Join Chef Blondie and Sous Chef Fuzzy as they delve into the rich history and delightful flavors of Manhattan Clam Chowder in their charming farmhouse kitchen! Today, they not only share their mouthwatering recipe but also unravel the mystery behind the origin of this beloved dish.
Discover how Manhattan Clam Chowder evolved from Rhode Island roots in the late 1800s to its unique tomato-based version influenced by Azorean immigrants. Watch as our favorite culinary duo navigates the essential ingredients—bacon, onions, carrots, potatoes, tomatoes, and more—bringing the past to life with every simmering pot. Don’t miss the cooking fun and a hearty bowl of chowder that’s sure to warm your soul on a cold winter day!
Chef Blondie and the Serendipity Farmhouse Test Kitchen have adapted this longtime standard recipe providing three options;
Option 1 - (O1) Standard Betty Crocker recipe
Option 2 - (O2) Added ingredients to enhance flavor
Option 3 - (O3) Meatless meal suitable for Lent
Warm up with a bowl of Jacques Pepin’s Quick Mushroom Soup! As the temperature drops, join me and my trusty sous chef, Old Fuzz Face, in the kitchen as we whip up this comforting and hearty soup in just 30 minutes.
Using fresh cornmeal and a medley of mushrooms, this dish is not only quick but also incredibly satisfying. Perfect for cold, dreary days, this recipe from Jacques Pepin’s ‘Quick and Simple‘ cookbook is a must-try. Pair it with freshly baked sourdough bread for the ultimate cozy dinner. Happy cooking!
Why make this amazing mushroom soup?
Hello my friends. Chef Blondie here.
You know it was cold and snowy this morning. And right now it’s dark. It’s dreary and so cold. It’s wild outside.
My somewhat capable sous chef, Old Fuzzface and I want something warm and satisfying for dinner tonight. But we just don’t have the time to prepare a big meal. In cases like this, we turn to Jacques Pepin’s cookbook, Quick and simple.
So for tonight, we’re going to Prepare an easy dish. It’s a pot of mushroom soup. To make this soup a little more filling and comforting, Jacques adds some yellow cornmeal. I think he does this to thicken it up a little bit. And it just so happened that Fuzzy milled some corn yesterday and it’s as fresh as it can be. To go along with this soup, we’re going to have sourdough bread made with all hard white wheat that Fuzzy baked this morning.
Friends, this is the perfect comforting soup to warm you up after a day of shoveling snow. It’s quick and easy, and it’s so very satisfying. You’ve just got to try it!
For this recipe, you’re going to need unsalted butter, mushrooms, leeks or scallions, and chicken stock. We’re going to use vegetable broth, yellow cornmeal, cream, salt, ground black pepper, and chopped chives. We’re going give it a go.
On YouTube you can find an enormous number of videos showing how to make French onion soup gratinee. For example, Jacques Pépin has at least three different videos. But have you ever seen one video on French onion soup Lyonnaise-style?
Hello my friends, Chef Blondie here. – French Onion Soup Lyonnaise-style is a Jacques Pépin mystery recipe that makes a great French onion soup even better.
How did Jacques do it? What were his mystery ingredients?
Well, if you want to learn the answer, watch as my trusty sous chef and I show you what Jacques did.
Happy cooking!
What makes this onion soup recipe better than the rest?
Of course, Jacques has many variations of the typical French onion soup gratinee. But in this recipe, which comes from the Lyon region of France, the soup is much thicker than the usual kind.
In his cookbook Essential Pepin, Jacques recounts his personal recollection.
It’s often served as a late-night dish. When I was a young man, I often made it with my friends at 2 or 3 A.M. after returning home from a night of dancing. … It looks thick and messy, but it is delicious.
The Two Mystery Ingredients
What sets this recipe apart from all the others is what comes at the very end. It is an added touch that you can perform in the presence of your dinner guests. This simple addition adds warmth to a cold evening and brings people together.
When you take the basic onion soup out of the oven, it will still be bubbling. That is when you add two egg yolks to 1/2 cup of sweet Port wine and mix well. Then you make a hole in the crusty top of the hot onion soup and pour the egg and wine mixture into the opening. As you fold the mixture in, the soup becomes rich and creamy and develops a wonderful aroma.
While your friends huddle around watching, you instantly transform your once typical onion soup into a warm and romantic dish to be shared and savoured.
Key Differences in Jacques’s Onion Soup Lyonnaise-Style
Texture: The Gratinee has a thinner, more broth-like consistency. The Lyonnaise-Style is thicker and creamier due to the addition of egg yolks.
