Foodista Blog » French

10 Fall Dishes We Cant Wait For

Melissa — Tue, 29 Sep 2009 17:06:42 +0000

In Seattle, now that fall is here, it means it starts raining. The days grow increasingly darker and the clouds rarely take a break from hanging out above the city. As a native, of course I’m sad to see the sun go for months on end, but honestly there is a big side of me that is excited to spend all evening roasting winter vegetables and drinking red wine, while a game is on in the other room. The wind and cold rain whipping leaves from the trees forces me to stay inside and convince me that it’s okay to not do anything, but cook comfort food, feed it to my favorite people and not feel guilty about staying in my sweats all day long.

Cheers to Autumn!

Here are 10 Fall Dishes We Can’t Wait to Cook

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Lemon Dijon Vinaigrette

Sheri Wetherell — Fri, 07 Aug 2009 18:46:47 +0000

I was perusing through some of Julia Child’s great cookbooks last night and came upon her recipe for Basic Vinaigrette Dressing. I’ll let you in on a little secret: I’m horrible at making salad dressing. If it extends beyond a good oil, a splash of lemon juice, and some salt, I’m afraid I tend to fail miserably. Inevitably it comes out too vinegary or just simply lacking in flavor. Salad dressing should be easy, right!? I can create a beautiful cassoulet, a lovely osso bucco, delicate homemade pasta, even fresh sushi. But a simple salad dressing? Not my forté. I usually pass the task on to Barnaby.

So, I’m turning a new leaf (pardon the salad pun), grabbing the oil and vinegar bottles by the horns, and approaching this salad dressing business with a new attitude.

I..will..master..the..vinaigrette!

Who better than to show me the way than our friend Julia Child. I followed her Basic Vinaigrette recipe and minced scallions, mixed in some Dijon mustard, a pinch of salt, some vinegar and lemon juice, a really good olive oil, and a few healthy cracks of fresh black pepper. I gave it all a little vroom! vroom! with the immersion blender and voilà, the perfect vinaigrette. Like Julia says, you can always add more vinegar or lemon but you can’t take it out. I spooned some into the salad bowl, added my just-snipped-from-the-garden baby lettuces, and gave it all a toss. A bit of lemon zest gave it a fresh snap of flavor.

I think Julia would have been proud.

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Mussels Marinated in Oil and Herbs

Melissa — Thu, 06 Aug 2009 20:42:45 +0000

Julia Child week continues at Foodista! Last night I prepared Julia’s appetizer of Mussels Marinated in Oil and Herbs. I was looking to cook something quick and delicious and slightly off the beaten path of weeknight dinners. If you are a shellfish fan like I am, you’ll love it. Fresh herbs, vermouth and sweet mussel meat creates one tasty dish! Although created as an appetizer, these herb-y mussels would be perfect added to a salad with some scallops or shrimp or just added to a light angel hair pasta.

Love mussels? Here are three other mussel recipes that I’m planning to make in the near future.
Sausage and Mussel Soup with Kale From imafoodblog

Cedar Planked Mussels From Steamy Kitchen Food Blog

Moules Fromage Bleu From Laura’s Best Recipes Blog

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Sauteed Chicken with Mushrooms and Cream

Sheri Wetherell — Wed, 05 Aug 2009 19:09:54 +0000

Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” I reminded myself of that when I cooked her dish of Sautéed Chicken with Mushrooms and Cream. Definitely not a diet dish. But what the heck, it’s Julia Week (Day 6, in fact) and we’re here to celebrate some of her delicious creations! What’s a little cream gonna hurt?

I’ve included a link to the recipe below, but one of the things I love about Julia is how she instructs us to follow our culinary instincts. There’s really no need to measure out each and every ingredient (unless of course you’re baking), but instead follow your senses. In fact, in her cookbook The Way to Cook her recipe basically goes like this, “While the chicken is cooking, sauté the mushrooms in butter, season with salt and pepper….deglaze the pan with wine….add the cream (never does she say how much)….add the mushrooms….put the chicken back in….baste, simmer and serve.”

