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Master Chef Julia Child

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About Master Chef Julia Child

  • Birthday 08/15/1912

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  1. Have you tried my latest invention? That shotty grill? Hell no.
  2. So many handsome older men in this thread.
  3. Marvelous! All my close friends are here. Lets have a late-night dinner party!
  4. Hello again everyone. This week's recipe will definitely take away some of the sour taste I sense around here. Chocolate-cinnamon beignets are one of my favorites desserts. This recipe is courtesy of South Florida's own Norman Love. He is truely one of the sweethearts I had on my show. Norman Love Bio Influenced by tastes native to Florida and the Caribbean, Norman Love's desserts at the Ritz-Carlton Hotel Company are adored for their inventive flavors and elaborate, artistic presentations. A Philadelphia native, Norman has held a host of auspicious positions at top restaurants. He began his career as executive pastry chef at the Beverly Hills Hotel and then moved back to South Florida, where he had spent time as a child. There, he landed the job of corporate pastry chef for the Ritz-Carlton Hotel Company, where he has worked since. In the program BAKING WITH JULIA, Norman Love prepares Banana Stuffed Cinnamon Sugar Beignets. Chocolate-Cinnamon Beignets Ingredients for 10 Servings: For the Beignets: 1/2 cup whole milk 1/2 cup water For the Pastry Cream: 1 cup whole milk 1/2 vanilla bean 3 large egg yolks 1/3 cup sugar 2 tablespoons cornstarch Butter, for glossing For the Bananas: 2 large bananas 1/4 cup sugar 1 tablespoon unsalted butter 3 tablespoons heavy cream 1 large egg beaten with 1 teaspoon cold water, for egg wash For the Cream: 3 ounces unsalted butter 2 tablespoons sugar 1 1/2 tablespoons unsweetened cocoa powder 1 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups all-purpose flour 6 large eggs, at room temperature 2/3 cup all-purpose flour, for kneading For the Sauce: 2 cups heavy cream 4 ounces unsalted butter, cut into pieces 1/2 cup sugar 1/2 cup toasted walnuts, finely ground 1 tablespoon walnut oil (optional) Pinch of salt To Fry and Serve: Canola or vegetable oil, for frying Confectioner's sugar Melted semisweet chocolate (optional) Fresh berries (optional) The Beignet Dough: Put milk, water, butter, sugar, cocoa, cinnamon, and salt into a 2-quart saucepan and bring to a boil, stirring frequently until the butter melts. Follow cooking directions below for preparing Choux Paste. Wrap the dough in plastic and refrigerate until chilled, about 2 hours. Keeping one half the dough in the refrigerator, turn the rest out onto a lightly floured surface and knead in flour a few tablespoons at a time; enough to make the dough easy to roll (about 1/3 cup). It will still be slightly sticky. Wrap and chill before rolling it out. Repeat with the remaining dough. Line 2 baking pans with parchment. On floured surface, lightly roll dough 1/16 to 1/8 inch thick. Cut eighteen 4-inch circles (gather and re-roll the scraps until you have enough). Put circles on baking pans, cover with plastic wrap, and chill for 1 hour. Repeat with remaining dough. Choux Paste Makes enough dough for about 60 small puffs or ?clairs 1/2 cup whole milk 1/2 cup water 7 tablespoons unsalted butter, cut into 7 pieces 1 tablespoon sugar 1 teaspoon salt 1 1/2 cups all-purpose flour 6 large eggs, at room temperature 1 large egg beaten with 1 teaspoon cold water, for egg wash Put milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil, stirring frequently until the butter melts. Stir while adding the flour all at once. Stir without stopping until the flour is thoroughly incorporated. Cook and stir until the dough balls up and a light crust is visible on the bottom of the pan. Scrape dough into a bowl. Immediately beat in five eggs, one at a time, stirring vigorously with a wooden spoon to incorporate each one. After the fifth egg, lift the spoon. If it pulls up some of the choux paste that detaches and forms a slowly bending peak, do not add the last egg. The dough is now ready to be used in any recipe calling for choux paste. In fact, it must be used now, while it is still warm. Bon appetit.
  5. Now now everyone lets all calm down and enjoy each others presence. I'm just here in baseball heaven watching the Marlins game on TV. That's the least I could do after they retired my number after my death. 955751[/snapback] Aren't you a handsome man. Have I seen you somewhere? Oh that's right at the cooking workshop. I taught you how to stuff meat into tacos. :mischief 955863[/snapback] I never recalled having so much meat. But I must compliment you, that was the best tasting tortilla bread I ever had. So moist and soft. You brought out all the flavor despite it sitting on the shelf for 40+ years. Thanks Julia. 955889[/snapback] *blushes* Stop giving me so much credit. The amount of meat also enhances the meal. Take care now, I have to go.
  6. Now now everyone lets all calm down and enjoy each others presence. I'm just here in baseball heaven watching the Marlins game on TV. That's the least I could do after they retired my number after my death. 955751[/snapback] Aren't you a handsome man. Have I seen you somewhere? Oh that's right at the cooking workshop. I taught you how to stuff meat into tacos. :mischief