Preparation: The Gratinee is typically served in individual bowls with a crusty cheese topping. The Lyonnaise-Style is baked in a large tureen and served from the center.
Flavor Enhancements: The Lyonnaise-Style includes port wine. This adds a sweet, fruity depth to the soup, and egg yolks, which give it a richer, creamier texture.
The Role of Egg Yolks and Port Wine
Egg Yolks: They thicken the soup and add a velvety, luxurious texture. When mixed with the hot soup, they create a creamy consistency that elevates the overall mouthfeel.
Port Wine: This adds a sweet, complex flavor that adds wonderful undertones to the savory onions and cheese. It also gives the soup a unique depth and richness that is not present in the Gratinee.
What are the two mystery ingredients in Jacques Pépin's recipe for French Onion Soup Lyonnaise style? Chef Blondie will show you what they are and why they make a difference.
Adapted from the cookbook Essential Pépin
You stored away your bumper crop and now you’re wondering how to use your frozen tomatoes. You’re also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pépin come to your rescue. Tonight the menu will include Jacques’s Velvet Tomato Soup made from your very own frozen tomatoes.
So, read the general instructions below. They will enable you to make any type of tomato soup you like. They will also help you to use frozen tomatoes in any number of other dishes from chili to stew.
The YouTube video and the attached, printable recipe will show you how to make Jacques’s fantastic Velvet Tomato soup à la Jacques Pépin.
And remember: Happy Cooking!!!!
How to use Frozen Tomatoes for Tomato Soup
Frozen tomatoes can be an excellent ingredient for making delicious and flavorful tomato soup. Here’s how you can incorporate them into your soup recipes.
Thawing and Preparation
The first step is to thaw the frozen tomatoes. You can do this by placing them in the refrigerator overnight or running them under warm water for a few minutes until they soften.
Once thawed, the skins should easily slip off. If not, you can make a small slit in the skin and peel it off.
Adding to the Soup
After peeling and removing any blemishes or cores, you can add the thawed tomatoes directly to your soup pot. Chop or crush them if you prefer a smoother texture. Some recipes recommend adding a teaspoon of sugar or a splash of balsamic vinegar to balance the acidity of the tomatoes.
Cooking and Seasoning
When making tomato soup with frozen tomatoes, it’s essential to simmer the soup for a longer time, around 30-40 minutes, to allow the flavors to meld and the tomatoes to break down. This extended cooking time also helps to evaporate any excess liquid released by the thawed tomatoes, resulting in a thicker, more concentrated soup.
You can enhance the flavor of your soup by sautéing aromatics like onions, garlic, and herbs before adding the tomatoes and broth. Adjust the seasoning with salt, pepper, and your preferred herbs and spices.
Blending and Finishing Touches
For a smooth, velvety texture, you can use an immersion blender or a regular blender to purée the soup once it has finished cooking. If using a regular blender, be cautious of hot liquids and work in batches.
Finally, you can add a splash of cream, a dollop of pesto, or garnish with croutons or grated cheese for a delightful finishing touch.
By following these simple steps, you can create a rich, flavorful tomato soup using frozen tomatoes, ensuring that none of their freshness goes to waste. And that’s how to use your frozen tomatoes.
Resources
The recipe used here was adapted from Jacques Pepin’s Velvet Tomato recipe on p. 54 of Jacques Pepin Heart and Soul in the Kitchen. Over his lengthy career, Jacques has used several variations of this recipe.
Other sources used in preparing this post and recipe:
You're wondering how to use your frozen tomatoes. You're also wondering what to serve on a chilly day. This is where Chef Blondie and the amazing Jacques Pepin come to your rescue. Tonight the menu will include Jacques's Velvet Tomato Soup made from your very own frozen tomatoes.
We use a combination of ripe frozen tomatoes, sun-dried tomatoes, and concentrated tomato paste. Of course, fresh ripe tomatoes work just fine.
Now is the perfect time to try out a great lentil salad recipe. Here’s why. – Mardi Gras feasting and the Super Bowl are behind us. Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.
Hello, my Friends.
Almost two years ago, our Test Kitchen tested Jacques’s Lentil Salad recipe. At the time we presented our results, we told you we would have to test this recipe again. That’s because we didn’t have all the right ingredients.
You deserve our very best effort. So, this time we made sure everything we did with Jacques’s recipe was letter perfect.
Why Revisit Jacques’s Lentil Salad Recipe?
