Gratin Aux Fruits De Mer Julia Child Recipes

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JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

GRATIN AUX FRUITS DE MER (JULIA CHILD)



Gratin Aux Fruits De Mer (Julia Child) image

This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!

Provided by Jostlori

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 cup onion, finely minced
3 tablespoons butter
3 tablespoons flour
1 cup boiling milk
1/4 cup dry white wine or 1/4 cup dry white vermouth
juice, from salmon can if any
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon oregano
4 -6 tablespoons whipping cream
1 1/2 cups salmon, cooked or 1 1/2 cups salmon, canned
1/4 cup grated swiss cheese
1 tablespoon butter
sauteed mushroom, sliced hard-boiled eggs

Steps:

  • Preheat oven to 425 degrees.
  • In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
  • Stir in the flour, and cook slowly for 2 minutes without coloring.
  • Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
  • Now bring this sauce to a boil over moderately high heat, stirring.
  • Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
  • Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
  • Sprinkle on the cheese and distribute the butter in pea-sized dots.
  • Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

SALMON GRATIN (ADAPTED FROM JULIA CHILD)



Salmon Gratin (Adapted from Julia Child) image

This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.

Provided by coconutty

Categories     Savory Pies

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

1/4 cup onion, finely chopped
1 tablespoon butter
1 1/2 tablespoons flour
1 cup boiling milk, cream or 1 cup half-and-half
1/4 cup dry white wine (optional) or 1/4 cup vermouth (optional)
juice, from salmon can (if any)
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon dried oregano
1 1/2 cups canned salmon, flaked (a few small chunks are OK)
1/4 cup grated swiss cheese or 1/4 cup gruyere cheese
mushrooms, sauteed in their own juice (optional) or lemon juice (optional)

Steps:

  • Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
  • Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
  • Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
  • Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
  • Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.

Nutrition Facts : Calories 140.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.8, Sodium 278.7, Carbohydrate 8.7, Fiber 0.3, Sugar 0.7, Protein 5.7

GRATIN DAUPHINOIS - INSPIRED BY JULIA CHILD



Gratin Dauphinois - Inspired by Julia Child image

This is my take on Julia's classic recipe. I use milk instead of cream and find it to be rich enough, since I am also using butter and cheese. I tend to simplify some of her details and I also use less butter than her recipe calls for.

Provided by coconutty

Categories     Lunch/Snacks

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/2 unpeeled garlic clove
3 -3 1/2 cups potatoes (1 pound)
oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated swiss cheese
3/4 cup boiling milk (approx.) or 3/4 cup skim milk (approx.)

Steps:

  • Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
  • Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.).
  • Grease the baking dish with a bit of vegetable oil.
  • Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
  • Top with half of the salt, pepper, cheese and dots of butter.
  • Repeat with the remaining slices and topping.
  • Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk.
  • Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent).
  • When the milk starts to simmer, transfer the baking dish to the oven.
  • Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.

Nutrition Facts : Calories 224.2, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.1, Sodium 461.1, Carbohydrate 30.3, Fiber 3.4, Sugar 1.4, Protein 9.9

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