Julia Child French Onion Soup Recipe

***BROWN MEAT STOCK***
3 pounds beef shank meat
3 1/2 pounds beef and veal bones; cracked
(I used oxtail and ossobuco bones to make the stock, at least double the amount of pounds)
2 carrots; scrubbed & quartered
2 peeled onions; halved
2 stalks celery
(½ bell pepper, ½ a leek)
2 teaspoons salt
(ground pepper)

***BOUQUET GARNI***
1/4 teaspoon thyme
1 bay leaf (3)
6 sprigs parsley
(some cilantro)
2 cloves garlic; unpeeled (6)
2 whole cloves

***SOUP***
1 1/2 pound peeled yellow onions; thinly sliced (I used a total of 5 pounds of thinly sliced onions, I mixed yellow, white and red onions)
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar (brown)
3 tablespoons flour (I omitted this ingredient for a lighter soup)
2 quarts stock; boiling (I used about 3.5 to 4 quarts of beef stock)
1/2 cup dry white wine or dry vermouth (did not used it)
salt and pepper
3 tablespoons cognac (I used about 1 to 1.5 cup of brandy)

***CROUTES***
14 slices French bread; cut 3/4-inch thick (1/4-inch)
olive oil (spray)
1 clove garlic; cut

Directions:
BROWN MEAT STOCK
Heat oven to 450 F. Arrange meat, bones, carrots and onions in a roasting pan and place in middle of oven. Turn the ingredients occasionally so they will brown evenly, in 30 to 40 minutes. Remove from oven and drain fat from roasting pan. Transfer the browned ingredients to a soup kettle. Add salt and celery stalks and bouquet garni tied in a cheesecloth:
Add water to just cover and bring to a slow simmer - avoid boiling - and skim any scum that rises to the top as it forms. partially cover leaving a gap of about one inch. Maintain a very slow simmer for 4 to 5 hours. As the liquid level falls below the level of the ingredients top up with boiling water.
Strain the stock into a bowl, allow to cool, and refrigerate over night. Next day remove any fat that has solidified on the surface of the stock. If there is more stock than needed for the soup it may be frozen.
(I just boiled all the meat together with onion and garlic for 2-3 hours, added the rest of the ingredients and simmered for another 2-3 hours until stock is concentrated in flavor, cool down, strained it, refrigerated overnight, and remove fat)

SOUP
To make soup, cook the onions slowly with the butter and oil in a heavy 4-quart (5-quart) covered saucepan for 15 minutes. Uncover pan, raise heat to moderate and stir in salt and sugar.
Cook for 30 to 40 minutes with stirring until the onions have turned an even, deep, golden brown. (I cooked the onions longer, until they get a walnut brown color. They reduce a lot.) Sprinkle in flour and stir for 3 minutes (omitted). Remove from heat and blend in stock, white wine, salt and pepper Simmer partially covered for 30 to 40 minutes, skimming occasionally. Just before serving stir in cognac. (I added haf of the brandy to the onions and let them simmer for a while until almost dry, then add the stock and simmer for at least one hour. Just before serving add the rest of the brandy and adjust salt and pepper to taste )

To make croutes, place the bread in a single layer on a roasting pan and bake for a bout 30 minutes in a 325 F oven. Halfway through baking, baste each side with a little oil. After baking, rub each side with the garlic. (Spray thin sliced breads already rub with garlic with olive oil spray and baked about 3-4 min on each side, place aged Swiss cheese on top and broiled 2-3 minutes to melt).

To serve:
(for a lighter version to serve as a starter just serve hot soup in a bowl and the cheese croutes next to it. You could used the suggestion below if you would like to used the soup as a main dish. Enjoy!)
(i) Pour soup into cups over croutes and garnish with a generous sprinkling of grated Swiss and/or Parmesan cheese; or
(ii) Sprinkle cheese mixture over croutes, melt under broiler and float in the soup bowl just before serving; or
(iii) Float croutes on bowls of soup, sprinkle with cheese mixture and heat in 325 F oven until cheese has melted. Brown under broiler before serving.

