ESSENTIAL JULIA CHILD RECIPES EVERYONE SHOULD MASTER
THE ULTIMATE JULIA CHILD RECIPE COLLECTION
From theculinarytravelguide.com
10 BEST JULIA CHILD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-08-31Category Recipe Roundup
- Julia Child’s French Onion Soup. This is perhaps one of Julia’s most highly sought-after recipes. The hearty beef and onion broth is topped with toasted bread and melted cheese for a soup that’s so delicious, it’ll almost make you weep.
- Quiche Lorraine. I’m sure you’ve heard of quiche Lorraine before, right? That’s all thanks to Julia Child, as her recipe is the one that made it so popular.
- Beef Bourguignon. It really doesn’t get much more decadent than beef bourguignon. It’s basically beef that’s slow-simmered in a rich, red wine gravy, and it’s to die for.
- French Crepes. Treat yourself this weekend and turn your kitchen into a Parisian cafe with this recipe for French crepes. Learning to perfect crepes can take a bit of patience, but once you get the hang of it, you’ll whip these up all the time.
- Julia Child’s Coq au Vin. This recipe may look intimidating, but it’s actually one of Julia’s easier ones! Coq au vin is basically just what it sounds like — chicken and wine.
- Potato Leek Soup. This rich, velvety soup is a great vegetarian option, though it does call for chicken stock and a touch of cream. If you want to make it vegan, use vegetable stock instead and omit the cream or use a plant-based cream product.
- Julia Child’s Roast Chicken. This is the recipe to bring out when you’re having guests and truly want to impress them. Roast chicken may be a simple dish, but it’s a classic that no one can resist.
- Dauphinoise Potatoes. Stop reading this post right now and bookmark the recipe for these potatoes. They’re seriously the side dish of all side dishes.
- Julia Child’s Chicken Breasts with Mushroom Cream Sauce. Oh my goodness. I served this to some friends recently when they came over for dinner, and everyone at the table was ooh-ing and ahh-ing over how incredible this dish is!
- Julia Child’s Madeleines. No Julia Child meal is complete without her French Madeleines. These light cookies are flavored with lemon zest and vanilla extract, so they’re a delicious ending to whatever you’re serving.
SIMPLE BEEF STOCK A LA JULIA CHILD RECIPE - FOOD.COM
From mastercook.com
SIMPLE BEEF STOCK A LA JULIA CHILD RECIPE - FOOD NEWS
From foodnewsnews.com
BROWN BEEF STOCK, BY JULIA CHILD – RECIPES COLLECTION
From recipescollection.org
9 RECIPES BY JULIA CHILD THAT WILL NEVER GET OLD - LITTLETHINGS.COM
From littlethings.com
35 JULIA CHILD'S RECIPES IDEAS - FOOD NEWS
From foodnewsnews.com
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)
From pinterest.com
20 JULIA CHILDS RECIPES IDEAS | RECIPES, JULIA CHILD ... - PINTEREST
From pinterest.ca
JULIA CHILD'S QUICHE LORRAINE - "THE FRENCH CHEF" WGBH
From wgbh.org
WATERCRESS SOUP (JULIA CHILD) RECIPE - FOOD NEWS
From foodnewsnews.com
JULIA CHILDS RECIPE FOR MAYO – APUGINTHEKITCHEN
From apuginthekitchen.com
BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD) - MASTERCOOK
From mastercook.com
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD) RECIPE - FOOD.COM
From pinterest.co.uk
540 JULIA CHILD RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
25 OF JULIA CHILD'S MOST FAMOUS DISHES - YARDBARKER
From yardbarker.com
JULIA CHILD FISH RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DELUXE CHICKEN OR TURKEY SALAD (JULIA CHILD) RECIPE - FOOD.COM
From hartstr.japhar.com
CLASSIC CHEESE SOUFFLE (JULIA CHILD) RECIPE - FOOD.COM
From hartstr.japhar.com
100 JULIA CHILD FRENCH RECIPES IDEAS - PINTEREST
From pinterest.ca
BASIC STOCK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JULIA CHILDS MASTER RECIPE FOR BEEF BOURGUIGNON IN RED WINE FOOD
From wikifoodhub.com
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD) RECIPE - FOOD.COM
From pinterest.ca
JULIA CHILD CHICKEN STOCK RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICKEN STOCK, BY JULIA CHILD. – RECIPES COLLECTION
From recipescollection.org
I MADE JULIA CHILD’S MOST ICONIC DISHES AND HERE’S WHAT HAPPENED
From tasteofhome.com
19 JULIA CHILD'S RECIPES IDEAS - PINTEREST
From pinterest.ca
27 MUST-MAKE RECIPES INSPIRED BY JULIA CHILD - TASTE OF HOME
From tasteofhome.com
JULIA CHILD'S BEEF STOCK RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST JULIA CHILD ROAST CHICKEN TIPS — EAT THIS NOT THAT
From eatthis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love