Favorite Julia Child Recipes
With all the great new foods and new recipes it can be easy to forget old favorites. Which old Julia Child recipes have you cooked over and over?
A favorite dinner party recipe was Boeuf A La Catalane from Mastering I and it still wouldn't be summer without the cold cream of cucumber soup from Mastering II made using Spice Islands dried dill weed.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
17 Comments:
Her Caesar Salad recipe, based on the original Caesar Cardini recipe is my go to. Her croutons are the best I've ever had. She has so many it's hard to choose, but I'd say that's the one I make most frequently.
StripeyChef at 1:24PM on 03/03/09
Her garlic roast chicken and her french onion soup (the real thing)
kathyvegas at 3:49PM on 03/03/09
Her potato leek soup. So classic and simple and delicious. Its one of my go-to recipes.
fenebabe at 3:59PM on 03/03/09
her cream puff recipe with pastry cream.... and i sometimes still make that cream puff cake that's in her book.... it always looks so impressive, yet it's so easy.....
never get tired of julia!
pooch at 4:44PM on 03/03/09
Her perfect recipe for quiche filling. 1 egg and milk to equal 1/2 cup. Put as many eggs as you want to use in a liquid measuring cup. Add milk, cream, whatever you're using, until it reaches the combined total of eggs and milk.
If you use two eggs, put eggs in and fill in milk to total 1 cup. If you use three eggs, put eggs in and fill in milk to total 1-1/2 cups. Beat. Season. I think the recipe goes on to say for a 9-10" quiche, use 1-1/2 cups prepared add-ins (meat, seafood, veggies) and 1-1/2 cups shredded cheese of choice.
zucchini at 5:07PM on 03/03/09
I LOOOVE Julia. Best recipes include French Onion soup and the Reine de Saba cake, both from Mastering the Art of French Cooking. Also the Charlotte Basque but it's a bit of a project...
PeanutButter at 5:21PM on 03/03/09
I loved Julia's "French Chef" TV show as a kid, and the very first cookbook I bought was the paperback of the show's cookbook when I was in High School. A boyfriend that wanted to impress me took me to a French restaurant in Manhattan where I tried chocolate mousse for the first time, which I thought was even better than chocolate ice cream - I had been longing to try it since I saw her make it on the show; it turned out spectacular and I made it for years. I always loved the Genoise they served at Sutter's Bakery near where I grew up in the Bronx, and the Genoise in this book is great as well.
The ratatouille in Mastering The Art Of French Cooking is the very best ever; it's great hot or cold. I also love the Coq Au Vin and Beef Bourguinon too. And the rack of lamb from Julia Child & More Company.
Her Baking book went missing on me, and I loved the lemon pound cake recipe.
MMinNYC at 6:13PM on 03/03/09
@fenebabe: YESSSSS...the potato leek soup, which I in my struggling single mom years made with onions and was proud to serve it forth to considerable acclaim. And her apple tart and her chocolate mousse. And then, best of all, perhaps, is the lamb marinade from....oh, heck, let me go look....The Way To Cook. I did a leg of lamb with that for a dinner party that gave me shivers: An apartment in Manhattan with a view of the bridges, dinner guests from 3 continents, and oohs and ahhs for the lamb. I still smile when I think about that night. Bless you, St. Julia.
lemons at 6:40PM on 03/03/09
I have been making her cassoulet for Christmas Eve every year for the past 20 years. It's a lot of work but it is amazing.
My mother used to make a chicken supreme recipe of hers with a white wine cream sauce that was so subtle and delicious that you always wanted more
smallblondemom at 7:10PM on 03/03/09
the quiche lorraine, the orange cake, the chocolate marquis sponge cake (the opposite of every other chocolate cake -- so light and airy), and the supremes volailles (i am surely butchering the french) with the regular "brown" deglazing sauce. delicious!
megannesta at 9:12PM on 03/03/09
Oh gosh, it is so hard to choose. But I agree with the lamb marinade: mustard, garlic,rosemary,soy sauce, olive oil--what's not to love? It permeates the lamb, whatever cut you choose, and is transcendent with potatoes on the side. I also adore the soups (leek and potato, onion, as have been mentioned) and the souffle and all the quiche recipes (my favorite? spinach and onion--my daughter's first solid food. no lie.) Then there's the beef bourguignon, the braised beef in wine, coq au vin, and shrimp and scallops Parisienne. I am forgetting a dozen or more others I adore; Julia was my main woman when I first learned how to cook for company, and Mastering Vol I is my only cookbook that has no back because it's fallen off from overuse!
Teachertalk at 9:36PM on 03/03/09
I use oregano instead of rosemary in the lamb marinade, because I came late to rosemary, and I would also strongly urge something like a tomato provencal on the side. Lamb and tomato BELONG together.
lemons at 10:00PM on 03/03/09
I love her method to cook carrots. Following the popularity of stir-fry, we believe vegetables need to be cooked crisp-tenber. Julia has you cook the carrots about 45 minutes, with salt, a little butter, and just a little sugar until most of the water evaporates. These carrots are so sweet and soft. A lovely texture, just slightly glazed with the butter and sugar. Perfect with the pot roast.
Suzzanne at 1:23AM on 03/04/09
Cobb Salad although I rewrote it to fit on less than 2 pages! She was a little wordy. I also will never forget her admonition to never ever use water packed tuna. She was on a rant about how tuna in olive oil is healthy for you and besides, it tastes so much better!
ocarol at 8:48AM on 03/04/09
Roasted chicken...'nuff said!
Karencooks at 10:25AM on 03/04/09
@suzzanne & Karencooks - dinner Sat. night was roasted chicken and the glazed carrots. I've been making them both since the mid 60's.
NO_Pam at 2:41PM on 03/04/09
love her, too. fav dish/most cooked, so far, is the queen of sheba chocolate cake.
nightmoon at 12:52AM on 03/05/09