" This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children's meals, etc..." This is the first sentence in the forward of "Mastering the Art of French Cooking"Me, I'm not a movie critic, but I have to give the new Movie "Julia and Julie" 2 big thumbs up. Mind you I might be a bit prejudice. I do love Cooking, France and Julia Child. I am lucky enough to have in my possession "The Book" (mastering the art of french cooking) Some years back as I was helping my mother in law clean out, wash up and organize her kitchen. She gave me her copy of " Mastering the art of french cooking" The book is well loved and used. after all it's a 6th edition and was printed in 1964.
I won't and can't compare myself with Julia Child. But as she did I spent some time in France. And like her wanted to find things to do to fill my days while the children were in school. I'd browse the numerous Marches. For example the Versailles Marches was
on Tuesdays and Sunday. St. Germain Wednesday and Saturday. I learned not to touch the fruit or veggies but simply point and let the vendor touch. I too took many cooking classes. One was in the basement of the Ritz. But my favorite was a two week course taught by young American chief who once was the personal chef to the Rothchilds. Four of us cooked every day in her small kitchen. I learned allot but mostly I Cherish the memories.
Well on to my favorite recipes in Julia's book. I will share them periodically, but since I've been so inspired by the movie I'll share my top five in the next two weeks. Here we go....
MOUSSELINE AU CHOCOLAT
4 egg yolks
3/4 cups fine sugar
6 oz semi sweet baking chocolate
1 1/2 sticks softened unsalted butter
pinch of salt
1 tbs. sugar
Beat the egg yolk and sugar until the mixture is thick, pale yellow and falls back on itself foaming a slowly dissolving ribbon. Then set mixing bowl over the not quite simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger. Then beat over bowl of cold water for 3- 4 minutes until the mixture in cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt the chocolate over warm water.. remove from heat and beat in butter a bit at a time, to make a smooth cream. Beat chocolate into egg yolk mixture.
Beat egg whites with salt until soft peaks are formed: sprinkle on the sugar and beat until stiff peaks are formed. Stir in 1/4 of the egg whites into the chocolate mixture. Fold in the rest.
Refrigerate at least 2 hours or over night. Can be served with whipped cream. Bon appetite
* please don't use your generic chocolate chips. Like the forward says this book and the recipes in it are for the occasional splurge. So go out and buy a really good chocolate!
IT'S summer time, and a plethora of fruits and veggies are emerging. I always love when cherries come on. Then I know summer is n full swing. Last night I taught a class on Lavender. Growing it, and cooking with it too. If you have never had a dish with a hint of lavender in it. Your missing a great flavor sensation.
Here are two recipes using cherries in combination with Lavender
Caramelized Lavender Cherries
Melt 1/4 Cup butter in large frying pan over medium heat. Add 3 TBS. packed brown sugar, 1/2 tsp. culinary lavender, 2 cups pitted cherries, and a squeeze of fresh lemon juice. Simmer until cherries are warm. Spoon over anything! pound cake or ice cream.
RED WINE LAVENDER CHERRY SAUCE
In a frying pan over medium heat, saute a couple of sliced shallots, and 2 Cups pitted cherries in olive oil until onion are brown. Mix in 2/3 cup red wine, 1 Tbs. orange zest, 2 Tbs. sugar and fresh orange juice. A pinch of salt and 1/2 tsp. culinary lavender. Cook stirring often until sauce reduces by half. Spoon over chicken, and sprinkle with fresh thyme. I also rubbed my chicken parts with olive oil, salt and pepper, lavender and fresh rosemary
*Note. It's important t0 use culinary lavender. The Purple apple sales high quality culinary lavender. A two oz bag (1 cup) is $4.00 free shipping.
Enjoy all the goodies that are now available in the garden, or on the tree. Eat locally and in season.
Cheers Peggy
OK, now that you have gone out and bought a basil plant. To prolong the life of your plant, keep snipping off the flower that will form on top.
This next recipe also requires some fresh herbs. It's a crowd pleaser for sure. How could it not be, It's made with butter and cream. YUM
CREAMY PASTA SAUCE WITH FRESH HERBS
1 1/4 C. heavy cream
4 Tbs. butter
1/2 tsp. salt
1 C. finely chopped fresh herbs. (example:Basil, mint, chives or Italian parsley)
1/8 tsp. grated fresh nutmeg
pinch cayenne pepper
1 C. grated Parmesan cheese
8oz. angel hair pasta
Combine the cream. butter, salt, nutmeg and cayenne. Simmer on low heat for about 15 minutes, or until sauce is slightly reduced and thickened. Whisk in cheese and herbs. Cook another 5 minutes. Correct seasoning. And serve immediately over warm pasta.
*Note Fresh nutmeg is wonderful, It's worth looking for. Also a kitchen tool which in my opinion is a must in your kitchen is a "Microplane" This will grate your nutmeg, parmesan cheese and any things else .
