Julia Childs Easy Peel Garlic Recipes
JULIA CHILD'S EASY PEEL GARLIC
I didn't read this in any of Julia's books, but rather by watching her show. Some of my earliest memories are of sitting with my mother as a little girl, watching Julia on the television.
Provided by Julesong
Categories Lunch/Snacks
Time 7m
Yield 1 batch (variable)
Number Of Ingredients 2
Steps:
- Remove all the cloves of garlic from the head.
- Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
- Drain the water and peel the garlic (which should be softish and should peel easily) - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
- Use in whatever recipe(s) you'd like!
- You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
- Note: you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.
Nutrition Facts : Calories 89.4, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 19.8, Fiber 1.3, Sugar 0.6, Protein 3.8
JULIA CHILD'S ASPARAGUS SIMMERED IN ONIONS, GARLIC, AND LEMON
This recipe is based on one found in "From Julia Child's Kitchen". It may be served either hot or cold.
Provided by Marissa Lynn
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Before peeling asparagus, start on the marinade. In a heavy saucepan, cook onions slowly in the olive oil with garlic, zest, herbs, and bay leaf. When tender (about 10 minutes), add peppercorns, wine, lemon juice, water, and salt. Cover and simmer slowly for about 20 minutes.
- Peel asparagus. Lay in a flameproof casserole dish and pour marinade over so asparagus is just covered with liquid (more water may be added if needed). Bring to a boil, cover, and simmer slowly for 20 minutes, or until asparagus is tender. Take out asparagus and arrange on serving platter. Boil down the cooking liquid until lightly syrupy and spoon over the asparagus. Sprinkle with parsley.
Nutrition Facts : Calories 225.9, Fat 18.3, SaturatedFat 2.6, Sodium 310.8, Carbohydrate 10.1, Fiber 2.7, Sugar 3.5, Protein 2.8
JULIA CHILD'S PUREE OF PUMPKIN AND WHITE BEANS (ADAPTED)
I have adapted this wonderful recipe to make it easier to make while retaining all of Julia's wonderful flavors. One of our local stores actually carries pre-made mirepoix (the first three ingredients)
Provided by davinandkennard
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425.
- Cook the first three ingredients in 3 Tbsp butter until tender.
- Add the garlic, herbs, and 1/4 cup water.
- Boil slowly until the liquid has evaporated.
- Remove the bay leaf.
- Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
- Beat in the eggs, cream and all but 2 Tbsp of the cheese.
- Salt and pepper to taste.
- Use 1 Tbsp butter to butter a oven proof casserole.
- Spoon in the puree.
- Dot the top with the remaining cheese and butter.
- Bake for 30 minutes in the upper third of the oven.
- The puree should be bubbling and the top brown.
Nutrition Facts : Calories 539.2, Fat 35.3, SaturatedFat 21.1, Cholesterol 204.7, Sodium 523.6, Carbohydrate 38.6, Fiber 9.5, Sugar 4.9, Protein 20.8
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