Cover image for Julia's breakfasts, lunches, and suppers
Title:
Julia's breakfasts, lunches, and suppers
Author:
Child, Julia.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Knopf : Distributed by Random House, 1999.
Physical Description:
113 pages : color illustrations ; 29 cm
General Note:
Includes index.
Language:
English
Subject Term:

Added Author:
ISBN:
9780375403392
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Julia Boyer Reinstein Library TX715 .C545625 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

Offers seven complete menus, with recipes, for turning any meal into a special treat, featuring step-by-step directions, shopping lists, and variation suggestions.


Author Notes

Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school.

After graduating from cooking school, Child opened her own culinary institute called, L'Ecole des Trois Gourmandes with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style.

Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.

(Bowker Author Biography) Julia Child was born in Pasadena, California. She lives in Cambridge, Massachusetts & Santa Barbara, California.

(Publisher Provided)


Excerpts

Excerpts

Introduction This is the fourth in our series of menu books. The other three contain menus, ideas, and recipes for informal dinners, special occasions, and family meals. We are more informal with our meals in this book, and include a good number of old favorites. To start off our Breakfast Party, as an example, we offer eggs Benedict, including instructions for poaching an egg and mastering a hollandaise sauce. For this same party you'll find out how to make your own corned beef hash and your own English muffins. A real French onion soup highlights Soup for Supper, and a splendid lobster souffl‚ served on a platter makes its appearance for an important luncheon party. Other notables include a real New England potluck supper with its hearty fish chowder, its traditional cole slaw, and that famous pilgrim dessert, Indian pudding. If you are looking for a really superior American potato salad, you'll find it in the Holiday Lunch, where you'll also find an amusing pâté known as Chicken Melon. The Sunday Night Supper is a great boiled dinner with plenty of steamed vegetables and a garlic-horseradish sauce all served over your own homemade noodles.     As with all the menus in this series, you are given the full story -- not only detailed recipes for each dish, but shopping lists, timing suggestions, alternative choices, wines to serve -- in fact you will find everything you need to produce an entertaining and delicious meal. Because the book is fully indexed, you can use it also as a regular cookbook to give you special ideas. For instance, what would be a spectacular dessert that's easy to do? How about Vesuvial Bananas? That's where the bananas are simmered in orange butter and flamed in rum. Most everyone loves a flambéed finish and this, in the Soup for Supper menu, is a snap as well as a sizzle. Or would you like a fairly plain salad to go with your otherwise quite elaborate menu? Try the pretty Salad Mimosa, where nicely dressed large lettuce leaves are sprinkled with sieved hard-boiled eggs, simple indeed but always effective. On the other hand, an imaginative and unusual salad would certainly perk up your rather drearily "healthy" main course. Start them off with a Cobb salad, that now classic tossing up of greens, crumbled Roquefort and crisp bacon, diced avocado, chicken breast, and other delicacies; you don't have to put in every item the recipe suggests when serving it as a first course.     To help you further, each menu is filled with handsome color photographs of raw ingredients as well as the cooked dishes. Generous how-to shots show you exactly how to form a tart shell, how to make noodles, how to peel the stems of broccoli, and even how to take the temperature of your soufflé! You'll find lots of good ideas here, and if you enjoy cooking and entertaining you should have a good time with these menus and recipes -- and you certainly will delight your friends.     Bon Appétit! Julia Child 1998 Chapter One Corned Beef Hash To serve 6 to 8 people Timing note:A good hash takes at least 40 minutes to make since it must have time to crust on the bottom, and that crust is stirred into the hash several times before the final crust is formed. 2 ½ cups (6 dL) minced onions 2 Tb or more butter 2 Tb or more olive oil or cooking oil 3 Tb flour ¾ cup (1 ¾ dL) or more bouillon (cooking liquid) from the corned beef, or chicken or beef broth 4 cups or more diced boiled potatoes (I like "boiling" or all-purpose potatoes because they keep their shape during cooking) 4 cups or more chopped or roughly ground cooked corned beef ½ tsp or so minced herbs such as sage, oregano, thyme, or a mixture 5 to 6 Tb or so minced fresh parsley Salt and pepper ½ cup (1 dL) or so heavy cream (optional) Equipment A heavy frying pan or electric skillet with cover, 12 inches (30 cm) top diameter, and if you plan to unmold the hash it should be of well-seasoned iron or have a nonstick surface; an oiled pizza pan also, if you plan to unmold The hash mixture Sauté the