Julia Childs Puree Of Rice And Turnips With Herbs And Garlic Recipes

Steps:

• Bring the milk to a simmer, add the rice, salt, butter, garlic and seasonings.
• Simmer stirring occasionally for 10 minutes, until the rice is partially tender.
• Stir in the turnips, adding more milk if necessary to submerge the vegetables.
• Cover and simmer for 15 minutes stirring occasionally until the turnips are tender.
• The liquid should almost be absorbed.
• Puree in a food mill or a food processor.
• Shortly before serving, reheat, stirring.
• Carefully correct seasonings.
• Stir in the butter or cream by spoonfuls.
• Turn into a hot serving dish and sprinkle with parsley.

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

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.

Steps:

• Preheat oven to 375.
• Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
• As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
• As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
• Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

Steps:

• Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
• Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
• Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.