Julia chang is a chef. Cooking delicious dishes according to Julia Child's recipes
Today I want to invite you to cook a light, tender vegetable-based cream soup according to the recipe of the famous Julia Child. It is prepared easily and quickly, and most importantly, it does not require a lot of time, effort and money.
In fact, I rarely cook fish, but not because we don't like it. Our choice of it is not at all great. And then I came across one of Julia Child's recipes. With a bit of experimentation and tweaking it in my own way, I ended up with a wonderful fish soufflé that is easy to make and perfect for dinner and lunch.
Ratatouille is not only a cartoon character, but also a dish of French, or rather Provencal cuisine, one of the varieties vegetable stew... The main ingredients Julia Child used in this recipe Are zucchini, tomatoes, peppers and eggplants. But you can experiment with other vegetables if you like. You can also add more different seasonings.
Tarts are my weakness. And this one turned out to be delicious! I made it according to Julia Child's recipe. By the way, she offers to serve it hot. And for good reason - hot it tastes even better than cold. The main secret of extraordinary taste of this tart - properly prepared dough. I changed the recipe a little, but from this, in my opinion, he only benefited.
Of course, this dish should be prepared from a rooster, but, as for me, no one will be able to figure out in the store where there is a rooster and where is a chicken. Therefore, we take a regular chicken and start cooking. I read this recipe in Julia Child's book. Its highlight is the sauce! One of its main ingredients is wine. Actually, hence the name of the dish.
Many hostesses liked Julia Child's recipes, so they often look for where to download her book “Mastering the Art French cuisine". So I decided to post here a link to the file with the book. True, it is in English, but I have already translated many recipes and posted them on this blog with photos showing the whole process in detail. Here you will find links to them.
For some reason, many in childhood do not like boiled onions. But over time, this dislike goes away. And some even cook various dishes from boiled onions. And not just those in which it comes across here and there, but dishes in which onions are the main ingredient. That's how it is in this soup. I want to say right away that it will take you a lot of time to prepare it. And the dish turns out to be specific. So often you are unlikely to cook it, but on the other hand, to surprise the guests ...
On August 15, Julia Child was born - the famous American cook, the author of several books on cooking and the host of her own TV show, who glorified French cuisine in the United States. Inhabitants of the States call her "the grandmother of American cuisine."
In our country, everyone learned about Julia Child thanks to the film "Julie and Julia: Preparing Happiness by Prescription", in which the main role played by Meryl Streep. After that, Mrs. Child's simple and delicious recipes were considered their duty to be repeated by everyone who is fond of cooking. We decided to offer you 10 of the most interesting recipes dishes from Julia Child.
Omelet with tomatoes
Ingredients:
6 medium tomatoes
1 tablespoon plus 2 teaspoons olive oil
115 g thinly sliced ham (or spicy smoked ham)
2 cloves of garlic, finely chopped
2 onions, thinly sliced
2 tablespoons parsley
1 tablespoon thyme
1 bay leaf
2 red bell peppers, cut into long strips
2 green bell peppers, cut into long strips
2 teaspoons red pepper or cayenne pepper
ready-made omelet
Preparation:
Prepare two pots of water, one with boiling water, the other with ice, or with pieces of ice. Use a knife to make an X-shaped cut on the bottom of each tomato. Dip the tomatoes in boiling water for 10 seconds, until the skin is easy to separate from them. Dry the tomatoes and immediately place them in ice water. Using a small knife, peel the skin off the tomatoes and cut each in half.
Peel the veins and seeds from the tomatoes with a small spoon, cut the rest into cubes.
Place a large skillet over medium heat and add 1 tablespoon of olive oil. Add the ham and cook for about 8 minutes until golden brown. Transfer to a plate.
Pour 2 teaspoons of oil into a frying pan, add onion and garlic. Also fry for about 8 minutes. Add herbs, pepper slices, salt. Place the lid on the skillet and cook for about 10 minutes, stirring occasionally, until the peppers are tender.
Add the tomatoes and ham to the skillet, season with red pepper, salt, and simmer everything together a little. Place on omelet.
