Julia Childs Farce A La Tapenade Mushroom And Olive Stuffing From Provence Recipes

JULIA CHILD'S 'FARCE A LA TAPENADE' MUSHROOM AND OLIVE STUFFING FROM PROVENCE

JULIA CHILD'S 'FARCE A LA TAPENADE' MUSHROOM AND OLIVE STUFFING FROM PROVENCE image

Categories Pork Side Bake Thanksgiving Stuffing/Dressing

Number Of Ingredients 11

Ingredients

1 lb. (2 c.) fresh sausage meat
1 c. minced onions
the turkey liver, minced (we've left this out lately)
1 lb. fresh mushrooms, trimmed, washed, and diced
1 c. pitted black olives, diced
2 "large eggs", lightly beaten
1 small clove garlic, pureed through a press
1/2 t. thyme
1/2 bay leaf, pulverized
4 c. croutons (homemade-type white bread cut in 1/2-inch dice and dried out in oven)
salt and pepper to taste

Steps:

Spray 9 x 13 pan with cooking spray bake at same temperature as turkey for 40-60 minutes. Break up sausage meat and saute' slowly in a frying pan until lightly browned; remove to a big mixing bowl, and pour fat into another bowl. Return 2 T. fat to pan and saute onions 6 to 8 minutes, until tender and very lightly browned; add minced liver and saute' with onion for a minute or two. Scrape onions in to bowl with sausage. In another 2 T. of oil, saute' mushrooms until pieces begin to separate from each other, then scrape into mixing bowl. Beat in the olives, eggs, garlic, and herbs. Fold in the croutons, add salt and pepper to taste. **We've made changes over the years to make a bit easier, the mushrooms are supposed to be twisted in the corner of towel or squeezed through a potato ricer to remove the juices. I usually just dice them now in the Cuisinart, that was so time consuming and we found it didn't taste much different!

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Julia Child's Stuffed Mushrooms (Champignons Farci) image

I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!

Provided by davinandkennard

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 large mushrooms
7 tablespoons butter
2 tablespoons minced shallots
1/2 tablespoon flour
1/2 cup heavy cream
3 tablespoons minced parsley
1/4 cup grated swiss cheese

Steps:

Remove the stems and reserve.
Wash and dry the caps and bush with melted butter.
Arrange hollow side up in a baking dish.
Season with salt and pepper to taste.
Wash and dry the stems.
By handfuls twist in a corner of a clean towel to extract as much juice as possible.
Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
Lower the heat and add the flour. Stir for a minute or two until thickened.
Stir in the cream and cook until thickened.
Stir in the parsley and seasonings.
Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.

Nutrition Facts : Calories 219.9, Fat 22.2, SaturatedFat 13.9, Cholesterol 66.9, Sodium 115.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 3.4

SAUTEED MUSHROOMS (JULIA CHILD)

Sauteed Mushrooms (Julia Child) image

Make and share this Sauteed Mushrooms (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories Vegetable

Time 12m

Yield 1 recipe

Number Of Ingredients 4

Ingredients

2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms (sliced)
2 tablespoons minced shallots

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.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Julia Child's Provençale Tomato Sauce image

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

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)

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

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