Julia Child 100

Épinards Au Jus; Épinards A La Crème

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Épinards Au Jus; Épinards A La Crème (The French Chef/WGBH)


Épinards Au Jus; Épinards A La Crème
(Spinach Braised in Stock or Cream)

Anyone who has been fortunate enough to eat fresh homecooked vegetables in France remembers them with pleasure....There are those who are convinced that it is only in France that one can enjoy such experiences because French vegetables are somehow different. Fortunately this is not the case. Any fine, fresh vegetable will taste just as good in America or anywhere else when you use the French vegetable-cooking techniques.

 

Preliminary Cooking or Blanching
3lbs. Fresh Spinach
A large kettle containing 7 to 8 quarts of rapidly boiling water
3 ½ Tb salt
A stainless-steel chopping knife
 
Trim and wash the spinach. Drop it into the boiling water a handful at a time, add salt, and boil slowly, uncovered, for 2 to 3 minutes, or until spinach is limp. Drain, run cold water into kettle for a minute or two, drain again. By handfuls, squeeze out as much water from the spinach as possible. Chop. Set aside until ready to use. (Makes about 3 cups.)
 
Serving
2 Tb butter
A heavy –bottomed 8-ince enameled saucepan or skillet
1 ½ Tb sifted flour
1 cup beef stock, canned beef bouillon, or heavy cream
Salt and pepper
1 to 2 Tb softened butter
 
Melt the butter in a saucepan. When bubbling, add the chopped spinach and stir over moderately high heat for 2 to 3 minutes to evaporate moisture. When the spinach just begins to adhere to the bottom of the pan, lower heat to moderate and stir in the flour. Cook, stirring, for 2 minutes. Remove from heat and blend in the stock, bouillon, or cream. Season lightly, bring to the simmer, cover, and cook slowly for 10 to 15 minutes. Stir frequently to prevent scorching. Correct seasoning, stir in softened butter, and serve.

Serves 6 people




julia child

In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. In 1963 she began her own cooking show The French Chef, produced at WGBH. This recipe was published in The French Chef Cookbook*.


See these new episodes from the first year of The French Chef, 1963: French Onion Soup, Quiche Lorraine and French Apple Tarts. They will be broadcast as part of WGBH's celebration of Julia's 100th birthday.

Thurday, Aug. 16, 8–9:30pm
on WGBH 2


*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, a division of Random House, Inc. For online information about other Random House, Inc. books and authors, see the Internet Web Site at www.randomhouse.com.

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About Julia Child 100

Cooking legend Julia Child introduced French cuisine to American cooks in 1963 with WGBH’s pioneering television series, The French Chef. She was passionate about food and she changed the way Americans cook and eat. Find new pieces about Julia here every day — from tributes to early programs to cooking tips and recipes. As Julia herself said, "Bon appétit!"

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