Julia Child

I know this is probably a complete long shot and very unlikely, BUT...


Has anyone ever made an hor d'oevres (app) or dessert from her cookbook?


About a month ago, 2 girlfriends and I went to see the movie, Julie and Julia. We decided it would be fun to do a dinner party with all of us (including husbands) and do all recipes from her cookbook. Yeah, I know, pretty cliche, but all of us love to cook and it should be really fun because it's very rare any of us do French food.

I am bringing an app and a dessert. I was going through the cookbook and nothing sounds familiar. LOL

 

Re: Julia Childs

That's what I am doing augie LOL.

I LOVE apps. My fave thing to make. Time consuming, yes, but the thing everyone takes the most time over eating too (with cocktails, of course :-D). Her's aren't apps like we usually do though. I think I might just make her Mushroom Soup. I've made that recipe and it is probably the best (and most fattening) I have ever had. Lets just say after the butter during the recipe, you add cream and egg yokes at the end. hahahah.

I just figured maybe someone had made something. I don't want to 'try' it out first (dinner on Sat night) so this is going to be command performance.

 

Re: Julia Childs

mmmm....that sandwich looks really good.


Thinking I"m going to do the Mushroom soup and for dessert I'm going to make this:

Chocolate and Almond Cake
Recipe created by Julia Child



This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made in the same manner as the preceding cakes, starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.


Ingredients:

Serves 6–8

Kitchen Supplies:

• Round cake pan , 8 inches in diameter and 1 1/2 inches deep
• 3-quart mixing bowl
• Wooden spoon or Electric beater
• Rubber spatula
• Cake rack

Cake:

• 4 ounces or squares semisweet chocolate , melted
• 2 Tbsp. rum or coffee
• 1/4 pound or 1 stick softened butter
• 2/3 cup granulated sugar to mix with butter
• 3 egg yolks
• 3 egg whites
• Pinch of salt
• 1 Tbsp. granulated sugar to beat with egg whites
• 1/3 cup pulverized almonds
• 1/4 tsp. almond extract
• 1/2 cup cake flour , scooped and leveled, turned into a sifter
• Chocolate-Butter Icing

To make cake: Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.

Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 ·minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

To serve: Use the Chocolate-Butter Icing, and press a design of almonds over the icing.

 

I love Lucini, augie. That's all I buy in the grocery store. I've tried them all and found that one a few years ago.

Then for special stuff, I use this Olive oil I got from a friend when she moved to Italy. Yummy. (La Falconara Olio Extra Vergine Di Oliva)

 

Yep. I discovered Olive Oil about 10 years ago. I thought the only oil out there was
Crisco Vegetable Oil. LOL