Hungry for More Julia Child?

2 cups thinly sliced onions
2 tablespoons olive oil
A small saucepan
1 1/2 pounds tomatoes, peeled, seeded and juiced (4 or 5 tomatoes, 2 1/4 cups pulp)
1/4 teaspoon salt
6 anchovies, packed in oil, drained
2 garlic cloves, mashed
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon pepper
2 tablespoons olive oil (you can use the oil fro the can of anchovies)
An oiled baking dish, 10 inches diameter, 2 inches deep
2 pounds “boiling” potatoes, sliced 1/8 inch thick (6 to 7 cups)
1/4 cup granted Parmigiano Reggiano cheese or Swiss cheese
1 teaspoon olive oil
Aluminum foil, if necessary

1. Preheat oven to 400F.
2. Cook onions and olive oil slowly together in the saucepan until onions are tender by not browned. Cut the tomato pulp into strips 3/8 inch wide. Fold tomatoes and salt into onions. Set aside.
3. In a small mixing bowl, mash anchovies into a paste with garlic, herbs, pepper and oil.
4. Spread one quarter of tomatoes and onions in baking dish. Over them arrange half the potato slices, then half the anchovy mixture then half the remaining tomatoes and onions. Spread over this the rest of the potatoes and the anchovy mixture; top with the last of the tomatoes and onions. Spread on cheese and sprinkle with olive oil.
5. Place in middle level of oven and bake about 40 minutes, or until potatoes are tender and have absorbed all the juice from the tomatoes. If the top browns too much during cooking, cover very loosely with a sheet of foil. Serves 6.

Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).

1 (10-inch) pie shell placed on a baking sheet
A wire whip or electric beater
A 3- to 4-quart stainless steel bowl
1/2 cup granulated sugar
4 egg yolks
Grated rind of 1 lemon
3 tablespoons lemon juice
A pan of not-quite-simmering water
A wooden spoon
4 egg whites
A pinch of salt
1/4 cup granulated sugar
Powdered sugar in shaker

1. Bake pie shell until it barely colors.
2. Preheat oven to 325F.
3. Gradually beat sugar into egg yolks and continue beating until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon. Beat in rind and juice. Set bowl over not-quite-simmering water and stir with wooden spoon until mixture is too hot for your finger and thickens enough to coat the spoon lightly. Be careful not to overheat it and scramble the egg yolks
4. Beat egg whites and salt until soft peaks are formed. Sprinkle on sugar and continue beating until stiff peaks are formed. Fold egg whites delicately into warm lemon mixture. Turn into tart shell.
5. Bake about 30 minutes in middle level of oven. When tart has begun to puff and color, sprinkle with powdered sugar. It is done when top is lightly brown and a needle or knife plunged into the center comes out clean. If you cannot serve it immediately, leave in turned-off oven with door ajar. It will sink slightly as it cools. May be served hot, warm or cold, but we think it is best hot. Serves 8.

A 3- to 4-quart saucepan
1 pound potatoes, peeled and sliced or diced (3 to 4 cups)
1 pound leeks, thinly sliced, including the tender green (about 3 cups)
2 quarts water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

1. Simmer potatoes and leeks in water and salt, partially covered, until tender, 40 to 50 minutes.
2. Mash vegetables in the soup with a fork or pass soup through a food mill. Correct seasonings. Set aside uncovered until just before serving, then reheat to a simmer.
3. Remove from heat and stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with herbs. Serves 6 to 8.

Note: For Vichyssoise, stir in 1/2 to 1 cup whipping cream (instead of 4 to 6 tablespoons) and season with salt and white pepper. Chill. Serve in chilled soup cups with minced chives.


Recipe reprinted with permission from Julia Child, Louisette Bertholle and Simone Beck’s Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1970).