The next recipe is a middle eastern dish that I love. It also incorporates a couple of fresh herbs. It's relatively inexpensive to make and good for you too!
TABOULI
3 C. finely chopped flat leaf parsley
1/2 C. finely chopped mint
4-5 finely chopped green onions with green parts
4 ripe tomatoes chopped
1 C. bulgur wheat
1/2 tsp. allspice
1/2 C. lemon juice
5 Tbs. good olive oil
salt and pepper to taste.
a couple shakes Tabasco to give it a little zing
rinse bulgur several times. Then soak for 20 minutes. In large bowl toss rest of ingredients. Drain bulur and add to your large bowl. season to taste. Toss well. Tabouli benefits from resting. 1 hour in the refrigerated would be good.
Enjoy! if you have any comments or questions feel free to contact me. Also any suggestions on future recipes or subjects drop me a note.
Cheers Peggy
When written in Chinese the word CRISIS is composed of two characters. One represents DANGER and the other OPPORTUNITY.
FEAR NOT, BE OF GOOD CHEER. THE FUTURE IS A BRIGHT AS OUR FAITH!!
-Pres. Thomas S. Monson
RUN don't walk and go buy yourself a basil plant. You say you don't have a garden! Do you have a sunny spot and water? Then you have the beginnings of a garden. To start your garden plant a basil plant in a good size pot. As it grows keep plucking off the leaves and make yourself or family some of the many dishes in which basil is a star. Dishes like pesto, pistou and pizza sauce. All these dishes can be made now while basil is plentiful then frozen to be used all year round. Here are 3 recipes that you can make now and freeze.PEGGY'S PESTO
2 cups loosely packed basil leaves
1/2 cup olive oil
2 Tbs. pine nuts
4 clove garlic
1 tsp. salt
3/4 cups grated Parmesan cheese
3 Tbs. softened unsalted butter
Put basil, olive oil, pine nuts, garlic and salt in a food processor or blender. Blend or process until smooth. Transfer to a bowl and stir in the cheese and butter. This sauce will melt over warm pasta. If freezing put in small freezer bags, small canning jars or plastic containers.
FRESH PIZZA SAUCE
4 med plum tomatoes, or 1 pound
2 Tbs. olive oil
1 clove garlic
1 Tbs. chopped fresh basil
1/4 tsp. salt
1/4 cup white wine
Pour boiling water over tomatoes, so skins come off easily. Peel and chop. Heat oil in sauce pan over med heat. Add tomatoes and garlic, Saute for 5 minutes. Add basil , wine and salt. Bring to a boil, cover and reduce heat and simmer on low for 15 minutes. Take off lid and turn the heat up to medium. Reduce sauce until it's about 1 cup. This you will have to eyeball. I freeze this is small bags also. Summer time is when tomatoes are inexpensive too. I use this on my famous deep dish pizza. (recipe will be given upon request )
PISTOU
1/4 cup olive oil
3 cloves garlic
1/2 cup loosely packed basil
1/4 tsp salt
1/4 tsp. sugar
1 Tbs. red wine vinegar
Combine all ingredients and whirl until smooth. Makes about 1/3 cup.
Pistou is the the french version of pesto. They use this sauce to flavor many things. It is an explosion of flavors. The recipe that follows in a french soup called "Beef soup au pistou". If you read the recipes it really is a glorified hamburger soup. But wait until you taste this soup! it will become a favorite in your homes. Bon Appetit!
BEEF SOUP AU PISTOU
2 Tbs. Olive oil
1 1/2 lbs. lean hamburger
1 large onion thinly sliced
1 clove garlic
1 28 oz can tomatoes cut into small pieces
2 cans beef broth
2 cups water
2 tsp. salt
1/4 tsp pepper
2 medium potatoes, cut into cubes
1 pound green beans (fresh when possible)
1/4 pound vermicelli, broken up
1/2 cup finely grated Swiss or Gruyere cheese (if you afford it go for the Gruyere)
In a 5-6 quart pot saute hamburger in olive oil. As the meat begins to brown add onion and garlic and continue to saute until onion are soft. Add tomatoes, water, broth, salt and pepper and potatoes. Bring to a boil, cover reduce heat and simmer for 1 hour. After the soup has simmered for 1 hour. Add the vermicelli and green beans. Cook until pasta is just tender. Add cheese about 2 Tbs. at a time, stirring until each batch melts. Right before you serve stir in your pistou and serve at once. Use a Little cheese to garnish the top.
I hope you enjoy the recipes. They are tried, tested and loved. Next week I will be posting some new recipes about cooking with other fresh herbs. I believe we should be eating whats in our garden. Or whats at our local farmers market. Remember "Eat Locally"
Cheers. Peggy