Baked potatoes with cream and cheese
Ingredients:
2 kg red potatoes, peeled
4 tablespoons butter
1 cup grated emmental or gruyere cheese
1 1/4 cups whipped cream room temperature
1/2 cup milk
black pepper
Preparation:
The cream must be absorbed into the potatoes for them to be tender.
Cut the potatoes into thin slices. Put it in a bowl and pour it over cold water... Leave it on for at least an hour. Drain and dry the potatoes well. Preheat the oven. Lubricate a 25 x 20 cm mold with oil. Spread the potatoes in layers, after each layer add cheese, pepper and a little butter, repeat layer by layer until you run out of potatoes, sprinkle with cheese and butter on top. Heat the cream, gently bring to a state until butter begins to emerge. Immediately pour the cream over the layers of the potatoes, they should cover half of the potatoes, add milk if necessary.
Bake for 1.5 hours, until the top is browned. The cream must be absorbed into the potatoes so they are tender, not too soft.
Remove from oven and let sit for another 10 minutes.
French onion soup
Ingredients:
3 tablespoons butter
1 tablespoon olive oil
5 cups onions, chopped thinly
1 teaspoon salt
1/4 teaspoon sugar (to make the onion look beautiful Brown color)
3 tablespoons flour
0.5 cups dry white wine or white vermouth
6 glasses meat broth
salt and black pepper taste
3 tablespoons of cognac
12 fried slices of French baguettes
1-2 cups grated Swiss or Parmesan cheese
Preparation:
Add cognac before serving.
Place a large saucepan over medium heat and heat the butter and olive oil together. Add onion and sauté for 15 minutes, covered with lid. Add salt and sugar and simmer for 30 to 40 minutes, until the onions are beautiful golden brown. Sprinkle with flour and cook for another 3 minutes.
Add wine, broth, seasonings to taste and bring to a boil. Cook with the lid on for 30-40 minutes. Add cognac before serving. Pour the soup into pots, place 2 slices of fried baguette each, add Swiss or Parmesan cheese and place in the oven until the cheese is browned.
Potato Leek Soup
Ingredients:
4 cups chopped leeks (white portion only)
4 cups diced potatoes
6-7 glasses of water
1.5-2 teaspoons of salt (or to taste)
1/2 cup (or more) sour cream or cream of your choice
1 tablespoon fresh parsley or chives, finely chopped
Preparation:
Boil water. Add leeks and potatoes, bring to a boil. Season with salt, cover and cook for 20-30 minutes, until vegetables are tender.
Taste and season to taste. After the soup has cooled, add sour cream or cream and season again to taste. Place a pinch of parsley or green onions on top of each plate.
Popovers
Ingredients:
1 cup flour
1 glass of milk at room temperature
1/2 teaspoon salt
3 large eggs, room temperature
2 tablespoons butter, melted
Preparation:
Preheat oven to 220 degrees and oil a muffin baking dish. Place all ingredients in a bowl and mix with a mixer, blender, hand whisk, or food processor. When placing the dough in a baking dish, fill only 1/4 of each mold so that the dough rises well. Bake without opening the oven for 25 minutes, until the popovers are raised and light brown in color. Reduce oven to 180 degrees and bake for another 15-20 minutes. Popovers should be slightly damp in the center.
Inside, they are empty, the filling can be chosen at will - from jam to cream.
Cookies (biscuit) with herbs
Ingredients:
3 cups flour
2 teaspoons of salt
4 teaspoons baking powder
1 teaspoon baking soda
8 tablespoons margarine
4 tablespoons chives, finely chopped
4 tablespoons parsley, finely chopped
2 eggs, beat
1 1/2 cups buttermilk (buttermilk can be substituted for yogurt or milk, which has soured from the addition of lemon or vinegar)
Preparation:
Combine all dry ingredients in a large bowl. Stir in margarine. Add chopped greens. Combine with eggs and buttermilk.
Knead the dough well. Roll up small balls, place on a baking sheet. Bake in the oven for 10-15 minutes.
Clafoutis
Ingredients (for 6-8 servings):
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups pitted cherries
1/3 cup sugar
Preparation:
In a blender, combine milk, sugar, eggs, vanilla, salt and flour. Pour a piece of dough, about a centimeter high, into a greased baking dish. Place in the oven to bake slightly.
