Julia Childs Spice Blend Recipes

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

JULIA CHILD'S SPICE BLEND

Julia Child's Spice Blend image

This is a wonderful spice blend that I have using for years. Wonderful for any kind of meat or poultry. Submitting this in honor of Julia Child and her impact on all of us.

Provided by mandabears

Categories High Fiber

Time 10m

Yield 1 jar

Number Of Ingredients 10

Ingredients

1 teaspoon bay leaf powder (purchase from American Spice Co. or do it yourself in a blender)
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground paprika
1 teaspoon ground thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground savory (I have been known to leave this out)
2 teaspoons freshly ground white pepper (I usually use ground black pepper)

Steps:

Mix all ingredients well.
Store in a screwtop glass jar.
(I use a funnel to get the spices in the jar).

More about "julia childs spice blend recipes"

JULIA CHILD'S FRENCH MADELEINES, MADELEINES RECIPE, JULIA ...

2015-05-26 Here is the recipe for Julia Child’s French Madeleines. Slightly beat the eggs in a bowl. Measure 1/4 cup of eggs into a bowl. Then beat in the sugar and the …
From kannammacooks.com
Cuisine French
Category Snack
Servings 24
Total Time 1 hr 20 mins

Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.

See details

HOW TO MAKE HERBES DE PROVENCE: PLUS TIPS & RECIPES FOR ...

2020-02-14 It can also have chervil, oregano, mint, parsley, tarragon, and in North American blends, lavender. The combination gives food a uniquely herbal and floral flavor, especially when lavender is included. Julia Child is credited for introducing herbs de Provence to American home cooks with her recipe …
From tasteofhome.com
Author Caroline Stanko
Estimated Reading Time 7 mins

See details

BRIOCHE STICKY BUNS | CONTER FLEURETTE

2010-02-25 Baking with Julia, Julia Child. The Sponge 1/3 cup warm whole milk (100 to 110 degrees F) 2 1/4 teaspoons active dry yeast 1 large egg 2 cups unbleached all-purpose flour. Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy-duty mixer. Mix …
From conterfleurette.wordpress.com

See details

JULIA CHILD’S VICHYSSOISE | TASTY KITCHEN: A HAPPY RECIPE ...

julia-childs-vichyssoise-tasty-kitchen-a-happy image

2012-06-07 Simmer the vegetables in the broth until very tender, about 40-50 minutes. Puree the soup in a blender or through a food mill and then a fine sieve. Stir in the cream and season to taste, oversalting very slightly as salt loses flavor in a cold dish. Chill. Serve in chilled soup …
From tastykitchen.com

See details

JULIA CHILD'S CHOCOLATE MOUSSE - THE ENDLESS MEAL®

2012-05-20 Melt chocolate and coffee over a pot of hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and optional orange …
From theendlessmeal.com
5/5 (1)
Category Dessert
Cuisine French
Total Time 35 mins

Beat egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in orange liquor.
Set the bowl over a pot of not-quite-simmering water and continue beating for 3-4 minutes until the mixture is foamy and too hot for your finger.
Then beat it over a bowl of cold water for 3-4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise.
Melt chocolate and coffee over a pot of hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and optional orange peel.

See details

CHOUCROUTE GARNI–A FINAL FRENCH SPICE BLEND | ADULT ...

2010-04-05 Yes, our final make at home spice blend from France will be the very blend that is credited to Julia Childs: Choucroute Garni. It is said that Ms. Childs concocted this blend specifically for sausage and other heavy meat dishes. Indeed, this story sounds true, as the translation of Choucroute Garni literally means sauerkraut with meat. And, in my language that translates to intestinal gas ...
From adultindulgences.wordpress.com
Estimated Reading Time 2 mins

See details

CHEF JOHN COOKS HIS GREATEST FRENCH HITS FOR JULIA CHILD'S ...

2017-08-08 20 Pumpkin Spice Muffin Recipes for Delicious Fall Mornings Pumpkin spice and baked goods just go together. The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats. And while any baked good can get an upgrade with a pumpkin spice ...
From allrecipes.com
Estimated Reading Time 4 mins

See details

KOSHER RECIPES - ALLBLINDTRUST.BLOGSPOT.COM

2006-03-23 Julia Child's Special Spice Blend 2 tsp freshly ground white pepper 1 tsp ground bay leaves 1 tsp clove, ground 1 tsp mace, ground 1 tsp nutmeg, ground 1 tsp paprika, ground 1 tsp thyme, dried 1/2 tsp allspice, ground 1/2 tsp cinnamon, ground 1/2 tsp savory, dried Mix well in a bowl and store in a cool area. Use this to rub on meat, chicken ...
From allblindtrust.blogspot.com
Author Moshed
Estimated Reading Time 5 mins

See details

JULIA CHILD'S VINAIGRETTE DRESSING — VILLA GRAZIELLA ORGANIC

2017-08-14 Slowly beat in the oil by droplets to make an emulsion. Add optional shallots & selected seasonings. Or place all ingredients in a covered jar, shake vigorously to blend & add seasoning. Test dressing-dip a piece of the lettuce into the vinaigrette. Correct seasoning by slowly adding drops of vinegar, oil, salt or pepper & beat.
From villagraziellaorganic.com
Author Morgan Shepard
Estimated Reading Time 2 mins

See details

JULIA CHILDS RECIPES : OLIVESPLACE

Julia Childs Recipes. kitchen of Julia Child. This is Julia Child's special blend of spices recipe. Julia Child and Jacques Pepin share this from the companion book to their new 22-part PBS series. Recipe copyright Julia Child & Jacques Pepin ©1999; from Julia & Jacques Cooking At Home ©1999 by Knopf. Ingredients. 1 teaspoon ground bay leaves
From reddit.com

See details

PEACH CLAFOUTIS - JULIA CHILD, RECIPE PETITCHEF | RECIPE ...