onions slowly in 2 Tb each butter and oil for 6 to 8 minutes, stirring frequently, until tender, then raise heat slightly and let them brown a bit. Lower heat again; blend in the flour and a little more butter or oil if needed to make a paste; stir and cook slowly for 2 minutes. Blend in ¾ cup (1 ¾ dL) bouillon or broth, let boil a moment, then mix in the potatoes, corned beef, herbs, and parsley. Taste carefully for seasoning, and if hash seems dry blend in tablespoons of optional cream or more bouillon. Cooking the hash Rather firmly, press the hash down all over with the flat of a spatula, set a cover over the pan, and cook slowly for about 15 minutes or until the hash has crusted on the bottom. Stir it up to mix some of the crust into the body of the hash, and repeat the process, being careful not to overcook and dry it out (or it will not be cohesive enough to unmold properly). Taste and correct seasoning.     Hash may be cooked in advance to this point; set aside off heat, and you may cover and refrigerate it when cold. Reheat slowly, covered, then proceed.     Some 10 to 15 minutes before serving, uncover the hash, press it down all over with a spatula, and let it form its final crust over moderate heat. Serving You may serve the hash as is, turning each serving upside down on the plate to present a crusted surface. Or you may wish to unmold it in a half-moon shape onto a platter: to do so, start sliding the large cake of hash onto a hot platter but stop at the halfway mark, then, holding pan by its handle, your thumb underneath, quickly flip pan upside down to turn other half of hash neatly over the first, crusted bottom in full view. (This can often be a tricky business, but it does help to have the first half of the hash thinner than the other half and a small pan is far easier to control than the large one described here.) A second unmolding system is to slide the whole cake of hash out onto an oiled pizza tray; then turn the frying pan or a round platter upside down over it and reverse the two, leaving the hash crusted side up. In either case, cracks and musses can be hidden under a sprinkling of chopped parsley. Accompaniments Serve each helping of hash with a fried or poached egg on top, and a dollop of fresh tomato sauce or of warm ketchup or chili sauce. French Onion Soup Gratinée-- The Classic Version There are a number of opinions on the very best recipe for gratin‚ed onion soup. My French colleague Simca has her excellent version in Volume I of Mastering , and I did it also for The French Chef black-and-white TV series: it has a little grated raw onion and some slivers of cheese in the soup before its toast and cheese topping go on, and it finishes with a de luxe enrichment of Worcestershire sauce, egg yolk, and Cognac that is slipped under the brown crust just before serving. A trip through other French sources confirms a spirited egg-yolk finish, and also reveals conflicting information on what can cut down on the length of the cheese strings that drip from the spoon as you consume your soup -- although certainly to some enthusiasts those dangling ropes of cheese are a large part of the soup's authentic character. Stringy cheese solutions 1) Rather than grating the cheese, either cut it into small dice or very thin slices. 2) Use two or three kinds of cheese rather than just one. 3) Beat egg yolks into the soup before gratinéing, and bake it in a pan of boiling water. 4) White wine can de-string cheese -- as suggested by Jim Beard and confirmed by the French -- and it does indeed work for a cheese sauce. Well, I've tried all but method number 3, and my soup-cheese does string somewhat, though not excessively. However, I think one should select pieces of cheese that are on the rather hard and dry side, and I do use a good bit of spirits. For a 3-quart or 3-L ovenproof tureen or casserole, serving 4 to 6 people A loaf or 2 of firm, full-textured French bread 2 Tb or more butter 3 ounces (85 g) firm Swiss cheese in a piece, cut into very thin slices Freshly ground pepper -- 2 to 3 turns of the pepper mill 2 quarts (2 L) or so simmering onion soup 4 to 5 Tb Cognac (optional) 1 cups (3 dL) lightly packed, coarsely grated mixed Swiss cheeses 2 egg yolks, beaten with 4 to 5 Tb Port or Madeira wine (optional) Equipment: An ovenproof tureen or casserole; a serving spoon and fork for the crust; a ladle for serving the soup; and a platter on which to set the tureen. A small decorative pitcher for the optional egg yolk and wine mixture Toasted French Bread Rounds: Preheat oven to 425°F/220°C. Cut bread into slices less than ½ inch (1 cm) thick, place in one layer on a baking sheet or sheets, and dry out in upper third (or middle and upper third) level of oven, watching and turning frequently until bread is a fairly even lightly toasted brown. (You may want extra bread rounds to pass with the soup; do them now, too, and/or do extras, since they freeze nicely for several weeks.) Filling and baking the tureen About 45 minutes Preheat oven to 425°F/220°C. Smear a tablespoon of butter in bottom of tureen and arrange over it a closely packed layer of toasted bread; spread over bread layer the sliced cheese, grind on pepper, ladle in the boiling soup, and pour in the optional Cognac. Float a closely packed layer of toast on the top of the soup, and spread over it the grated cheese with a few grinds of pepper; sprinkle over that a tablespoon or 2 melted butter. Set tureen in middle level of oven and bake for about half an hour, or until soup is bubbling hot and top has browned nicely.     