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5 Local Warehouse Cooking and Food- French

Julia and Jacques Cooking at Home

by and

Julia and Jacques Cooking at Home Cover

 

 

Excerpt

Potato Salads

Potato salad is perfect picnic fare, but it is a good side dish any time of year, dressed and garnished in various styles to suit the season. Julia's American-style potato salad is garnished with hard-boiled eggs and crisp bacon bits, chopped pickles, onions, and celery, all given a light coating of homemade mayonnaise. Make this at least an hour ahead of time so the flavors have time to ripen, and serve cool or at room temperature. Jacques's salad is particularly nice for winter meals — the hot potatoes are tossed with white wine and oil, sautéed onions, scallions, and garlic. Serve it warm, with slices of hot, homemade sausage arranged on top, or with other meats.

The best potatoes for salad are the firm-textured, low-starch "waxy" varieties, which hold their shape well, such as boiling potatoes, small new potatoes, or delicate fingerlings. All-purpose potatoes with waxy flesh, such as the versatile Yukon Gold, are particularly delicious. Whatever kind you use, dress the potatoes while they are still warm so that they best absorb the flavors, and gently fold in all the dressing and seasoning ingredients in one or two additions only, so the potato pieces don't get mashed from overhandling.

Julia's American-Style Potato Salad

Yield: About 6 cups, serving 4 to 6

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes

2 Tbs cider vinegar

1/3 cup chicken stock or potato-cooking water

2/3 cup finely chopped onion

1/2 cup finely chopped celery

3 or 4 slices crisply cooked bacon, chopped or crumbled

2 to 3 Tbs finely chopped pickle, sweet or dill

2 hard-boiled eggs, peeled and sliced thin

3 Tbs or so finely chopped fresh chives or scallions, including a bit of their tender green

Salt and freshly ground white pepper

1 cup or so mayonnaise, homemade if possible (pages 117 and 120)

Sour cream (optional)

For garnishing

Crisp whole red-leaf or other lettuce leaves

Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter-round slices, about 1/2 inch thick.

Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.

Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed.

Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again.

To serve, line a bowl or a platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with any or all of the optional garnishes.

Jacques's French Potato Salad

Yield: About 6 cups, serving 4 to 6

2 pounds fingerling potatoes or other small waxy potatoes

1/2 cup or so extra-virgin olive oil

1/2 cup 1/4-inch slices of scallion, green and white parts

1/2 cup chopped onion

3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)

1/3 cup white wine

1 1/2 Tbs Dijon-style mustard

2 to 3 Tbs chopped chives

2 Tbs or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley

1 tsp kosher salt, plus more if needed

1/2 tsp freshly cracked black pepper (coarse), plus more if needed

For serving and garnishing

Large radicchio leaves, about 6, from the outside of the head

1 or 2 hard-boiled eggs, coarsely chopped

Chopped fresh parsley

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

dider_1, January 23, 2009 (view all comments by dider_1)
My husband and I really enjoy this book and have made many of the recipes together. The recipes are fantastic and the differences in how each Julia and Jacques do things part of the charm of this book. This is a must check out if you enjoy food and it's preparation!
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(3 of 6 readers found this comment helpful)

Product Details

ISBN:
9780375404313
Author:
Julia Child and Jacques Pepin
Publisher:
Alfred A. Knopf
Photographer:
Hirsheimer, Christopher
Introduction:
Hirsheimer, Christopher
Author:
pin, Jacques
Author:
Julia Child and Jacques Pepin
Author:
Jacques Pand#233
Author:
Julia Child and Jacques Pepin
Author:
Pand#233
Author:
Pepin, Jacques
Author:
Pin
Author:
Child, Julia
Location:
New York :
Subject:
French
Subject:
Cookery, french
Subject:
Regional & Ethnic - French
Subject:
Child, Julia
Subject:
General Cooking
Subject:
Cooking and Food-French
Copyright:
Edition Number:
1st ed.
Edition Description:
Trade Cloth
Publication Date:
19990931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
300 b/w line illustrations
Pages:
704
Dimensions:
10 x 7.94 in 3.6 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » French
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Julia and Jacques Cooking at Home Used Hardcover
0 stars - 0 reviews
$19.50 In Stock
Product details 704 pages Alfred A. Knopf - English 9780375404313 Reviews:
"Review" by , "[A] book that is as full of information as it is full of personality."
"Review" by , "Colorful comments from each of these formidable cooks make it a good read and differing opinions on such topics as tools used to scramble eggs or what type of chicken to buy probe that cooking, like any art, is highly individual."
"Synopsis" by ,

500 to 700 recipes revised and updated from out of print books and new recipes created for this book, plus 300 line illustrations by the author.

"Synopsis" by ,
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.

In his more than sixty years as a chef, Jacques Pand#233;pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the worldand#8217;s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mand#233;mand#233;and#8217;s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffland#233;, part cake, part pudding, part souffland#233;, and pure bliss.

Essential Pand#233;pin spans the many styles of Jacquesand#8217;s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pand#233;pin.

and#160;
and#160;

and#160;

"Synopsis" by ,
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a master of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding fussy techniques. 

Now, in a book that culminates his life in cooking, the master simplifier winnows his favorite recipes from the thousands he has created, streamlining them even further. They range from an onion soup he enjoyed as a young chef bar-crawling in Paris to an apple crumble, his effortless marriage of a French tart and an American pie.

Essential Pépin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. For Jacques's ever-growing legions of fans, this truly is the essential Pépin.

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