Getting By With a Little Help from Julia Child2014 Apr 17 | Written by: Sharee Narciso | Tags: Meat
Julia Child is one of the most iconic chefs and authors of her time. Ever since she published her first cookbook in the early 1960s and when she became a television chef slash household name in the 1970s, Julia has remained an inspiration to all food enthusiasts.
Here are our favourite Julia Child quotes that we’d like to share with you all:
😉 “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
😉 “I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”
and – above all – my personal favourite:
“Fat gives things [flavour].“
Of course, more important than her quotable words are her actual recipes. So, it would be rude to mention Julia Child without sharing one of her best recipes. Take a little taste of French goodness with our featured recipe below:
Julia Child's Coq au Vin (Chicken and Onion Ragout)Julia Child
Julia Child shared this recipe on Good Morning America in May 1995. Coq au Vin is basically chicken cooked in red wine with braised vegetables and pork. It is a more complicated take on the usual ragout that we know because it requires more hand work and skill. But - of course - the results are very satisfying if done right!
- 110 g pork lardons
- 85 g chicken, portioned
- 15 brown-braised white onions
- 300 g mushrooms, quartered and sauteed
- 1 large red tomato, chopped
- 375 ml red wine
- "Beurre manie" (kneaded butter)
- 125 ml chicken stock
- 2 garlic cloves, pureed
- 1 bay leaf
- 1/4 tsp thyme
- chopped parsley
- 2 tbsps butter
- 1 tbsp olive oil
- salt and pepper
- Sautee the lardons. Transfer to a dish, but leave the fat in the pan.
- Cook the chicken in the fat for 5 minutes. Add olive oil and butter to brown the chicken.
- Optional: Use brandy to flame the chicken.
- Transfer chicken to a dish. Leave fat in the pan.
- Season chicken with salt and pepper, to taste.
- Add the (brown-braised) onions, garlic, bay leaf, tomatoes and thyme to the pan.
- Return the chicken to the pan.
- Pour in wine and stock. Make sure all ingredients are covered.
- Simmer covered and slowly for 20 minutes.
- Once tender, transfer chicken to a dish.
- Take onions and juices from cooking and pour into a saucepan. Boil rapidly.
- Whisk beurre manie - without heat - until lightly thickened. Then, simmer briefly.
- Baste chicken back with the sauce and onion mixture.
- Serve immediately with the beurre manie poured over.