Take out the baking dish and place the cherries on the dough. Sprinkle 1/3 cup sugar over the cherries. Top with the rest of the dough. Bake in the oven for 45 minutes to an hour. The clafoutis is done when the knife comes out of the pie clean.
Charlotte
Ingredients:
6 apples (Golden is best)
0.5 cups dried apricots, chopped in a blender
1 cup of sugar
2 teaspoons vanilla extract
1/4 cup dark rum
3 tablespoons butter
10-12 slices homemade bread
1 cup melted butter
0.5 cups pureed dried apricots
3 tablespoons rum
2 tablespoons sugar
Optionally add 2 cups vanilla cream sauce or 2 cups lightly whipped cream with rum and sugar.
Preparation:
Cut the apples into 4 pieces, remove the skin and cut into slices. Place the apples in a saucepan, cover and simmer for about 20 minutes, stirring occasionally. Add chopped dried apricots, sugar, vanilla, rum and butter to the apples.
Raise heat and, stirring constantly, simmer for 20 minutes or more until all liquid has evaporated. You should get a mashed potatoes of a dense consistency, in which there is a spoon.
Heat the oven. Cut the crust off the bread. Cut into squares and 4 semicircles, you need the bottom of the mold to be completely covered. Pour 3-4 tablespoons of melted butter over the bread. Place the bread slices on the bottom of the baking dish. Cut the remaining bread into strips. Put it in melted butter, stir and place the bread slices tightly together in a mold. Now put on top applesauce, put in the middle with a dome (when it cools down, it will go down by itself). Top with 4-5 strips of bread. Pour any remaining melted butter over the edges of the mold. Place the pan in a saucepan (oil will drip into it) and bake on the middle oven shelf for about 30 minutes. Draw a knife between the bread and the walls of the form, if the bread turns golden brown, then the charlotte is ready.
Remove from oven and refrigerate for 15 minutes. Place the charlotte on a platter.
Boil dried apricots, rum and sugar together until the mass becomes dense and sticky, spread on top of the charlotte. Serve the charlotte hot, warm, or cold with the suggested sauce or cream.
"Floating Island"
Ingredients:
8 egg whites
1 teaspoon vanilla extract
2 cups milk
1 cup of sugar
salt
creamy vanilla sauce
Preparation:
Squirrels will be a floating island in a sea of creamy vanilla sauce.
Boil milk in a saucepan over medium heat. Then reduce heat to low. Preheat the oven. Beat the whites with a mixer until foamy. Add a pinch of salt and beat for a couple more seconds.
Continuing to beat, add sugar and vanilla, add sugar little by little, one spoonful after another. Using a tablespoon, gently transfer the egg white to the milk, let it sit for 2 minutes, stir a little and let it sit again for 2 minutes.
Remove proteins from milk. Bake in the oven for 20 minutes. The proteins will rise, so a deep baking dish is needed. Let the meringue cool for half an hour and refrigerate for 2-3 hours.
Serve with caramel and creamy vanilla sauce. Thus, squirrels will be a floating island in a sea of creamy vanilla sauce.
Cake "Queen of Sheba"
Ingredients:
85 g porous milk chocolate
30 g dark chocolate
2 tablespoons dark rum or strong coffee
1/2 cup unsalted butter, room temperature
1/2 cup sugar
3 egg yolks
3 egg whites
1/4 teaspoon of tartar (can be substituted with lemon juice)
1 pinch of salt
2 tablespoons sugar
1/3 cup ground almonds (ground with 2 tablespoons sugar)
1/4 teaspoon almond extract
1/2 cup flour
Preparation:
Preheat the oven. In a saucepan over low heat, melt the chocolate in the rum or coffee.
Put butter in pieces in a bowl and beat, when butter becomes soft, add sugar, beat for another minute. Whisk in the egg yolks and mix well. In another bowl, beat the egg whites until frothy. Add tartar ( lemon juice) and salt, beat until soft. Gradually add 2 tablespoons of sugar to the whites, continue whisking. Add a mixture of chocolate with coffee or rum to egg yolks, then add the almonds.
Stir in 1/4 of the whites into the chocolate mixture. Place the remaining egg whites on top, dust with flour and stir very gently. Oil a round baking dish, pour in the dough, bake for about 25 minutes.
