Provençal Cherry Tomatoes

Provençal Cherry Tomatoes
Recipe adapted from Julia Child

This past weekend I hosted a French themed dinner party. I used my culinary hero, Julia Child, as my inspiration...with my own twist.

I decided to make this classic side dish into an appetizer by using cherry tomatoes. These little jewels were served before we sat down to dinner and there was not one left behind. They come together quickly and the taste is incredibly fresh. Enjoy!

Serves: 6-8

Ingredients:
24 ripe cherry tomatoes
Salt and freshly ground pepper
1 1/2 cups fresh bread crumbs
2 tablespoons minced shallots
1 teaspoon dried herbes de Provence
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped parsley
4 tablespoons olive oil

Directions:
1. Set a rack on the upper-middle level and preheat the oven to 400 F.

2. Cut off the top of the tomatoes and over a plate or bowl, squeeze each tomato gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the mini muffin pan cut side up. If any are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper to taste.

3. Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

4. Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of olive oil over the top of each tomato.

5. Bake for approximately 10-12, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot.

Fillets of Sole Meunière

Fillets of Sole Meunière
Recipe by Julia Child*

Fillets of Sole Meunière was one of the first dishes Julia Child tried when she arrived in France and she fell in love with it. There's a scene in the move "Julie & Julia" dedicated to this first taste and it's one of my favourite scenes...Julia can barely speak yet conveys her absolute delight with the dish. Now, my reaction to this dish was not as dramatic but I love the simplicity and perfection of a fresh, delicate fish cooked with butter. There is nothing better than butter! Enjoy!

Serves: 6

Ingredients
6 skinless and boneless sole or other thin fish fillets (best choices are Dover sole, tray sole, flounder, whiting and trout), all of a size, 4 to 6 ounces each and 3/8 inch thick
Salt and freshly ground white pepper
1/2 cup or so flour in a plate
About 4 tablespoons clarified butter (see notes below)
3 tablespoons minced fresh parsley
4 to 6 Tablespoons unsalted butter
1 lemon, cut into wedges

Directions:
1. Making Clarified Butter:
There is no substitute for the taste of butter in good cooking, especially when you are sautéing delicate foods like chicken breasts, or fillets of sole, or when you are making croutons. Plain butter will burn and speckle rapidly because of the milky residue it contains, but when you clarify the butter you rid it of that residue.

The more thorough professional system is to cut the butter into smallish pieces for quick melting. Bring it to the slow boil in a fairly roomy saucepan, listening and watching for several minutes until its crackling and bubbling almost cease, indicating the milky liquid has evaporated and the clarification is complete. (At this point watch that the butter does not burn and darken.) Pour the clear yellow butter through a tea strainer into a preserving jar. It will turn yellowish white when cold and congealed, and will keep for months in the refrigerator or freezer.

2. Sautéing: Pat the fish dry. Dust the fillets lightly on each side with salt and pepper. The moment before sautéing, rapidly drop each into the flour to coat both sides, and shake off the excess. Set the frying pans or pan over high heat and film with 1/16 inch of clarified butter. When the butter is very hot but not browning, rapidly lay in as many fillets as will fit easily, leaving a little space between each. Sauté a minute or two on one side, turn carefully so as not to break the fillet, and sauté a minute or two on the other side. The fish is done when just springy rather than squashy to the touch of your finger. Immediately remove from the pan to warm plates or a platter. (Or, if you are sautéing in 2 batches, keep the first warm for the few minutes necessary in a 200 F oven.)

3.Sauce and serving: Sprinkle each fillet with parsley. Wipe the frying pan clean, set over high heat, and add the fresh butter; heat until bubbling and pour over the fillets – the parsley will bubble up nicely. Decorate with lemon wedges, and serve at once.

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Vichyssoise

Vichyssoise

Recipe by Julia Child*

This soup is simplicity at it's best and tastiest. A few ingredients combine to make magic with this delicate yet richly flavoured soup. As much as I enjoy this soup cold (as it is meant to be served), I also enjoy it hot. Either way, you are in for a treat. Enjoy!
 

Serves: 6

Ingredients:

3 cups potatoes, peeled and cut into half moons

3 cups leeks, chopped (only the white part)

1 1/2 quarts chicken stock (homemade or organic)

1/2 cup heavy cream

Salt to taste

fresh chopped chives for garnish

Directions:

1.Simmer the vegetables in the stock for 40 to 50 minutes, partially covered. Add salt

2.Puree the soup either in a blender, or through a food mill and then through a sieve.

3.Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill.

4.Garnish with chopped chives and serve in chilled bowls.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Salade Nicoise
Recipe by Julia Child*

Salade Nicoise is the perfect summer meal. It's full of fresh and flavourful ingredients that despite the long list of ingredients, takes no time to pull together. My only change to this recipe was to use fresh tuna rather than canned. I know Julia would have forgiven me this slight adjustment. ;) I lightly seasoned and oil a tuna steak then seared it in a hot grill pan for 2 minutes a side. I wanted a rare center but if you want it more cooked, add an extra minute per side. Enjoy!