Mar 23, 2018 - Pre-heat oven to 350 degrees F. In a blender blend the milk, sugar, eggs, vanilla, cardamom, salt and flour. - Recipe Dessert : Peach clafoutis - julia child...
From pinterest.com

See details

JULIA CHILD S SPICE BLEND RECIPE - WEBETUTORIAL

Julia child s spice blend is the best recipe for foodies. It will take approx 10 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make julia child s spice blend at your home.. The ingredients or substance mixture for julia child s spice blend recipe that are useful to cook such type of recipes are:
From webetutorial.com

See details

JULIA CHILD'S SPICE BLEND | OOLICHAN | COPY ME THAT

Julia Child's Spice Blend. homecooking.about.com oolichan. My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way. loading... User Review: In use for decades I've used Julia's spice rub for over 20 years. Stores well, all dry ingredients. Primary use ...
From copymethat.com

See details

JULIA CHILD'S SPECIAL SPICE BLEND RECIPE - COOKEATSHARE

Mix well in a bowl and store in a screw top glass jar. Use this to rub meat such as pork. Yield: "3 1/3 Tbsp." NOTES : Rescale as needed. This is Julia's special blend for pork. I just mixed some and it's heady stuff, even to me, with my cool. Add in a healthy pinch to hot cider or possibly wine. I'm thinking of sprinkling some on a ham -
From cookeatshare.com

See details

JULIA CHILD'S SPICE BLEND | OOLICHAN | COPY ME THAT

Julia Child's Spice Blend. homecooking.about.com oolichan. My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way. loading... X. User Review: In use for decades I've used Julia's spice rub for over 20 years. Stores well, all dry ingredients. Primary ...
From copymethat.com

See details

360 JULIA CHILDS IDEAS IN 2021 | JULIA, JULIA CHILD, JULIA ...

Jul 27, 2021 - Explore Stephanie Cassini's board "Julia Childs", followed by 353 people on Pinterest. See more ideas about julia, julia child, julia child recipes.
From pinterest.com

See details

JULIA CHILD FIRST USED HERBES DE PROVANCE – DIANA BENNETT ...

2018-02-13 Prior to the spice company’s commercialization of the product, the person responsible for bringing the French phrase into the lexicon of cooks around the world was none other than Julia Child, who included a recipe for Poulet Saute aux Herbes de Provence in her classic cookbook Mastering the Art of French Cooking. Before Child, the term “herbes de Provence” was a lesser-known, all ...
From kingstoncove.studio

See details

HOMEMADE PODCAST EPISODE 35: STILL COOKING WITH JULIA CHILD

2021-03-25 The spice blend, after all, was designed for pumpkin pie, and the flavors that comprise it — cinnamon, clove, cardamom, nutmeg — pair well with fluffy, baked treats. And while any baked good can get an upgrade with a pumpkin spice twist, there's something especially magical about what the spices and fall squash do for muffins. Pumpkin spice aficionados will get all the notes they're aiming ...
From allrecipes.com

See details

JULIA CHILD'S SPECIAL SPICE BLEND : OLIVESPLACE

Mix well in a bowl and store in a screwtop glass jar. This is Julia Child's special blend of spices recipe. Julia Child and Jacques Pepin share this from the companion book to their new 22-part PBS series. Recipe copyright Julia Child & Jacques Pepin ©1999; from Julia & …
From reddit.com

See details

JULIA CHILDS PUMPKIN PIE RECIPES | NUTRITION CALCULATION

Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie Recipe NYT . 7 hours ago Cooking.nytimes.com Visit Site . Preparation. Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside. Using a mixer, blender or large bowl, blend pumpkin, the 2 … Rating: 4/5
From full-recipes.com

See details

JULIA CHILD'S VICHYSSOISE | EAT. LIVE. TRAVEL. WRITE ...

Feb 24, 2013 - Julia Child's Vichyssoise (cold leek and potato soup) for the JC100 - a celebration of what would have been her 100th birthday in August 2012. Feb 24, 2013 - Julia Child's Vichyssoise (cold leek and potato soup) for the JC100 - a celebration of what would have been her 100th birthday in August 2012. Pinterest . Today. Explore. When autocomplete results are available use up and ...
From pinterest.ca

See details

FRENCH COOKING | ADULT INDULGENCES'S SPICE BLOG

Yes, our final make at home spice blend from France will be the very blend that is credited to Julia Childs: Choucroute Garni. It is said that Ms. Childs concocted this blend specifically for sausage and other heavy meat dishes. Indeed, this story sounds true, as the translation of Choucroute Garni literally means sauerkraut with meat. And, in my language that translates to intestinal gas ...
From adultindulgences.wordpress.com

See details

25 OF JULIA CHILD'S MOST FAMOUS DISHES - MSN

From msn.com

See details

INSTANT POT BEEF BOURGUIGNON SOUPER SEASONING BLEND – THE ...

Channel in your inner Julia Childs with this Classic and boozy beef stew. This classic French blend of seasonings pairs perfectly with a robust red wine and tender stewed meat. This Instant Pot recipe saves on time without sacrificing on flavor. (Instant Pot Recipe) (Recipe included Serves 6 …
From thehuggtable.com

See details

JULIA CHILDS SPICE BLEND RECIPES WITH INGREDIENTS ...

Julia Childs Spice Blend Recipes JULIA CHILD'S PORK WITH ALLSPICE DRY RUB. The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and ...
From tfrecipes.com

See details