Mousse de Foies de Volailleby Julia Child
Tired of the same old chicken recipes? Try preparing a chicken liver mousse.
Liver is a food that very quickly divides eaters into two camps: lovers and haters. For the lovers, Julia offers a classic and straightforward chicken liver mousse. She suggests storing the mousse in a decorative jar and using it as a spread for cocktail appetizers (the traditional approach) or molding it in aspic for an hors d’oeuvre (the retro alternative).
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Beouf Bourguignonby Julia Child
Julia’s take on this classic red-wine stew, with bacon, onions, and mushrooms.
As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. So long as all the key ingredients are in place—beef, red wine, bacon, onions, and mushrooms—you can vary the amounts or spices to your liking. While Julia acknowledges that cheaper and coarser cuts of meat can be used in this casserole, she advises that “the better the meat, the better the stew.” And like all stews, this dish tastes best a few days after it’s been made.
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Soufflé Aux Epinardsby Julia Child
Perfect for a summer evening dinner party, spinach soufflé is a delicious way to get your greens in.
Of all the classic French dishes, soufflé is one of the most impressive. Rising from its ramekin, puffy and golden, this soufflé, made with spinach, has the added summertime bonus of being flecked with green and flavored with the bright acid of the spinach.
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Petits Pois Frais a la Francaiseby Julia Child
Prepare peas like never before—by braising them with lettuce and onion.
Julia considered this dish of braised peas with lettuce and onion to be the glory of pea cookery, and admitted that she liked to eat them with a spoon. Serve with a chilled white that is not too dry, such as Traminer or Graves, or a chilled rosé.
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Mousse a L’Orangeby Julia Child
Cool and refreshing, the perfect ending to a summer meal.
After a heavy meal, a light, citrusy dessert is a welcome finale. And in the middle of summer, it’s even better if that dessert is cold. This frozen orange mousse is made all the more attractive by the fact that it can be made ahead of time. Julia suggests serving this delicate custard in the scooped-out halves of oranges for extra flair.
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