SPLIT PEA SOUP A LA JULIA CHILD
This is the only split pea soup I've ever made more than once. The basic recipe comes from Julia's "The Way to Cook", and has a very clean, fresh flavor. It requires some work, but I like that I can freeze the ham stock and then make the soup at a later date without the murky taste of a lot of one pot pea soups.
Provided by TCookie
Time 5h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
- Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
- Put this in the pot, along with the carrots, onions and celery.
- Simmer 3 to 4 hours with the kettle cover slightly open.
- Or, simmer in crockpot for 8 hours on low.
- Skim occasionally.
- Strain and degrease.
- Easiest way to degrease is to make ahead and chill, remove fat when cold.
- Freeze if you want.
- To make the soup, set a saucepan over medium heat and melt the butter.
- Saute the vegetables, stirring, for 5 minutes.
- Blend in the flour and cook, stirring for 3 minutes.
- Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
- Bring to a simmer, stirring.
- Cover and cook about 45 minutes until peas are tender.
- Salt and pepper to taste after 1/2 hour of simmering.
- When cooked, mash or puree the soup depending on the consistency you want.
- Garnish with homemade croutons or sauteed ham bits if desired.
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
LOBSTER THERMIDOR A LA JULIA CHILD
From the master of French cooking herself! This looks like it is a TON of work (and money), but I can't even begin to imagine how delicious this must be. I am speechless after reading and typing this recipe! There is really no way that I could estimate the time on this.
Provided by ChipotleChick
Categories Lobster
Time 2m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Simmer all of the ingredients under Step 1 (except the lobsters!) in a large enameled or stainless steel pot for 15 minutes.
- Bring to a rolling boil and then add the live lobsters.
- You can tell when they are done because they are bright red and the long head-feelers can be pulled out pretty easily.
- While the lobsters are steaming, stew the mushrooms over low to medium low heat in a covered saucepan with all of the other ingredients from Step 2 for 10 minutes.
- When the lobsters are cooked, remove them from the kettle.
- Pour the mushroom juices in the kettle (not the mushrooms!) lobster-juices pot and boil down rapidly until it is reduced to about 2 1/4 cups liquid.
- Strain the liquid into a large saucepan and bring to a simmer.
- Cook the first 2 ingredients from Step 3 slowly together in another saucepan.
- Be sure not to brown it!
- Remove from heat, and beat in the lobster-mushroom liquid.
- Boil, stirring constantly, for 1 minute.
- Drizzle the cream from step 3 on top of the sauce.
- Split the lobsters in half, lengthwise, making sure to keep the shell halves intact.
- Discard 'sand sacks' in the heads and intestines.
- Rub 'lobster coral' and 'green matter' through a fine sieve into a 3 quart mixing bowl, and blend it into the ingredients from step 4.
- Beat the lobster-mushroom sauce into this mixture in small spats.
- Return the sauce to the pan, and, stirring with a wooden spoon, bring it to a boil.
- Boil slowly for 2 minutes.
- Thin out with step 5.
- By now the sauce should be thick enough to coat a spoon pretty heavily.
- Set aside, top filmed with a spoonful of cream.
- Remove the meat from the lobster tails and claws, cut into 3/8 inch cubes.
- Set the skillet with the butter from step 6 over medium heat.
- When butter foam begins to dissipate, stir in the lobster meat and saute, stirring slowly, for 5 minutes, until the meat has turned a rosy color.
- Pour the cognac in and boil for a minute or two, shaking the skillet, until the liquid has been reduced by half.
- Preheat oven to 425°F.
- Fold cooked mushrooms and 2/3 of the sauce into the skillet with the lobster meat.
- Arrange the split lobster shells on a shallow roasting pan or fireproof serving platter.
- Heap the lobster mixture into the shells, and cover with the remaining sauce.
- Sprinkle with cheese and dot with butter (you can refrigerate it at this point to finish up later on).
- Place in upper 1/3 of the oven for 10-15 minutes, until lobster is bubbling and sauce is a nice brown.
- Serve immediately!
Nutrition Facts : Calories 936.6, Fat 43.5, SaturatedFat 24.8, Cholesterol 606.3, Sodium 1768.6, Carbohydrate 18.9, Fiber 1.7, Sugar 3.7, Protein 93.4
OMA'S SPLIT PEA (ERWTEN) SOUP
The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup. I usually double the recipe and freeze half.
Provided by MissChief
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
- Add ham hock and all remaining ingredients except the sausage and parsley.
- Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
- Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
- Serve hot with parsley sprinkled over.
BRAISED ONIONS A LA JULIA CHILD
These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).
Provided by Chef Kate
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
- If you are using frozen pearl onions, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
- Pour in the stock, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 133.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 11.4, Sodium 204.7, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 1.3
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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