Julia Childs Salt Marinade Rub With Herbs And Spices For Pork Recipes

JULIA CHILD'S SALT MARINADE (RUB) WITH HERBS AND SPICES FOR PORK

Julia Child's Salt Marinade (Rub) With Herbs and Spices for Pork image

Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.

Provided by KellyMac6

Categories < 4 Hours

Time 2h2m

Yield 1 pound pork

Number Of Ingredients 6

Ingredients

1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon ground thyme or 1/4 teaspoon sage
1/8 teaspoon bay leaf powder
1 pinch allspice
1/2 garlic clove, mashed (optional)

Steps:

Mix all of the ingredients together and rub them into the surface of the pork.
Place in a covered bowl.
Turn the meat 2 or 3 times if the marinade is a short one, several times a day if it is of long duration (see marination times below).
Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
Time Required for Marination of Pork - If the meat is refrigerated, increase the minimum marination time by at least one third. Chops and steaks a minimum of 2 hours, 6-12 are even better. Loin roasts a minimum of 6 hours, but 24 are recommended. Fresh hams and picnic shoulders a minimum of 2 days, but 4-5 are more effective.

Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 2325.9, Carbohydrate 0.5, Fiber 0.2, Protein 0.1

JULIA CHILD'S SPICE BLEND

Julia Child's Spice Blend image

This is a wonderful spice blend that I have using for years. Wonderful for any kind of meat or poultry. Submitting this in honor of Julia Child and her impact on all of us.

Provided by mandabears

Categories High Fiber

Time 10m

Yield 1 jar

Number Of Ingredients 10

Ingredients

1 teaspoon bay leaf powder (purchase from American Spice Co. or do it yourself in a blender)
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground paprika
1 teaspoon ground thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground savory (I have been known to leave this out)
2 teaspoons freshly ground white pepper (I usually use ground black pepper)

Steps:

Mix all ingredients well.
Store in a screwtop glass jar.
(I use a funnel to get the spices in the jar).

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Julia Child's Provençale Tomato Sauce image

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Steps:

In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

ALL-PURPOSE NO-SALT SEASONING MIX

All-Purpose No-Salt Seasoning Mix image

I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.

Provided by PJango

Time 5m

Yield 10

Number Of Ingredients 10

Ingredients

1 tablespoon garlic powder
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 ¼ teaspoons dried savory
1 ¼ teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
¼ teaspoon cayenne pepper

Steps:

Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.

Nutrition Facts : Calories 6.8 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.1 mg, Sugar 0.3 g

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