  7. Now now everyone in a few days I will post my recipe of the week. It will truely be a delicatable meal. For John and George I am planning on making flan in the shape of red and blue states.
  8. I don't get it. :plain 949707[/snapback] Oh please. Anyone can cook. Just read the instructions carefully and you will be able to cook this delicious meal for yourself and your family.
  9. I have a recipe for you as well. Ingredients: :spam 949705[/snapback] I don't know why you would want the ingredients for spam but I do reccomend a nice recipe for spam cupcakes. SPAM Cupcakes For cupcakes: 2 (12-ounce) cans of SPAM 3 eggs, slightly beaten 2/3 cup quick cooking oatmeal 3/4 cup milk For glaze: 1/3 cup brown sugar 1 tablespoon prepared mustard 2 tablespoons white vinegar 1 tablespoon water 4 cups prepared instant mashed potatoes Cooking Directions: Preheat oven to 350 F. For cupcakes, grate SPAM into a large bowl. Add eggs, oatmeal and milk; mix well. Lightly spray a regular size muffin tin with nonstick cooking spray. Fill each muffin tin two-thirds full with SPAM mixture. For glaze, combine all glaze ingredients in a small bowl. Heat 20-30 seconds in microwave until sugar is melted. Lightly spoon glaze mixture over SPAM. Bake for 25-30 minutes or until mixture is set. Meanwhile, prepare 4 cups of instant mashed potatoes. Remove cupcakes from oven and top each serving with instant potatoes. Heat broiler. Return muffin tin to oven. Heat 1-2 minutes or until potatoes are lightly browned. If desired, garnish with fresh chives or parsley. Makes 12 servings.
  10. Hello everyone, I'm Julia Child. You might know me from my cooking show, "Julia Child: Lessons with Master Chefs". Over the years I have cooked with many master chefs. But ofcourse some of them have stood out in my mind. Beginning today I will post my favorite recipes here on MarlinsBaseball.com. These recipes will turn even the most amateur cookers into master chefs. This week's recipe is casserole roasted chicken with garlic, lemon and watercress salad. This recipe is from the episode in which Jeremiah Tower had a guest appearance. Jeremiah Tower He is truely one of the best we've ever had on the show. Ingredients for 6 Servings: For the Chicken: A 5 1/2 to 6-pound roaster chicken Salt and freshly ground pepper 1/2 cup olive oil 5 large heads of garlic, separated into cloves, unpeeled 3 sprigs fresh rosemary 4 lemons, halved crosswise For the Salad: 1/4 cup very fresh-tasting walnut oil Salt Freshly ground pepper 12 bunches watercress Special Equipment Suggested: A covered casserole or roaster just large enough to hold the chicken comfortably A bulb baster A pastry brush An oven-proof serving platter Timing: Count on a good 2 hours in all - 1 hour for covered roasting, 1/2 hour for browning, and a 30-minute rest before carving. Preparing the Chicken: Preheat the oven to 375 F. Place all ingredients and equipment beside your main work area on a large tray or newspapers, and plan to dispose of and/or wash everything (including your hands) thoroughly with soap and hot water when you are through. Remove the packet of giblets in the cavity, and reserve for something else. Remove any visible clumps of fat from inside the cavity, wash and dry them in paper towels, and set aside. Wash the chicken both inside and out under cold running water; dry thoroughly with paper towels. Salt and pepper the cavity lightly, pour in a spoonful of olive oil, and stuff in a handful of garlic and rosemary. Squeeze in the juice of a lemon, and add the lemon halves. Truss the chicken, brush with olive oil, sprinkle with salt and pepper, and set it breast up in the casserole. Flatten the reserved pieces of chicken fat with your fist and lay them over the breast. Smash the rest of the garlic cloves with the flat of your big knife and lay them also over the chicken along with the remaining rosemary. Squeeze on the rest of the lemons, tossing the squeezed halves into the casserole. Ahead-of-Time Note: The chicken is now ready for the oven, and may be prepared to this point two hours ahead. Roasting the Chicken - 1 1/2 hours: Set the covered casserole in the lower third of the pre-heated oven. Basting is really not necessary, but a quick peek now and then is useful just to see how things are going. You may also desire a quick basting with the accumulated juices, using a bulb baster. After an hour, remove the cover and turn the thermostat up to 400 F. Continue roasting and letting the chicken brown. When Is It Done? The thighs will be fairly tender when pressed; the drumsticks will move up and down in their sockets fairly well. When the bird is lifted, the last juices to fall from the vent end will be clear yellow with no trace of rose. Remove the chicken to the serving platter, cut off the trussing strings, and return the chicken to the turned-off oven, leaving the door ajar. Preparing the Sauce and Serving the Roasted Chicken and Salad: Drain the juices from the casserole through a sieve. Using a ladle, push the garlic to extract juice from it as well. Skim the fat off the surface in the remaining juices of the strained liquid. Whisk in the walnut oil and season to taste with salt and pepper. Toss the watercress into the sauce to coat well. Place the seasoned watercress around the chicken and drizzle with any remaining sauce. Bon appetit.
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