Some of my wonderful net cooking friends and I have all decided to create a Julia Child recipe this week and most will be posting them to their blogs. I will add the links to the bottom of the page as they become available so check back in to see the other great recipes my friends have featured.
Julia Child was my first tv chef I regularly watched, back in the day when we only had 6 channels on our UHF service and her PBS show was like a breath of fresh air. Most of the time the food prepared was something I never dared try and it was during the early years of our marriage when Jeff was still a "meat and potatoes" only guy - but I did enjoy her humor while she cooked and the Bon Appetit greeting as she signed off.
Since I had fresh chicken breasts in the fridge I did a search for a JC recipe using them. Who knew that a chicken breast was a supreme? I found the following recipe on a blog called
"Living in the Kitchen with Puppies" (I know Kathleen is going to love that blog name!).
The recipe as copied from the LITKWP blog...
Supremes de Volaille a BrunChicken Breasts Sauteed in Butter
Mastering the Art of French Cooking, Vol 1
Julia Child4 chicken supremes (boneless, skinless breasts)
1/4 tsp salt
Big pinch of pepper
1 cup flour spread on an 8 inch plate
An 8 to 9-inch skillet
6-8 Tbsp clarified butter*
(plus 1 cup for the sauce)
A hot platter
Just before sauteing, sprinkle the supremes with salt and pepper, roll them in the flour, and shake off excess flour.
Pour clarified butter into skillet to a depth of about 1/16 inch. Set over moderately high heat. When the butter begins to deepen in colour very lightly, put in the supremes. Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the supremes and saute on the other side. In two minutes, press tops of supremes with your finger. As soon as they are springy to the touch, they are done. Remove to a hot platter, leaving the butter in the skillet.
Beurre Noisette
Brown Butter Sauce
4 Tbsp clarified butter*
3 Tbsp minced parsley
1 Tbsp lemon juice
Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two). Immediately remove from heat, stir in parsley and lemon juice, and taste for seasoning. Pour over the supremes and serve.
*To clarify butter, cut it into pieces and place it in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. The residue may be stirred into soups and sauces or served as an enrichment.
My notes: I followed the recipe exactly except for maybe going a little heavy on the lemon juice. The blogger served her chicken over noodles which I didn't have in the house so I used bow tie pasta.
Marsha - Thumbs Up
Jeff - Thumbs Up on the chicken breast but he didn't like the lemon flavor on his pasta. Great news since I just bought a huge bag of lemons and he tells me now he doesn't like lemon :)
Some classic Julia quotes:
“If you’re afraid of butter, use cream”
“The only time to eat diet food is while you’re waiting for the steak to cook.”Julia Child recipes made by friends -
Susan, Savoring Time in the Kitchen -
Profileroles with Ice Cream Jayne, A Grain of Salt -
Julia Child's Herb BiscuitsSuzy, Kitchen Bouquet -
Soupe Aux Choux - GarbureDebbie, Mountain Breaths -
Sage Butter CakesCarol, There's Always Thyme to Cook -
Beef Bourguignon & Creme AnglaiseBarb, Foley's Follies -
Supremes de Volaille aux ChampignonsKathleen, Cuisine Kathleen -
Ruffle Cake
I tried them out for the first time today and since there will be pumpkin things everywhere we go in the next few weeks, I made apple pies but used the pumpkin mold to be more festive.
I'm still getting the hang of this food photography thing and have discovered that food with details (cute little leaves again) looks better on a plain plate and not a cute little autumn patterned one :)
