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Her kitchen in the lower level of the Smithsonian Museum of American History is fabulous! Sent from my iPhone using Tapatalk
I would love to see it.
Poulet au Porto this Saturday w/ Potatoes sautéed in butter.
Nice!Fillets of salmon braised with a mousseline of scallops (from Julia's The Way to Cook) this Sunday w/ a baguette and a green veg of some sort.We haven't made this before so it'll be an adventure, a joint effort for Spawn the Elder and me. I volunteered to make the Hollandaise sauce that will go over the braised fish and mousseline.
Yeh the recipes I have had / made are full of fat, cream, butter, etc. to me that's what makes it taste good!it's not protein, sauce on the side, and steamed veggies.
Yeah, just blanching the potatoes before sautéing them would do the trick. For roasted potatoes, I blanch them first, which allows the outer surface to be "roughed up" when I mix them with olive oil and seasonings. They're really nice and crisp but thoroughly cooked. I really don't like underdone potatoes.I have a large (12 in in diameter), deep (3.5 in) Le Creuset sauté pan with lid, aubergine w/ the same ceramic interior as your braiser. It's my workhorse!
That sounds delicious! Post pictures!! It also reminds me I need to find a decent crusty bread product for our dinner. That porto sauce needs an additional delivery mechanism. Which is easier said than done where I am.
OK, here are the photos. Food photography is tricky, and to look decent, a professional is needed. A lot of home cook photos are just...gross. These fall under the latter category and are not pretty. Comments on the recipe below.Looks like some horror from the Gallery of Regrettable food. It tasted and smelled delicious though.Here's a serving. I was able to eat maybe 2/3 of the fish/scallop mousseline. Just one piece of bread. I think I ate more butter yesterday than I have in over a year! Finished my steamed spinach though! The fish was NOT easy to serve (see blobs on table cloth).Comments on recipe.Julia's master recipe for braised salmon with aromatic vegetables was actually easy. Salmon, vegs, and juices were delicious. Scallop mousse (goes on top of the salmon and veg), a mix of sole and scallops, was easy to prepare, but it was bland. Needs some zhushing up, like addition of a bit more white pepper, maybe 1/2 tsp of Hungarian hot paprika, and a tablespoon or 2 of Cognac. Cooking time was 40 minutes vs. Julia's 20 to 25, but our oven's temp is funky. We had to crank it up on the setting to actually heat closer to 350. I'd really like a dual fuel stove. I hate the damn gas oven.The mousseline sauce was amaaaaazing, but incredibly rich (butter, so much butter). The base is JC's recipe for hollandaise (best recipe and procedure I have seen yet - produced a nice thick sauce that did not curdle), then the very reduced juices from the fish are added, followed by whipped cream to lighten it. "Lighten." Heh. Then it's all run under the broiler. Per Julia, 2 inches away. I set the platter 6 inches away. Even then, that mound was really brown! Spawn the Elder snatched it out of there before it burned, thankfully.We reduced the total recipe by 1/2, and it still made a lot. Sent about 1/3 of it home with Spawn the Elder. It was an adventure, but I won't repeat it. The master recipe for braised salmon filet though, yeah, definitely would repeat that!
I also think they may under report cooking times because they were working in commercial kitchens with heavy duty equipment.
The recipes were heavily tested in "home kitchens" so maybe you just aren't a good cook, Barry. Great thread, by the way! Bring on all the butter.
Home kitchens with a Wolf range/oven? Mmmmmmm...butter.
Well, yeah. How else could you prepare this?
That looks delicious!
It looks like a dehydrated cheese burger in a bowl of watered down tomato soup.
More photos Barry and Doc!I love Le Creuset pans and that braiser is tempting…Sent from my iPhone using Tapatalk
Really nice browning on the chicken! Love those delicious mushrooms. But where are the brown-braised white pearl onions? I always add those per JC's recipe. It's a bit of extra work, but worth it.
Beautiful Barry!Have a workhorse similar to this:Not sure I need another. Sent from my iPhone using Tapatalk
Yum! How long did it take?
beef bourguignon last night. A made the whole thing. I did nothing. So only have a couple of pics. Mid cook Finished product: NOT pretty but delicious! Served over buttered noodles.
Lovely! One my very favorites, and yes, you cannot rush it. Kudos to A!We’re making JC’s deviled chicken with a mustard-herb coating tonight!
Ohhh that sounds awesome! I don't think that is in the book we have (Mastering the Art...). I'll have to double check or look it up! Post the results!!
The result. It was delicious and only moderately fussy. Served it with a massive amount of buttered noodles (Spawn the Younger devours the leftover noodles) and a simple green salad with made-from-scratch honey mustard dressing. Forgive the messy tablecloth. I need to remember to ask DH to wash it this week.The linked recipe is a close adaptation (Julia Child's Deviled Chicken with a Mustard and Breadcrumb Coasting), but I transcribed ours from her actual cookbook and added my own annotations.Notes: Five inches from our scary broiler element? No, just no. Visions of flame and smoke. Yet, JC (and the linked recipe) say to drain the juices and fat from the pan, then skim off 2 T of chicken fat, and discard the rest of the juices! So, saving the juices was not essential. With that in mind, Spawn the Elder grilled the spatchcocked chicken on our charcoal Weber and just used melted butter and duck fat to add to the mustard coating, then drizzled the same combination on the finished chicken. Next time, we will open the grill cover and baste much less frequently to avoid heat loss. He coated the grilled chicken in the mustard coating, which was a mix of Dijon and Maille whole-grain mustard, the butter-duck fat combo, and a bit of thyme and tarragon. Then he pressed fresh bread crumbs in it and roasted for about 30 minutes at 400F in the upper 1/3 of the oven.Everyone liked it!After dinner, we watched the most recent episode of "Julia" on HBO Max.