The cake is ready when the wooden stick stuck in the cake remains dry. Remove the cake from the mold and let cool.
The most famous of American chefs is French connoisseur Julia Child. During World War II, she worked in intelligence to develop shark poison, a drug that would deter sharks from sea mines. Whether it was then that an interest in cooking aroused in her is unknown.
When she came to France after the war, she took courses in the most prestigious culinary school in Paris, Cordon Bleu, and then, together with two friends, became the founder of the American culinary school School of Three Gourmets. Julia Child's book “Mastering the Art of French Cuisine” is an international bestseller. Meryl Streep won a Golden Globe Award for Best Actress for her role as Julia Child in Julie & Julia: Making a Prescription for Happiness (2009).
Provencal roast with white wine
The classic Provencal beef roast is prepared with red wine, but you can also adapt this recipe for white wine, which enhances the flavor of the gravy. And the gravy can be perfectly used as a sauce for pasta.
Ingredients:
- 4 tablespoons olive oil
- 2 tablespoons brandy or cognac
- 2.5 kg boneless beef, cut into small pieces
- salt and ground black pepper
- 2 large onions, chopped thinly
- 4 carrots, thinly sliced
- 150 g mushrooms, finely chopped
- 1 head of garlic, chopped into chives, mashed with a garlic press
- zest of 1 orange
- 2 tomatoes or 1 cup tomato puree
- 2 bottles of white wine
- a small bunch of parsley, 6-8 stalks of fresh thyme and 2 bay leaves (all spices can be tied in a bunch and then removed from the finished roast)
- 1/2 tablespoon whole black peppercorns
- 1/4 cup chopped parsley (for garnish)
- small pasta (as a side dish)
Marinate meat with half olive oil, cognac, salt and pepper for 2 hours. Preheat oven to 160 degrees. In a thick-bottomed saucepan, heat the rest of the oil, add the onions, carrots, mushrooms, garlic, orange zest and 2 pinches of salt, brown, then reduce heat, cover and simmer for 8-10 minutes, until the onions and garlic are tender. Then add the beef along with the marinade, tomatoes, wine, a bunch of herbs and black pepper, and stir. Cover and place in the oven for 3-4 hours. Serve hot with pasta.
Provencal tomato sauce
This base sauce can be frozen in small portions.
- 1/4 cup olive oil
- 2/3 cup finely chopped onion
- salt and pepper
- 4 teaspoons flour
- 2.5 kg tomatoes, cut into quarters
- 1/8 teaspoon sugar
- 4 cloves of garlic, crushed
- a bunch of aromatic herbs: 8 stalks of parsley, 1 bay leaf, 4 stalks of thyme (in a gauze bag)
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon dry basil, oregano and marjoram
- 1 dozen coriander seeds, slightly crushed
- 1/2 teaspoon orange peel
- 2-3 tablespoons tomato paste
In a large deep skillet, heat the oil over medium heat, add the onion, season with salt and simmer slowly for 10 minutes, it should not caramelize. Sprinkle with flour and cook over low heat for another 3 minutes, stirring occasionally. Rub the tomatoes on a coarse grater to make the puree "grainy". Add tomato puree, sugar, garlic, a bunch of spices, fennel seeds, basil, coriander, orange peel, and a teaspoon of salt to the skillet. Cover and simmer for 10 minutes to let the tomatoes release their juice. Then open the lid and simmer slowly for about an hour, until the sauce thickens. Remove the herbal bag, add salt if necessary, add pepper, sugar and tomato paste and simmer for another 2 minutes. The sauce can be used immediately or frozen.
Berry clafoutis
An elegant and very simple recipe. The main thing - fresh berries... Serve the clafoutis warm. It is not at all necessary to use blueberries - any seasonal berries will do.
Ingredients:
- butter for oiling the mold
- 1 and 1/4 cups 2% milk
- 2/3 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1 cup flour
- 2 cups berries, washed and dried
- powdered sugar
Preheat oven to 160 degrees. Lightly oil a baking dish. Place milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a mixer bowl. Whisk for about 1 minute until you get homogeneous mass... Pour a 5-7 mm layer of dough on the bottom of the mold, wait 1-2 minutes, until the layer of dough is "taken". Remove the dish from the oven. Place the berries on top and sprinkle with the rest of the granulated sugar. fill with the rest of the dough and smooth the surface. Return the dish to the oven and bake for about 50 minutes. Sprinkle the clafoutis with powdered sugar before serving. Serve the clafoutis warm.
