Julia Child's Best Recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

On August 15, Julia Child was born - the famous American cook, the author of several books on cooking and the host of her own TV show, who glorified French cuisine in the United States. Inhabitants of the States call her "the grandmother of American cuisine."

In our country, everyone found out about Julia Child thanks to the film “Julie and Julia: Cooking Recipe for Happiness,” in which the main role was played by Meryl Streep. After that, Mrs. Child's simple and delicious recipes were considered their duty to be repeated by everyone who is fond of cooking. We decided to offer you 10 of the most interesting recipes from Julia Child.

Omelet with tomatoes

Ingredients:

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

115g thinly sliced ham (or spicy smoked ham)

2 garlic cloves, finely chopped

2 onions, thinly sliced

2 tablespoons parsley

1 tablespoon thyme

1 bay leaf

2 red bell peppers, cut into long strips

2 green bell peppers, cut into long strips

2 teaspoons red pepper or cayenne pepper

Preparation:

Prepare two pots of water, one with boiling water, the other with ice cold, possibly with pieces of ice. Use a knife to make an X-shaped cut on the bottom of each tomato. Dip the tomatoes in boiling water for 10 seconds, until the skin is easy to separate from them. Dry the tomatoes and immediately place them in ice water. Using a small knife, peel the skin off the tomatoes and cut each in half.

Peel the veins and seeds from the tomatoes with a small spoon, cut the rest into cubes.

Place a large skillet over medium heat and add 1 tablespoon of olive oil. Add the ham and cook for about 8 minutes until golden brown. Transfer to a plate.

Pour 2 teaspoons of oil into a frying pan, add onion and garlic. Also fry for about 8 minutes. Add herbs, pepper slices, salt. Place the lid on the skillet and cook for about 10 minutes, stirring occasionally, until the peppers are tender.

Add the tomatoes and ham to the skillet, season with red pepper, salt, and simmer everything together a little. Place on omelet.

Baked potatoes with cream and cheese

Ingredients:

2 kg red potatoes, peeled

4 tablespoons butter

1 cup grated emmental or gruyere cheese

1 1/4 cups room temperature whipped cream

1/2 cup milk

black pepper

Preparation:

The cream must be absorbed into the potatoes for them to be tender.

Cut the potatoes into thin slices. Put it in a bowl and cover with cold water. Leave it on for at least an hour. Drain and dry the potatoes well. Preheat the oven. Lubricate a 25 x 20 cm mold with oil. Spread the potatoes in layers, after each layer add cheese, pepper and a little butter, repeat layer by layer until you run out of potatoes, sprinkle with cheese and butter on top. Heat the cream, gently bring to a state until butter begins to emerge. Immediately pour the cream over the layers of the potatoes, they should cover half of the potatoes, add milk if necessary.

Bake for 1.5 hours, until the top is browned. The cream must be absorbed into the potatoes so they are tender, not too soft.

Remove from oven and let sit for another 10 minutes.

French onion soup

Ingredients:

3 tablespoons butter

1 tablespoon olive oil

5 cups onions, chopped thinly

1 teaspoon salt

1/4 teaspoon sugar (to give the onion a beautiful brown color)

3 tablespoons flour

0.5 cups dry white wine or white vermouth

6 cups broth

salt and black pepper taste

3 tablespoons of brandy

12 fried slices of French baguettes

1-2 cups grated Swiss or Parmesan cheese

Preparation:

Add cognac before serving.

Place a large saucepan over medium heat and heat the butter and olive oil together. Add the onion and sauté for 15 minutes under the lid closed. Add salt and sugar and simmer for 30 to 40 minutes, until the onions are beautiful golden brown. Sprinkle with flour and cook for another 3 minutes.

Add wine, broth, seasonings to taste and bring to a boil. Cook with the lid on for 30-40 minutes. Add cognac before serving. Pour the soup into pots, place 2 slices of fried baguette each, add Swiss or Parmesan cheese and place in the oven until the cheese is browned.

Potato Leek Soup

Ingredients:

4 cups chopped leeks (white portion only)

4 cups diced potatoes

6-7 glasses of water

1.5-2 teaspoons of salt (or to taste)

1/2 cup (or more) sour cream or cream of your choice

1 tablespoon fresh parsley or chives, finely chopped

Preparation:

Boil water. Add leeks and potatoes, bring to a boil. Season with salt, cover and cook for 20-30 minutes, until vegetables are tender.

Taste and season to taste. After the soup has cooled, add sour cream or cream and season again to taste. Place a pinch of parsley or green onions on top of each plate.

Popovers

Ingredients:

1 cup flour

1 glass of milk at room temperature

1/2 teaspoon salt

3 large eggs, room temperature

2 tablespoons butter, melted

Preparation:

Preheat oven to 220 degrees and oil a muffin baking dish. Place all ingredients in a bowl and mix with a mixer, blender, hand whisk, or food processor. When placing the dough in a baking dish, fill only 1/4 of each mold so that the dough rises well. Bake without opening the oven for 25 minutes, until the popovers are raised and light brown in color. Reduce oven to 180 degrees and bake for another 15-20 minutes. Popovers should be slightly damp in the center.

Inside they are empty, the filling can be chosen at will - from jam to cream.