Contributor: Mastering the Art of French Cooking - Julia Child et al
This French Onion Soup serves/makes 8

JULIA CHILD FRENCH THEME DINNER PHOTOS - October 2009 (hosted by Mary and Rich)

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JULIA CHILD FRENCH THEME DINNER PHOTOS - October 2009 (hosted by Mary and Rich)

CANETON A L'ORANGE (Mary and Rich)

Roast Duck with Orange Sauce
For 5 or 6 people

DUCK
Blanching the orange peel

4 brightly colored navel oranges

Remove the orange part of the skin in strips with a vegetable peeler. Cut into julienne (small strips 1/16 inch wide nd 1 1/2 inches long). Simmer for 15 minutes in a quart of water. Drain. Pat dry in paper towels.

ROASTING THE DUCK

A 5 1/2 lb. ready to cook duckling

1/2 tsp salt

Pinch of pepper

Season the duck cavity with salt and pepper, add a third of the prepared orange peel, and truss the duck. Roast it according to the master recipe.

THE SAUCE BASE

A 4-cup saucepan

2 Tb granulated sugar

1/4 cup red wine vinegar

2 cups strong, brown duck stock (follow directions for brown chicken stock)

2 Tb arrowroot blended with 2 TB port of Madeira

The rest of the blanched orange peel

While the duck is roasting, make a sweet-and-sour caramel coloring as follows: Boil the sugar and vinegar over moderately high heat for several minutes until the mixture had turned into a mahogony-brown syrup. Immediately remove from heat and pour in 1/2 cup of duck stock. Then add the rest of the stock, beat in the arrowroot mixture, and stir in the orange peel. Simmer for 3 to 4 minutes or until the sauce is clear, limped, and lighlty thickened. Correct seasoning, and set aside.

THE ORANGE SEGMENTS

The 4 oranges, skinned

Cur the 4 oranges into neat, skinless segments and place in a covered dish.

FINAL ASSEMBLY

When the duck is done, discard trussing strings, and set it on a platter. Place it in the turned off hot oven, leaving the door ajar.

1/2 cup ort of Madeira

Remove as much fat as you can from the roasting pan. Add the wine and boil it down rapidly, scraping up coagulated roasting juices and reducing the liquid to 2 or 3 tablespoons.

The prepared sauce base

2 or 3 Tb good orange liqueur

Drops of orange bitters or lemon juice

2 Tb softened butter

Strain the wine reduction into the sauce base and bring to the simmer. Stir in the orange liqueur by spoonfuls, tasting. The sauce shoudl have a pleasant orange flavor, but not too sweet. Add drops of orange bitter4s or lemon juice as a corrective.

Just before serving, and off heat, swirl in the butter enrichment, and pour the sauce into a warmed sauce boat.

Place a line of orange segments over the length of the duck and heap the rest of the two ends of the platter. Spoon a bit of sauce with peel over the duck, and serve.

FILETS DE POISSON GRATINES, A LA PARISIENNE

Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce
For 6 people

2 1/2 lbs. sole or flounder filets poached in white wine (see related recipe)

SAUCE
A 2-quart, heavy-bottomed, enameled or stainless steel saucepan

3 Tb butter

4 Tb flour

A wooden spatula or spoon

The boiling fish-poaching liquid

3/4 cup milk

A wire trap

2 egg yolks

1/2 cup whipping cream

a 2-quart mixing bowl

A wire trap

A wooden spoon

More cream if needed

Salt and white pepper

Lemon juice

2 Tb grated Swiss cheese, to help brown top of sauce

1 Tb butter cut into bits

Poach the fish in white wine as described in the master recipe. Drain the poaching liquid into an enameled saucepan and rapidly boil it down until it has reduced to 1 cup.

Melt butter, blend flour, and cook slowly, stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling liquid, then the milk. Boil, stirring, for 1 minute. Sauce will be very thick.

Pre heat boiler

Blend the yolks and cream in the mixing bowl. Beat in driblets of hot sauce until a cup hasd been added. Beat in the rest of the hot sauce in a thin stream. Return the sauce to the pan. Set over moderately high heat and stir with wooden spoon, reaching all oer the bottom of the pan, until the sauce comes to the boil. Boil and stir for 1 minute. Then out with additional spoonfuls of cream until the sauce coats teh spoon nicely. Season carefully to taste with salt, pepper, and drops of lemon juice. Strain.

Spoon the sauce over the fish. Sprinkle with cheese, and dot with butter.

FILETS DE POISSON POCHES AU VIN BLANC

Fish Filets Poached in White Wine (Mary and Rich)
For 6 people

Most of the famous French dishes involving filet of sole center around fish poached in white wine and coated in a lovely, creamy sauce made from the poaching liquid.