Mrs. Child has been a key figure in popular cooking for over 40 years. Americans knew and loved her as an emotional host of the show. "French chef" and the author of several popular cooking guides. She was also respected by culinary professionals - for the clear and pedantic approach with which she told American housewives the secrets of French cuisine.Mrs. Child underwent serious culinary training at the Cordon Bleu school in Paris, and then in 1951 organized her own school in Paris, the School of the Three Gourmets ( L’ Ecole des Trois Gourmandes), where, together with the co-authors of the book (Simone Beck, Louise Berthol), she taught young American women classical French cooking.
Based on her teaching experience, Julia Child published French Cooking Lessons in 1961 - American for Americans. She proved that French sophistication can be adapted to American reality.
1963 became a landmark year - Julia became the host of her own television show "French Chef" ( The French Chef). A special emotional manner, courage (butchering a live lobster!) And the ability not to be afraid of mistakes conquered the American nation. So much so that the transfer went on until 2000.
Other books by Julia Child:
- The French Chef Cookbook (1968) – recipes from early television releases, published in Russian as « Bon appetit ! The Basics of Classic French Cuisine " (2011) .
- From Julia Child ’ s Kitchen (1975, 1978, 1979) - by the broadcasts of these years.
- Cooking with Master Chefs and In Julia's Kitchen with Master Chefs (written in the mid-1990s). In the Russian version you will find the book "Julia Child Cooking With Famous Chefs" (2012) .
- Julia and Jacques Cooking at Home (1999)
- Julia ’ s Kitchen Wisdom (2000) - the quintessence of all years of culinary experience. In Russian it came out as « Voila ! Julia Child's culinary wisdom " (2010, 2011).
About the book "The Art of French Cooking"
As Mrs. Child herself said: "Everyone can cook in the French manner - and added - with the correct instructions."... Its main goal is to provide such a comprehensive guide to the principles and techniques of cooking, so that the reader becomes an independent chef, understands the fundamental basics, and does not "hold on" to the recipe instructions.A few numbers:
- 1961 year. The first edition in English is considered the most comprehensive guide to classic French cooking.
- 1983 year. Updated and revised edition, where the publishers took into account the popularity of kitchen appliances.
- year 2012. The book is published in Russian: gift wrapping, 2 volumes and 1376 pages (!) - and this with a minimum of illustrations, of which there are only a hundred.
Nuances of the book: illustrations are given only for cooking techniques, recipes - without them. Each section contains groups combined general principles, so it is important to read the introductory word for each group - the techniques are not so detailed in the recipes.
Nice Features: each recipe contains wine recommendations - a true French approach! All recipes are adapted, so you can find products for them in the market or in the supermarket.
Presentation from simple to complex influenced the structure of the book: in the first volume you will find simple recipes, and in the second - complex. As you might have guessed, the Desserts and Pastries section is covered in the second volume.
"Desserts and pastries" - all the splendor of French desserts: sweet sauces and fillings, creams, mousses, cold desserts, sweet soufflés, fruit desserts... And also tarts, crepes, clafoutis, cakes, desserts based on cookies " Lady fingers», Women and savarens - more than 110 recipes in total, including 7 classic cakes! Believe me, you will find new nuances even in apple pie.
Trying at least one recipe from the book is an honor for a home cook, an opportunity to partake of the spirit of the times and France. And it doesn't matter if you read the edition in English or Russian, the main thing is to approach the matter with love, as Julia Child herself did.
On August 15, 2004, the famous American chef, author best books by Julia Child's cookery.
Julia Child (before her marriage to McWilliams) was born on August 15, 1912 in California. Julia studied at prestigious schools: Westrige School, Polytechnic School, The Branson School, and in 1934 she graduated from Smith College and moved to New York, where she worked as a copywriter. Realizing that this occupation was not to her liking, she returned to her homeland, but in order to live, she needed money and Julia began to write articles for a local magazine.
