Julia Child's Fish Dinner for Four in Half an Hour

Julia Child's Fish Dinner for Four in Half an Hour

Menu:

Julia Child's Petites Caisses au Fromage (Cheese and Artichoke Appetizers)

Julia Child's Tranches de Poisson a la Barbouille (Fish Steaks with Eggplant and Tomato Sauce)

Noodle Shells

Rose Wine

Fantaisie Bourbonnaise (Baked Apricot)

"Here is a three-course fish dinner that you can prepare any time in the day you have a spare half hour and then finish off in one oven at your leisure. If you are really pressed for time, assemble all the ingredients before you start cooking and plan to carry on several operations simultaneously. Here is a suggested order of procedure."

La Barbouille
(Ragout of Eggplant, Onions, Peppers, and Tomatoes)

Preparing the sauce:
About 1 1/2 pounds eggplant
1 1/2 teaspoons salt

Peel the eggplant and cut into 1/2-inch cubes: you should have 4 to 5 cups. Place in a colander, toss with the salt and set aside. (Salt draws out excess vegetable water and removes puckery taste. A 10 minute steeping will do: 20 to 30 minutes are ideal. Eggplant will be dried and sauteed later.)

1 large green pepper
1 large yellow onion
2 tablespoons olive oil or cooking oil
A 10-inch skillet

Halve the pepper, remove stem and seeds and cut pepper into 1/4-inch crosswise slices. Peel, halve and cut the onion into 1/4-inch lengthwise slices. Cook onion and pepper slowly with the oil in the skillet for several minutes, until vegetables are tender. Meanwhile, prepare the dessert, and if you are cooking and serving immediately, set 6 quarts of water to boil for the noodles.

Fantaisie Bourbonnaise
(Baked Apricot Dessert)

A baking dish approximately 9 inches in diameter and 1 1/2 inches deep
3 tablespoons butter
1/3 cup "granular" brown sugar
1/3 cup chopped peanuts
A 1-pound can apricot halves, drained
1 large banana, peeled and sliced
1 lemon
1/4 cup bourbon whisky

Preheat oven to 375 degrees. Smear half the butter in the baking dish; sprinkle in half the brown sugar and half the peanuts. Arrange the apricot halves around the outside of the dish and the banana slices in the center. Grate the rind of the lemon over the fruit, then squeeze on the juice; pour over the bourbon. Sprinkle on the rest of the sugar and peanuts and dot with the remaining butter.

Cover and set aside until you are ready to bake, then place in upper third of oven for 50 to 60 minutes. Dessert is done when top is very lightly browned and when liquid has reduced to a thick syrup. Serve hot, warm or cold with heavy cream.

The Noodles

If you are cooking and serving immediately, start the noodles now. Two cups of 1 1/2-inch shell-shaped noodles dropped into 6 quarts of boiling salted water. Cook 12 to 15 minutes.

La Barbouille Again
(Sauteing the Eggplant)

Drain the salted eggplant. Spread on several thicknesses of paper toweling and pat dry. Remove the cooked peppers and onions to a side dish, leaving oil in skillet; add more oil if necessary to film pan by 1/16 inch. Raise heat to moderately high; when very hot, add the dried eggplant. Toss frequently. (While sauteing, start in on the fish and carry on both operations together; you should be able to work in the first course as well.)

Les Tranches de Poisson
(The Fish Steaks)

About 1 1/2 pounds skinless fish steaks or fillets (cusk, halibut, cod, hake, or swordfish) 3/4-inch thick and cut into 4 serving pieces.

Salt, pepper, lemon juice, and flour
Olive oil or cooking oil
A fireproof serving platter

Season fish lightly with salt, pepper and lemon juice. Just before sauteing, dredge in flour and shake off excess. Pour a 1/16-inch layer of oil into a heavy skillet; when very hot, saute the fish. If you are serving immediately, saute 4 to 5 minutes on each side; fish is done when a fork pierces flesh easily. if you are recooking, brown fish lightly on each side for a minute or so only. Arrange fish on platter.

Finishing the Sauce and Assembling the Main Course

1 cup tomato sauce or marinara sauce
1/3 cup dry white vermouth
1 clove mashed garlic
1/2 bay leaf
1/4 teaspoon thyme
Salt and pepper
1 tablespoon butter

Add the cooked onions and peppers to the sauteed eggplant; add the tomato, wine, garlic and herbs. Boil slowly for several minutes to make a very thick sauce. Correct seasoning and pour over the fish.

For immediate serving: Drain noodles, toss with salt, pepper and butter; arrange around the fish.

For later serving: Omit noodles until serving time. Cover platter closely with aluminum foil and refrigerate. About 30 minutes before serving, set foil-covered platter in middle level of a preheated 375 degree oven to finish cooking fish; surround with buttered noodles and serve.

