Emily BalkAugust 13, 2018 09:11 AM
Cold Sesame Noodles: The Endlessly Adaptable Summer Dish You’ve Been OverlookingIt’s hot, the dog days of summer, and you’re basking in the seasonal bounty of sweet corn and heirloom tomatoes. “All I want to eat is salad,” you say to your co-workers with a wistful sigh as you spear a fork through your fourth leafy melange this week. Pasta is the last thing on your mind.
August 9, 2018 07:33 AM
Julia Child's Chocolate MousseHere is a queen among chocolate mousses, lighter than some because beaten egg whites are folded in instead of whipped cream. But it is every bit as richly flavored as the most devout chocolate cultist could wish, and the subtle aroma of good liqueur brings out that chocolate essence to perfection. You will note that egg yolks are sugar beaten over hot water before the rest of the ingredients go in; this step has the triple function of cooking the yolks, dissolving the sugar, and giving a lightness and cohesion to the mixture. Butter, which goes in later, gives it body and suppleness as well. Plan to make the mousse several hours or the day before serving, as it must be well chilled; you can even freeze it. Serve the mousse in a bowl, in dessert cups, or in little covered china pots; or for drama, you can mold it.
August 9, 2018 07:30 AM
Julia Child's Coq Au VinCoq au vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red-wine sauce, its tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. This dish is ideal for a party because you may prepare it completely a day or more before serving; coq au vin seems to be even better when done ahead so all its elements have time to steep together.
August 8, 2018 04:07 PM
Julia Child's Pâte a BriocheMixing and Kneading The Dough
August 8, 2018 03:55 PM
Julia Child's NapoleonsSome of the handsomest items on the pastry tray in a good restaurant or bake shop are the rectangular Napoleons, their white toppings covered with decorative lines of dark chocolate. When you cut into one, you find layers of kirsch-flavored cream sandwiched between layers of light, buttery pastry. They are a treat for dessert, for a snack at the coffee break, and look beautiful on a buffet or tea table.
August 8, 2018 03:55 PM
Julia Child's Gâteau De Crêpes A La NormandeFlaming mound of Crêpes with Baked Apple Slices and Macaroons.
August 8, 2018 03:44 PM
Julia Child's Oeufs Sur Le PlatThere are scrambled eggs, poached eggs and fried eggs, but none of those are the elegant eggs taught to us by Julia Child.
August 8, 2018 03:28 PM
Julia Child's Quiche LorraineA quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand only for its crust. And if you've been having troubles with pastry dough, give this recipe a whirl in your electric mixer.
August 8, 2018 03:23 PM
Julia Child's Épinards Au Jus; Épinards A La CrèmeAnyone who has been fortunate enough to eat fresh home-cooked vegetables in France remembers them with pleasure... There are those who are convinced that it is only in France that one can enjoy such experiences, because French vegetables are somehow different. Fortunately this is not the case. Any fine, fresh vegetable will taste just as good in America or anywhere else when you use the French vegetable-cooking techniques.
August 8, 2018 03:12 PM
Julia Child's Potage ParmentierIn this busy, can-opener world, a homemade soup often seems like a new taste sensation. The old French standby, leek and potato soup, tastes so good you cannot believe it is nothing but vegetables, water and salt simmered together. It is also versatile: add watercress and you have a potage au cresson, or chill it, lace it with cream and you have vichyssoise. Another delicious soup is cream of watercress with its final enrichment of egg yolks. Hot or cold, most French soups are very easy, and can be made ready hours before serving time.
August 8, 2018 02:55 PM
Julia Child's Homard Gratiné Au FromageHere is a delicious way to serve stuffed broiled lobsters. It is particularly recommended for the cook who wants a splendid main course that can be assembled at leisure. This is a much simpler recipe than lobster Thermidor, and every bit as good. The lobsters are steamed in wine and herbs, then this liquid is used to make the light cheese sauce, which bubbles around the lobster meat as it heats in the oven.
Danielle DeSiatoAugust 8, 2018 01:48 PM
Local Honey Makes Delicious Ice CreamNothing beats ice cream on a hot day. This recipe adds a little honey to sweeten up the deal.
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