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Julia Child recipe

 
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Tjaart
Commis Chef


Joined: 27 Oct 2006
Posts: 26
Location: South Africa

PostPosted: Sun Dec 24, 2006 1:03 am    Post subject: Julia Child recipe Reply with quote

Hi peebles
Just tell me when it becomes a nuisance, but I am continuously looking for recipes that I have lost.
This time its Julia Child's Mastering the Art of French Cooking Vol 1 : a recipe for Chicken Escabeche - a refreshing, tangy jellied chicken dish that would be great for our hot summer weather here in South Africa.
Is there somebody out there who can help me?
Thanx
Tjaart
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Lagar
Executive Chef


Joined: 14 Oct 2006
Posts: 370
Location: Long Island,NY

PostPosted: Sun Dec 24, 2006 4:56 am    Post subject: Reply with quote

Morning Tjaart


I'll see if I can find the recipe you are looking for on the web later in the day.
Wishing you a very Merry Christmas.
Linda
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cookiebakr
Capo di tutti Capi


Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Sun Dec 24, 2006 5:17 am    Post subject: Reply with quote

Tjaart - wish I could help you out, but I can't. The only Julia Child cookbook I have is, Baking With Julia.

Good luck with your search.

Sheryle
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Tjaart
Commis Chef


Joined: 27 Oct 2006
Posts: 26
Location: South Africa

PostPosted: Mon Dec 25, 2006 1:55 am    Post subject: Reply with quote

Thanx dear ladies

And a most joyous and happy Christmas and a prosperous New Year to all of you

God bless,
Tjaart
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cookiebakr
Capo di tutti Capi


Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Mon Dec 25, 2006 4:05 am    Post subject: Reply with quote

A Merry Christmas to you too!




Sheryle
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3328
Location: Michigan

PostPosted: Tue Dec 26, 2006 5:44 am    Post subject: Reply with quote

Smile

Good Morning, Tjaart!
I looked for this recipe without success. Then, I posted a request on the original Taste of Home Bulletin Board. Holly posted this recipe. Is this it?

Vicki


Chicken in Citrus Escabeche Sauce (Pollo en Escabeche de Frutas Citricas)
Servings 6 to 8

2 pounds boneless chicken breast, cut into pieces and lightly flattened with a meat mallet Adobo to taste
3/4 cup olive oil
1 medium onion, sliced
1 red bell pepper, seeded and cut into strips
3 garlic cloves, peeled and chopped
10 pimento stuffed green olives, sliced
juice of 2 oranges,
2 limes, and 2 lemons
3 tablespoons honey
3 tablespoons capers for garnish

Season the chicken with the adobo. Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Lower the heat & cook until very soft. Let it cool to room temperature on a serving plater. In another pan, heat 1/4 cup of the oil and saute the onion, pepper, sliced olives and garlic until soft. Add the onion mixture to the chicken. Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers. Delicious alternative for the traditional dips.

MSG URL: http://www.recipelink.com/gm/31/15904

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Lagar
Executive Chef


Joined: 14 Oct 2006
Posts: 370
Location: Long Island,NY

PostPosted: Tue Dec 26, 2006 7:10 am    Post subject: Reply with quote

Thanks Vicki- I looked for it also but couldn't find it-glad you did Very Happy
Linda
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3328
Location: Michigan

PostPosted: Tue Dec 26, 2006 8:17 am    Post subject: Reply with quote

Smile

The thanks go to Holly....
Linda, hope you have a fun day.

Vicki

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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3328
Location: Michigan

PostPosted: Tue Dec 26, 2006 1:55 pm    Post subject: Reply with quote

Smile

Tjaart,
Is this the recipe??

Vicki



RE: ~~ ** ISO Chicken Escabeche by Julia Child ** ~~
Posted by: homesweethome Posted on: 12/26/2006 1:41:37 PM
#R8512405

dutchmom4, Found this in the cookbook you mentioned.

VOLAILLES EN ESCABECHE
[Cold Fowl in Lemon Jelly]

For: chicken, pigeon, mature pheasant and partridge, and for game hens.

The Paris restaurateur from whom we borrowed this recipe makes a specialty of escabeche in the late fall when partridge are no longer young, and have turned from perdreau to perdrix. The birds are slowly simmered in wine, stock, olive oil, vinegar, aromatic vegetables, herbs, garlic, and slices of lemon. They are cooled in this liquid which, because of the pectin in the lemon and the gelatin in the poultry bones, turns into a very light jelly. If you want a stiffer jelly, you can add powdered gelatin to the liquid after the birds are cooked. Escabeche, which is Spanish in origin, is usually associated with fish, but it is also extremely successful for elderly poultry as the lemon and vinegar help to tenderize the flesh. Simmering times for various birds are as follows:

Cut-up frying chicken, 1 hour
Cut-up roasting chicken, 1 1/2 hours
Cut-up stewing chicken, 2 1/2 hours or more
Whole Cornish game hen or pigeon weighing about 1 1/4 pounds, 1 1/2 hours
Mature, whole partridge, 2 to 2 1/2 hours
Mature, cut-up pheasant, 2 to 2 1/2 hours

For 1 cut-up, 4-1b. stewing chicken (or 1 cut-up, 4-lb. pheasant, or 2 whole game hens or partridges, simmered according to the preceding timetable)
__________________

1/2 cup each: thinly sliced onions, carrots and celery
6 cloves peeled garlic
A 2-quart saucepan 1/2 cup olive oil

Place the vegetables and garlic in the saucepan and cook slowly with the olive oil for 10 minutes without browning.
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1/2 cup dry white wine or 1/3 cup dry white vermouth
1/3 cup wine vinegar
1/2 lemon cut into 1/8-inch slices
1/2 cup thinly sliced green or red bell peppers
1/4 tsp thyme
1/4 tsp rosemary
1/2 bay leaf
2 parsley sprigs
5 peppercorns
2 cups white stock or canned chicken broth
Salt

Stir in all the ingredients at the left and simmer for 10 minutes. Taste for seasoning, and salt lightly if necessary.
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A cut-up stewing chicken, plus the neck, heart, and peeled gizzard
A heavy, covered, fireproof casserole just large enough to hold the chicken
A slotted spoon

Place the neck, heart, and gizzard in the bottom of the casserole. Arrange the dark meat over them. With a slotted spoon, distribute half the cooked vegetables and lemon slices over the dark meat. Then put in the white meat, cover with the rest of the vegetables, and pour on the cooking broth. Add water if necessary, so chicken is just covered with liquid.
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A serving dish deep enough to hold chicken and sauce
Salt and pepper

Bring to the simmer on top of the stove, cover, and simmer very slowly either on the stove or in a preheated 300-degree oven for 2 1/2 hours, or until the chicken is very tender but the meat does not fall from the bones. Uncover, and allow the chicken to cool in the stock for half an hour. Remove any loose bones.

Arrange the chicken in a deep serving dish. Dip out the vegetables and lemon slices and distribute them on and around the chicken. Skim the fat and oil off the cooking stock and boil the stock down rapidly if necessary until it has reduced to 2 cups. Correct seasoning, and strain over the chicken. Allow the dish to cool to room temperature, then cover and refrigerate. When chilled, the sauce will thicken into the consistency of a jellied soup.

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hollymcdonoughga
Executive Chef


Joined: 31 Oct 2006
Posts: 445
Location: McDonough, GA

PostPosted: Wed Dec 27, 2006 9:31 am    Post subject: Reply with quote

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