Posts tagged julia child
Thanksgiving Pt. 2 - Glazed Carrots + Green Bean Casserole
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Welcome to part two of my Thanksgiving mini series! This year I wanted to compile a few simple, delicious, and trustworthy recipes that anyone interested in hosting a Thanksgiving feast could look to for guidance. Today's post is about making glazed carrots and green bean casserole from scratch.

In case you missed it, here's Thanksgiving Pt. 1 - Coffee Cake + Roast Chicken

Glazed Carrots

Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child

Serves 6


2 lbs carrots, peeled
2 cups beef stock
3 Tbsp brown sugar
8 Tbsp unsalted butter, cut up
salt and pepper, to taste
1 Tbsp fresh parsley, chopped (optional)


For the carrots: In a saucepan that has a lid, place the carrots, pour in the beef stock, and sprinkle with brown sugar. Arrange the pieces of butter across the pan and add a pinch of pepper.

Set the saucepan over medium heat and cover. Bring to a boil and allow to cook for about 40 minutes, or until the carrots are tender and the liquid has reduced to a syrupy glaze.

NOTE: After the first 25 minutes or so, watch the carrots carefully to make sure they don't burn!

To serve: Turn the carrots into a warm platter or serving dish and sprinkle with chopped parsley

Green Bean Casserole

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Adapted from All-Time Best Thanksgiving Recipes by Cook's Illustrated

Serves 6-8


1 1/2 cups bread crumbs
2 Tbsp unsalted butter, cut into 1/4" pieces
1/4 tsp salt
1/8 tsp pepper
2 Tbsp dried onion flakes

Green Beans & Sauce
2 lbs green beans, trimmed and halved crosswise
3 Tbsp unsalted butter
1 lb mushrooms, diced into 1/2" pieces
3 garlic cloves, minced
salt and pepper
3 Tbsp all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream


For the topping: In a medium sized mixing bowl, combine the breadcrumbs, butter, salt, pepper, and onion flakes. Using your fingers, gently rub the pieces of butter into the mixture until all butter has been incorporated. Set aside.

For the green beans & sauce: Preheat the oven to 425 degrees Fahrenheit and adjust oven rack to middle position. Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.

In a large 12 inch oven-safe skillet or saucepan, melt the butter over medium-high heat. Once butter has melted and foam subsided, add the mushrooms, garlic, 1 tsp salt, and 1/8 tsp pepper. Cook until mushrooms have released their juices and the liquid has evaporated, about 6 minuted. Add the flour and stir constantly for 1 minute. Add the broth, stirring constantlyand scraping up any coagulated bits that may have adhered to the sides and bottom of the pan. Bring to simmer and add the cream. Reduce heat to medium and simmer for about 12 minutes or until sauce has reduced to 3 1/2 cups. Season with 1/2 tsp pepper and salt to taste.

To assemble: Add green beans to cream sauce and gently toss until evenly coasted. Spread evenly across skillet or if using a baking dish, turn contents into baking dish and spread. Sprinkle with the breadcrumb topping and baking in the lower third of the oven until the topping has become golden brown and the sauce is bubbling around the edges. Serve immediately.

French Onion Soup

Everything I've learned about cooking has come from cookbooks and practice... lots of practice. And if there's anything I've gathered from my experience in the kitchen, it's that if you want to learn how to cook, find the trustworthy cooks and follow them. For me, I always go back to the queen, Julia Child.

Though few and far between, there are recipes out there that not only lead you to an appetizing result, but also make you feel like you're really something in the kitchen - more than just able to read a recipe and follow procedure. Julia Child's French Onion Soup is one of those recipes. It embodies a satisfying quality that makes it the very thing someone would seek out to get their fix.

This is the kind of dish you make when you're looking to spend some serious time in the kitchen, but don't really want to have to work that hard. It's simple, delicious, and all it really involves is cooking down onions, simmering broth, toasting bread, and broiling. The secret to a successful French Onion Soup is patience. Make sure to give yourself a few hours to allow this soup to develop what Julia would call "the deep, rich flavor which characterizes a perfect brew."

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French Onion Soup

Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child

Cook's Notes: In my photos I've stacked the toasted baguette slices halfway on top of each other. It actually works better if you are able to fit them into the bowl in a single layer! You'll get a much more even brown and the overall aesthetic will be even greater!


1 1/2 lbs. thinly sliced yellow onion (about 5 cups)

3 Tbsp unsalted butter

1 Tbsp oil

1 tsp salt

1/4 tsp sugar

3 Tbsp flour

8 cups beef stock

1/2 cup dry white wine

3 Tbsp cognac

1 French baguette

1-2 cups grated Swiss or Parmesan, I prefer Gruyère

1 Tbsp olive oil or melted butter



To cook the onions: Put the butter and oil in a Dutch oven or other heavy bottomed pot and heat until melted over medium low. Pour in the onions, cover, and cook for 15 minutes.

Uncover and raise heat to medium. Stir in salt and sugar. Cook for 30-40 minutes until onions are golden brown. Make sure to stir frequently so that onions don't burn.

Sprinkle in the flour and stir continuously for 3 minutes.

Important: After adding the flour, make sure you actually stir continuously! If the flour burns it will give your soup an awful burnt taste!

Remove the pot from the heat and blend in beef stock and wine. Season to taste with salt and pepper. Simmer partially cover for 30-40 minutes.

Before serving, stir in the cognac.

To make the hard-toasted French bread (croutes): Preheat oven to 325 degrees Fahrenheit. Slice the baguette into 12-16 1-inch slices and lay the slices across a baking sheet in one layer. Place the baking sheet in the middle level of the oven and bake for 30 minutes.

After the first 15 minutes, remove the baking sheet and brush each side of the baguette slices with olive oil.

To assemble: Preheat the broiler. Ladle the soup into oven safe bowls, float a slice of the baguette or two (if there's room) on top of the soup, and sprinkle on a handful of cheese on top. Sprinkle with a little oil or butter. Put all of your bowls on a rimmed baking sheet and place under the broiler for a few minutes or until lightly browned. Keep a close eye so that they don't burn.

Serve immediately and enjoy.