Serves: 4-6

Ingredients:
1 head of Boston Lettuce, large, washed and dried
2 to 3 Tablespoons virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (Recipe Below)
3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked or fresh tuna, seasoned and seared 2 minutes a side
1 quart of French Potato salad (Recipe below)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy filets packed in oil, opened and drained just before serving
1/2 cup black Nicoise-type olives
3 or 4 Tablespoons capers
1/4 cup fresh parsley, minced

Directions:
1. Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

2. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

3. Drizzle a spoonful or two of the dressing over the tomatoes.

4. Season the tuna lightly with a spoonful or two of dressing.

5. Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna.

6. Ring the salad with the eggs and curl an anchovy filet on top of each.

7. Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.

Oil and Lemon Dressing
Recipe by Julia Child

Ingredients:
2 strips of fresh lemon peel, 1 by 2 1/2 inches each
1/4 Teaspoons salt, plus more, if needed
1/2 Tablespoon Dijon-type prepared mustard
1 to 2 Tablespoons freshly squeezed lemon juice
1/2 cup fine fresh oil
Freshly ground pepper

Directions:
1. Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon.

2, Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended start beating in the oil by droplets to make a homogeneous sauce—easier when done with a small electric mixer.

3. Beat in droplets more lemon juice and salt and pepper to taste.


French Potato SaladRecipe by Julia Child

Ingredients:
1 1/2 pounds "boiling" potatoes, all the same size and shape if possible
2 Tbs shallots or scallions, finely minced
Salt
White pepper, freshly ground
1/4 cup chicken stock (or potato-cooking water)
1 1/2 Tablespoons wine vinegar
2 to 3 Tablespoons fresh parsley, chopped
2 to 3 Tablespoons light olive oil, optional

Directions:
1. Fill a three-quart saucepan half full with cold water.

2. Wash the potatoes. One at a time peel a potato, and if it's round and fat rather than long and thin, cut it in half lengthwise. Cut the potato into slices 1/4 inch thick, and drop the slices into the pan of water, to prevent discoloration while you prepare the rest. It is best to cook them within 1/2 hour to prevent the possibility of their turning grey.

3. Drain out the water, then add clean cold water to cover, and the salt. Bring to the simmer, and simmer 2 to 3 minutes, or until the potatoes are just tender -- keep testing by eating a slice to be sure.

4. Crunchily undercooked potatoes are dreadful, and overcooked potato slices will disintegrate.

5. Drain out the cooking water (you may wish to use it for soup). At once cover the pan and set aside for 3 to 4 minutes (but no longer than 5), to allow the slices to firm up. Then uncover the potatoes and plane to season them while still warm.

6. Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving.

7. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.
  

*Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Mousseline au Chocolat

Mousseline Au Chocolat
Recipe by Julia Child **

French food is just as much about technique as it is about great ingredients.....and in the case of Mousseline Au Chocolat, it also requires one strong whisking arm. Chocolate mousse is one of my favourite desserts. I love its luscious feel in my mouth as the chocolate melts slowly on the tongue. Perfection.

Julia said "Among all the recipes for chocolate mousse this is one of the best, we think; it uses egg yolks, sugar, and butter, and instead of cream, beaten egg whites."* And, beat eggs you will! This is a great workout for your upper arms and it will justify the calories of this amazing dessert later. ;) Bon Appetit!

Makes 6 servings

Ingredients:
4 egg yolks
3/4 cup instant sugar (very finely granulated)
1/4 cup orange liqueur
6 ounces or squares semi-sweet baking chocolate
4 tablespoons strong  coffee
6 ounces or 1/2 sticks softened unsalted butter
1/4 cup finely diced, glazed orange peel (optional)
4 egg whites
pinch salt
1 tablespoon sugar

Garnish:
1/2 cup whipping cream, whipped until stiff with a pinch of sugar and a drop of vanilla.
Cocoa powder for dusting

Directions:
1. Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur.

2. Then set mixing bowl over the not­ quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.


3. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.

4. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream.Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.

5. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Stir one fourth of the egg whites into the chocolate mixture. Fold ín the rest.

6. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight.

7. I decorated the top of the mousse with lightly sweetened whipped cream with a touch of vanilla. A little dusting of cocoa powder completes this delicious dessert.

* Keep in mind that this recipe uses raw eggs so be careful if you're pregnant or have other health restrictions.

**Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Rolled Omelette

Rolled Omelette
Recipe by Julia Child*

My love for Julia Child is no secret. Julia was a remarkable woman/chef who introduced an entire generation to the art of French cooking. I've read her books, cooked her food and followed her life. So I'm excited to announce that I'll be participating in a project celebrating Julia Child's 100th birthday. I'll be preparing and blogging some of Julia's most popular recipes in these 100 days leading up to her birthday on August 15th.

You can follow me and other bloggers on Twitter with the #jc100 hashtag or on facebook at https://www.facebook.com/JuliaChild

Our first recipe comes from Julia's masterpiece "Mastering The Art of French Cooking", the classic Omelette Roulée or Rolled Omelette. This recipe is more about technique than ingredients. In fact all you need are 2 eggs, a pinch of salt/pepper, butter, a hot pan and 20 seconds. Simple, right? I thought so to until I tried it.

I thought I could get the perfect, pale omelette on the first try. Nope, what I got was tasty but far from perfect. The omelette was too brown and I couldn't achieve that perfect rolled shape.  But as Julia said: “The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." So I gave it another 2 tries and the final one was the best. Ok, so maybe I didn't get the absolutely perfect pale colour, but baby I mastered the roll! Bon Appetit!

 
Here Julia Child teaches us how to make the perfect omelette.

*Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.