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

JULIA CHILD'S PUREE OF RICE AND TURNIPS WITH HERBS AND GARLIC

From Mastering the Art of French Cooking, 1970. "Unless your friends know that Freneuse is Turnipville, on one of the serpentine twists of the Seine northwest of Paris, they will have ot other cule to identify this marvelous mixture. Serve it with red meats, pork, sausages, chops, goose, and ducklings" I can tell you from my personal experience how drop dead delicious this is. People will never guess the ingredients! Enjoy! T.J.

Provided by davinandkennard

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Julia Child's Puree of Rice and Turnips With Herbs and Garlic image

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.

Nutrition Facts : Calories 437.1, Fat 19.4, SaturatedFat 12, Cholesterol 55.2, Sodium 602.4, Carbohydrate 57.2, Fiber 4.1, Sugar 7, Protein 9.3

Ingredients

2 cups milk, if needed (or more)
1 cup rice
1/2 teaspoon salt
2 tablespoons butter
3 large garlic cloves
1/4 teaspoon italian seasoning
4 large turnips, peeled and roughly chopped
salt
white pepper
3 tablespoons butter or 3 tablespoons heavy cream
3 tablespoons minced parsley

JULIA CHILD'S PROVENçALE TOMATO SAUCE

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

Julia Child's Provençale Tomato Sauce image

Steps:

In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

Ingredients

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Braised Rice With Chicken Stock (Julia Child) image

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).

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

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