Petites Caisses au Fromage
(Cheese and Artichoke Appetizers)

4 baked patty shells (fresh or frozen) about 3 x 1 1/2 inches
2 packages (6 ounces) cream cheese with chives (remove from refrigerator 20 minutes before using, for easy mixing)
2 tablespoons softened butter
1 egg
3 drops Tabasco sauce
6 drops Worcestershire sauce
4 canned artichoke hearts (or frozen hearts, cooked)

Preheat oven to 475 degrees.Place patty shells on a fireproof serving dish. Beat the cream cheese with the egg and seasoning. Just before baking, place a spoonful of cheese in each shell, set an artichoke heart in the center, and cover with remaining cheese. Bake for about 30 minutes in the upper third of oven, until cheese filling has puffed slightly and browned on top. 

Cher's Hawaiian Meatballs

Cher's Hawaiian Meatballs

For Meatballs:
2 1/2 pounds ground beef
1/2 cup yellow onion, diced small
1 teaspoon salt
1 large egg
1 cup bread crumbs
1/2 teaspoon fresh ginger root (mashed)
1/2 cup milk

For Sauce:
1 can (21 ounce) pineapple tidbits (drained, save juice)
2 1/2 teaspoons cornstarch
3/4 cup packed brown sugar
2 tablespoons soy sauce
1/2 cup apple cider vinegar

For the Rest:
1 can (21 ounce) pineapple tidbits (left from above)
1/2 cup bell pepper, diced small
1/2 cup yellow onion, diced small

Mix meatball ingredients. Make small meatballs. Fry in 3 tbsps. hot oil until browned. Remove to paper towel-lined dish.

In a saucepan, whisk together sauce ingredients leaving out the pineapple tidbits but adding juice. Add meatballs and cook over medium heat until sauce is thickened. Don't move meatballs around much.

Add pineapple tidbits, bell pepper, and onions. Cook just until veggies are hot.

Cyd Charisse's Salad

Cyd Charisse's Salad

1 cup cottage cheese
1 stalk celery, shaved
1 cup lettuce, shredded
1 large tomato, quartered
2 tablespoons sour cream
Melba toast (2 slices)
1 teaspoon chives, chopped
Dash of pepper

Mix the celery and cottage cheese. Put on top of the lettuce.

Mix the tomatoes with the sour cream. Put around the cottage cheese.

Sprinkle with chives and a dash of pepper.

Put Melba toast around the edges of plate.

Carol Channing's German Pot Roast

Carol Channing's German Pot Roast

4 pounds beef brisket (trimmed of all fat)
2 teaspoons salt
1 teaspoon ground ginger
1 clove garlic
1/2 teaspoon dry mustard
2 cups red wine vinegar
1/2 cup dry vermouth
1 cup water
2 medium yellow onions, quartered
2 bay leaves
2 teaspoons mixed pickling spices
1 teaspoon whole black peppercorns
8 whole cloves
1/3 cup sugar
2 teaspoons fat (or vegetable oil)
6 ginger snaps, finely crushed

Rub meat with salt, ginger and cut garlic and place in large bowl. Combine remaining ingredients except fat and ginger snaps in a saucepan. Bring to a boil, pour over meat. Cool, cover tightly, place in refrigerator overnight, turning once.

Remove meat from marinade; reserve the marinade. Dry meat with paper towel. Heat fat until sizzling, sear meat on all sides in a heavy skillet. Transfer meat to Dutch oven (or deep heavy skillet) add 1 1/4 cups of marinade. Cover tightly, simmer on top of stove (or braise in moderate oven) for 3 1/2 hours or until meat is tender. Add more marinade as needed.

Remove meat to heated serving platter. Strain liquid in pot, return to heat. Skim off excess fat. Thicken with crushed ginger snaps, add salt and pepper to taste. Reduce gravy slightly, stirring constantly over low heat. Slice meat diagonally in strips. Serve with side dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles. Serves 6-8. 

Recipes by Dick Cavett: Bread Pot Fondue; Southern Fried Chicken Casserole

Dick Cavett's Bread Pot Fondue

1 round firm loaf French bread
2 cups shredded sharp cheese
6 ounces cream cheese, softened
1 1/2 cups dairy sour cream
1 cup diced, cooked ham
1/2 cup chopped green onions
1 (3 ounce) can whole mild or hot green chiles, drained and chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon butter, melted

Heat oven to 350 degrees F.

Coat inside bread with garlic butter. Slice off top of bread and reserve top. Hollow out inside with paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes. You should have about 5 cups. Reserve for toasting.

Combine Cheddar cheese, cream cheese and sour cream in bowl. Stir in ham, green onions, chilies and Worcestershire sauce. Spoon cheese filling into bread shell and replace top of bread. Tightly wrap loaf with several layers of heavy duty aluminum foil, set on cookie sheet. Bake 1 hour and 10 minutes or until cheese is melted and heated through.

