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    You are in: Home / Cookbooks / My Julia Child Cookbook
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    12 recipes in

    My Julia Child Cookbook

    Having decided to learn French cuisine, here is my collection of Julia Child recipes... all tried and true here in my kitchen. I'll add new ones as I make them. No, this is not a "Julie and Julia" thing. It just makes sense to start with Julia's "Mastering the Art of French Cooking."

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    Posted here for safekeeping. This is the basic recipe with variations, so you can create your own favorite version. I usually make this non-dairy using vegetable stock, which I actually prefer over the dairy version given here. I usually cook my soup for less time than this recipe indicates and it comes out fine.

    Recipe #270731

    This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

    Recipe #148007

    From Mastering the Art of French Cooking. Julia recommends either basil or tarragon. These potatoes are very, very rich. Serve them with a lighter entree that won't compete.

    Recipe #447129

    From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end.

    Recipe #447127

    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.

    Recipe #446950

    A family favorite from Mastering the Art of French Cooking

    Recipe #446826

    From Mastering the Art of French Cooking

    Recipe #446721

    Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.

    Recipe #446699

    A nice standard rice recipe that pairs well with chicken dishes.

    Recipe #446627

    "Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:

    Recipe #446625

    Clipped from today's Orlando Sentinel. These crepes can be filled with an endless list of possibilities, from savory to sweet. Chilling the batter allows the flour to expand in the liquid and ensures a light, tender crepe. So for the best results, make the batter at least 2 hours in advance -- it will even keep in the refrigerator for a day or two. I am going to add a few teaspoons of sugar and some vanilla to the batter and fill with nutella and sliced bananas for a decadent weekend brunch.

    Recipe #423504

    Just wanted to share the method that I use for clarifed butter...why all the extra work to remove the solids from the butter? Simply stated, clarified butter burns less readily because the milk solids are removed during the clarifying process. Also, you can store your clarified butter longer than regular butter. If you don't want "blackened" potato pancakes, you will want to make the effort to cook them in clarified butter, it is wonderful for cooking! You can refrigerate clarified butter for up to 2 weeks, or freeze it for up to 2 months. 2 pounds of regular butter should yield about 3 cups clarified butter, once you cook with this, you will never want to be without it, and it's so easy to make too! It is best however to use all unsalted butter.

    Recipe #120825


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