We are attempting this chicken dish this evening!
Oooh, I think you'll like it! Let us know how it turns out. That mustard and bread crumb coating = much yum.Enjoyed the finale of Julia and happy that it has been renewed for another season. Watching the series makes me want to go shopping at Savenor's!
You wouldn't believe the coordinated effort between Spawn the Elder and me to transfer the bird to the serving platter without messing with the crust! When we carved it, yep, the coating falls off, but we served it on the side. Quartering the bird is a great idea! Did you grill the chicken first?
It is excellent on chicken thighs which is what I had last night. A thigh and drum stick. I prefer dark meat chicken and Turkey.
Julia's Boeuf Bourguignon is a classic. We usually make it a few times during the colder months.For NYE, we're having Julia's version of roasted racks of lamb: coated with a mustard sauce, baked at high heat, then coated with bread crumbs and baked at a lower heat; probably similar to Barry's carré d'agneau à la moutarde. Also trying her oven-roasted potato galette recipe with a modification from Serious Eats. Sautéed broccoli rabe with garlic and red pepper as a side. Leftover cranberry pudding with butter-cream sauce for dessert. Spawn the Elder bought a fancy DOCG prosecco.**When I had a follow-up appointment with my gastroenterologist in November, she said it was fine for me to resume moderate alcohol consumption since my liver abnormalities (identified in 2021) were actually the result of my autoimmune flare and the lymphoma, both effectively managed/resolved, and NOT liver disease. I'm still keeping wine and booze very VERY moderate since I don't want to stress my physiology. Like no more than 4 ounces of wine and an ounce or less of cognac or Scotch for a weekend dinner/dessert. My days of 4 ounce Vesper martinis are done!
Oh, that potato galette sounds interesting. Is it online? We’re doing ribeyes and some sort of roasted veggie. Our traditional nye has included smashed potatoes with sour cream and caviar, but I didn’t want to spend the extra $ on caviar this year. We had them without on Xmas, so maybe something different would be better.
Julia's Boeuf Bourguignon is a classic. We usually make it a few times during the colder months.For NYE, we're having Julia's version of roasted racks of lamb: coated with a mustard sauce, baked at high heat, then coated with bread crumbs and baked at a lower heat; probably similar to Barry's carré d'agneau à la moutarde. Also trying her oven-roasted potato galette recipe with a modification from Serious Eats. Sautéed broccoli rabe with garlic and red pepper as a side. Haricot verts as a side (broccoli rabe is for tomorrow). Leftover cranberry pudding with butter-cream sauce for dessert. Spawn the Elder bought a fancy DOCG prosecco.**I resumed light imbibing. When I had a follow-up appointment with my gastroenterologist in November, she said it was fine for me to resume moderate alcohol consumption since my liver abnormalities (identified in 2021) were actually the result of my autoimmune flare and the lymphoma, both effectively managed/resolved, and NOT liver disease. I'm still keeping wine and booze very VERY moderate since I don't want to stress my physiology. Like no more than 4 ounces of wine and an ounce or less of cognac or Scotch for a weekend dinner/dessert. My days of 4 ounce Vesper martinis are done!
Not online but here's the recipe. Keep in mind we haven't tried this yet but it looks straightforward. The parboiling in water with salt and vinegar is the Serious Eats mod.Oven-Roasted Potato GaletteFrom The Way to Cook by Julia ChildThinly sliced potatoes are tossed in butter then roasted in a thin layer in the oven. They are lightly browned and tenderly crisp. For 6 servings1 ½ pound “boiling” potatoes (red potatoes or Yukon Golds)3 T to 4T melted butter, olive oil, or duck/goose/chicken fatSeasonings: salt, freshly ground pepper, and if you wish, thyme or mixed herbs, and/or puréed garlicSpecial equipment suggestion: A slicing device is useful but a good knife works; a nonstick baking surface is essential, e.g., an ovenproof nonstick skillet or a very well-seasoned cast iron skillet.Preparing the potatoes. Preheat the oven to 400F. Peel potatoes. Slice into ~ ¼ inch thick slices. Put slices in a large saucepan, ensuring slices are covered with cold water (use about 2 quarts of water). Add the following to the water:2 T kosher salt (18 grams)2T white vinegarBring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are barely tender, offering some resistance when poked with a paring knife, about 4 minutes. Drain potatoes; spread out over a baking sheet to dry for about 20 minutes or so. Pat with paper towels if needed.Place potato slices in a large mixing bowl. Pour melted fat or olive oil over the potato slices, add salt and other seasonings, then gently mix with hands to coat the slices.Baking 30 to 30 minutes. Arrange slices neatly in the skillet. Bake in upper middle level of the preheated oven for 20 minutes, then rapidly press down with a spatula or back of a wooden spoon. Bake 15 to 20 minutes more, until lightly browned. If possible, turn them over to brown bottom layer (might be risky).Ahead-of-time note: When done somewhat ahead, the potatoes will keep nicely if they remain uncovered at room temperature. Reheat in the oven for a few minutes just before serving.
That also sounds delicious!
The salted water seasons the potato slices, so no need to add any more salt IMO. We added some as directed in Julia's recipe, and it was a bit too salty, even for me. Lamb was fab as usual. We have used Julia's recipe for rack of lamb for years. We had a red Bordeaux w/ dinner and the fancy Prosecco with dessert. Both were delicious.
HBO/Max "Julia" Season 2 premiered this week so I made her classic sole meunière for supper!
I love that.
One of my favorites! The fish was really fresh. The fond got pretty brown but tasty.
I had no idea this existed. We just started it tonight!
You need to hang out in the Netflix thread!Great show.