JULIA CHILD'S SPINACH QUICHE
Steps:
- Combine: flour, salt, sugar, butter, and vegetable shortening into a large bowl. Using the tips of your fingers, combine the the ingredients. The result should look like breadcrumbs.
- Blend: Slowly add the ice water to the mixture and form a dough ball. Divide the dough into two and shape it into a flattened circle. Wrap in cling wrap and place in the refrigerator to rest for a minimum of 2 hours or up to 3 days.
- Rolling: Place dough on a lightly floured surface and begin to roll it into a circle about 1/8 thick and two inches larger than your tart or pie pan. You will want to work quickly to keep the butter as cold as possible. Using your rolling pin, lift and place the dough into your tart or pie pan. Press the dough into place and then run your rolling pin over the top and remove excess dough. Using your thumbs, push the dough 1/8 of an inch above the edge of the pan. Take a dull knife and made a decorative edge. Then take a fork and prick the pastry all over, including the sides, at 1/2 inch intervals. Refrigerate if not baking right away.
- Partial Blind Bake: Preheat oven to 400f. Line the pastry with tin foil or parchment paper. Cover the edges of the pastry if possible. Fill the pastry with weights (dried beans, lentils, rice, or pastry weights). The goal here is to weigh down the pastry, so it does not rise. Bake for 8 - 9 minutes. Remove pastry from the oven and remove the weights. Make additional pricks into the dough with your fork and bake for 2 - 3 minutes more. When the shell starts to turn golden or shrink from the sides of the baking dish, remove it from the oven.
- Prep: Preheat the oven to 375f. Whisk together eggs, cream, a pinch of salt, a pinch of pepper, and a pinch of nutmeg. Set aside.
- Spinach: If you are using fresh spinach - Start a pot of boiling water. While your waiting, clean the spinach to ensure all dirt is removed and de-stem the spinach leaves. A handful at a time, place the spinach in the boiling water and cook for two minutes. Remove the spinach and run under cold water. Then, squeeze as much water out of the spinach as possible and cut the spinach into small pieces. Repeat until you have 1 1/4 cups of spinach. If you are using frozen spinach - Defrost the spinach just enough so that you can slice it by bearing it down with your knife. Melt an additional 1 1/2 tablespoons of butter in a saucepan or skillet. Stir in the spinach, cover, and cook for 1 - 2 minutes. Remove the cover and cook until all the water has evaporated, about 3 minutes.
- Shallots: Melt 2 tablespoons of butter in a skillet. Add diced shallots and cook until done, about 1 - 2 minutes.
- Combine and bake: Combine all the ingredients away from heat (shallots, spinach, and egg mixture). Pour into the pastry shell sprinkle the top with swiss cheese and dot with the remaining 1 tablespoon of butter. Bake at 375 for 25 - 30 minutes. You will know the quiche is done when you can insert a knife and it comes out clean.
Nutrition Facts : Calories 484 kcal, Carbohydrate 37 g, Protein 12 g, Fat 50 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 242 mg, Sodium 895 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 16 g, ServingSize 1 serving
CREAMED-SPINACH GRATIN
Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.
- In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.
- Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.
- In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.
- Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.
- Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.
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.
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
ONION 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! I don't remember if I ever made this, but am posting it for safekeeping. For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust. The cook time does not include time for baking the pastry shell.
Provided by coconutty
Categories Savory Pies
Time 1h55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place oven rack in upper third of oven. Preheat oven to 375 degrees F.
- Cook onions in butter over very low heat til tender and golden, stirring occasionally (about 1 hour). Remove from heat and let cool somewhat.
- Add flour; cook over low heat for 2 or 3 minutes.
- In a bowl, combine eggs, milk or cream, salt, pepper and nutmeg. Beat til well blended.
- Gradually add onions and half cheese. Check seasoning.
- Pour into pastry shell or baking dish. Sprinkle remaining cheese on top. Place on baking sheet.
- Bake 25-30 minutes or until puffed and browned.
- NOTE: To partly bake the pastry shell: Bake in middle of oven at 400 degrees F. for 8-9 minutes.
Nutrition Facts : Calories 555.3, Fat 33.4, SaturatedFat 14.9, Cholesterol 154.4, Sodium 969.3, Carbohydrate 52.4, Fiber 4.7, Sugar 12.4, Protein 13.7
SWISS CHEESE QUICHE (JULIA CHILD)
Posted here for safekeeping. You can also use all milk instead of cream and omit the butter pieces on top. NOTE: As suggested by one reviewer (Dec. 13, 2010), I am revising the recipe to correct a typo. (Sorry for the inconvenience!)
Provided by coconutty
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- To partly bake the pastry shell:.
- Bake in middle of oven at 400 degrees F. for 8-9 minutes.
- For filling:.
- Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
- Beat eggs.
- Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
- Add salt, nutmeg and pepper; mix through.
- Stir in cheese. Check seasoning.
- Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
- Bake 25-30 minutes or til puffed and browned.
- Slide quiche onto a hot platter and serve.
GRATIN DAUPHINOIS - INSPIRED BY JULIA CHILD
This is my take on Julia's classic recipe. I use milk instead of cream and find it to be rich enough, since I am also using butter and cheese. I tend to simplify some of her details and I also use less butter than her recipe calls for.
Provided by coconutty
Categories Lunch/Snacks
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
- Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.).
- Grease the baking dish with a bit of vegetable oil.
- Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
- Top with half of the salt, pepper, cheese and dots of butter.
- Repeat with the remaining slices and topping.
- Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk.
- Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent).
- When the milk starts to simmer, transfer the baking dish to the oven.
- Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.
Nutrition Facts : Calories 224.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.1, Sodium 461.1, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 9.9
JULIA CHILD CREAMED PARSNIPS
Make and share this Julia Child Creamed Parsnips recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water and salt and heat over medium to simmering to dissolve; add parsnips and cook until soft, about 20 minutes.
- Drain well, then put into a food processor together with the butter and cream and whir until smooth.
- Pour into a double boiler and heat gently over medium for 15 minutes.
- Season to taste with salt and freshly ground black pepper, and serve immediately.
- Notes: for a lowfat version, you can use Butter Buds and evaporated skim milk instead of butter and cream; a pinch of nutmeg is also a nice addition.
Nutrition Facts : Calories 94.5, Fat 10.4, SaturatedFat 6.5, Cholesterol 31.9, Sodium 131.1, Carbohydrate 0.5, Protein 0.4
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
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