Famous Chefs - Julia Child, My Hero! Cookbook - Food.com - 30010

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Famous Chefs - Julia Child, my hero!

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Julia Child... I cannot say enough wonderful things about this woman. Some of my earliest memories are of sitting with my mother, watching Julia on the scratchy black and white television screen, as she cooked and chatted and joked. I thought for many years, until my mom told me otherwise, that I was named after her - I still like to think of my name as a tribute to this remarkable woman. Please let me know if you find any of Julia's recipes which aren't currently in my cookbook.

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Grapefruit, Orange and Sesame Salad

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2 Reviews | By Tish

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This is a salad full of contrasts. The two refreshing citrus fruits, one sweet and the other bittersweet go beautifully with the creamy textured dressing. This is absolutely beautiful in presentation for guests

Recipe #40701

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Julia Child's White Bread

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45 Reviews | By Gay Gilmore

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Recipe #9032

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Julia Child's Baked Cucumbers With All Variations

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6 Reviews | By davinandkennard

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This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.

Recipe #244503

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Julia Child's Puree of Rice and Turnips With Herbs and Garlic

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1 Reviews | By davinandkennard

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From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.

Recipe #243771

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Julia Child's Duck Roasted in a Casserole With Turnips

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Be the first to review! | By davinandkennard

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From Mastering the Art of French Cooking, Vol. 1. "in casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooking in its own steam, the duck's flesh becomes wonderfully tender, and the layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips finish their cooking with the duc absorbing the cooking juices, are particularly succulent." I have made this duck many times and it is my favorite method. I serve it with this: http://www.recipezaar.com/243203 Note: A bouquet garni consists of 4 sprigs of parsley, 1/2 a bay leaf and 1/4 tsp dried thyme tied in washed cheese cloth.

Recipe #243516

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Julia Child's Apricot Sherbet (Mousse a L'abricot Glacee)

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Be the first to review! | By davinandkennard

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This recipe is from Mastering the Art of French Cooking, Vol.2. "Easy, delicious, and available all year round is apricot sherbet made from canned apricots. Timing is about 4 to 5 hours, but it is easier to be liesurely and start the mousse the day before serving." Note: Personally I would use my food processor instead of a food mill and I'm sure you could use one of those wonderful little ice cream makers instead of the freezer, but I have never done it. I have adapted the directions to make your life easier. T.J.

Recipe #243197

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Julia Child's Puree of Pumpkin and White Beans (Adapted)

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Be the first to review! | By davinandkennard

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I have adapted this wonderful recipe to make it easier to make while retaining all of Julia's wonderful flavors. One of our local stores actually carries pre-made mirepoix (the first three ingredients)

Recipe #243203

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Julia Child's Grated Zucchini Sauteed in Butter and Shallots

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13 Reviews | By davinandkennard

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Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.

Recipe #243205

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Julia Child's Caesar Salad

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Be the first to review! | By davinandkennard

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I can personally attest to the authenicity of this recipe having had it made in front of me at Cardini's in Mexico City many moons ago. The recipe comes from Julia and Jacques Cooking at Home. Here are the notes that accompany it: "When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant."

Recipe #240124

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Julia Child's Reine De Saba (Queen of Sheba) Cake

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3 Reviews | By davinandkennard

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This is from Julia Child's first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.

Recipe #240126

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Julia Child's Chocolate Mousse

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1 Reviews | By davinandkennard

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So silken, so rich, so wonderful. Rave reviews every time! In place of the rum you may use orange liqueur, strong coffee or strained fresh orange juice. This is incredibly rich and a little goes a long way. Promise not to laugh? I always serve it with whipped cream to cut the richness of the mousse. As Julia would say "Bon Appetit!" From The Way to Cook by Julia Child

Recipe #240129

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Julia Child's Stuffed Mushrooms (Champignons Farci)

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1 Reviews | By davinandkennard

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I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!

Recipe #240326

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Julia Child’s Candied Citrus Peel

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1 Reviews | By Julesong

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Julia says, these are “…a charming edible decoration for sherbets, puddings, and many fruit desserts. Once made, refrigerate in a covered jar where it will keep for weeks.” Adapted from “The Way to Cook,” and is used in her “Fresh Lemon Sherbet” recipe. Be sure to use nicely ripe fruit.

Recipe #239657

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Julia Child's Cherry Clafouti

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17 Reviews | By Julesong

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Makes a simple and wonderful dessert, or a delicious and indulgent breakfast!

Recipe #239454

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French Roast Chicken

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3 Reviews | By ChipotleChick

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Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.

Recipe #57199

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Rice with Garlic and Pine Nuts

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2 Reviews | By Julesong

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This recipe combines the Julia Child method of cooking garlic in butter, and adds other ingredients for a lovely finished dish! :)

Recipe #6746

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Fresh Lemon Sherbet

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Be the first to review! | By Johnney

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Heres another Julia Child's Recipe. "It's lemon sherbet in party dress when you serve it in balloon-shaped goblets, top it with a julienne of home-candied lemon peel, and pour around it a shallow pool of aquavit. I first had this splendid combination in Venice." -- Julia Child --

Recipe #98659

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Julia Child's Hungarian Shortbread by Charles

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Be the first to review! | By Bergy

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I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.

Recipe #101451

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Chicken ragout with onions and red wine

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3 Reviews | By Monica in PA

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SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book "The Way to Cook". It will really impress any guests and they will return for seconds and thirds. It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy!

Recipe #65302

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Flaky Pie Dough

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1 Reviews | By jcrosswhite

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Julia Child recipe!

Recipe #98405

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