Quality of ingredients does make a difference in this recipe. Jacques recommends French lentils (lentilles du Puy), which have a greenish color. In this dish, they are superior to other lentils. That is because they tend to remain more firm when cooked.
Unfortunately, French lentils were not available to the SFH TK in our first test (See Jacques’ Lentil Salad – SFH TK Test). Instead, we used less-preferred Walmart generic lentils. In this test, we have used the real thing – the French lentils favored by Jacques.
Purpose & Standards
The SFH Test Kitchen has a grand purpose. It is to test recipes under the same conditions that confront any amateur home chef. The end goal is to have a fail-proof, go-to recipe. You can list that recipe on your weekly meal plan with the highest confidence. It works for the SFH TK and it will work for you.
A Serving Suggestion
Be careful when presenting this dish. In our first test, my Hubby selected the worst possible dish for showing off the charm of this delightful salad. The Willow Pattern design tends to detract from the visual appeal. I strongly recommend use of a simple white plate or bowl when serving this dish.
Many of us want to eat lighter meals now. Some of us might be observing the meatless days of Lent. Whatever your reason, this meatless dish by Jacques Pépin is a light and satisfying option for lunch or as a side dish.
It’s really been cold here at Serendipity Farmhouse and I need a quick and easy winter soup to keep me warm. So I wondered to myself, “What would Jacques Pépin do?” – Well, in his cookbook More Fast Food My Way, he says,
“Soups are foremost dishes in my life, especially in winter.”
Hi, Chef Blondie here!
Immediately after Jacques declares his fondness for winter soups, he goes on to introduce one of his favorites – an amazingly simple and satisfying Cream of Leek and Mushroom Soup.
It’s truly a great dish. And we in the SFH Test Kitchen are going to share it with you today.
Quick and Easy Winter Soup – Preparation Tip
Jacques says that leeks are essential as a basic ingredient for many of his simple soups. He always keeps some on hand. He also reminisces about how his mother and his aunt often made several variations of leek and potato soup, adding mushrooms or other ingredients.
As a “girl raised in the South” I wasn’t very familiar with leeks. It was fascinating for me to learn how Jacques cleans and prepares this tasty member of the onion family. After watching Jacques prepare leeks in several videos, I learned quite a bit about his technique. For example, he uses a paring knife to trim the leek, but he switches to a chef’s knife to do the slicing. – So here’s a step-by-step view of how to prepare leeks for this soup.
Step 1 – Trim the Leek
Slice off the very bottom portion of the leek. Then trim off and discard most of the green outside leaves from the leeks. Reserve the light green leaves from the center.
Slice off the bottom portion of the leek.
Trim off and discard most of the green outside leaves.
Trim dark green portion of leaves.
Step 2 – Cut the Leek into Quarters
Cut the leeks lengthwise into quarters. If it is a large leek, you can slice it lengthwise one or two more times. Take care in holding the end of the leek firmly so that it doesn’t slip while slicing.
Step 3 – Wash the Leeks
Leeks can be very dirty. There is often a great deal of grit between the leaves. That’s why it’s necessary to wash the leaves thoroughly under cool water to remove any dirt or sand.
Step 4 – Slice the Leeks
After washing, slice the leaves thinly with a chef’s knife. Cut the butt end of the leek into halves and slice. One large leek or two smaller leeks will give you about 2 cups when sliced.
Slice the leaves thinly with a chef’s knife.
Cut the butt end of the leek into halves.
Slice the butt end of the leek.
1 large leek or 2 smaller leeks will give you about 2 cups.
Cook a Quick and Easy Winter Soup – Jacques’s Way
Now that we’ve learned Jacques’s technique for preparing leeks for a quick and easy winter soup, here’s his recipe as adapted and tested by the SFH Test Kitchen. The original recipe appears on page 36 of the cookbook Jacques Pépin More Fast Food My Way.
Happy Cooking!!
It’s really been cold and you need a quick and easy winter soup to keep you warm. Jacques Pépin says make Cream of Leek and Mushroom Soup. It goes together in just minutes, and it's hearty and healthy.
How could an obviously Mediterranean recipe like Orzo Lamb Salad be appropriate for Washington, Virginia and the Blue Ridge Mountains? Well, if you like lamb and you love beautiful, rural mountain views, you’ll learn in this post how it all comes together.
Hi! Chef Blondie here.
I have a special treat for you today. I’m going to introduce you to a friend of mine who has a great talent for cooking.
And, at the same time, I’m going to show you how to prepare her recipe for delicious Orzo Lamb Salad.
