Julia's Kitchen Wisdom by Julia Child Read Free Book Online

eggplants. Wash them and cut into ½-inch slices, salt lightly on both sides, and let sweat on paper towels 20 to 30 minutes. Pat dry, arrange on an oiled baking pan, and brush tops with olive oil. Sprinkle on dried Italian or Provençal herbs , cover with foil, and bake in a preheated 400°F oven for 20 minutes, or until just tender. For eggplant “pizza,” spread tomato sauce (see box below) over each slice, and sprinkle with Parmesan and a drizzle of olive oil. Brown under the broiler.
    TOMATO SAUCE
    FRESH TOMATO SAUCE. For about 2½ cups, sauté ½ cup minced onions in 2 tablespoons olive oil, and when tender stir in 4 cups fresh tomato pulp or half fresh and half canned Italian plum tomatoes. Season with a pinch of thyme, a bay leaf, 2 large cloves of puréed garlic, and, if you wish, both a pinch of saffron threads and ¼ teaspoon dried orange peel. Salt lightly and simmer, partially covered, for 30 minutes.
    TOMATO FONDUE—A GARNISH. Sauté 2 tablespoons minced shallots or scallions in 1 tablespoon olive oil or butter, and when tender bring to the boil with ¼ cup each of chicken stock and dry white French vermouth. When syrupy, blend in 2 cups fresh tomato pulp (see box above), a clove of minced garlic, and a good pinch of tarragon or basil. Simmer 2 to 3 minutes to cookthe tomatoes, then correct seasoning and fold in minced parsley.
    Cauliflower au Gratin
    To serve 5 or 6. For 3 cups of cooked cauliflower ( see charts ), prepare 2 to 2½ cups béchamel sauce . Fold ⅓ cup of coarsely grated Swiss cheese into the sauce, and spread a thin layer in a buttered shallow baking dish. Arrange the cauliflower in the dish, spoon over the remaining sauce, and sprinkle on ¼ cup of cheese. Bake in a preheated 425°F oven 20 to 25 minutes, until bubbling and lightly browned on top.
    VARIATIONS
     
BROCCOLI OR BRUSSELS SPROUTS. Use exactly the same system as for cauliflower.
ZUCCHINI AU GRATIN. Grate and sauté zucchini but save the squeezed-out zucchini juices. Make a velouté sauce , using 2 tablespoons butter, 3 tablespoons flour, and 1½ cups liquid (zucchini juices plus milk). Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over ¼ cup grated Swiss cheese. Bake in upper-third level of a 400°F oven until bubbling and browned, about 20 minutes.
    SAUTÉED VEGETABLES
    As always, sautéing is the easiest and fastest way to prepare vegetables. However, you always have to remember the added calories given you by that delicious butter or virgin olive oil you are using.
    Sautéed Mushrooms
    Keep in mind: 1 pound fresh mushrooms = 1 quart; ½ pound sliced fresh mushrooms = 2½ cups; ½ pound diced fresh mushrooms = 2 cups; ¾ pound (3 cups) sliced or quartered fresh mushrooms = 2 cups sautéed mushrooms.
    For ¾ pound quartered fresh mushrooms, heat 1½ tablespoons butter and ½ tablespoon oil in a large frying pan, and when butter foam is subsiding, turn in the mushrooms. Sauté for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in ½ tablespoon chopped shallots, season with salt and pepper, and sauté another 30 seconds.
    VARIATION
     
MUSHROOM DUXELLES—FINELY DICED SAUTÉED MUSHROOMS. Finely dice ½ quart (½ pound) fresh mushrooms. By handfuls, twist them in the corner of a towel to extract their juices. Sauté as previously directed, adding chopped shallots at the end. For a wine flavoring, stir in 2 tablespoons dry port or Madeira and boil down briefly.
    SIMMERED MUSHROOM CAPS. For use as a garnish. Toss 10 large mushroom caps in a stainless-steel saucepan with ¼ cup water, 1 tablespoon fresh lemon juice, a big pinch of salt, and 1 tablespoon butter. Simmer, covered, for 2 to 3 minutes until just tender.
    Pipérade—Sautéed Peppers and Onions
    For 1½ cups. Sauté 1 sliced medium onion slowly in 2 tablespoons olive oil until tender but not browned. Add 1 sliced medium red pepper, 1 sliced green