During World War II, Child was able to "break" into the Office of Strategic Services, where she worked as a researcher in the intelligence department. Through work, she met her future husband. On duty of Paul Child, they were forced to move to France. It was this circumstance that determined Julia's “culinary destiny”.
When they arrived in Paris, the first thing they did was to go to a cafe, where Child tasted halibut and realized that she simply had to repeat this masterpiece. But she did not know how to cook and did not know French, so she enrolled in the most prestigious culinary school where star chef Max Bunyar taught courses in English. Since poor Child did not know how to cook even an elementary omelet, no one believed in her during the courses, and she slowly adopted the experience of the masters and learned from her mistakes. In the end, she was able to pass the final exam - however, the second time.
After completing cooking classes and practicing properly at home, Julia decided to try to open her own culinary school - the School of Three Gourmets. The courses were wildly popular in Paris, despite the fact that some skeptics, and maybe envious people, predicted that the school would fail. Soon, Child wrote a book about how difficult her relationship with cooking was, she frankly told how she studied and what mistakes she made. The Joy of Cooking was recognized as a bestseller.
Ten years later, the book “Mastering the Art of French Cuisine” was published in America, in which the chef Julia Child revealed the secrets of the kitchen and talked about her “culinary path”.
In November 1961, her books were among the most sold out; Child began to be invited to all kinds of culinary programs. Julia Child is more familiar to Russians from the movie "Cooking Happiness by Prescription", with Meryl Streep as Julia.
Julia Child made a huge contribution to culinary, restaurants still serve dishes according to her recipes. Last year, Americans made her birthday a national holiday with Julia Child's French Cuisine Week. The restaurants served dishes that Julia loved to cook at special prices. This year, Julia Child's food is served in Chicago, New York, Maine and other areas of the United States.
"Moskvichka" has collected for you 7 of the most "mouth-watering" Julia's recipes, using which you will surely surprise and delight your friends and guests.
1. Baked potatoes with cream and cheese
Ingredients:
Peeled potatoes
4 tablespoons butter
1 cup grated emmental or gruyere cheese
1 1/4 cups room temperature whipped cream
Half a glass of milk
Black pepper
Cooking method:
Cut the potatoes into thin slices, put in a bowl and cover with cold water. After about an hour, drain the water and dry the potatoes. Arrange the potatoes in layers in a greased pan, adding pepper, cheese and a little butter to each layer. Grease with butter and sprinkle with grated cheese. Heat the cream (until the moment when butter begins to stand out, pour the cream over the layers of potatoes)
Bake until formed golden brown... It is necessary for the cream to be absorbed into the potatoes, then it acquires a particularly soft and delicate taste.
2. Vegetarian stuffed peppers
Ingredients:
2 teaspoons olive oil
- 3 cloves of garlic
- 1/2 onion
- 2 pcs. dried tomatoes
- 1/2 pcs. bell pepper, cut
1/2 cup bread crumbs (rice, polenta (hominy), or other grains)
- 0.5 cans (200g) canned tomatoes, cut into cubes
- 1/4 teaspoon black pepper
1/2 teaspoon mustard powder
- 2 bell peppers, cut lengthwise into halves
- 1/4 cup grated mozzarella cheese
- fresh parsley
Cooking method:
Heat the oven. Heat oil over medium heat, add onion and garlic, fry. Add dried tomatoes, chopped bell pepper and breadcrumbs, fry until pepper is tender. Little by little add canned tomatoes letting the liquid evaporate before adding more tomatoes. Then add pepper and mustard. Spoon the prepared mixture into the pepper halves, sprinkle with grated cheese on top and bake in the oven for 10 minutes. Sprinkle with fresh parsley on top.
3. French salad
Ingredients:
1 can beans, rinse and dry
- 1 cup zucchini, chopped
- 8 mushrooms, chopped
- 4.5 cups of different green salad
- 4 hard-boiled eggs, cut into 8 pieces
- 2 large tomatoes, chopped
- 12 pcs. black olives
- anchovies to taste
- 2 cans of tuna
- parsley, chop
- balsamic vinegar (this is a special type of grape vinegar).
