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IACP Cookbook Award Winner

General Category

(Multiple-subject books, all-purpose cookbooks
and personal recipe collections)

Julia and Jacques
Cooking at Home

Julia Child and Jacques Pepin,
1999, Alfred A. Knopf



Sample Recipes:

Julia's American-Style Potato Salad
Yield: About 6 cups, serving 4 to 6

2 pounds large Yukon Gold potatoes, or
other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon,
chopped or crumbled
2 to 3 tablespoons finely chopped
pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh
chives or scallions, including a bit of
their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise,
homemade if possible
Sour cream (optional)
For garnishing:
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs;
tomato quarters; parsley sprigs (optional)

Peel the potatoes and slice each one lengthwise in half, or in quarters if
very large; then cut crosswise into half-round or quarter-round slices,
about 1/2 inch thick.
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons
salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to
6 minutes, or until just cooked through. It is essential that they be just
cooked through. Bite into a slice and be very sure. Immediately remove
from the heat and drain the potatoes into a colander, but save a cup of the
cooking liquid for dressing the potatoes. Transfer the potatoes to a large
bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken
stock and drizzle this over the potato pieces, turning them to distribute it
evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more
salt, pepper, or mayonnaise as needed.
Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temper- ature before serving. Taste and adjust the seasoning again.
To serve, line a bowl or platter with red-leaf lettuce or other greens, and mound the salad on top. Decorate at the last moment, if you wish, with
any or all of the optional garnishes.


Jacques's French Potato Salad
Yield: About 6 cups, serving 4 to 6

2 pounds fingerling potatoes or
other small waxy potatoes

1/2 cup or so extra-virgin olive oil
1/2 cup 1/4-inch slices of scallion,
green and white parts
3 cloves garlic, mashed and coarsely
chopped (1 1/2 teaspoons)
1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
2 tablespoons or more chopped fresh green or
purple basil, fresh tarragon, or parsley
1 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly cracked black pepper
(coarse), plus more if needed
For serving and garnishing
Large radicchio leaves, about 6, from the
outside of the head
1 or 2 hard-boiled eggs, coarsely chopped
Chopped fresh parsley

Scrub the potatoes and put them, whole, in a saucepan with water to
cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook
the potatoes gently until they are just tender and can be pierced with a
sharp knife. Drain immediately and let cool slightly. (Scrape the skin from
the cooked potatoes, if you want, as soon as they can be handled. For a
decorative look with fingerlings, scrape off only a band of skin, about 1/2
inch thick, all around the long sides of the potato.)
Heat 2 tablespoons of the olive oil in a small sauté pan. When hot, add
the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a
few moments, then remove the pan from the heat.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper, and gently fold all together, mixing well but not crushing the
potatoes. Taste the salad and add more seasonings as you like.
Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the
potato salad inside the leaves, sprinkle chopped egg around the edges,
and parsley over the top.

More from Julia and Jacques:
Jacques's Poached Red Snapper

Jacques’s Sautéed Chicken “Maison”
Julia’s Simple Sauté of
Chicken with Herbs

Julia’s Stove-top Poached Fillets
of Red Snapper with Mushrooms
and Fast White Butter Sauce

Salmon en Papillote by
Julia and Jacques


Index - Cookbook Features
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The 1999 IACP Award Winner
General Category

How To Cook Everything:
Simple Recipes for Great Food

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