Happy Birthday Julia Child - Giangi's Kitchen

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Happy Birthday Julia Child

Published on July 16, 2012 | Fish

Happy Birthday Julia Child.

Yesterday it would have been Julia Child 100th birthday therefore I could not pass up the occasion to make one of her recipe.
Julia Child  was a wonderful chef that brought French food out of the stigma that it was “complicated and unreachable” to our table.  She also thought us that cooking was fun and to relax and enjoy the time spent in our kitchen as well as the time we spent around the dinner table.
In the late 80 early 90’s I used to love to watch her cook on her TV series.  I have to admit I have so many, if not most, of her cook books, as well as the DVD . 
I used to love to watch her with Jacques Pepin.  The duo was perfect.  Two great friends having fun. Julia Child most known book “ Mastering the Art of French Cooking” is a most in every kitchen shelf.
The recipe that I made tonight is adapted from one of her books “ Julia and Jacques Cooking at Home”.
The recipe asked for Halibut to be pan grilled. I replace it with salmon and choose to oven roasted with no butter or oil, just salt and pepper . The Beurre Maitre D’Hotel is all Julia.  Basmati rice with peas was just perfect side dish.

Tonight’s July 15, 2012 dinner:

Salmon with Beurre Maitre D’Hotel

Basmati rice with butter and peas



4 fillets of salmon, skinless

Salt and pepper

1 stick (4 ounces) unsalted butter at room temperature

3 tablespoons fresh parsley

1 tablespoon lemon juice, or more to taste

½ teaspoon salt, or to taste

½ teaspoon black pepper or to taste

Preheat the oven at 450°. Place aluminum foil over a cookie sheet and place the salmon in it. Sprinkle generously the salmon with salt and pepper. Place the cookie sheet in the hot oven, rack positioned in the center, and cook for 15 minutes.

Meanwhile puree with the help of a food processor the butter, parsley, lemon juice salt and pepper until smooth. Add the seasoning as needed.

When the salmon is ready serve with a teaspoon of the butter over it.

To store the butter, mound the butter on a sheet of plastic wrap. Fold the wrap over the mound then roll the butter back and forth under your palms to form a log shape. Roll up the log in the plastic and twist the ends to seal. Refrigerate the butter for up to a week, or freeze for a month or more.




2 cups Basmati rice

3 -4 tablespoons Unsalted Butter

1 cup frozen peas

Bring a pan of salted water to a boil.

Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite.


In the same pan that it was cooked, add the butter (less if you wish).

Serve hot.

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