Hey, watch it sister!

"Come on Julie, have some lard."


Via jason

Leek and Potato Soup (ala Julia Child)

Photo via Average Betty

For about 2 quarts serving 6 to 8 people

• A 3 to 4 quart saucepan

• 3 to 4 cups or 1 lb. peeled potatoes, sliced or diced (canned whole or cubed works too)

• 3 cups or 1lb. thinly sliced leeks including the tender green; or yellow onions (1 large leek is enough)
• 2 quarts of water (4 cups) - you can also use veggie broth to give more flavor
• 1 Tb salt

Simmer the vegetables, water and salt together, partially covered for about 40 to 50 minutes until the vegetables are tender.

Mash the vegetables in the soup with a fork, or pass the soup through a hand mixer. Correct seasoning ( she's not kidding - I had to add more salt and veggie seasoning because it was bland)

Set aside uncovered until just before serving, then reheat to the simmer.

• 4 to 6 Tb. whipping cream or 2 to 3 Tb. softened butter
• 2 to 3 Tb. minced parsley or chives ( chives gives it more flavor and doesn't cut into the flavor of the leaks)

Off heat and just before serving, stir in the cream or butter by spoonfuls.

Pour into a tureen or soup cups and decorate with herbs.

Bon Appetit!

Recipe Source: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, & Simone Beck

I believe I found my new religion: cooking. The whole process took about two hours, but my focus was on nothing else but making this dish. I was in the zone and it felt great.

Creamed Cucumbers with Mushrooms (ala Julia Child)

Guess who won 1st place with the following recipe?

Me!

Yay!

(not my picture- Deb has the picture from dinner)


Here's the recipe. Bon Appetit!

Creamed Cucumbers with Mushrooms (ala Julia Child)
Note: Baked cucumbers go with roast, broiled, or sauteed chicken, roast veal, veal chops, or scallops, and, get this, sauteed brains or sweetbreads. (yum)

Ingredients only for the cucumbers:

6 cucumbers about 8 inches long
2 Tb wine vinegar
1.5 tsp salt
1/8 tsp sugar
a 2 1/2 quart bowl a baking dish 12 inches in diameter and 1.5 inches deep
3Tb melted butter (or spread)
1/2 tsp dill or basil (I like basil)
3-4 Tb minced green onions
1/8 tsp pepper

1.Peel the cucumbers. Cut in half lengthwise; scoop out the seeds with a spoon. Cut into lengthwise strips about 3/8 inch wide. Cut the strips into 2-inch pieces.
2. Toss the cucumbers in a bowl with the vinegar, salt, and sugar. Let stand for at least 30 minutes or several hours. Drain. Pat dry in a towel.
3. Preheat the oven to 375 degrees.
4. Toss the cucumbers in the baking dish with the butter, herbs, onions, and pepper. Set uncovered in the middle level of the preheated oven for about an hour, tossing every 20 min. until cucumbers are tender but still have a suggestion of crispness and texture. They will barely color during the cooking.
5. Prepare the creamed mushrooms 15 minutes before you take the cucumbers out of the oven.

See below to prepare mushrooms.

Ingredients for the creamed mushrooms:

1/2 lb. fresh mushrooms
A skillet
1 cup whipping cream (half and half seemed less fatty)
1 cup cornstarch mixed with 1tsp water
Salt and pepper to taste
2 Tb minced parsley (chives are even better)

1. Trim, wash, and quarter the mushrooms. Dry in a towel.
2. Set them in a dry skillet and toss over moderately low heat for 5 minutes or so.
3. Pour in the cream and cornstarch mixture; boil slowly for 5 minutes or so, until cream has reduced and thickened.
4. Stir in salt and pepper, simmer a moment and check seasoning.
5. Fold into the hot baked cucumbers, sprinkle with parsley (chives), and serve.