kateq's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
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Julia and Jacques Cooking at Home
By Julia Child, Jacques Pepin
Knopf - 1999
Jacques's French Potato Salad : page 123
I love this salad--I often add string beans, chick peas, shrimp, cherry tomatoes and this salad is a meal. I particularly like that the potatoes are warm or room temp and that this is not a mayonnaise based salad.
useful (1)
Salmon prepared this way is delicious, fun, has a great presentation, is really healthy and makes for very easy clean up. I personally find a 6 to 8 ounce portion too much for one person and often use olive oil instead of butter or in combination with butter and in a smaller total amount. If parchment paper isn't available, aluminum foil works just fine.
useful (0)
Jacques's Sausage in Brioche : page 26
This is a feast for the eyes -- it looks great on a platter, it slices beautifully, it never fails to impress. Even better, it tastes great. I've not used the saltpeter and have used ceps rather than truffle. I also generally use Nancy Silverton's brioche, the recipe for which can be found in "Baking with Julia."
useful (0)
Jacques's Seafood Bread : page 138
This bread makes an excellent hors d'oeuvre or luncheon dish, but the caveat is that it is very rich. The first time I made it, I followed the recipe, but for the squid, the texture of which I couldn't imagine in a stuffed bread such as this. While we enjoyed it, we could only eat a very small amount as the combination of the butter and the wine just made for a truly heavy dish. I made it again, leaving out the almonds, greatly reducing the amount of butter, increasing the herbs and adding some onions, scallions, celery. and again skipping the squid. We liked it much better.
useful (0)
Jacques's Stuffed Cabbage : page 343
I have made this with ground beef and in a vegetarian version using vegetable stock and mushrooms to replace the meat. It always delicious and it looks so wonderful when presented at the table. The only drawback is that you must plan ahead as it takes at least two days to prep the cabbage. For a same day alternative, follow the instructions for Jacques's Stuffed Cabbage Rolls on page 345.
useful (1)
Just as with the version by Jacques Pepin, this is a great meal. And as with that version, I use less fat and sometimes combine butter and oil. The herbs can be varied. I sometimes add bits of lemon flesh with the herbs and tomato. Red onion is also good in place of the shallots.
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Julia's Traditional Gravlax : page 18
The hardest part of this is waiting the four days it takes for it to be ready--and finding space for the weighted container in the frig. The next hardest part is slicing it thin enough and still achieving decently sized and uniform slices. It is totally worth the effort. We like to serve this with creme fraiche, capers, chopped onion and brioche.
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Mignonette Sauce for Oysters : page 7
This is my favorite way to eat oysters. This sauce is, as stated in the recipe, very strong and I do dilute it with a bit of red wine, as suggested. I also sometimes use some raspberry vinegar or champagne vinegar.
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