To many, the name Julia Child is synonymous with French food. Her recipes are a timeless expression of appreciation for the French culture and the food so closely associated with it. Here are our versions of some of Julia Child's famous recipes.
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Coq au vin, or chicken in wine, was created as a delicious way to tenderize a tough, old bird in poor households. Chicken stewed in wine is a wonderful, hearty meal that needs no more than a baguette and good wine to be complete.
Flickr user EraPhernalia Vintage
There are so many recipes out there for classic beef Burgundy, or boeuf Bourguignon. Here is the traditional version that you are likely to have encountered at some point in your life. Universally enjoyed, this slow-cooked beef stew is the ultimate comfort food.
Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous party appetizer. Pair it with a salad and soup for a healthy lunch or light main course.
This potato leek soup recipe has been in my family for generations. When I was a child, it was known as the cure for whatever ailed you. It still is. Warm, creamy, and comforting, with just the right touch of seasonings, this simple potato leek soup elevates home cooking into an effortless art.
This cherry clafouti recipe, also know as clafouti aux cerises, is the most well-known version of the traditional puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.
This stew is a wonderful dish to make early in the day – or even a day ahead of time – to allow the complex flavors to mellow and develop. Keep in mind that the beef and vegetables in this recipe must be marinated for 12 to 24 hours before you even start the cooking process. Recipes from Provence are commonly served with rice. I took the liberty of using basmati rice, for its wonderful aroma and smooth flavor. Use your favorite rice as a substitute.
This lovely entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This delightful version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement.
Gratineed onion soup is an ultimate comfort food. Butter-soft, caramelized onions are cooked down into a rich, seasoned beef stock. Top it off with fresh garlic croutons and melted, bubbly Gruyere cheese and you have a rich soup, indeed. Add a small salad and a glass of wine to make it a meal.
This aigo boulido recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as "boiled water." It's a popular dish during the cooler fall and winter months, when cold and flu season is in full swing and a trip to the doctor isn't always practical. In the mountains, it is commonly said by the elders that "boiled water saves lives."
Flickr user avlxyz
This easy brioche recipe is at once light, sweet, golden, and rich. Aromatic doesn't begin to describe buttery, sweet scent of this brioche as it rises, bakes, and cools. The dough is extremely workable, much more so than other brioches. Save this recipe for a Saturday morning or a long afternoon, when you have extra time to commit to the soothing rhythm of knead, chill, shape, rise, and finally, bake. The last step will be an exercise in self-control, as this brioche recipe smells incredible as it bakes. Once the bread has cooled to just warm enough, slice it and serve with butter.
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