RECIPE TITLE "CHOWDERS" from Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
by Julia Child
... more great recipes by Julia Child on our GREAT CHEFS page!
Traditional chowders all start off with a hearty soup base of onions
and potatoes, and that makes a good soup just by itself. To this
fragrant base you then add chunks of fish, or clams, or corn, or
whatever else seems appropriate. (Note: You may leave out the pork
and substitute another tablespoon of butter for sautéing
The Chowder Soup Base
For about 2 quarts, to make a 2 1/2-quart chowder serving 6 to
4 ounces (2/3 cup) diced blanched salt pork or bacon
1 Tbs butter
3 cups (1 pound) sliced onions
1 imported bay leaf
3/4 cup crumbled "common" or pilot crackers, or 1 pressed-down
cup fresh white bread crumbs
6 cups liquid (milk, chicken stock, fish stock, clam juices, or
3 1/2 cups (1 pound) peeled and sliced or diced boiling potatoes
Salt and freshly ground white pepper
Sauté the pork or bacon bits slowly with the butter in a
large saucepan for 5 minutes, or until pieces begin to brown. Stir
in the onions and bay leaf; cover, and cook slowly 8 to 10 minutes,
until the onions are tender. Drain off fat and blend crackers or
bread crumbs into onions. Pour in the liquid; add the potatoes and
simmer, loosely covered, for 20 minutes or so, until the potatoes
are tender. Season to taste with salt and white pepper, and the
soup base is ready.
New England clam chowder:
For about 2 1/2 quarts, serving 6 to 8. Scrub and soak 24 medium-size
hard-shell clams. Steam them for 3 to 4 minutes in a large tightly
covered saucepan with 1 cup water, until most have opened. Remove
the opened clams; cover, and steam the rest another minute or so.
Discard any unopened clams. Pluck meat from the shells, then decant
steaming liquid very carefully, so all sand remains in the saucepan;
include the clam-steaming liquid as part of the chowder base. Meanwhile,
mince the clam meats in a food processor or chop by hand. Fold them
into the finished chowder base. Just before serving, heat to below
the simmer -- so the clams won't overcook and toughen. Fold in a
little heavy cream or sour cream if you wish; thin with milk if
necessary, correct seasoning, and serve.
To prepare clams:
Scrub one at a time under running water, discarding any that are
cracked, damaged, or not tightly closed. Soak 30 minutes in a basin
of salted water (1/3 cup salt per 4 quarts water). Lift out, and
if more than a few grains of sand remain in the basin, repeat. Refrigerate,
covered by a damp towel. It's wise to use them within a day or two.
Prepare the chowder base using fish stock, and/or light chicken
stock, and milk. Cut into 2-inch chunks 2 to 2 1/2 pounds of skinless,
boneless lean fish, such as cod, haddock, halibut, monkfish, or
sea bass, all one kind or a mixture. Add to the finished chowder
base and simmer 2 to 3 minutes, just until fish is opaque and springy.
Correct seasoning, and top each serving, if you wish, with a spoonful
of sour cream.
Substitute boneless, skinless chicken breasts for fish, and make
the chowder base with chicken stock and milk.
Prepare the chowder base using 6 cups of light chicken stock and
milk. Stir 3 cups or so of grated fresh corn into the finished base,
adding, if you wish, 2 green and/or red peppers chopped fine and
sautéed briefly in butter. Bring to the simmer for 2 to 3
minutes; correct seasoning, and top each serving, if you wish, with
a spoonful of sour cream.
|Julia and Jacques Cooking at Home
The companion volume to the public television series Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
So sharpen your knives and join in the fun as you learn to make . . .
*--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country p'té
*--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
*--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
*--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat
*--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
*--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
*--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
*--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
*--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
*--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
And much, much more . . .
Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. More info...
|Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's culinary repertoire.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. More info...
|The Way to Cook
In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .
--to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish
--to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable
--to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
--and to all of us: above all, enjoy the pleasures of the table.
In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.
For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.
In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.
A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking. More info...