Julia with a dash of Ina

Between Christmas and New Year’s, Dave and I took a road trip to South Florida and as we headed back north, stopped in Tampa to visit my close college friend Joy, her husband Ian, and their adorable 2 year-old son, Jack.  When I spoke with Joy a few days before our visit, she was so excited and planned an exquisite meal for us, with a deal that it would make this blog. And it turned out to be more than worthy of a post!  As Joy said to me, “I introduced you to Ina (Barefoot Contessa); I think you are ready for Julia.”

We started with store-bought Foie Gras mousse, accompanied by Barefoot Contessa’s apple and prune compote.

The main event was Julia Child’s Coq Au Vin with her garlic mashed potatoes and buttered peas from her Mastering the Art of French Cooking, Volume I.

It was a lovely evening of good food, good friends, and good conversation.  Which is how I prefer it!  Take a cue from Joy and try this menu for your next dinner party.  Bon appétit!

Warm Apple and Prune Compote
Serves 6

3 large apples, peeled, cored and each cut into 12 wedges
2/3 cup sweet dessert wine, such as Sauternes
1 1/2 Tbsp freshly squeezed lemon juice
1 1/2 Tbsp honey
14 large pitted prunes (3/4 cup)
2 springs fresh rosemary
Freshly ground pepper

Preheat the oven to 350 degrees.

Stir the apples, wine, lemon juice and honey together in a bowl.  Pour the mixture into one or two baking dishes large enough to hold the apples snugly in a single layer with the apples cut sides down.  Scatter the prunes among the apples and tuck the rosemary sprigs into the fruit.  Sprinkle with 1/2 tsp of pepper.  Cover the baking dishes with aluminum foil and bake for 30 minutes.

Remove the foil from the baking dishes and raise the oven temperature to 375 degrees.  Continue baking for 10 – 15 minutes, until the liquid has become syrupy.  Set aside.  (You can refrigerate the compote for 24 hours and reheat when ready to serve.)

Julia Child’s Coq Au Vin
A 3- to 4-ounce chunk of lean bacon
A heavy, 10-inch, fireproof casserole or an electric skillet
2 tablespoons butter
2 1/2 to 3 pounds cut-up frying chicken
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Côtes du Rhône or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
12-24 brown-braised onions
1/2 pound sauteed mushrooms
Salt and pepper
3 tablespoons flour
2 tablespoons softened butter
Sprigs of fresh parsley

Remove the rind of bacon and cut into lardons (rectangles 1/4 inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

Sauté the bacon slowly in hot butter until it is very lightly browned (temperature 260 degrees for an electric skillet). Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in the casserole (360 degrees for the electric skillet).

Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees) for 10 minutes, turning the chicken once.

Uncover and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to the simmer. Cover and simmer slowly for 25 to 30 minutes or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms (see below).

Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, discard bay leaf.

Blend the butter and flour together into a smooth paste (beurre manié). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onions around it and baste with the sauce. Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.

Brown-Braised Onions:
12 to 24 small white onions, peeled (or double the amount if you want
to use tiny frozen peeled raw onions)*
1 to 2 tablespoons olive oil
Salt to taste

* If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.)

While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from heat and drain. Cool onions in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).

In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and add 1/4 to1/2 teaspoon salt. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.

Mushrooms:
1/2 pound fresh mushrooms, washed, well dried, left whole if small,
sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil

Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.  Don’t crowd the mushrooms!

Garlic Mashed Potatoes
¼ cup roasted garlic cloves
½ cup milk {reduced fat is fine, but not skim}
½ cup heavy cream or crème fraîche
4 tablespoons unsalted butter
Kosher salt
2 pounds potatoes, preferably Idaho or Yukon Gold, peeled and quartered

Purée the garlic, milk and cream in a blender or food processor until smooth. Transfer to a small saucepan and bring to a boil. Remove from heat and stir in butter; cover and keep warm.

Meanwhile, bring a large a 3-quart or larger pan of water to a boil. Add 2 teaspoons salt and the potatoes.

Cook until tender, about 15 minutes; drain.

Arrange a potato ricer over a large heat-proof bowl and press the potatoes through it. If you don’t have a potato ricer {you should, it makes super-smooth potatoes!} just mash the potatoes in the bowl using a potato masher.

Dribble in the hot milk mixture beat until the potatoes are creamy. Taste and add more salt if you think they need it. I find that they almost always need some – start with ½ teaspoon kosher salt or ¼ teaspoon table salt and go from there.
Serve warm, sprinkled with some freshly chopped parsley or chives.

Buttered Peas with shallots
10 oz fresh or frozen peas
2 – 3 tsp butter
1 small shallot diced
salt and pepper to taste

Cook the peas in a boiling pot of water for 1½ – 2 minutes (if using frozen peas, less time is needed). Remove from the water and drain.

Heat the butter over medium heat then add the shallots and cook stirring constantly for 2-3 minutes. Add the peas to the butter and shallots, mixing well to evenly coat the peas in butter. Season with salt and freshly cracked pepper, to taste.



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