Julia
Child
with recipes from, Julia and Jacques Cooking
at Home, Alfred A. Knopf, 1999
"I recommend
roasting turkey the way it is described in my new book, "Julia and
Jacques Cooking at Home." Instead of roasting the whole turkey, I
suggest that you cut it up - separating the breasts and leg-thighs
and then cooking the parts separately. Reserve the whole backbone
for the stock. Make sure to take the wishbone out of the breast. Otherwise,
it gets in the way when you are carving. You can roast the wishbone
separately. After roasting the turkey parts, you rearrange the pieces
to make it look like a whole turkey for presentation and carving.
I always cook my turkey this way now. Cooking the whole turkey takes
too long and doesn't work as well."
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Julia's Blanched and Buttered Green Beans
Yield: About 6 servings
- 6
to 8 quarts water
- 3
to 4 tbs. salt (1 1/2 tsp. per quart)
- 1
1/2 pounds very fresh young green beans
- 1
to 2 tbs. room-temperature butter
- Salt
and freshly ground pepper to taste
- Freshly
squeezed lemon juice, to taste
- Lemon
wedges or halves, for optional garnish
Special Equipment
A large 8-to-10 quart kettle or stockpot with cover; a perforated
insert or a strainer to remove beans from water; a large bowl of ice
water unless serving at once; a frying pan; 12 inches top diameter,
for reheating.
Bring the water and salt to a boil in the pot over high heat (with
the insert in place if you are using one). Meanwhile, wash and drain
the beans; snap off the stems and tails, andremove strings, if any,
by pulling the stem down the sides. When the water is boiling vigorously,
dump in the beans all at once. Clap on the cover and remove it the
instant the water is again at the boil. If you have a buffalo iron
or iron poker, it should be burning hot and ready to insert into the
water the moment the beans go in. Cook at a boil for several minutes,
then check frequently; they are done when they are cooked through
but still have texture; they bend slightly when held horizontally
by one end. Take a bite to be sure. As soon as they test done, remove
them by lifting out the insert, or scooping the beans out with the
strainer. Unless you are serving now, transfer them to the bowl of
ice water to stop the cooking and set the color. When chilled, in
5 minutes or so scoop them out onto a clean towel.
To serve cold
Dry them in the towel and refrigerate, where they will keep nicely
until dinnertime. If stored longer, they may lose their fresh taste.
To serve hot
Melt the butter in the large frying pan, toss in the beans, and
continue tossing frequently over moderate heat until the beans are
well warmed through. Season to taste with salt, pepper, and drops
of lemon juice. Serve on hot plates or in a bowl and garnish, if you
wish, with wedges of lemon.
[Plain Mashed Sweet
Potatoes] [Blanched
and Buttered Green Beans] [Cranberry
Chutney]
Turkey
Tips 1999 Home
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