Preheat oven to 350 degrees

A buttered, 10- to 12-inch, fireproof baking and serving dish, 1 1/2 to 2 inches deep

1 Tb finely minced shallots or green onions

2 1/2 lbs. skinless and boneless sole or flounder filets cut into serving pieces

Salt and pepper

1 1/2 Tb butter cut into bits

1 1/4 to 1 1/2 cup dry white wine or 2/3 cup white vermouth plus 1/4 cup bottled clam juice, and water

OR 1 1/2 cups wine and water mixed

Buttered brown paper or waxed paper (do not use aluminum foil - ti will discolor the wine)

Sprinkle half the shallots or onions in the bottom of the dish. Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, the may be holded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Pour the cold liquid and enough water so fish is barely covered.

Bring almost to a simmer on top of the stove. Lay the buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should be dry and flaky.

Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan.

The fish is now poached and ready for saucing. It may be covered and kept warm for a few minutes over hot, but not simmering, water. Or set it aside, covered with its piece of paper, and reheat later for a few minutes over simmering water. Be very sure the fish does not overcook as it reheats. Before saucing the fish, drain off any liquid which may have accumulated in the dish.

RATATOUILLE (Kyle and John)

Eggplant Casserole - with tomotoes, onions, peppers and zucchini for 6 - 8 people

1 lb. zucchini
1 lb. eggplant
a 3-quart, porcelain or stainless steel mixing bowl
1 tsp salt
A 10- to 12- inch enameled skillet
4 Tb olive oil, more if needed
1/2 lb. (about 1 1/2 cup) sliced green bell peppers
2 to 3 Tb olive oil if necessary
2 cloves garlic
Salt and pepper to taste
1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced
(makes 1 1/2 cups pulp)
a 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 Tb minced parsley

Peel the eggplant and cut lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini into slices about the same size as the eggplant slices. Place the veges in a bowl and toss with salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about one minute on each side to brown very slightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixure in the bottom of the casserole and sprinkle it with 1 tablesppon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold.

Mousse de Foies de Volailles (Catherine & George)

Mousse de Foies de Volailles
(Chicken Liver Pâté)
from Mastering the Art of French Cooking, Vol. I, by Louise Bertolle, Simone Beck, and Julia Child
Recipe adapted by Noelle Lothamer


1 lb chicken livers
1 stick (4 oz) + 2 tbs butter (unsalted preferred)
1 shallot, minced
1/3 cup cognac or madeira
1 cup heavy cream
1 tsp quatre-épices (combination of fresh grated nutmeg, freshly ground cloves, freshly ground black pepper, and ground ginger)
1/2 tsp salt


Rinse and drain the livers and remove the stringy fatty bits. Cut the livers into 1/2-inch pieces. Melt the 2 tbs butter in a heavy skillet and sauté the shallot until it begins to soften, then add the livers. Cook until firm but still rosy on the inside. Scrape pan contents into the bowl of a food processor.

Return pan to heat, adding the cognac. Reduce to about 3 tbs, then add to food processor. In the same skillet, melt the remaining stick of butter. When melted, add this, the cream, and the seasonings to the processor and blend until smooth. The mixture will be very liquid. To remove the smallest lumps, if desired, press through a sieve (I did not bother with this step).

Line a small loaf pan or a few large ramekins with plastic wrap or wax paper if you want to be able to unmold your pâté. If you're ok with serving it straight from the container, you can skip this step and just pour it in. Put in the refrigerator until completely chilled and firm. If serving at a party, keep in mind that it will become quite soft if left sitting out, due to all that butter. Serve with water crackers or little toasts or baguette slices, good mustard, and something pickled.

Served with sliced French bread, honey-dijon mustard and coarse German-style mustard, cornichons, and fresh radishes

Julia Child’s Duck Pate (Catherine & George)

Julia Child’s Duck Pate Baked in Its Own Skin
From The Way to Cook by Julia Child
See the cookbook for explicit directions and quantities

Bone a duck, then remove as much meat as possible from the skin, without cutting, tearing, or breaking through the skin. Reserve the liver, gizzard, and heart.

Cut the duck breast into strips and marinate in Cognac, salt, pepper, allspice, and thyme. Cut the liver into strips and set aside.

Grind the remainder of the duck meat with the gizzard and heart (NOT the liver).

Grind one pound of pork shoulder.

Mix the ground duck and pork, add salt, pepper, allspice, pureed garlic, and thyme and marinating liquid from the breast.

