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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.
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Topic: Julia Child thread: her influence, in the media, and recipes (Read 31072 times)