A Picnic and a New Friend
I met Susan almost 10 years ago. It was at a church picnic. And, of course, she brought one of her favorite dishes to share. It was at that picnic, after just one sample of her cooking, that I knew I had just met someone special.
Here I am with Susan and Walt at a picnic in June this year.
There have been many gatherings since then, just like the one pictured above. And over the years, I’ve learned so much about Susan’s amazing ability to please the palate and to bring joy to a meal.
Fairlea Farm Bed & Breakfast
Susan and her husband Walt live on a farm in Washington, Virginia, where they raise sheep. But it’s not just any farm. – No, Fairlea Farm Bed & Breakfast ranks among the best B&Bs in the Blue Ridge. We know this to be true because my sister and her hubby stayed there twice, and we got to enjoy breakfast with them. And we learned:
– Susan’s breakfasts weren’t just good, they were spectacular!
– Here are some scenes and sights one can view during a stroll around Fairlea Farm.
Fairlea Farm B&B
Garden & Butterfly
Garden & Another Butterfly
Birdhouse, Bird & Mountain View
Blueridge Mountain View
Gardens and Pasture
Pasture on a Warm July Day
Shade Tree in the Midst of a Pasture
Rolling Hills & Pastures
A Place for the Sheep to Graze
So, instead of just talking about Susan’s food, let me share one of the many recipes from her Farlea Farms Favorites cookbook. My hubby and I have chosen Susan’s Orzo Lamb Salad. It’s not a breakfast recipe, but it gives us an opportunity to use some of the delicious lamb produced right there on Fairlea Farm.
Oh, and before I forget, Susan’s Fairlea Farm Favorites cookbook contains over 200 pages filled with recipes that “go way beyond breakfast.” As Susan says:
“All of my favorites are included. Unlike other cookbooks, nothing is held back here.”
Susan's Orzo Lamb Salad is a delicious and healthy dish that combines tender lamb with orzo pasta, fresh vegetables, and a tangy dressing. The dish is rich in carbohydrates, protein, and dietary fiber, making it a great source of energy and nutrition.
After weeks of preparation, the day of The Great Vinaigrette Challenge has arrived. Finally, we will find out which vinaigrette recipe is better – Julia Child’s Lemon-Oil Dressing or Jacques Pépin’s Vinaigrette in a Jar.
If you have not read our two preceding posts, here and here, now is the time to go back and review them. You will see why The Great Vinaigrette Challenge is so important to so many serious gourmands.
Come join me and the staff of the Serendipity Farmhouse Test Kitchen as we bring together outstanding recipes by two legendary chefs. We will place them in the spotlight. The distinguished Chef Luna will then put both recipes to the test and answer the important question. – Which vinaigrette is better, Julia’s or Jacques’s?
If you are truly a lover of great food, no matter how humble its place in a multi-course meal, The Great Vinaigrette Challenge will make your day.
Great Vinaigrette Challenge Background
Allow me, first of all, to thank Monsieur Pierre LeChat for all his work on the two preceding posts. He provided the vital background and technical details you need to understand the importance of this challenge. Most importantly, he has shown you that, in the kitchen, “Two different paths can lead to equally fine results.”
Now, it is my turn to share with you how my staff and I organized and conducted The Great Vinaigrette Challenge.
Chef Luna – A Short Curriculum Vitae
Every food-related contest requires a qualified and unbiased judge. The Serendipity Farmhouse test kitchen was most fortunate to have our long-time associate, Chef Luna, volunteer for this duty.
Chef Luna has been cooking from a very early age. At first, she was self-taught, and her cooking style was that of great experimentation. Later on, she took on employment at the Try Thai Restaurant in Front Royal, Virginia. That is where she developed great skills in East Asian cuisines.
From there, Chef Luna’s career took a very important turn. She was hired by “an award-winning chef trained at the Connecticut Culinary Institute” to work at Christendom College. Working under the mentorship of this highly qualified Executive Chef, her skills and breadth of knowledge have grown and matured.
Yes, our Test Kitchen had found Chef Luna. She would be the perfect judge for The Great Vinaigrette Challenge.
Let The Great Vinaigrette Challenge Begin
This was a blind test. Two identical tossed salads were arranged on the tasting table. One was tossed with Julia’s Lemon-Oil Dressing. The other was tossed with Jacques’s Vinaigrette in a Jar. Only my Hubby knew for sure which was which.
