Vivamus ornare molestie malesuada. Donec consectetur, nunc in vehicula facilisis, magna ligula sollicitudin nibh, sit amet gravida nisi risus sed ligula. Maecenas aliquet tempus diam, sit amet commodo velit pellentesque et. Praesent luctus dolor viverra purus tincidunt vitae pulvinar purus varius. Duis nec pulvinar mi. Curabitur ornare risus in lacus ultricies quis venenatis nulla vulputate. Pellentesque in urna justo, pretium malesuada velit. Donec arcu dolor, sollicitudin vitae tristique nec, bibendum accumsan neque. Vivamus ac justo et ante fermentum tempus vel et nisl. Aenean imperdiet ante varius nunc rutrum a convallis erat sagittis. Quisque ac turpis nulla. Vivamus tincidunt, neque eu vehicula placerat, nisi velit blandit neque, id consectetur nisi magna vitae turpis. Nam non velit et purus varius molestie. Nulla facilisi. Aliquam erat volutpat.
- Foolproof Pastry
- Scrambled Eggs
- Cheese Souffle
- The Stove-Top Anna
- Upside-Down Apple Tart
- Split Pea Soup
Now, having tried Child’s pte brise recipe from her latest book, The Way To Cook (Knopf), it will be pie crust done in the food processor for me. Here’s my variation on Child’s recipe, which makes enough dough for a two-crust pie:
Place 2 cups of all-purpose flour in food processor. (Child uses cake and pastry flour for 1⁄2 cup of this; I don’t think it’s necessary.) Add 6 ounces (3⁄4 cup) of diced chilled butter and 2 tablespoons sugar. Pulse 5 to 6 times to break up butter roughly. Add 2 ounces (1⁄4 cup) of chilled vegetable shortening. Turn on machine; immediately add 1⁄2 cup iced water. Pulse 2 or 3 times.
Form dough into ball, wrap in plastic wrap and chill 2 hours. (I didn’t do this but it does make dough easier to handle.) Roll out on floured board, handling as little as possible.
I used a combination of Northern Spy and McIntosh apples for my filling (4 to 5 medium apples) tossed with 1 teaspoon ground cinnamon and about 1⁄4 cup sugar. Brush top of pie with an egg mixed with a little milk, cut three slits in the middle and bake about 50 minutes at 350F. Serve warm with a scoop of top quality vanilla ice cream.
Perfect scrambled eggs are tender and creamy, really a kind of broken custard.
The only secret is to do them slowly over low heat, so that the eggs coagulate into soft curds.
You don’t want the eggs too deep in the pan or they will take too long to cook, and if there is too shallow a layer they will cook too quickly.
A one-inch layer is easy to handle and a non-sti ck pan is certainly my choice: the 10-inch size does nicely for 6 to 8 eggs.
Plain scrambled eggs are lovely for breakfast but chopped green herbs are always an attractive addition, especially parsley, chives or tarragon; add them along with the seasonings as you beat the eggs before scrambling them.
Salt and freshly ground pepper
1 tbsp or more butter
1 tbsp or more heavy cream (optional)
3 or 4 tbsp chopped fresh herbs: parsley, or parsley and chives, chervil, tarragon or dill (optional)
Break eggs into medium bowl, adding salt and pepper to taste; beat just to blend yolks and whites.
Set frying pan over moderately low heat; add enough butter to film bottom and sides.
Pour in all but 2 tablespoons of beaten eggs.
Slowly scrape bottom of pan from edges toward centre with spatula, continuing slowly as eggs gradually coagulate.
It will take them a minute or so to start thickening; don’t rush them.
In 2 to 3 minutes, eggs will have thickened into a lumpy custard; cook a few seconds more if they are too soft for your taste.
Fold in reserved 2 tablespoons of beaten egg.
Adjust seasoning; fold in butter, cream and herbs, if using.
Serve at once on warm (not hot) plates.
Accompany with, for instance, bacon or sausage or ham, broiled tomatoes and buttered toast wedges.
Makes 4 to 6 servings.
There are versions of this sweet and simple dish – a Child trademark — in almost all of her many cookbooks including my favourite: The Way To Cook (Knopf; $59.95). I recently saw her demonstrate it on Emeril Live! — the hugely popular TV show hosted by her buddy, the irrepressible Emeril Lagasse. Inexplicably, the souffle flopped on that occasion but it should work if you follow this recipe. With a tossed salad and hunks of crusty baguette, it makes a lovely light lunch or supper. I didn’t bother making a collar for the baking dish, which makes for an elegant presentation as described by Child, but it looked and tasted great. You’ll need a 6-cup soufflé dish or straight-sided baking dish.
About 1 tbsp softened butter
2 tbsp finely, freshly grated parmesan cheese
2½ tbsp butter
3 tbsp all-purpose flour
1 cup hot milk
¼ tsp paprika
A pinch of grated nutmeg
½ tsp salt
Pinch of ground white pepper
4 egg yolks
5 egg whites
1 cup (about 4 oz/125 g) coarsely grated gruyere cheese
Preheat oven to 400F.
Grease bottom and sides of baking dish with softened butter. Sprinkle on grated parmesan, turning dish so cheese adheres to its sides and bottom.
In medium saucepan, melt 2½ tbsp butter over medium-low heat. Add flour and cook, whisking, until mixture foams, about 2 min. Remove from heat. Whisk in hot milk. Return to heat, bring to boil, reduce heat and simmer 1 to 2 min. or until thickened. Remove from heat; stir in paprika, nutmeg, salt and pepper. Stir in egg yolks, one at a time, until combined.
Using manual or hand-held electric mixer, in medium glass bowl, beat egg whites until stiff and glossy. Whisk about a quarter of them into sauce in saucepan, then delicately fold in remainder alternately with grated gruyere. Carefully turn mixture into prepared baking dish.
Reduce oven temperature to 375F. Bake soufflé 25 to 30 min. or until puffed and nicely browned. It will fall slightly as it cools. To serve, hold serving spoon and fork upright and back to back in middle of soufflé and pull it apart.
Makes 4 servings.
The following recipe from The Way To Cook (Knopf; $59.95) comes with this intro: “This is a frying-pan take-off on the famous Potatoes Anna, in which a mould of sliced potatoes is baked in a hot oven and then unmoulded like a cake.”
As Julia would say: “Bon appetit!”
Child suggests adding a layer of about 4 oz/125 g sliced gruyere cheese. Potato slices should be about ¼-inch/5 mm thick.
2½ lb/ … kg thinly sliced peeled potatoes (about 10 cups)
3 to 4 tbsp each: butter and olive oil
Salt and freshly ground pepper
Freshly grated nutmeg
Place sliced potatoes in large bowl of cold water. Drain; wrap in tea– or paper towels.
Melt butter with olive oil in microwave or on stove in small saucepan. Add about half of mixture to 10-inch/23 cm non-stick skillet so it forms a layer about ¼-inch/5-mm thick. Cook over medium heat and, working quickly, arrange overlapping layer of potatoes in skillet starting at outer edge, shaking from time to time to prevent sticking. Brush layer liberally with butter/oil mixture; sprinkle lightly with salt and pepper. Repeat layers, adding a little nutmeg to middle layer. Shake skillet gently; cook 3 to 5 minutes over medium-high heat to ensure bottom is crusting.
Cover skillet; cook over low heat 40 to 45 minutes or until potatoes are soft. (Keep an eye on heat to make sure bottom crust does not burn.)
To serve, run spatula around edge and underneath potatoes. Unmould on to large, warmed serving dish.
Makes about 6 servings.