Cookies (biscuit) with herbs

Ingredients:

3 cups flour

2 teaspoons of salt

4 teaspoons baking powder

1 teaspoon baking soda

8 tablespoons margarine

4 tablespoons chives, finely chopped

4 tablespoons parsley, finely chopped

2 eggs, beat

1 1/2 cups buttermilk

Preparation:

Combine all dry ingredients in a large bowl. Stir in margarine. Add chopped greens. Combine with eggs and buttermilk.

Knead the dough well. Roll up small balls, place on a baking sheet. Bake in the oven for 10-15 minutes.

Clafoutis

Ingredients (for 6-8 servings):

1 1/4 cups milk

1/3 cup sugar

3 eggs

1 tablespoon vanilla

1/8 teaspoon salt

1/2 cup flour

3 cups pitted cherries

1/3 cup sugar

Preparation:

In a blender, combine milk, sugar, eggs, vanilla, salt and flour. Pour a piece of dough, about a centimeter high, into a greased baking dish. Place in the oven to bake slightly.

Take out the baking dish and place the cherries on the dough. Sprinkle 1/3 cup sugar over the cherries. Top with the rest of the dough. Bake in the oven for 45 minutes to an hour. The clafoutis is done when the knife comes out of the pie clean.

Charlotte

Ingredients:

6 apples (Golden is best)

0.5 cups dried apricots, chopped in a blender

1 cup of sugar

2 teaspoons vanilla extract

1/4 cup dark rum

3 tablespoons butter

10-12 slices of homemade bread

1 cup melted butter

0.5 cups pureed dried apricots

3 tablespoons rum

2 tablespoons sugar

Optionally add 2 cups vanilla cream sauce or 2 cups lightly whipped cream with rum and sugar.

Preparation:

Cut the apples into 4 pieces, remove the skin and cut into slices. Place the apples in a saucepan, cover and simmer for about 20 minutes, stirring occasionally. Add chopped dried apricots, sugar, vanilla, rum and butter to the apples.

Raise heat and, stirring constantly, simmer for 20 minutes or more until all liquid has evaporated. You should get a mashed potatoes of a dense consistency, in which there is a spoon.

Heat the oven. Cut the crust off the bread. Cut into squares and 4 semicircles, you need the bottom of the mold to be completely covered. Pour 3-4 tablespoons of melted butter over the bread. Place the bread slices on the bottom of the baking dish. Cut the remaining bread into strips. Put it in melted butter, stir and place the bread slices tightly together in a mold. Now put the applesauce on top, put it in the middle with a dome (when it cools down, it will go down by itself). Top with 4-5 strips of bread. Pour any remaining melted butter over the edges of the mold. Place the pan in a saucepan (oil will drip into it) and bake on the middle oven shelf for about 30 minutes. Draw a knife between the bread and the walls of the form, if the bread turns golden brown, then the charlotte is ready.

Remove from oven and refrigerate for 15 minutes. Place the charlotte on a platter.

Boil dried apricots, rum and sugar together until the mass becomes dense and sticky, spread on top of the charlotte. Serve the charlotte hot, warm, or cold with the suggested sauce or cream.

Floating Island

Ingredients:

8 egg whites

1 teaspoon vanilla extract

2 cups milk

1 cup of sugar

salt

creamy vanilla sauce

Preparation:

Squirrels will be a floating island in a sea of creamy vanilla sauce.

Boil milk in a saucepan over medium heat. Then reduce heat to low. Preheat the oven. Beat the whites with a mixer until foamy. Add a pinch of salt and beat for a couple more seconds.

Continuing to beat, add sugar and vanilla, add sugar little by little, one spoonful after another. Using a tablespoon, gently transfer the egg white to the milk, leave for 2 minutes, stir a little and leave again for 2 minutes.

Remove proteins from milk. Bake in the oven for 20 minutes. The proteins will rise, so a deep baking dish is needed. Let the meringue cool for half an hour and refrigerate for 2-3 hours.

Serve with caramel and creamy vanilla sauce. Thus, squirrels will be a floating island in a sea of creamy vanilla sauce.

Cake "Queen of Sheba"

Ingredients:

85 g aerated milk chocolate

30 g dark chocolate

2 tablespoons dark rum or strong coffee

1/2 cup unsalted butter, room temperature

1/2 cup sugar

3 egg yolks

3 egg whites

1/4 teaspoon of tartar (can be substituted with lemon juice)

1 pinch of salt

2 tablespoons sugar

1/3 cup ground almonds (ground with 2 tablespoons sugar)

1/4 teaspoon almond extract

1/2 cup flour

Preparation:

Preheat the oven. In a saucepan over low heat, melt the chocolate in the rum or coffee.

Put butter in pieces in a bowl and beat, when butter becomes soft, add sugar, beat for another minute. Whisk in the egg yolks and mix well. In another bowl, beat the egg whites until frothy. Add the tartar (lemon juice) and salt and beat until soft. Gradually add 2 tablespoons of sugar to the whites, continue whisking. Add the mixture of chocolate with coffee or rum to the egg yolks, then add the almonds.

Stir in 1/4 of the whites into the chocolate mixture. Place the remaining egg whites on top, dust with flour and stir very gently. Oil a round baking dish, pour in the dough, bake for about 25 minutes.

The cake is ready when the wooden stick stuck in the cake remains dry. Remove the cake from the mold and let cool.