I spent some time with Chef Luna, and we reviewed Persnickety Pierre’s Five Criteria of Excellence. She was asked to place primary focus on the criterion of achieving fine results in taste and flavor. She had worked with Pierre before and embraced his cooking philosophy. Chef Luna declared that she was up to the task and ready to begin.
I had decided we would hold this once-in-a-lifetime event on neutral ground outside of Rappahannock County. A select audience viewed the tasting challenge. Some had come from over 90 miles away. – The room was totally silent as Chef Luna, using her signature chopsticks, took her first taste.
Chef Luna Tasting Salad Dressing BChef Luna Records her Finding
Throughout the tasting, Chef Luna meticulously recorded her impressions. She compared and contrasted the elements of taste and flavor of the two competing vinaigrettes. This chart contains just a few of her notes.
Salad Dressing A
Salad Dressing B
Overall, it blends well with the salad.
A bit lighter than Dressing A, though neither A nor B is overly heavy.
Flavor that complements the bitterness of the salad
Doesn’t complement the salad as well as Dressing A
There are citrus notes, lemony.
Also has slight citrus notes.
A garlic-like element
Saltier than Dressing A.
More vinegary.
Some of Chef Luna’s Tasting Notes
Chef Luna Determines the Winner
Chef Luna spent just a bit over five minutes tasting, comparing, recording, and finally deciding. Without hesitation, she had decided on a winner. – – – It was Salad Dressing A!
Immediately, the entire audience rocked the room in a single voice with the question, “Whose recipe is Salad Dressing A?
I came to the front of the tasting table and began to make an announcement. But, as I started to speak, my Hubby began to gesticulate in an odd manner. He wanted to speak to me. I quietly stepped to the side of the room and conferred with my Hubby. He knew I didn’t want to get this wrong. So, he whispered in my ear. I thanked him and turned to face the anxious audience again. – – “It is my distinct pleasure to inform you that the winner of the Serendipity Farmhouse Test Kitchen Great Vinaigrette Challenge is … the winner is – Julia Child!
The audience jumped to their feet as Chef Luna invited them all up to the tasting table to sample from each of the salads. Some liked Salad Dressing A. Some thought Salad Dressing B was better. – Would the judge change her mind?
Summary
Yes, there was an official decision. And Chef Luna had no reservations. She would not second guess herself. Her decision will stand.
As Pierre LeChat had said, “Two different paths can lead to equally fine results.” So, even though there is an official decision, you should hold a vinaigrette challenge in your own home. Let your family decide the question: Which vinaigrette is better, Julia’s or Jacques’s? Both recipes are listed below.
If you’ve enjoyed this series of posts, please make a comment below. If you want to have some more light-hearted culinary adventures, join up and be an e-mail follower.
Julia’s Lemon-Oil Dressing
1 Tbs minced shallots or scallions
2 tsp Dijon-style prepared mustard
2 Tbs freshly squeezed lemon juice
About ¼ tsp salt or more to taste
Freshly ground black pepper to taste
½ cup excellent olive oil
Put the minced scallions, mustard, lemon juice, salt, and pepper in a small mixing bowl and whisk until well blended.
Pour in the oil slowly, in droplets at first, and then in a thin stream, whisking constantly until the oil has been completely emulsified and the dressing has thickened.
Taste and adjust the seasonings.
Use immediately; if the dressing separates while standing, whisk to blend.
Jacques’s Vinaigrette in a Jar
A 12-ounce glass jar with a screwtop lid
2 tsp chopped garlic
2 Tbs Dijon-style mustard
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup red- or white-wine vinegar
1 cup extra-virgin olive oil or peanut oil or a mixture of the two
Put all the ingredients in the jar, screw on the lid, and shake very well.
Taste and adjust the seasonings, adding more oil or vinegar, as you like.
Store in refrigerator up to 2 weeks, and shake to blend before using.
You want to make a vinaigrette for your guests. It has to be just right, but you’re running out of time. What do you do?
In our last post, we saw how Julia Child makes her Lemon-Oil Dressing. Now, you are going to learn how Jacques Pépin makes his classic Vinaigrette in a Jar. Jacques takes a different approach than does Julia. Although he uses many of the same ingredients, the proportions for those ingredients bear no resemblance to Julia’s.
Come join the staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen as we recreate Jacques’s recipe. In this second post of a three-part series, we focus on development of superior taste and flavor. The reason for this will become abundantly clear in our next post. It will be then that Chef Luna, in a blind test, will answer for us this most important question.
Which vinaigrette is better? – Jacques’s or Julia’s?