I’m sure she would have had a few sips of wine in there too. Love her.

So that is precisely what I did. I sautéed the chicken in a bit of butter and olive oil in one pan, and the mushrooms in another. Then, I removed the chicken from the pan, dumped nearly all the fat, and deglazed the pan with some dry white wine. (I actually just dumped the contents of my wine glass in, then gave myself a refill. It’s what Julia would have done, right?) Back in went the mushrooms along with a good splash of cream – swirl, swirl, swirl – then the chicken was tossed in.

The result: creamy, rich, mushroomy goodness. No need to even open a cookbook. But it’s nice to see Julia’s face on the pages right there next to you.

For the complete recipe:

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Roquefort Cheese Balls

Melissa — Tue, 04 Aug 2009 19:04:46 +0000

Today is the 5th day of Julia Child Week at Foodista! There are so many delicious recipes, we really could go on for months! Looking through Julia Child’s recipes and watching her episodes, it’s clear to me that she wanted to take the fear and intimidation out of cooking. Her explanations are clear and well described. She offers excellent substitutions and make-ahead suggestions to help the busy cook. I can imagine hundreds of women watching Julia effortlessly create Caneton a’ l’ Orange or cook live lobsters like it was an every day occurrence and surely thinking to themselves okay, I can handle this, or at least some of it!

Cooking can be incredibly nerve racking and awkward when you are first starting out, but instead of tackling live lobsters or roasting whole ducks right off the bat, Julia has several other recipes that are far less intimidating to start out with. For example, nothing could be more simple than making Julia’s Roquefort cheese balls. Elegant, rich and delicious, especially paired with a nice red wine, it’s a recipe that is perfect for a potluck or a party, and although easy to make, they look and taste like you slaved half your day in the kitchen!

Bon Appetite!

Other inspirational recipes for Roquefort cheese appetizers you may be interested in trying:

A Roquefort cheese roll by Homesick Texan, a leek and Roquefort tart from Too Many Chefs or some Roquefort and wine pairing tips from Rhino Wino with a scrumptious recipe for Roquefort gougeres.

Photo by Kaytethinks

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Sabayon

Sheri Wetherell — Mon, 03 Aug 2009 22:03:51 +0000

Today is the fourth day in our Week of Julia Child, and boy are we having fun! So many recipes, so little time! Inspired by all the beautiful berries in our farmers market I thought a recipe showcasing their deliciousness would be fitting.

One of my favorite things to serve with fresh seasonal fruit is Sabayon, a wine custard, and found the perfect, easy recipe in Julia’s Kitchen Wisdom. Just whisk some fresh eggs with sugar and Marsala and spoon this creamy goodness over those gorgeous berries. That’s it, no fuss. Sabayon can be served hot or cold, but in the summer I prefer it well chilled for a refreshing reprieve from the heat.

Click below for the recipe:

Above photo: danielP2008

Other great vehicles for berries, or simply yummy recipes:

FXCuisine.com shows you via video how to make a Proper French Crepe
A beautiful Summer Berry Tart from Cookies on Friday
And this lovely Berry Soup With Cake Croutons (yum!) from Chow Vegan

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Shirred Eggs with Herbs and Cream

Sheri Wetherell — Sun, 02 Aug 2009 12:00:41 +0000

It’s Day 3 in our Week of Julia Child and I thought, what better recipe to bring you on a glorious Sunday morning than one for Shirred Eggs. I love nothing more than having a leisurely breakfast or brunch on the weekend, something I definitely do not have time for during the week. In fact, I’m lucky if I squeeze in a bowl of cereal before I’m off to work (I know, bad habit).

Shirred eggs – or Oeufs sur le Plat or Oeufs Miroir if you want to dazzle your honey with your fancy French – is where an egg is broken into a small buttered dish, cooked partially on the stove, then quickly finished under the broiler. Like a poached egg, the result is a liquid yolk and whites that are softly set, yet tender. I love adding fresh herbs and cream for a beautiful, rich and tasty dish. Serve with a good toasted bread – buttered just so – and some fresh fruit. Maybe even a nice Mimosa.