Cooking method:
Marinate beans, zucchini and mushrooms in balsamic vinegar for 20-30 minutes. Then we serve the salad on a platter. Place the green salad mixture around the edges of the plates. Pour beans into the center and decorate
pickled mushrooms and zucchini, we also lay out tomatoes, eggs, olives, anchovies and tuna pieces. Pour some more on top balsamic vinegar, sprinkle with parsley and serve.
Tip: Very tasty with fried on olive oil French bread and chilled rosé wine.
4. "Floating Island"
Ingredients:
8 egg whites
- 1 teaspoon vanilla extract
- 2 glasses of milk
- 1 cup of sugar
- salt
- creamy vanilla sauce
Cooking method:
Boil milk in a saucepan over medium heat. Then reduce heat to low. Preheat the oven. Beat the whites with a mixer until foamy. Add a pinch of salt and beat for a couple more seconds. Continuing to beat, add sugar and vanilla, add sugar little by little, one spoonful after another. Using a tablespoon, gently transfer the egg white to the milk, let it sit for 2 minutes, stir a little and let it sit again for 2 minutes. Remove proteins from milk. Bake in the oven for 20 minutes. The proteins will rise, so we need a deep baking dish. Let the meringue cool for half an hour and refrigerate for 2-3 hours.
Serve with caramel and creamy vanilla sauce. Thus, squirrels will be a floating island in a sea of creamy vanilla sauce.
5. Charlotte by Julia Child
Ingredients:
6 apples (Golden is best)
- 0.5 cups dried apricots, rubbed through a sieve (it is wiser to use a blender)
- 1 cup of sugar
- 2 teaspoons of vanilla extract
- 1/4 cup dark rum
- 3 tbsp. tablespoons of butter
- 10-12 slices of homemade bread
- 1 cup melted butter
- 0.5 cups pureed dried apricots
- 3 tbsp. spoons of rum
- 2 tbsp. tablespoons of sugar
Cooking method:
Cut the apples into 4 pieces, remove the skin and cut into slices. Place the apples in a saucepan, cover and simmer for about 20 minutes, stirring occasionally. Add chopped dried apricots to the apples,
sugar, vanilla, rum and butter. Increase heat and simmer for 20 minutes or more, stirring constantly, until all liquid has evaporated. You should get a mashed potatoes of a dense consistency, in which there is a spoon.
Heat the oven.
Cut the crust off the bread. Cut into squares and 4 semicircles, we need the bottom of the form to be completely closed. Pour 3-4 tbsp of bread. tablespoons of melted butter. Place the bread slices on the bottom of the mold.
Cut the remaining bread into strips. Put it in melted butter, stir and place the bread slices tightly together in a mold. Now put the applesauce on top, put it in the middle with a dome (when it cools down, then go down by itself).
Top with 4-5 strips of bread. Pour any remaining melted butter over the edges of the mold.
Place the pan in a saucepan (oil will drip into it) and bake on the middle oven shelf for about 30 minutes. Draw a knife between the bread and the walls of the form, if the bread turns golden brown, then the charlotte is ready.
We take it out of the oven and cool it for 15 minutes. Turn the form over and put the charlotte on a dish.
6. Clafouty
Ingredients:
1 1/4 cups milk
- 1/3 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup flour
- 3 cups pitted cherries
- 1/3 cup sugar
- icing sugar
Cooking method:
In a blender, mix milk, sugar, eggs, vanilla, salt and flour. Pour a piece of dough, about a centimeter in height, into a greased form. Place in the oven to bake slightly.
We take out the form and put the cherries on the dough. Sprinkle cherries with 1/3 tbsp. Sahara. Pour the rest of the dough on top. Bake in the oven for 45 minutes to an hour. The clafoutis is done when the knife comes out of the pie clean.
Sprinkle with powdered sugar on top and serve warm.
7. Danish almond glaze
Ingredients:
1 cup almonds
- 1/2 cup powdered sugar
- 2 tablespoons of butter at room temperature
- 1/2 tsp almond extract
- 1 egg white, lightly beaten (large egg)
Cooking method:
Place the almonds, sugar, and butter in a food processor. Grind until finely chopped almonds. Add almond extract and two tablespoons of beaten egg white. Mix everything with a mixer. Store in an airtight container in the refrigerator until needed (can be stored for about a week). Bring to room temperature before use.