Plan to serve the soup fairly soon, for fear the crust might sink down into it. Until then, keep it hot, almost at the simmer.     At the table, and just before serving, lift a side of the crust with a serving fork, pour into the soup the optional egg yolk -- wine mixture, and stir gently under crust with your ladle. Serve, giving each guest some of the top crust along with the soup. Individual Servings of French Onion Soup Gratinée: Use the same system as that outlined above, but make individual servings in ovenproof earthenware bowls set on a sturdy baking sheet; they will take about 20 minutes in the oven. Thick French Onion Soup -- La Gratin‚e Lyonnaise: Proceed in exactly the same way as in the master recipe, but fill the tureen with layer upon layer of toasted bread rounds, each topped with a mixture of grated cheese and sliced cheese. (You will need probably 1 ½ times more cheese and soup than the amounts specified.) Pour the soup in to cover the bread and bake for 30 minutes or until soup is absorbed and cheese has browned on top; then pour in more soup and bake another 5 to 10 minutes. Stir in the optional egg yolk and wine mixture at the table. The bread and soup will have combined and transformed themselves into a richly flavored, soft, melting cheese and onion dumpling in your bowl -- a very special Old World dish. Vesuvial Bananas Bananas simmered in orange butter and flamed in rum Almost everyone loves bananas, and they make a most delectable flaming dessert when you want a chafing dish finish. Desserts done at the table demand the drama of flaming and, besides, that burning evaporates the alcohol -- what we want with our bananas is the flavor of those spirits, not the kick! Although you may serve them just as they are, I think you'll find they most definitely need something to dress them up, such as a mound of sherbet or ice cream that they might surround, or a sprinkling of cinnamon or shaved chocolate. My solution is strawberries sliced and spread over the banana midriffs and placed whole at their either ends, then a basting of all elements with the buttery cooking juices.     For 6 people Note:Because of timing restrictions on our television program, I did only 4 bananas, but our dinner here is for 6 people and so is the following recipe. 2 oranges ½ cup (1 dL) sugar ¾ stick (3 ounces or 85 g) unsalted butter 5 Tb orange liqueur 5 Tb white rum, dark Jamaica rum, or bourbon whiskey 1 lemon 1 pint (½ L) fresh strawberries, halved or quartered lengthwise 1 pint (½ L) fresh strawberries, whole, stems removed 6 bananas Equipment: A chafing dish large enough to hold the bananas easily; a burner with a reasonably strong heat source (or an electric frying pan); a tray to set the cooking apparatus upon; a long-handled spoon and fork for the bananas; a table fork for the lemon; a platter and/or dessert plates Preliminaries in the kitchen Arrange the dining room accessories on the tray. Just before dinner, so it will not lose its freshness, grate the peel of 1 orange onto a decorative plate, with the sugar and butter. Squeeze the juice out of 1 ½ of the oranges and pour into a pitcher; refrigerate, along with the butter and sugar plate. Set out the bottles of orange liqueur and rum, and halve the lemon. Ready your strawberries and place in decorative bowls. Peel the bananas, removing any strings clinging to their flesh, only the moment before cooking, either in the kitchen or at the table. The cooking Set the chafing dish on the lighted burner and add the butter. Let it bubble up, then stir in the sugar and grated orange peel. Pour in the orange juice and, with drama, pierce the cut side of a lemon half with your fork as you squeeze in the juice from on high, repeating with the second lemon half. Pour in the orange liqueur -- from the bottle, if you can judge the amount of approximately 5 tablespoons. Let the liquid bubble up, then arrange the bananas in the pan. Baste them with the liquid almost continuously as it cooks and bubbles and gradually turns into a thick syrup, almost a caramel. This will take some 5 minutes of basting and animated conversation. However, do not cook the bananas too much or they will be too limp to transfer from chafing dish to platter or plates. The flaming finish, and serving As soon as you conclude the bananas are done and the syrup is thick enough, pour in the rum or whiskey, let bubble up, then either tip the pan into the flame, or ignite with a lighted match. Spoon the flaming liquid over the bananas until the flames subside. Arrange them either on a platter and decorate with strawberries as illustrated, or serve onto individual plates. Baste bananas and strawberries with the syrup. Copyright © 1999 Julia Child. All rights reserved.

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