Why not? It is the weekend after all! And we are celebrating Julia! Let’s give her a little toast.

Click below for this easy and delicious recipe:

Check out these other wonderful breakfast/brunch recipes:

A delicious Garden Breakfast of zucchini potato pancakes from Eat Close To Home
Try this version of Shirred Eggs with Salmon from French Cooking For Dummies
A lovely Creamy Mushroom & Onion Omelette from 80 Breakfasts

Above Photo by: SauceSupreme

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Easy Peasy

Melissa — Sat, 01 Aug 2009 16:07:00 +0000

Today is the second day in our Week of Julia (Child, that is!).

There is something special about fresh garden peas. Maybe it’s their shape, their natural sweetness or their delicate appearance in a dish of melted butter. Peas are high on my list of favorite foods. If there is one thing I am guilty of, it’s stealing peas right out my mother’s garden or any garden that I just happen to wander in to. I can’t help it. So when the season is right to cook with garden peas, I’m already looking for the butter. Julia Child’s recipe for buttered peas is a simple, “let the peas shine” for themselves recipe. She actually had three recipes for peas, depending on the size and the season from when the peas were gathered or purchased. This recipe is for the ripe garden and farmer market peas, should there be any left from walking from the garden into the house, or the farmer’s market to the car. Enjoy!

Other fantastic pea recipes found here:
Buttered Snow Peas by Group Recipes

Warm Buttered Pea, Potato, Herb and Prosciutto Salad by We are Never Full

Buttered Peas by CD Kitchen

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A Week of Julia Child

Sheri Wetherell — Fri, 31 Jul 2009 23:05:30 +0000

Julia Child’s birthday is right around the corner, as is the much-anticipated (at least to us food lovers) new film Julie & Julia. To take part in celebrating Julia’s life and her contributions to the culinary world, we thought it apropos to have a “Week of Julia” here on the Foodista blog. We’ll highlight some of our favorite Julia dishes, as well as some we think are just simply great dishes to cook at home – even if you don’t have a lot of time.

Oh, Julia taught us so much (and continues to do so through her books)! She began by showing us how to master the art of French cooking at home, which became the title of her first book aptly named Mastering The Art of French Cooking. She taught us that the more we know about food, the less mysterious it is, and the easier cooking becomes. As we all became more health conscious and more interested in knowing where our food comes from she continued to teach us the principles of good cooking. If you knew nothing about cooking, she’d teach you the basics to get you on your way; if you were a seasoned cook, she always had new ideas and ways of approaching a recipe. She taught us how to build on our culinary experiences, how to plan an excellent meal in half an hour, how eat in moderation (yes, a chef told us that!), and how to not fear food (try those escargot!)

So here’s to Julia, and here’s to a lovely week of wonderfully French recipes!

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Quick and Easy Olive Tapenade

Melissa — Mon, 27 Jul 2009 20:54:40 +0000

One of the easiest and most flavorful appetizers you can make is olive tapenade. The olive tapenade that is common on appetizer menus today does not often reflect the classic Provencal dish from which the name applies. Tapenade comes from the word tapeno, which is French for caper. Besides olives, classic tapenade contains anchovies, capers and lemon juice and it is served as a spread for toasted baguette slices. In America, most people think of olive tapenade as a puree of strongly flavored kalamata olives, olive oil, garlic and herbs. Regardless of its translation, tapenade is now a word that is attached to many dips that don’t contain capers or even olives. Whichever recipe you choose to make, olive tapenade is great for entertaining in hot weather since it doesn’t require cooking and since olives are jarred, olive tapenade is a great year-round dip to make. It’s great for sandwiches, used as a pizza sauce or simply as a dip for a veggie tray.

Here is a list of four tapenade recipes we like on Foodista.

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