French with Julia Child!

Holly hosted this wonderful event where we cracked open the Queen of French Cuisine's cookbook. All of these recipes are from Julia Child, but I don't have the directions. I do have the cook book so once I'm not lazy I'll update this!

 *Poulet Roti (roast chicken)*
 3-lb roasting or frying chicken - **
 3/4 tsp salt - **
 6 Tb softened butter
 small carrot
 small onion
 1 Tb cooking oil - **
 1/2 Tb minced shallot
 1 cup chicken stock - **

 *Asperges au Naturel (boiled asparagus)*
 2 lbs fresh asparagus
 7 tsp salt - **

 *Sauce Bearnaise (Bearnaise Sauce)*
 1/4 cup wine vinegar - **
 1/4 cup dry white wine or dry white vermouth
 1 Tb minced shallots
 1 Tb minced fresh tarragon or 1/2 Tb dried tarragon
 1/8 tsp pepper - **
 pinch of salt - **
 3 egg yolks
 2 Tb cold butter
 1/2 to 2/3 cup melted butter
 2 Tb fresh minced tarragon or parsley

 *Tomates a la Provencale (tomatoes stuffed with bread crumbs, herbs &
 garlic)*
 6 firm, ripe, red tomatoes
 1-2 cloves mashed garlic
 salt & pepper
 3 Tb minced shallots
 4 Tb minced fresh basil and parsley or just parsley
 1/2 tsp thyme
 1/4 tsp salt - **
 Big pinch of pepper - **
 1/c cup olive oil - **
 1/2 cup bread crumbs from fresh white bread with body

Vegetarian Night

Vegetarian Night - I only have the ingredients for this one and to be honest I don't remember a whole lot because I was sick. I do remember being extremely full if that counts for anything!

Cream of Spinach and Broccoli Soup
2 tbsp olive oil -
2 tsp butter - 

2 medium red or yellow onion -
2 tsp salt -
2 tsp minced garlic (about 2 good-sized cloves) - 

1 medium russet potato - 

10 oz fresh baby spinach (can also be frozen, defrosted) -  
3 heaping cups broccoli -  

1 heaping tbsp roasted garlic paste - 
3/4 cup milk -
30 basil leaves - 

freshly ground black pepper - 

Mushroom Risotto
1 tablespoon and 1-1/2 teaspoons olive oil - 

4-1/2 small onions -
1-1/2 cloves garlic - 

1-1/2 teaspoons minced fresh parsley - 
1-1/2 teaspoons minced celery -
salt and pepper to taste - 

2-1/4 cups sliced fresh mushrooms - 

1-1/2 cups whole milk
1-1/2 cups Arborio rice
7-1/2 cups vegetable stock
1-1/2 teaspoons butter -
1-1/2 cups grated Parmesan cheese

Indian Food Night

I didn't attend this night so I actually have no idea what these taste like...but I was told it was amazing! I only  have a full recipe for the Butter Chicken.

Kaspar's Curried Muscles
  1 lb muscles
  3/4 cup dry white wine
  1 large shallot
  2 cloves garlic
  1 stalk lemongrass
  5 fresh kaffir lime leaves (if we can find them!) -
  2 Tsp Curry Powder
  3/4 cup whipping cream or coconut milk
  1 Tbsp finely chopped green onions
  1 Tbsp finely chopped coriander 

Butter Chicken / Murgh Makhani ShowMeTheCurry.com - http://showmethecurry.com -

Posted By anuja On October 5, 2007 @ 3:20 pm In Curries, Non-Vegetarian 

Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone

and every age group! My sons know this as ‘chicken with the red curry’ and enjoy it to the

hilt. Considering how often we make it at our home, we have to make it a little more healthy

without compromising on the taste. Butter Chicken is one of those dishes that very few

restaurants get wrong…every cook or chef has his or her own little variations which makes

their dish unique and yet, fantastic. Murg Makhani is a dish that has wonderful flavor and a

rich and cre texture. You will surely fall in love with it!