So simple – Make a vinaigrette for that salad you’ll serve your guests tonight. So complex – Make a vinaigrette that isn’t too acidic or too bland. Where do you begin?
Julia Child and Jacques Pépin each make flavor-filled vinaigrettes. These legendary chefs use almost identical ingredients. But that is where the similarities end. In their characteristic ways, they vary ingredient proportions to create vinaigrettes to match their unique trademark styles.
Come join the staff of the soon-to-be-world-famous Serendipity Farmhouse Test Kitchen as we recreate both recipes. We will describe for you the magic that is taking place when making a vinaigrette. Then we will place two salads, each with their respective dressings in front of our uniquely qualified guest chef. – She will answer for us this most important question.
Which vinaigrette is better? – Julia’s or Jacques’s?
Great Vinaigrette Challenge Background
Our Test Kitchen staff frequently watches episodes from the old PBS series Julia and Jacques Cooking at Home. Even better, dear friends gifted us with the book that accompanied the series – Julia and Jacques Cooking at Home: A Cookbook. The series and the book prove one very important axiom we live by in our Test Kitchen:
Two different paths can lead to equally fine results.
We decided to demonstrate how this can be. That decision is how the Great Vinaigrette Challenge came into being. We decided to use two simple recipes presented by Julia and Jacques on pages 114-115 of their cookbook. Our task was to show how the artistic choices of two great chefs would follow two different paths. And, despite use of individualized techniques, both Julia and Jacques would achieve equally fine results.
But that was not enough! We decided to go one step further. Though not a contest and certainly not a rivalry, we decided to bring in an unbiased authority to evaluate and decide:
Which vinaigrette is better? – Julia’s or Jacques’s?
A Three Step Challenge
We decided to divide the Great Vinaigrette Challenge into three steps, each with its own post:
1 –Julia Child’s Vinaigrette – Is It Better than Jacques’s? This post describes the challenge and presents the recipe for Julia’s Lemon-Oil Dressing
2 – Jacques Pépin’s Vinaigrette – Is it Better than Julia’s? This post presents the recipe for Jacques’s Vinaigrette in a Jar and compares and contrasts it with Julia’s recipe.
3 – The Great Vinaigrette Challenge This post highlights the tasting, evaluating and judging of the two competing vinaigrettes. Don’t miss this one. You may be surprised by the results.
What’s a Vinaigrette?
Were you impatient? Have you already clicked the “Jump to Recipe” button? Did you read through Julia’s list of ingredients? I’ll bet you were surprised to find that vinegar was not on the list.
Well, I can understand your impatience and why you jumped ahead. But now that you are back with me, I will share a simple truth with you. There is no single formula for a vinaigrette. – Yes, a vinaigrette should have an acidic component, but lemon juice is often used instead of vinegar. And there are a host of other variable ingredients as well. And that illustrates once again the Serendipity Farmhouse Test Kitchen axiom:
Two different paths can lead to equally fine results.
Julia’s Lemon-Oil Dressing
Just about the time you come to an understanding of a culinary term, somebody throws a new one at you. All along, we’ve talked about Julia and Jacques and their vinaigrettes. So, why does the cookbook call Julia’s Lemon-Oil recipe a “dressing”? – Simple, all vinaigrettes are dressings, but not all dressings are vinaigrettes.
Julia Child found it worthwhile “to have a simple, standard dressing for everyday salads,” something that can be prepared in a moment’s notice. That was how she thought of her Lemon-Oil Dressing.
Persnickety Pierre’s Criteria of Excellence
There is no need to spend much time discussing how my Criteria of Excellence apply to this simple vinaigrette. It will suffice to note that, if Julia thought that this recipe is one that “you can whip up in a minute,” it should present no challenge to even the most junior chef.
There is a word of caution here. Selection of good-quality ingredients is an ever-important factor in achieving the fine results in taste and flavor you are seeking.
Summary
Now, you have learned that every good chef needs a back pocket vinaigrette recipe. Even Julia Child and Jacques Pépin have their go-to recipes. The basic ingredients are generally easy to find and easy to use. You can vary the basic recipes by changing ingredient proportions and adding herbs and spices.
Try out the recipe below and see how Julia does it. Our next post will give you the opportunity to make a vinaigrette the way Jacques does.
Once you’ve tried out both recipes, you will have accomplished two things. First, you will know how to make a vinaigrette. Second, you’ll be able to sit right alongside our highly qualified guest chef and make your own judgement:
Which vinaigrette is better? – Julia’s or Jacques’s?
