Text 29150, 135 rader
Skriven 2012-09-08 17:21:00 av Dave Drum (61574.cooking)
     Kommentar till en text av Janis Kracht (1:261/38)
Ärende: Happy Century Julia
===========================
-=> Janis Kracht wrote to DAVE DRUM <=-

 JK> Hi Dave,

 > Julia Child was an American chef, author, and television personality. She is
 > recognized for bringing French cuisine to the American public with her debut
 > cookbook, Mastering the Art of French Cooking.

 JK> She was something.. I loved seeing the exhibit at the Smithsonian ..
 JK> they have a replica of her exact kitchen there.. really cool.  The
 JK> Smithsonian reopened the exhibit for her birthday, not sure why they
 JK> closed it :(

It wasn't a replica - it was the real McCoy -- Here's the straight skinny ...

When Julia Child moved back to her home state of California in 2001, she
donated the kitchen from her Cambridge, Massachusetts, home to the Museum. This
exhibition featured the actual kitchen, including the cabinets, appliances,
cookbooks, kitchen table, and hundreds of utensils and gadgets. The exhibition
gave visitors a peek into the working kitchen of one of the world's best-known
cooks, and explored how her influence as an author and host of several
television series changed the way America cooks.

Note: Julia Child's kitchen has moved and will reopen within a new exhibition
focusing on food and wine in America, currently scheduled to open November
2012. Prior to opening, visitors can get a limited view of the kitchen in its
new location on the first floor, east.

http://americanhistory.si.edu/exhibitions/exhibition.cfm?key=38&exkey=59

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Whole Filet of Salmon (Julia Child)
 Categories: Seafood, Vegetables, Herbs, Wine
      Yield: 7 Servings
 
MMMMM-----------------------VEGETABLES------------------------------
      1 lg Carrot and onion; in a neat
           - 1/4-inch dice
      2    (or 3) tender celery ribs;
           - neatly diced
      2 tb Unsalted butter

MMMMM------------------------SEASONINGS-----------------------------
           Salt & fresh ground pepper
           Dried tarragon

MMMMM--------------------------SALMON-------------------------------
      2 lb Skinless filet of salmon;
           - about 1/2 inch thick
  1 1/2 c  Dry white French vermouth
 
  For 6 to 8 servings:
  
  SPECIAL EQUIPMENT SUGGESTED: A no-stick frying pan for the
  diced vegetables; tweezers or pliers to remove bones; a
  lightly buttered baking dish that will just hold the fish
  comfortably (or an ovenproof baking and serving platter,
  or, lacking either, cut the fish in half crosswise, and
  reassemble it after cooking - the vegetables will mask the
  surgery); buttered wax paper to cover fish.
  
  THE AROMATIC VEGETABLES: Cook the diced vegetables slowly
  in the butter until quite tender but not browned- about 10
  minutes. Season lightly with salt, pepper, and a big pinch
  of dried tarragon.
  
  PREPARING THE FISH: Go over the salmon carefully with your
  fingers to detect any little bones; pull them out with
  tweezers or pliers. Score the skin side of the fish. Dust
  with salt and pepper, and place best side up in the baking
  dish.
  
  ASSEMBLING: Spread the cooked diced vegetables over the
  fish, and pour 1/2 inch of vermouth around it. Cover the
  fish with the wax paper, buttered side down.
  
  * Ahead-of-time note: May be assembled an hour or more
  ahead to this point; cover and refrigerate.
  
  BAKING: 12 to 15 minutes at 350øF/175øC
  
  Preheat the oven to 350øF/175øC. Set the fish in the lower
  middle level, and, when beginning to bubble lightly, baste
  the surface with the liquid in the dish, basting several
  times again until the flesh feels lightly springy to the
  touch.
  
  Remove from the oven, and, holding the fish in place with
  a pot cover, drain the cooking juices into a saucepan.
  Slide the fish onto a hot platter; cover and keep warm
  while making the sauce.
  
  VARIATIONS:
  
  AU NATURAL: Braised Salmon Served in Its Own Juices:
  
  Rapidly boil down the cooking juices in the saucepan until
  almost syrupy. Pour them over the fish and vegetables, and
  serve.
  
  AROMATIC WHITE BUTTER SAUCE:
  
  The usual and lovely butter sauce of modern cookery can be
  as rich and buttery as you wish-from 3 or 4 tablespoons to
  half a pound. Using the preceding boiled-down juices as a
  base, proceed to beat in the butter.
  
  WINEY CREAM SAUCE:
  
  A reasonable and equally delectable compromise is a light
  Velouté sauce made with the cooking juices, then boiled
  down with cream, as follows. Cook together 2 1/2 Tbs
  butter and 3 Tbs flour 2 minutes without coloring; off
  heat whisk in the hot braising juices and 1 cup heavy
  cream. Boil slowly until reduced to 1 1/2 cups; season
  carefully.
  
  Either serve the fish cloaked in its vegetables and
  accompany with the sauce, or fold the vegetables into the
  sauce and spoon over the fish.
  
  From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN
  0-394-53264-3
  
  Posted by Stephen Ceideberg; August 9 1993.

  Uncle Dirty Dave's Archives
 
MMMMM

... Wine, one of the noblest cordials in nature. - John Wesley
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