Interpreted From Mastering the Art of French Cooking Julia Child

From Mastering the Art of French Cooking Julia Child

Baked Cucumbers

Equipment Needed:

VegetablePeeler
Measuring Spoons
Shallow Baking Dish
Knife and Cutting Board
Mixing Bowl

1.Peel Cucumbers and slice in half lengthwise. Scoop and remove seeds with a spoon.
2. Cut into lengthwise strips 3/8 inch wide. Cut strips into 2 inch long pieces.
3. Place Cucumbers, vinegar, salt, and sugar into a mixing bowl.
4. Toss to combine and set aside for at least 30 minutes [or up to an hour.]
5. Drain cucumbers and pat dry with paper towel.
6. Preheat oven to 375
7. Add cucumbers, melted butter, basil, onions and pepper to shallow 12 inch baking dish,
8. Toss ingredients till cucumbers are well Coated.
9. Bake in center of oven for about 1 hour, tossing 2 or 3 times to redistribute ingredients and cook evenly.
10. Cucumbers will be tender with a slight crispness.

Server 6
------------------------------------------------------------------------------------------------- Tomates Provencal

Equipment Needed
Knife and cutting Board
Mixing Bowl
Shallow baking dish
Measuring spoon
Kitchen spoon

Ingredients
6 each ripe tomatoes
Salt & Pepper to taste
2 cloves of Garlic Minced
3 Tablespoon mincred green onions
3 Tablespoon Chopped Fresh Basil
1 Tablespoon Chopped Fresh flat leaf Parsley
1 teaspoon salt
1 Pinch black Pepper
1/4 Cup Oliver Oil
1/2 Cup bread Crumbs

1. Pre Heat oven to 400 degrees
2. Remove stems from tomatoes and slice in half cross wise.
3. Gentley press or scoop out jucie and seeds.
4. Sprinkle each half with salt and pepper to taste.
5. Place remaining ingredients in mixing bowl and toss to blend well.
6. Fill each tomato half with bread crumbs mixture.
7. Drizzle each half with a few drops more of olive oil.
8. Place tomatoes in a shallow baking dish and bake in 400 degree oven for 10-15 minutes or until tomatoes are soft but still hold their shape and the crumbs are lightly browned.

Serves 6
------------------------------------------------------------------------------------------------- Poached Peaches with Blue Berry Puree

Equipment Needed
Knife and cutting board
Large Saute' Pan
Strainer
Measuring Cups
Rubber Spatula
Blender

Ingredients
3 Cups Water
1 1/8 Cups sugar
1/2 each vanilla bean or 1 Tablespoon extract [Use Watkins]
5 each peaches [Free Stone]
2 Cups Blue Berries
1/2 Cup Sugar

1. Add Water, Sugar, vanilla to sauce pan and bring to a simmer over medium high Heat.
2. Stir until sugar dissolves
3. Slice Peaches in half: remove and disgard pitts
4. Place peaches in syrup and cook 8 minutes just below simmer
5. remove pan from heat and cool peaches in syrup for 20 minutes
6. Drain peaches and peel while still warm.
7. Cool peeled peaches in refrigerator
8. Place blueberries and 1/2 cup sugar in blender
9. Blend on high 2-3 minutes or until puree is thick and sugar dissolve.
10. Chill Sauce in refrigerator.
11. Place chillded peaches Halves on serving plate.
12. Cover with blue berry sauce.

Serves 5
------------------------------------------------------------------------------------------------- Cheese Wafers
Equipment Needed
Scale
Cookie Sheet
Small Bowl
Kitchen Aid Mixer with Paddle attachment
Measuring cup and spoons
Parchment Paper
Wire Whisk

Ingredients
1/2 Pounds Swiss Cheese [or your choice of Cheese]
1/2 Pound butter at room temperature
1/2 Cup all purpose flour
1/4 teaspoon black Pepper
1 Pinch Cayenne Pepper
salt and Pepper to taste
1 egg
1/2 teaspoon water
1/2 cup grated swiss cheese

1. Pre heat oven to 425 degrees
2. All ingredients to bowl of electric mixer fitted with paddle attachment
3. Blend on low speed just until ingredients are evenly distributed
4. Using a tablespoon or small scoop, scoop dough and shape into rounds.
5. Place them on a cookie sheet lined with parchment paper.
6. Gently press each round to flatten to 1/4 inch thickness
7. Add eggs and water to a small bowl and beat with wire whish to blend.
8. Brush tops of wafers with egg and top with a pinch of grated cheese.
9. Baked in 425 degree oven for 10-15 minutes or until wafers have puffed and browned lighlty.
10. Allow to cool on wire rack.

Makes 30 each.
------------------------------------------------------------------------------------------------- Chicken With Paprika and Cream

Equipment Needed
Knife and Cutting Board
Large Saute' Pan
Rubber Spatula
Measuring cup and spoons
Tongs
Serving Platter

Ingredients
2/3 Cup Sliced Onions
5 Tablespoons Butter
1 Tablespoon Smoked Paprika
1/8 Teaspoon Salt
4 each Chicken breast boneless, skinless
1/4 Teaspoon Salt
1 Pinch Black Pepper
1/4 Cup white wine
1 Cup heavy cream
Salt & Pepper to Taste
Lemon Juice to tast
2 Tablespoon chopped fresh Parsley

1. In a large saute' pan over medium heat add butter, onions, salt, and paprika
2. Cook gently 8-10 minutes or until onions are tender but not browned
3. Season chicken with salt and pepper and place in pan with onions.
4. Cook halfway, about 2-3 minutes and then turn.
5. Add Chicken stock and wine and continue to cook until chicken is cooked throughout
6. Remove chicken and place on a warm serving platter.
7. Return pan with liquid to heat. Stir in cream and bring to a simmer.
8. Reduce to a syrupy consistency
9. Adjust seasoning with salt and pepperm and lemon Juice.
10. Pour over Chicken.
11. Sprinkle with Chopped Parsley.

Serves 4
------------------------------------------------------------------------------------------------- Julia Child's Chocolate Mousse Recipe
Serves 8

8 oz Sweet or Semi Sweet baking chocolate melted with---
1/4 Cup of Strong Coffee
3 oz Unsalted Butter [6 Tablespoons]
3 egg yolks
1/4 Cup instant[finely ground sugar]

1. Beat the soft butter into the smoothly melted Chocolate
2. one by one beat in the egg yolks
3. beat the cream over ice until it leaves light traces on the surface
4. Beat the egg whites until they form soft peaks
5. while beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
6. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
7. Place in attractive serving bowls
8. Cover and chill several hours
Swirl the cream for decoration