Meanwhile, stir together bread cubes, oil and melted butter in a bowl. Arrange on cookie sheet. Bake, turning occasionally, for 10 to 15 minutes or until brown. Remove and save for the fondue.

When bread is done, remove from oven and unwrap. Transfer to platter. Remove top of bread and stir filling before serving. Use toasted bread cubes or assorted vegetables or chips as dippers for the fondue.

Dick Cavett's Southern Fried Chicken Casserole

1 cleaned chicken weighing about 2 1/2 pounds
1/2 cup seasoned flour
Sweet butter, vegetable shortening

Split chicken into serving pieces. Coat well with seasoned flour by shaking in paper bag. Melt fat (use half butter, half vegetable shortening) to depth of one inch in heavy skillet. Heat fat until hot but not smoking. Put in chicken pieces; brown quickly on all sides turning with tongs being careful not to pierce the skin. Remove chicken to absorbent paper. Drain well before placing chicken in deep ovenproof casserole.

For the sauce:
1 tablespoon butter
1/2 cup chopped yellow onions
2 quinces (or 2 crab apples or tart green cooking apples mixed with 1 tsp. lemon juice)
2/3 cup snow peas
1/2 cup English walnuts, slightly broken
1/2 cup while raisins (or 2/3 cup stemmed white seedless grapes)
2 chicken bouillon cubes
1/4 cup boiling water
3/4 cup dry white wine (or dry vermouth)
Salt and freshly ground black pepper to taste

Melt butter in large skillet. Add onion, quince, snow peas, walnuts, and raisins. Cook about 5 minutes over medium heat, stirring. Dissolve chicken bouillon cubes in boiling water. Add this and wine to quince mixture. Heat to boiling. Season to taste. Pour over chicken in casserole. Cover, cook in preheated 350 degree oven about 1 hour. Serve with cooked fluffy rice. Serves 4. 

Jack Cassidy's Rainbow Trout in a Pouch

Jack Cassidy's Rainbow Trout in a Pouch

6 cleaned rainbow trout each weighing about 1 pound each
Salt and freshly ground pepper to taste
1/2 lemon
1 1/2 tbsps. minced fresh parsley
2-3 tbsps. melted sweet butter
About 1/4 cup Chablis
1 tbsp. flour
Aluminum foil

Rub cleaned fish inside and out with salt and pepper. Sprinkle them with lemon juice. Top with minced parsley and melted butter. Place each fish on sheet of aluminum foil. Sprinkle few drops Chablis over each fish. To close pouch, loosely overlap long end of foil over other side about one inch; close ends of pouch by squeezing ends together in upward direction. Place packets on baking dish. Bake about 5 minutes in preheated 375 degree F. oven. Open pouches forming drip tray from each fish. Spread surface of fish with mixture of 1 tbsp. each butter and flour. Run under broiler to crisp and brown. Serves 6. 

Recipes by Peggy Cass: Tacos with Guacamole; Tostados

Peggy Cass' Tacos with Guacamole

For the guacamole:

2 ripe avocados
1 hot, roasted green pepper (canned)
1/4 cup minced sweet white onion
Salt to taste

1. Peel avocados, retain seeds. Mash pulp with a wooden spoon (or whip in a blender) until light. Remove seeds from hot pepper and mash pepper into avocado. Add onion and salt; mix lightly until well blended. Press seeds against guacamole to keep mixture from turning brown. Cover tightly; refrigerate no longer than 1 hour.

For the tacos:

2 tablespoons peanut oil
12 tortillas (fresh, canned or frozen)
1 1/2 cups shredded baked chicken
Shredded lettuce
Guacamole
Sour cream

1. Heat peanut oil in frying pan until oil is sizzling. Slip one tortilla at a time into the hot oil for an instant until the tortilla becomes pliable. Remove from oil. Fill centers with chicken and fold in half.

2. Fry tacos in hot oil until crisp; drain well on absorbent paper. Complete filling of tacos with shredded lettuce, guacamole and sour cream. Serve on a bed of shredded lettuce. Serve at once. Makes 12.

Peggy Cass' Tostados

For refried beans:

2 strips bacon, cut in 4 pieces
1/4 cup chopped sweet white onion
2 tablespoons tomato paste (or favorite hot chili sauce to taste)
Salt to taste
1 cup canned, drained kidney or pinto beans

1. Saute bacon and onion slowly. Add tomato paste (or chili sauce), beans and salt. Cook until liquid is absorbed, stirring constantly. Mash beans with potato masher.

For tostados:

12 tortillas
2 tablespoons peanut oil
Shredded lettuce
Sliced peeled avocado
Sour cream
Shredded mild white processed cheese

1. Heat peanut oil until sizzling. Brown tortilla on both sides pressing down with spatula to prevent edges from curling. Drain quickly on absorbent paper. While still hot spread each tortilla with a layer of refried beans. some shredded lettuce, sliced avocado, sour cream and top with grated cheese. Serve at once. Makes 12 tostados.