Oil an 8-cup terrine (such as a bread pan) and lay the duck skin in it, whole (breast) side down, with excess skin lying over the sides.

Take 1/3 of the ground meat mixture and pat into the bottom of the pan. Lay half of the duck breast strips on top, alternating with half the liver strips. Spread shelled pistachios in two separate parallel lines the length of the terrine.

Put another third of the ground meat on top, layer again with the duck breast, liver, and pistachios, and place the last third of the ground meat on top.

Fold the duck skin over the meat, covering as thoroughly as possible.

Place in a bain-marie and bake at 350 degrees for 1-1/2 to 2 hours.

Let cool; cover with a weight such as the same size pan with canned vegetables inside, and refrigerate.

Unmold the pate and make an aspic with gelatin and the pan juices, brush over the pate and decorate with parsley, bits of carrot, etc. Serve with sliced French bread and cornichons.

Served with sliced French bread, honey-dijon mustard and coarse German-style mustard, cornichons, and fresh radishes

Nicoise Salad Recipe (Brenda & Rudy)

Nicoise Salad Recipe

Salad
2 cooked tuna steaks (8 oz each) or 2 cans of tuna
1 dozen quail eggs, halved (purchase fresh or canned from an Asian market)
10 small new red potatoes (about 1 1/4 pounds total), thinly sliced
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried and torn into small pieces if necessary
1 dozen cherry tomatoes, halved
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives (I used small black olives)
2 Tbsp capers, rinsed and/or several anchovies (optional)
1 Whisk vinaigrette ingredients in a bowl until blended and let sit in refrigerator for about 1 hour prior to serving. Let sit for longer to enrich the infusion of the herbs and spices for a bolder taste. Shake/whisk well before serving.
2 Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
3 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans and let stand until just cool.
5 Use butter lettuce leaves as bowls. Place them on a serving platter. Distribute salad ingredients evenly into the lettuce bowls.
6 Drizzle with vinaigrette and serve immediately.

Salad Dressing (Rudy Ortiz)

Ingredients:
½ cup lemon-lime juice (mine had about 4 limes and 1 lemon)
½ cup olive oil
1-2 tsp of fresh thyme, tarragon and oregano, chopped
1 Tbsp of fresh basil, chopped
1 tsp of dijon mustard

Optional:
1 Tbsp horseradish
Salt and pepper

Combine all ingredients in a mixing bowl and whisk until blended well and let sit in frig for about 1 hr prior to serving. Let sit for longer to enrich the infusion of the herbs and spices for a bolder taste.
Shake/whisk well before serving.

From Wikipedia regarding JULIA CHILD

http://en.wikipedia.org/wiki/Julia_Child

Julia Child
Born 15 August 1912 (1912-08-15)
Pasadena, California,
United States
Died 13 August 2004 (2004-08-14) (aged 91)
Santa Barbara, California,
United States
Cooking style French
Education Smith College
B.A. English 1934
Le Cordon Bleu
Le Grand Diplôme

Television show(s)
"Julia Child: bon appétit", Julia Child & Company, Dinner at Julia's, Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, Julia Child & Jacques Pépin Cooking at Home

Award(s) Won
Daytime Emmy Award for Outstanding Service Show Host
1996 In Julia's Kitchen with Master Chefs
2001 Julia & Jacques Cooking at Home
Emmy Award for Achievements in Educational Television—Individuals
1966 The French Chef
Peabody Award
1965 The French Chef

Julia Child (August 15, 1912 – August 13, 2004) was an American chef, author and television personality. She introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs, notably The French Chef which premiered in 1963. Her most well-known cookbook is Mastering the Art of French Cooking, published in 1961.

ORANGE SUNSHINE CAKE (Dena & Sam)

Orange Sunshine Cake
from The Farmer's Wife Baking Book
recipe submitted by L.H., Colorado
(submitted by Dena and Sam)

5 eggs, separated
1 1/2 cups sugar
1/2 cup orange juice
1 1/2 cups cake flour
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cream of tartar

Beat egg yolks until thick and light, adding half of the sugar. Add orange juice and beat. Sift flour, salt and baking powder together three times and add. Beat whites until foamy, add cream of tartar, then rest of sugar gradually. Fold into other mixture. Bake in an ungreased tube pan in a very slow oven (325 F) for 1 hour. Cool, remove from the pan, and ice with whipped cream, very slightly sweetened. Sprinkle with grated orange rind.