Ingredients:

Chicken – 1.5 lbs, boneless skinless thighs

Lemon Juice – 1 tbsp

Red Chili Powder – to taste

Salt – to taste

Yogurt – 1/2 cup

Ginger & Garlic Paste – 4 tsp

Tandoori Masala – 2 tsp

Unsalted Butter – 1.5 tbsp

Garam Masala – 1 tsp

Big Cardamom – 1

Green Cardamom – 2

Cinnamon Stick – 1″ pc.

Bay Leaf – 1

Tomatoes – 3 large, pureed

Sugar – 1 tsp or to taste

Dried Methi Leaves (Kasoori Methi) – 1 tbsp

Green Chili – to taste, finely chopped

Heavy Whipping Cream – 1 cup or to taste

Cilantro – 3 sprigs, finely chopped

Method:

1. Cut the Chicken to bite-size pieces and wash it well.

2. In a bowl (or large Ziplock bag) add the following – Lemon Juice, 2 tsps of Ginger & Garlic

Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.

3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of

hours.

4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single

layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The

size of the chicken pieces makes a difference and where you place the rack in the oven plays

a big role in how long the chicken needs to be cooked.

5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.

6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.

7. Add the balance of Ginger and Garlic paste and fry of 30 secs.

8. Add in the Green Chilis and the Tomato Puree. Mix well.

9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.

10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10

minutes till most of the juice from the tomatoes evaporates.

11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes

before adding broiled Chicken pieces. Mix well to coat Chicken.

12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.

13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.

14. Mix in half the Cilantro in the dish and garnish the balance while serving.

3/28/2010 ShowMeTheCurry.com 

1. Don’t have access to a broiler dish? – no problem…use metal skewers or wooden

ones(soaked) or just barbeque them on the grill.

2. Great alternatives to making this dish everyday and not feeling guilty about it -

* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken

Breasts while broiling or they will dry up.

* Use Oil instead of Butter.

* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, Lactaid, Milk or Milk

Powder (so you can control the water).

Easy Italian (Amy's House) - no directions

This was an easy Italian night at Amy's. I don't have the directions but I have the indredients and the name of the Chef!

Roasted Radicchio wrapped in Panchetta

from Jaime Oliver

Radicchio outter leaves trimmed

1 head of garlic

1 small bunch of thyme

10 slices of Pancetta or bacon

Balsamic Vinegar

Olive Oil

Prosciutto and Pea Linguine

from Rachel Ray

1/4 pound of sliced Prociutto

1 small onion

1 can diced tomatoes (28 oz)

1 can crushed tomatoes (15 oz)

fresh basil (about 20-30 leaves)

1 cup frozen peas

1lb linguine noodles ?

Caprese Salad

from Giada DeLaurentiis

1 large mozzarella chunk

5 firm tomatoes 

Steak Dinner (ingredients only no directions)

So every so often I didn't get the recipes for the meals, only the ingredients, and this was one of those times. I have some photos, but I think you can figure out the rest just by reading and common sense. I think this one was a five ingredient meal but I can't remember!

Walnut and Goat Cheese Bruschetta

 

   ·        1/2 cup walnut pieces   

   ·        4 thick slices of walnut bread   

   ·        1/2 cup French dressing   

   ·        200g/7 ounces chevre or other semi soft goat cheese    

Steak with Warm Tomato Salsa

 

   ·        4 steaks about 1/2 inch thick   

   ·        6 large plum tomatoes   

   ·        4 scallions   

   ·        4 tablespoons balsamic vinegar   

  

Asparagus with Lemon Sauce

 

   ·        1.5 pounds asparagus tied in a bundle (anyone have cooking string?)    I will bring the asparagus and some cooking string

    ·        1 tablespoon cornstarch   

    ·        2 egg yolks   

   ·        juice of 1.5 lemons   

 

   Side 2

 

 Fennel Potato and Garlic Mash

 

   ·        1.2 pounds potatoes cut into chunks   

   ·        2 large fennel bulbs   

   ·        6 tablespoons garlic flavored olive oil   

   ·        1/2 to 2/3 cup milk or light cream   

  

  Baked Ricotta Cakes with Red Sauce

  

   ·        generous 1 cup ricotta cheese    

   ·        2 egg whites beaten   

   ·        4 tablespoons scented honey   

   ·        4 cups mixed fresh or frozen fruit (strawberries/raspberries and

   cherries)